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Marsipanbröd Nougat - Anthon Berg - 5 x 25 g

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Streckkod: 5774540872803 (EAN / EAN-13)

Kvantitet: 5 x 25 g

Varumärken: Anthon Berg

Kategorier: Snacks, Söta snacks, en:Cocoa and its products, Konfekt, en:Bars, Chokladgodis, en:bars-covered-with-chocolate

Etiketter, certifieringar, utmärkelser: en:Green Dot

Butiker: Willy's

Länder där såld: Sverige

Matching with your preferences

Hälsa

Ingredienser

17 ingredienser

Socker, kakaomassa, mandlar 15%, aprikoskärnor, rostade hasselnötter 6%, kakaosmör, glykossirap, mjölkfett, helmjölkspulver, emulgeringsmedel (lecitin), fuktighetsbevarande medel (invertase), konserveringsmedel (sorbinsyra), vaniljextrakt. Kan innehålla spår av andra nötter. Minst 50% kakaotorrsubstans i den mörka chokladen.

Allergener: Mjölk, Nötter

Spår: Nötter

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra bearbetade livsmedel och drycker group:

Tillsats: E322 - Lecitiner

Ingrediens: Emulgeringsmedel

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

Obearbetade eller minimalt bearbetade livsmedel

Bearbetade kulinariska ingredienser

Halvfabrikat

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

Tillsatser

E1103 - Invertas

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.
Källa: Wikipedia (Engelska)

E200 - Sorbinsyra

Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
Källa: Wikipedia (Engelska)

E322 - Lecitiner

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.
Källa: Wikipedia (Engelska)

E322i - Lecitin

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.
Källa: Wikipedia (Engelska)

Ingrediensanalys

Kan innehålla palmolja

Ingredienser som kan innehålla palmolja: Mjölkfett

Icke-vegan
Non-vegan ingredients: Mjölkfett, Helmjölkspulver
Vissa ingredienser kunde inte kännas igen.
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Vegetarisk status okänd
Okända ingredienser: Glykossirap, Invertase, Minst-50-kakaotorrsubstans-i-den-mörka-chokladen
Vissa ingredienser kunde inte kännas igen.
Vi behöver din hjälp!

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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.

Details of the analysis of the ingredients
Vi behöver din hjälp!
Vissa ingredienser kunde inte kännas igen.
Vi behöver din hjälp!

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!
sv: Socker, kakaomassa, mandlar 15%, aprikoskärnor, hasselnötter 6%, kakaosmör, glykossirap, mjölkfett, helmjölkspulver, emulgeringsmedel (lecitin), fuktighetsbevarande medel (invertase), konserveringsmedel (sorbinsyra), vaniljextrakt, Minst 50% kakaotorrsubstans i den mörka chokladen
Socker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 15 - percent_max: 58

kakaomassa -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 15 - percent_max: 36.5

mandlar -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 15 - percent: 15 - percent_max: 15

aprikoskärnor -> en:apricot-kernels - vegan: yes - vegetarian: yes - percent_min: 6 - percent_max: 15

hasselnötter -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 6 - percent: 6 - percent_max: 6

kakaosmör -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 6

glykossirap -> sv:glykossirap - percent_min: 0 - percent_max: 6

mjölkfett -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6

helmjölkspulver -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 6

emulgeringsmedel -> en:emulsifier - percent_min: 0 - percent_max: 6

lecitin -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6

fuktighetsbevarande medel -> en:humectant - percent_min: 0 - percent_max: 6

invertase -> sv:invertase - percent_min: 0 - percent_max: 6

konserveringsmedel -> en:preservative - percent_min: 0 - percent_max: 5.8

sorbinsyra -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.8

vaniljextrakt -> en:vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065 - percent_min: 0 - percent_max: 5.27272727272727

Minst 50% kakaotorrsubstans i den mörka chokladen -> sv:minst-50-kakaotorrsubstans-i-den-mörka-chokladen - percent_min: 0 - percent_max: 4.83333333333333

Näring

Bad nutritional quality
⚠ ️Varning: mängden fibrer är inte angiven, eventuella positiv inverkan på betyget kunde inte beaktas.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 31
This product is not considered a beverage for the calculation of the Nutri-Score.

Positiva poäng: 0

Proteiner: 5 / 5 (värde: 9.2, avrundat värde: 9.2)

Fiber: 0 / 5 (värde: 0, avrundat värde: 0)

Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 31.5, avrundat värde: 31.5)

Negativa poäng: 25

Energi: 6 / 10 (värde: 2281, avrundat värde: 2281)

Socker: 9 / 10 (värde: 41, avrundat värde: 41)

Mättat fett: 10 / 10 (värde: 11, avrundat värde: 11)

Natrium: 0 / 10 (värde: 4, avrundat värde: 4)

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

Näringsvärde: (25 - 0)

Nutri-Score:
→ Läs mer om Nutri-Score

Näringsvärden
- Fett i hög kvantitet (34%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Källa: National Health Service UK (NHS) - Fat: the facts
- Mättat fett i hög kvantitet (11%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Källa: National Health Service UK (NHS) - Fat: the facts
- Sockerarter i hög kvantitet (41%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Källa: National Health Service UK (NHS) - Sugar: the facts
- Salt i låg kvantitet (0.01%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Källa: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Källa: National Health Service UK (NHS) - Salt: the facts

Näringsfakta

Näringsfakta	Som såld för 100 g / 100 ml	Compared to: en:bars-covered-with-chocolate
Energi	2 281 kj (547 kcal)	+9 %
Fett	34 g	+32 %
Mättat fett	11 g	−19 %
Kolhydrat	48 g	−19 %
Sockerarter	41 g	−15 %
Fiber	?
Protein	9,2 g	+47 %
Salt	0,01 g	−97 %
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	31,5 %

Miljö

Eco-score ej beräknad - Okänd miljöpåverkan

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Förpackning

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Datakällor

Produkt tillagd den 27 januari 2024 10:31:54 CET av aquilax
Senast ändrad produktsida på 28 januari 2024 08:26:57 CET av aquilax.
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Marsipanbröd Nougat - Anthon Berg - 5 x 25 g