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Marzipan, almond & chocolate sweets - Anthon Berg - 165 g

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Marzipan, almond & chocolate sweets - Anthon Berg - 165 g

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Streckkod:
5774540923260(EAN / EAN-13)

Kvantitet: 165 g

Förpackning: Plast, Papper

Varumärken: Anthon Berg

Kategorier: Snacks, Söta snacks, en:Cocoa and its products, Konfekt, Chokladgodis

Länder där såld: Sverige

Matching with your preferences

Hälsa

Näring

  • icon

    Nutri-Score E

    Lower nutritional quality
    ⚠ ️Varning: mängden fibrer är inte angiven, eventuella positiv inverkan på betyget kunde inte beaktas.
    ⚠ ️Varning: mängden frukt, grönsaker och nötter anges inte på etiketten, den uppskattades från ingrediensförteckningen: 12
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negativa poäng: 31/55

    • icon

      Energi

      6/10 points (2171kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Socker

      15/15 points (54g)

      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.

    • icon

      Salt

      0/20 points (0.15g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positiva poäng: 0/10

    • icon

      Fiber

      0/5 points (okänd)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Varning: mängden fibrer är inte angiven, eventuella positiv inverkan på betyget kunde inte beaktas.
      ⚠ ️Varning: mängden frukt, grönsaker och nötter anges inte på etiketten, den uppskattades från ingrediensförteckningen: 12

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

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

      Näringsvärde: 31 (31 - 0)

      Nutri-Score: E

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Compared to: Chokladgodis
    Energi 2 171 kj
    (519 kcal)     		+4 %
    Fett 28 g +9 %
    Mättat fett 13 g −4 %
    Kolhydrat 57 g −3 %
    Sockerarter 54 g +12 %
    Fiber ?
    Protein 7,4 g +26 %
    Salt 0,15 g −54 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 12 %

Ingredienser

  • icon

    67 ingredienser

    Sukker/socker, sødmælks-/helmelk-/sötmjölkspulver, kakaosmør/-smör, kakaomasse, mandler/mandlar 12%, abrikoskerner/-kjerner/-kjärnor, glukosesirup/-sirap, mælke-/melkesukker/mjölksocker, fortykningsmiddel/förtjockningsmedel (arabisk gummi/gummi arabicum), emulgator/emulgeringsmedel (lecithin), risstivelse/-stärkelse, Overfladebehandlingsmiddel/ ytbehandlingsmedel (shellak/shellack), modificeret/modifierad kartoffel/potetstivelse/potatisstärkelse, farvestoffer/fargestoffer/färgämnen (carmin/karmin, jernoxid, blandede carotener/karotener), vaniljeekstrakt/vaniljextrakt, fugtighedsbevarende middel/fuktighetsbevarande medel (invertase), konserveringsmiddel/-medel (sorbinsyre/-syra). Kan indeholde spor af/innehålla spår av andre nødder/nøtter/nötter. Mindst 33% kakaotørstof/-torrsubstans og mindst 23% mælke-/melkebestanddele/mjölkbeståndsdelar i mælkechokoladen/ melkesjokoladen/mjölkchokladen. Mindst 50% kakaotørstof/-torrsubstans i den mørke chokolade/sjokolade/mörka chokladen. Opbevares tørt og køligt.
    Allergener: Mjölk, Nötter

Food processing

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)

  • E120 - Karmin

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Källa: Wikipedia (Engelska)

  • E160a - Karoten

    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.
    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)

  • E414 - Gummi arabicum

    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.
    Källa: Wikipedia (Engelska)

  • E904 - Shellack

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

  • icon

    Icke-vegan

    Non-vegan ingredients: Helmjölkspulver, Smör, Laktos, E904, E120

    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!

  • icon

    Icke-vegetarisk

    Non-vegetarian ingredients: E904, E120

    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!

Analysen baseras enbart på de ingredienser som anges och tar inte hänsyn till bearbetningsmetoder.
  • icon

