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Mints - Maurinus - 300g

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Barra-kodea: 24047555

Kopurua: 300g

Markak: Maurinus

Kategoriak: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Dark chocolates, en:Filled chocolates

Etiketak, ziurtagiriak, sariak: en:Sustainable farming, UTZ Certified, UTZ Certified Cocoa

Saltzen diren herrialdeak: Frantzia, Espainia

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Health

Osagaiak

  • icon

    15 ingredients

    Gaztelania: Azúcar, pasta de cacao, manteca de cacao, jarabe de glucosa, estabilizantes: sorbitoles e invertasa, jarabe de azúcar invertido, lactosuero, emulgente: lecitinas, aceite de menta, acidulante: ácido citrico, aroma
    Alergenoak: en:Milk

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

    • Gehigarria: E322
    • Gehigarria: E420
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • Osagaia: Invert sugar
    • Osagaia: Esne-gazur

    Food products are classified into 4 groups according to their degree of processing:

    1. Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
    2. Sukaldaritzako osagaiak prozesatu
    3. Prozesatutako jakiak
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Gehigarriak

  • E1103

    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Source: Wikipedia (Ingeles)

  • E322

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Ingeles)

  • E330 - Azido zitriko

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia (Ingeles)

  • E420

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia (Ingeles)

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    es: Azúcar, pasta de cacao, manteca de cacao, jarabe de glucosa, estabilizantes (sorbitoles, invertasa), jarabe de azúcar invertido, lactosuero, emulgente (lecitinas), aceite de menta, acidulante (ácido citrico), aroma
    1. Azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 9.09090909090909 - percent_max: 100
    2. pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 50
    3. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 33.3333333333333
    4. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
    5. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 20
      1. sorbitoles -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. invertasa -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    6. jarabe de azúcar invertido -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.6666666666667
    7. lactosuero -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
    8. emulgente -> en:emulsifier - percent_min: 0 - percent_max: 12.5
      1. lecitinas -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
    9. aceite de menta -> en:mint-oil - vegan: yes - vegetarian: yes - ciqual_food_code: 11027 - percent_min: 0 - percent_max: 11.1111111111111
    10. acidulante -> en:acid - percent_min: 0 - percent_max: 10
      1. ácido citrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

Elikadura

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    Bad nutritional quality

    ⚠ ️Abisua: zuntz kopurua ez dago zehaztuta, ezin izan dute kontuan izan kalifikaziorako izan dezaketen ekarpen positiboa.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteinak: 2 / 5 (balioa: 4, rounded value: 4)
    • Fiber: 0 / 5 (balioa: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 25

    • Energia: 5 / 10 (balioa: 1962, rounded value: 1962)
    • Azukreak: 10 / 10 (balioa: 57.5, rounded value: 57.5)
    • Gantz saturatua: 10 / 10 (balioa: 13.699999809265, rounded value: 13.7)
    • Sodioa: 0 / 10 (balioa: 0, rounded value: 0)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (25 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Filled chocolates
    Energia 1.962 kj
    (469 kcal)     		-% 10
    Koipe 21,5 g -% 29
    Gantz-azido ase 13,7 g -% 19
    Carbohydrates 63,6 g +% 14
    Azukre 57,5 g +% 12
    Fiber ?
    Proteina 4 g -% 28
    Gatz arrunt 0 g -% 100
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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