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Lindt Mini Eggs - Cadbury - 192 g

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Lindt Mini Eggs - Cadbury - 192 g

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Barcode: 7622210149718 (EAN / EAN-13)

Ainm coitianta: Cereal and milk chocolate chip bar half covered with milk chocolate

Quantity: 192 g

Packaging: en:Card-box, en:Mixed plastic film-packet

Brandaí: Cadbury, Lindt

Catagóirí: en:Snacks, en:Sweet snacks, en:Bars, en:Cereal bars, en:Chocolate cereal bars

Labels, certifications, awards: en:Vegetarian, en:Green Dot

Siopaí: Sainsbury's

Country: An Fhrainc, An Ríocht Aontaithe

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Health

Comhábhair

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    30 ingredients

    : oat flakes (25 %), sugar, glucose syrup, stabiliser (sorbitol), vegetable fats (palm, shea), wheat flour, invert sugar syrup, rice flour, cocoa butter, cocoa mass, honey (2 %), skimmed milk powder, wheat bran, whey powder (from milk ), whole milk powder, humectant (glycerol), milk fat, barley malt extract, salt, emulsifiers ( soya lecithins, e471, e476), molasses, flavourings
    Hailléirginí: Glútan, Pónairí soighe
    Traces: Uibheacha, Cnónna, Piseanna, en:en-eggs-en-nuts

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Additive: E322
    • Additive: E420
    • Additive: E422 - Gliocról
    • Additive: E471
    • Additive: E476 - Polairicineoláit pholaigliocróil
    • Comhábhar: Eiblitheoir
    • Comhábhar: Flavouring
    • Comhábhar: Glúcós
    • Comhábhar: Glucose syrup
    • Comhábhar: Taisleán
    • Comhábhar: Invert sugar
    • Comhábhar: Whey

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • 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 (An Béarla)

  • 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 (An Béarla)

  • E422 - Gliocról

    Gliocról: OHCH2– CH-OH-–CH2OH. Tugtar glicrín air freisin. Leacht le fiuchphointe 290 °C, gan dath, slaodach le blas milis. Faightear é ó shaill agus olaí plandaí is ainmhithe trí hidrealú, agus mar sin is fo-tháirge é ar dhéanamh gallúnaí. Baintear úsáid as in an-chuid ullmhúcháin leighis is cosmaide, agus imoibríonn sé le haigéad nítreach chun nítriglicrín a dhéanamh.
    Source: Wikipedia

  • 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 (An Béarla)

  • E476 - Polairicineoláit pholaigliocróil

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia (An Béarla)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: Mil, en:Skimmed milk powder, en:Whey powder, Bainne, en:Whole milk powder, en:Milkfat
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

    : oat flakes 25%, sugar, glucose syrup, stabiliser (sorbitol), vegetable fats (palm, shea), wheat flour, invert sugar syrup, rice flour, cocoa butter, cocoa mass, honey 2%, skimmed milk powder, wheat bran, whey powder (from milk), whole milk powder, humectant (glycerol), milk fat, barley malt extract, salt, emulsifiers (soya lecithins, e471, e476), molasses, flavourings
    1. oat flakes -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 25 - percent: 25 - percent_max: 25
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.57142857142857 - percent_max: 25
    3. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.5 - percent_max: 25
    4. stabiliser -> en:stabiliser - percent_min: 2 - percent_max: 21.5
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 21.5
    5. vegetable fats -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 2 - percent_max: 17.6
      1. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 1 - percent_max: 17.6
      2. shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 8.8
    6. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2 - percent_max: 15
    7. invert sugar syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 13.1428571428571
    8. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 2 - percent_max: 10.5714285714286
    9. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 2 - percent_max: 8.77551020408163
    10. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 2 - percent_max: 7.42857142857143
    11. honey -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 2 - percent: 2 - percent_max: 2
    12. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 2
    13. wheat bran -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent_min: 0 - percent_max: 2
    14. whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2
      1. from milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2
    15. whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 2
    16. humectant -> en:humectant - percent_min: 0 - percent_max: 2
      1. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    17. milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2
    18. barley malt extract -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    19. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.53
    20. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 0.53
      1. soya lecithins -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.53
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.265
      3. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.176666666666667
    21. molasses -> en:molasses - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.53
    22. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.53

Nutrition

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    Poor nutritional quality

    ⚠ ️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: 4

    • Próitéiní: 3 / 5 (value: 6.1, rounded value: 6.1)
    • Fiber: 4 / 5 (value: 4.7, rounded value: 4.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 20

    • Energy: 5 / 10 (value: 1790, rounded value: 1790)
    • Siúcraí: 5 / 10 (value: 27, rounded value: 27)
    • Saturated fat: 8 / 10 (value: 8.3, rounded value: 8.3)
    • Sodium: 2 / 10 (value: 212, rounded value: 212)

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

    Nutritional score: (20 - 4)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (32g)     		Compared to: en:Chocolate cereal bars
    Fuinneamh 1,790 kj
    (427 kcal)     		573 kj
    (137 kcal)     		-4%
    Saill 16 g 5.12 g -22%
    SáSitheáin saill 8.3 g 2.66 g -21%
    Carbaihiodráit 65 g 20.8 g +16%
    Siúcraí 27 g 8.64 g -19%
    Snáithín 4.7 g 1.5 g -22%
    Próitéin 6.1 g 1.95 g -4%
    Salann 0.53 g 0.17 g +60%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 32g

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Data sources

Product added on ag kiliweb
Last edit of product page on ag inf.
Product page also edited by aasmaazhar, alia, andre-o-mob, autorotate-bot, openfoodfacts-contributors, openfoodfacts-liamoreilly-me-uk, packbot, swipe-studio, vegetarian-app-chakib, yuka.KrxAHuakIe8YJcKJ9pAT_T6BFvveEu98GWIUoQ, yuka.R1lzZkNJQXdvOXNiaHN3bi93ajg4L1pzNXJtd1RWUHREckpCSVE9PQ, yuka.RnAwR05xSWFwZUFncFBZVDhRUEw5L1o2MW9LSlpVVHJEZXd0SVE9PQ.

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