    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: Sukker, socker, sødmælks, helmelk, sötmjölkspulver, kakaosmør, smör, kakaomasse, mandler, mandlar 12%, abrikoskerner, kjerner, kjärnor, glukosesirup, sirap, mælke, melkesukker, mjölksocker, fortykningsmiddel, förtjockningsmedel (arabisk gummi, gummi arabicum), emulgator, emulgeringsmedel (lecithin), risstivelse, stärkelse, Overfladebehandlingsmiddel, ytbehandlingsmedel (shellak, shellack), modificeret, modifierad kartoffel, potetstivelse, potatisstärkelse, farvestoffer, fargestoffer, färgämnen (carmin, karmin, jernoxid, blandede carotener, karotener), vaniljeekstrakt, vaniljextrakt, fugtighedsbevarende middel, fuktighetsbevarande medel (invertase), konserveringsmiddel, medel (sorbinsyre, syra), Kan indeholde spor af, innehålla spår av andre nødder, nøtter, nötter, Mindst 33% kakaotørstof, torrsubstans og mindst 23% mælke, melkebestanddele, mjölkbeståndsdelar i mælkechokoladen, melkesjokoladen, mjölkchokladen, Mindst 50% kakaotørstof, torrsubstans i den mørke chokolade, sjokolade, mörka chokladen, Opbevares tørt og køligt
    1. Sukker -> sv:sukker
    2. socker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. sødmælks -> sv:sødmælks
    4. helmelk -> sv:helmelk
    5. sötmjölkspulver -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    6. kakaosmør -> sv:kakaosmør
    7. smör -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
    8. kakaomasse -> sv:kakaomasse
    9. mandler -> sv:mandler
    10. mandlar -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent: 12
    11. abrikoskerner -> sv:abrikoskerner
    12. kjerner -> sv:kjerner
    13. kjärnor -> sv:kjärnor
    14. glukosesirup -> sv:glukosesirup
    15. sirap -> en:syrup - vegan: yes - vegetarian: yes
    16. mælke -> sv:mælke
    17. melkesukker -> sv:melkesukker
    18. mjölksocker -> en:lactose - vegan: no - vegetarian: yes
    19. fortykningsmiddel -> sv:fortykningsmiddel
    20. förtjockningsmedel -> en:thickener
      1. arabisk gummi -> en:e414 - vegan: yes - vegetarian: yes
      2. gummi arabicum -> en:e414 - vegan: yes - vegetarian: yes
    21. emulgator -> sv:emulgator
    22. emulgeringsmedel -> en:emulsifier
      1. lecithin -> sv:lecithin
    23. risstivelse -> sv:risstivelse
    24. stärkelse -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    25. Overfladebehandlingsmiddel -> sv:overfladebehandlingsmiddel
    26. ytbehandlingsmedel -> en:glazing-agent
      1. shellak -> sv:shellak
      2. shellack -> en:e904 - vegan: no - vegetarian: no
    27. modificeret -> sv:modificeret
    28. modifierad kartoffel -> sv:modifierad-kartoffel
    29. potetstivelse -> sv:potetstivelse
    30. potatisstärkelse -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    31. farvestoffer -> sv:farvestoffer
    32. fargestoffer -> sv:fargestoffer
    33. färgämnen -> en:colour
      1. carmin -> sv:carmin
      2. karmin -> en:e120 - vegan: no - vegetarian: no
      3. jernoxid -> sv:jernoxid
      4. blandede carotener -> sv:blandede-carotener
      5. karotener -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    34. vaniljeekstrakt -> sv:vaniljeekstrakt
    35. vaniljextrakt -> en:vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065
    36. fugtighedsbevarende middel -> sv:fugtighedsbevarende-middel
    37. fuktighetsbevarande medel -> en:humectant
      1. invertase -> sv:invertase
    38. konserveringsmiddel -> sv:konserveringsmiddel
    39. medel -> sv:medel
      1. sorbinsyre -> sv:sorbinsyre
      2. syra -> en:acid
    40. Kan indeholde spor af -> sv:kan-indeholde-spor-af
    41. innehålla spår av andre nødder -> sv:innehålla-spår-av-andre-nødder
    42. nøtter -> sv:nøtter
    43. nötter -> en:nut - vegan: yes - vegetarian: yes
    44. Mindst 33% kakaotørstof -> sv:mindst-33-kakaotørstof
    45. torrsubstans og mindst 23% mælke -> sv:torrsubstans-og-mindst-23-mælke
    46. melkebestanddele -> sv:melkebestanddele
    47. mjölkbeståndsdelar i mælkechokoladen -> sv:mjölkbeståndsdelar-i-mælkechokoladen
    48. melkesjokoladen -> sv:melkesjokoladen
    49. mjölkchokladen -> sv:mjölkchokladen
    50. Mindst 50% kakaotørstof -> sv:mindst-50-kakaotørstof
    51. torrsubstans i den mørke chokolade -> sv:torrsubstans-i-den-mørke-chokolade
    52. sjokolade -> sv:sjokolade
    53. mörka chokladen -> sv:mörka-chokladen
    54. Opbevares tørt og køligt -> sv:opbevares-tørt-og-køligt

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