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Colin the Caterpillar cake - Marks & Spencer - 625 g

Colin the Caterpillar cake - Marks & Spencer - 625 g

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Barcode: 00106498

Quantity: 625 g

Brands: Marks & Spencer

Categories: Snacks, Sweet snacks, Confectioneries, Biscuits and cakes, Cakes

Stores: Marks & Spencer

Countries where sold: United Kingdom

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Health

Ingredients

  • icon

    42 ingredients


    Milk Chocolate (24%) (Sugar Cocoa Butter Cocoa Mass Dried Skimmed Milk Milk Fat Lactose (Milk) Emulsifier: Soya Lecithin) Sugar White Chocolate (12%) (Sugar Dried Whole Milk Cocoa Butter Dried Skimmed Milk Emulsifier: Soya Lecithin Vanilla Flavouring) Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) Butter (Milk) Water Dark Chocolate (3.5%) (Cocoa Mass Sugar Cocoa Butter Fat Reduced Cocoa Powder Emulsifier: Soya Lecithin) Pasteurised Egg - Sugar Coated Milk Chocolate Beans (3%) (Milk Chocolate (Sugar Cocoa Butter Dried Skimmed Milk Cocoa Mass Dried Whey (Milk) Lactose (Milk) Butter Oil (Milk) Emulsifier: Soya Lecithin Vanilla Flavouring) Sugar Tapioca 3 Starch Glazing Agent: Shellac, Carnauba Wax Plant and Vegetable Concentrates (Spirulina, Safflower) Colour: Curcumin) Fat Reduced Cocoa Powder Dried Glucose Syrup Rowan Extract Pasteurised Egg White Humectant: e Glycerol Dried Skimmed Milk Dextrose Emulsifier: E471, E475, E481, Soya Lecithin, E476 Raising Agent: E450, Sodium Bicarbonate Cornflour Salt Palm Oil Rapeseed Oil Dried Whole Milk Cocoa Butter Dried Whey (Milk) - Flavourings Colour: Beetroot Red. 9 suitable nut allergy not s ble for thes with a Nut and Peanut allergy.
    Allergens: Gluten, Milk, Soybeans

Food processing

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    Ultra processed foods


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

    • Additive: E162 - Beetroot red
    • Additive: E322 - Lecithins
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Lactose

    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

  • E162 - Beetroot red


    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
  • E322 - Lecithins


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E450 - Diphosphates


    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E476 - Polyglycerol polyricinoleate


    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
  • E481 - Sodium stearoyl-2-lactylate


    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia
  • E904 - Shellac


    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.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan


    Non-vegan ingredients: Milk chocolate, Butter, Egg, Milk chocolate, Lactose, Butterfat, E904

    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!

  • icon

    Non-vegetarian


    Non-vegetarian ingredients: E904

    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.
  • icon

    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!

