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Toffee caramel – Tweek – 65 g

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Toffee caramel – Tweek – 65 g

Denna produktsida är inte komplett. Du kan hjälpa till att slutföra den genom att redigera den och lägga till mer data från de bilder vi har, eller genom att ta fler bilder med appen för Android eller iPhone/iPad. Tack så mycket! ×

Streckkod:
7350101604540(EAN / EAN-13)

Kvantitet: 65 g

Förpackning: Plast

Varumärken: Tweek

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

Etiketter, certifieringar, utmärkelser: Inga artificiella färgämnen

Butiker: K-Supermarket, COOP

Länder där såld: Finland, Sverige

Matching with your preferences

Hälsa

Näring

  • icon

    Nutri-Score D

    Lower nutritional quality
    ⚠ ️Varning: mängden frukt, grönsaker och nötter anges inte på etiketten, den uppskattades från ingrediensförteckningen: 0
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      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)
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      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: 17/55

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      Energi

      3/10 points (1300kJ)

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

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      Socker

      1/15 points (4.5g)

      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.

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      Salt

      3/20 points (0.63g)

      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: 5/10

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      Fiber

      5/5 points (50g)

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

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      Detaljer om beräkningen av Nutri-Score

      ⚠ ️Varning: mängden frukt, grönsaker och nötter anges inte på etiketten, den uppskattades från ingrediensförteckningen: 0

      Denna produkt betraktas inte som en dryck vid beräkning av Nutri-Score.

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

      Näringsvärde: 12 (17 - 5)

      Nutri-Score: D

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Som såld
    per portion (65g)     		Jämfört med: en:Bonbons
    Energi 1 300 kj
    (310 kcal)     		845 kj
    (202 kcal)     		−34 %
    Fett 18 g 11,7 g −21 %
    Mättat fett 11 g 7,15 g −12 %
    Kolhydrat 18 g 11,7 g −68 %
    Sockerarter 4,5 g 2,92 g −90 %
    Fiber 50 g 32,5 g +300 %
    Protein 3,4 g 2,21 g −34 %
    Salt 0,63 g 0,409 g +151 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,025 % 0,025 %
Portionsstorlek: 65g

Ingredienser

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    21 ingredienser

    Polydextros (fiber), isomaltooligosackarider, kakaosmör, sötningsmedel (erytritol, steviolglykosider), laktosfritt helmjölkspulver, kakaomassa, _ghee (mjölk)_, salt, naturliga aromer, emulgeringsmedel (E471, solroslecitin), ytbehandlingsmedel (gummi arabicum, shellack), vegetabilisk olja (kokos), surhetsreglerande medel (natriumbikarbonat)
    Allergener: Mjölk, Mjölk, Mjölk
    Spår: Gluten, Nötter, Jordnöt, Soja

    • Ingrediensinformation

      • E1200: 53.8% (estimate)

      • — Fiber: 53.8% (estimate)

      • Isomalto-oligosackarider: 23.1% (estimate)

      • Kakaosmör: 11.5% (estimate)

      • Sötningsmedel: 5.8% (estimate)

      • — E968: 2.9% (estimate)

      • — E960: 2.9% (estimate)

      • Helmjölkspulver: 2.9% (estimate)

      • Kakaomassa: < 2% (estimate)

      • Ghee: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Naturlig arom: < 2% (estimate)

      • Emulgeringsmedel: < 2% (estimate)

      • — E471: < 2% (estimate)

      • Ytbehandlingsmedel: < 2% (estimate)

      • — E414: < 2% (estimate)

      • — E904: < 2% (estimate)

      • Vegetabilisk olja: < 2% (estimate)

      • — Kokosnöt: < 2% (estimate)

      • Surhetsreglerande medel: < 2% (estimate)

      • — E500i: < 2% (estimate)

Food processing

Tillsatser

  • E1200 - Polydextros

    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    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)

  • E471 - Mono- och diglycerider av fettsyror

    Mono- och diglycerider av fettsyror (E471), är livsmedelstillsatser som vanligtvis används som emulgeringsmedel i olika bearbetade livsmedel.

    Dessa föreningar består av glycerolmolekyler kopplade till en eller två fettsyrekedjor, som hjälper till att stabilisera och blanda vatten och oljebaserade ingredienser. E471 förbättrar texturen och hållbarheten för produkter som margarin, bakverk och glass, vilket säkerställer en jämn konsistens.

    Det anses allmänt vara säkert för konsumtion inom fastställda regulatoriska gränser.

  • E500 - Natriumkarbonater

    Natriumkarbonater (E500) är föreningar som vanligtvis används i matlagning som jäsmedel, som hjälper bakverk att stiga genom att frigöra koldioxid när de interagerar med syror.

