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Salted caramel - M&M's

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Barra-kodea: 5900951280399 (EAN / EAN-13)

Markak: M&M's

Saltzen diren herrialdeak: Espainia

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Health

Osagaiak

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    42 ingredients

    : 6,6g (9%) sugar, cocoa mass, full cream milk powder, glucose syrup, lactose, sweetened condensed skimmed milk, cocoa butter, palm oil, starch, palm fat, palm stearin, salt, shea fat, humectant (glycerol), emulsifiers (soya lecithin, e471), stabiliser (gum arabic), dried 6g (10%) glucose syrup, dextrin, colours (e100, e133, e150a, e160a, e160e, e162, e170, e172), 23g (26% natural flavouring, peanuts, glazing agent (carnauba wax), palm kernel oil, vanilla extract, 1,6g (3% favouring, (may contain: hazelnut), milk chocolate contains milk solids 14% minimum, gb milk chocolate contains vegetable fats in addition to cocoa putter, a mleczna oprócz tłuszczu kakaowego zawiera tłuszcze rośne 0,21g 4%
    Alergenoak: en:Milk, en:Peanuts, en:Soybeans
    Aztarnak: en:Nuts

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: E100
    • Gehigarria: E133
    • Gehigarria: E1400 - Destrina
    • Gehigarria: E150a
    • Gehigarria: E160a
    • Gehigarria: E160e
    • Gehigarria: E162
    • Gehigarria: E170
    • Gehigarria: E172
    • Gehigarria: E322
    • Gehigarria: E414
    • Gehigarria: E422 - Glizerina
    • Gehigarria: E471
    • Gehigarria: E903
    • Osagaia: Colour
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glazing agent
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • Osagaia: Humectant
    • Osagaia: Laktosa

    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

  • E133

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia (Ingeles)

  • E1400 - Destrina

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia (Ingeles)

  • E160a

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia (Ingeles)

  • E162

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia (Ingeles)

  • E170

    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    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)

  • E322i - Lezitina

    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)

  • E414

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia (Ingeles)

  • E422 - Glizerina

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia (Ingeles)

  • E471

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia (Ingeles)

  • E903

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Palm oil

    Ingredients that contain palm oil: Palmondo olio, en:Palm fat, en:Palm stearin, Palmiste olio
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    en:Non-vegan

    Non-vegan ingredients: en:Whole milk powder, Laktosa, en:Sweetened condensed skimmed milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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    en:Vegetarian status unknown

    Unrecognized ingredients: en:dried, E170, en:favouring, en:solids, en:gb-milk-chocolate-contains-vegetable-fats-in-addition-to-cocoa-putter, en:a-mleczna-oprocz-tłuszczu-kakaowego-zawiera-tłuszcze-rośne

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : sugar, cocoa mass, full cream milk powder, glucose syrup, lactose, sweetened condensed skimmed milk, cocoa butter, palm oil, starch, palm fat, palm stearin, salt, shea fat, humectant (glycerol), emulsifiers (soya lecithin, e471), stabiliser (gum arabic), dried, glucose syrup, dextrin, colours (e100, e133, e150a, e160a, e160e, e162, e170, e172), natural flavouring 26%, peanuts, glazing agent (carnauba wax), palm kernel oil, vanilla extract 1.6%, favouring 3%, solids 14%, gb milk chocolate contains vegetable fats in addition to cocoa putter, a mleczna oprócz tłuszczu kakaowego zawiera tłuszcze rośne 4%
    1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    2. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    3. full cream milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    4. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    5. lactose -> en:lactose - vegan: no - vegetarian: yes
    6. sweetened condensed skimmed milk -> en:sweetened-condensed-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    7. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    8. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    9. starch -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    10. palm fat -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129
    11. palm stearin -> en:palm-stearin - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    12. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    13. shea fat -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
    14. humectant -> en:humectant
      1. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe
    15. emulsifiers -> en:emulsifier
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    16. stabiliser -> en:stabiliser
      1. gum arabic -> en:e414 - vegan: yes - vegetarian: yes
    17. dried -> en:dried
    18. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    19. dextrin -> en:e1400 - vegan: yes - vegetarian: yes
    20. colours -> en:colour
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes
      2. e133 -> en:e133 - vegan: yes - vegetarian: yes
      3. e150a -> en:e150a - vegan: yes - vegetarian: yes
      4. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      5. e160e -> en:e160e - vegan: yes - vegetarian: yes
      6. e162 -> en:e162 - vegan: yes - vegetarian: yes
      7. e170 -> en:e170
      8. e172 -> en:e172 - vegan: yes - vegetarian: yes
    21. natural flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent: 26
    22. peanuts -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001
    23. glazing agent -> en:glazing-agent
      1. carnauba wax -> en:e903 - vegan: yes - vegetarian: yes
    24. palm kernel oil -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes
    25. vanilla extract -> en:vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065 - percent: 1.6
    26. favouring -> en:favouring - percent: 3
    27. solids -> en:solids - percent: 14
    28. gb milk chocolate contains vegetable fats in addition to cocoa putter -> en:gb-milk-chocolate-contains-vegetable-fats-in-addition-to-cocoa-putter
    29. a mleczna oprócz tłuszczu kakaowego zawiera tłuszcze rośne -> en:a-mleczna-oprocz-tłuszczu-kakaowego-zawiera-tłuszcze-rośne - percent: 4

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energia 1.983 kj
    (474 kcal)
    Koipe 18 g
    Gantz-azido ase 11 g
    Carbohydrates 71 g
    Azukre 66 g
    Fiber ?
    Proteina 4,4 g
    Gatz arrunt 0,59 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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