    en: Milk Chocolate 24% (Sugar Cocoa Butter Cocoa Mass Dried Skimmed Milk Milk Fat Lactose, Emulsifier (Soya Lecithin)), Sugar White Chocolate 12% (Sugar Dried Whole Milk Cocoa Butter Dried Skimmed Milk Emulsifier (Soya Lecithin Vanilla Flavouring), with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Butter, Water Dark Chocolate 3.5% (Cocoa Mass Sugar Cocoa Butter Fat Reduced Cocoa Powder Emulsifier (Soya Lecithin)), Egg, Sugar Coated Milk Chocolate Beans 3%, Milk Chocolate (Sugar Cocoa Butter Dried Skimmed Milk Cocoa Mass Dried Whey, Lactose, Butter Oil, Emulsifier (Soya Lecithin Vanilla Flavouring)), Sugar Tapioca 3 Starch Glazing Agent (Shellac), Carnauba Wax Plant and Vegetable Concentrates (Spirulina, Safflower), Colour (Curcumin) Fat Reduced Cocoa Powder Dried Glucose Syrup Rowan Extract Pasteurised Egg White Humectant), e Glycerol Dried Skimmed Milk Dextrose Emulsifier (e471), e475, e481, Soya Lecithin, e476 Raising Agent (e450), Sodium Bicarbonate Cornflour Salt Palm Oil Rapeseed Oil Dried Whole Milk Cocoa Butter Dried Whey, Flavourings Colour (Beetroot Red, 9 suitable nut allergy not s ble for thes with a Nut and Peanut allergy)
    1. Milk Chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - percent: 24
      1. Sugar Cocoa Butter Cocoa Mass Dried Skimmed Milk Milk Fat Lactose -> en:sugar-cocoa-butter-cocoa-mass-dried-skimmed-milk-milk-fat-lactose
      2. Emulsifier -> en:emulsifier
        1. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes
    2. Sugar White Chocolate -> en:sugar-white-chocolate - percent: 12
      1. Sugar Dried Whole Milk Cocoa Butter Dried Skimmed Milk Emulsifier -> en:sugar-dried-whole-milk-cocoa-butter-dried-skimmed-milk-emulsifier
        1. Soya Lecithin Vanilla Flavouring -> en:soya-lecithin-vanilla-flavouring
      2. with Wheatflour -> en:wheat-flour - vegan: yes - vegetarian: yes
      3. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe
      4. Iron -> en:iron
      5. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe
      6. Thiamin -> en:thiamin
    3. Butter -> en:butter - vegan: no - vegetarian: yes
    4. Water Dark Chocolate -> en:water-dark-chocolate - percent: 3.5
      1. Cocoa Mass Sugar Cocoa Butter Fat Reduced Cocoa Powder Emulsifier -> en:cocoa-mass-sugar-cocoa-butter-fat-reduced-cocoa-powder-emulsifier
        1. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes
    5. Egg -> en:egg - vegan: no - vegetarian: yes
    6. Sugar Coated Milk Chocolate Beans -> en:sugar-coated-milk-chocolate-beans - percent: 3
    7. Milk Chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes
      1. Sugar Cocoa Butter Dried Skimmed Milk Cocoa Mass Dried Whey -> en:sugar-cocoa-butter-dried-skimmed-milk-cocoa-mass-dried-whey
      2. Lactose -> en:lactose - vegan: no - vegetarian: yes
      3. Butter Oil -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe
      4. Emulsifier -> en:emulsifier
        1. Soya Lecithin Vanilla Flavouring -> en:soya-lecithin-vanilla-flavouring
    8. Sugar Tapioca 3 Starch Glazing Agent -> en:sugar-tapioca-3-starch-glazing-agent
      1. Shellac -> en:e904 - vegan: no - vegetarian: no
    9. Carnauba Wax Plant and Vegetable Concentrates -> en:carnauba-wax-plant-and-vegetable-concentrates
      1. Spirulina -> en:spirulina - vegan: yes - vegetarian: yes
      2. Safflower -> en:safflower - vegan: yes - vegetarian: yes
    10. Colour -> en:colour
      1. Curcumin) Fat Reduced Cocoa Powder Dried Glucose Syrup Rowan Extract Pasteurised Egg White Humectant -> en:curcumin-fat-reduced-cocoa-powder-dried-glucose-syrup-rowan-extract-pasteurised-egg-white-humectant
    11. e Glycerol Dried Skimmed Milk Dextrose Emulsifier -> en:e-glycerol-dried-skimmed-milk-dextrose-emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    12. e475 -> en:e475 - vegan: maybe - vegetarian: maybe
    13. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    14. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes
    15. e476 Raising Agent -> en:e476-raising-agent
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes
    16. Sodium Bicarbonate Cornflour Salt Palm Oil Rapeseed Oil Dried Whole Milk Cocoa Butter Dried Whey -> en:sodium-bicarbonate-cornflour-salt-palm-oil-rapeseed-oil-dried-whole-milk-cocoa-butter-dried-whey
    17. Flavourings Colour -> en:flavourings-colour
      1. Beetroot Red -> en:e162 - vegan: yes - vegetarian: yes
      2. 9 suitable nut allergy not s ble for thes with a Nut and Peanut allergy -> en:9-suitable-nut-allergy-not-s-ble-for-thes-with-a-nut-and-peanut-allergy

Nutrition

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    Bad nutritional quality


    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ 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: 0

    • Proteins: 3 / 5 (value: 4.9, rounded value: 4.9)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.703125, rounded value: 0.7)

    Negative points: 26

    • Energy: 5 / 10 (value: 1891, rounded value: 1891)
    • Sugars: 10 / 10 (value: 46.3, rounded value: 46.3)
    • Saturated fat: 10 / 10 (value: 12.4, rounded value: 12.4)
    • Sodium: 1 / 10 (value: 160, rounded value: 160)

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

    Nutritional score: (26 - 0)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Cakes
    Energy 1,891 kj
    (452 kcal)
    +20%
    Fat 21.3 g +27%
    Saturated fat 12.4 g +92%
    Carbohydrates 59.1 g +18%
    Sugars 46.3 g +59%
    Fiber ?
    Proteins 4.9 g +3%
    Salt 0.4 g -4%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.703 %

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by mo1360.
Product page also edited by fix-salt-bot, halal-app-chakib, paperwings, roboto-app, teolemon, yuka.YVp0YU9hUVBvS0F5dE1ZQXppelg0TjlUd2NXT1JFQzlDOFkySVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllV6TfbmsyP6ZgbRxlOCzIuhHpPxRNp2wrTTAas.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.