    Det återfinns ofta i bakpulver och reglerar matens pH-värde och förhindrar att det blir för surt eller för alkaliskt. I den kulinariska världen kan natriumkarbonater också förbättra konsistensen och strukturen hos livsmedel, såsom nudlar, genom att modifiera glutennätverket.

    Natriumkarbonater är allmänt erkänt som säkra och är giftfria när de konsumeras i typiska mängder som finns i mat.

  • E500i - Natriumkarbonat

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    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)

  • E960 - Steviolglykosider

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Källa: Wikipedia (Engelska)

  • E968 - Erytritol

    Erythritol: Erythritol --2R,3S--butane-1‚2,3‚4-tetrol- is a sugar alcohol -or polyol- that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by Scottish chemist John Stenhouse. It occurs naturally in some fruit and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. Erythritol is 60–70% as sweet as sucrose -table sugar- yet it is almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and feces. Under U.S. Food and Drug Administration -FDA- labeling requirements, it has a caloric value of 0.2 kilocalories per gram -95% less than sugar and other carbohydrates-, though nutritional labeling varies from country to country. Some countries, such as Japan and the United States, label it as zero-calorie; the European Union labels it 0 kcal/g.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Icke-vegan

    Non-vegan ingredients: Helmjölkspulver, Ghee, E904
Analysen baseras enbart på de ingredienser som anges och tar inte hänsyn till bearbetningsmetoder.
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    Detaljer om analysen av ingredienserna

    fi: Polydekstroosi (kuitu), isomalto-oligosakkaridit, kaakaovoi, makeutusaineet (erytritoli, stevioliglykosidit), _täysmaitojauhe_, kaakaomassa, _ghee_, suola, luontaiset aromit, emulgointiaine (e471), pintakäsittelyaineet (arabikumi, sellakka), kasviöljy (kookos), happamuudensäätöaine (natriumkarbonaatti)
    1. Polydekstroosi -> en:e1200 – vegan: yes – vegetarian: yes – percent_min: 7.69230769230769 – percent_estimate: 53.8461538461538 – percent_max: 100
      1. kuitu -> en:fiber – percent_min: 7.69230769230769 – percent_estimate: 53.8461538461538 – percent_max: 100
    2. isomalto-oligosakkaridit -> en:isomalto-oligosaccharide – percent_min: 0 – percent_estimate: 23.0769230769231 – percent_max: 50
    3. kaakaovoi -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_estimate: 11.5384615384615 – percent_max: 33.3333333333333
    4. makeutusaineet -> en:sweetener – percent_min: 0 – percent_estimate: 5.76923076923077 – percent_max: 25
      1. erytritoli -> en:e968 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 2.88461538461539 – percent_max: 25
      2. stevioliglykosidit -> en:e960 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 2.88461538461539 – percent_max: 12.5
    5. _täysmaitojauhe_ -> en:whole-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19021 – percent_min: 0 – percent_estimate: 2.88461538461539 – percent_max: 20
    6. kaakaomassa -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 0 – percent_estimate: 1.44230769230769 – percent_max: 16.6666666666667
    7. _ghee_ -> en:ghee – vegan: no – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16401 – percent_min: 0 – percent_estimate: 0.721153846153847 – percent_max: 14.2857142857143
    8. suola -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0.315 – percent_max: 0.63
    9. luontaiset aromit -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.203076923076921 – percent_max: 0.63
    10. emulgointiaine -> en:emulsifier – percent_min: 0 – percent_estimate: 0.10153846153846 – percent_max: 0.63
      1. e471 -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_estimate: 0.10153846153846 – percent_max: 0.63
    11. pintakäsittelyaineet -> en:glazing-agent – percent_min: 0 – percent_estimate: 0.0507692307692338 – percent_max: 0.63
      1. arabikumi -> en:e414 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0253846153846169 – percent_max: 0.63
      2. sellakka -> en:e904 – vegan: no – vegetarian: no – percent_min: 0 – percent_estimate: 0.0253846153846169 – percent_max: 0.315
    12. kasviöljy -> en:vegetable-oil – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0 – percent_estimate: 0.0253846153846169 – percent_max: 0.63
      1. kookos -> en:coconut – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 15006 – percent_min: 0 – percent_estimate: 0.0253846153846169 – percent_max: 0.63
    13. happamuudensäätöaine -> en:acidity-regulator – percent_min: 0 – percent_estimate: 0.0253846153846098 – percent_max: 0.63
      1. natriumkarbonaatti -> en:e500i – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0253846153846098 – percent_max: 0.63

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