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Birds Angel Delight Butterscotch 59g

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Barcode: 5000354770333 (EAN / EAN-13)

Common name: Angel Delight Butterscotch Flavour

Packaging: MixedPlasticFilm-packet

Brands: Angel Delight

Categories: Desserts, Puddings

Countries where sold: France, United Kingdom

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Health

Ingredients

21 ingredients

Sugar, Modified Potato Starch, Vegetable Oil (Palm), Modified Maize Starch, Emulsifiers (Propane-1,2-Diol Esters of Fatty Acids, Sunflower Lecithins), Gelling Agents (Disodium Phosphate, Tetrasodium Diphosphate), Lactose (Milk), Sodium Caseinates (Milk), Colours (Plain Caramel, Beetroot Red, Annatto, Mixed Carotenes), Dried Whey (Milk), Flavourings (contain Milk), Anti-Caking Agent (Silicon Dioxide)

Allergens: Milk

Traces: Gluten, Milk, Soybeans

Food processing

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

Additive: E150a - Plain caramel

Additive: E160a - Carotene

Additive: E160b - Annatto

Additive: E162 - Beetroot red

Additive: E322 - Lecithins

Additive: E450 - Diphosphates

Additive: E551 - Silicon dioxide

Ingredient: Colour

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Gelling agent

Ingredient: Lactose

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E150a - Plain caramel

E160a - Carotene

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.
Source: Wikipedia

E160b - Annatto

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.

E339ii - Disodium phosphate

Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
Source: Wikipedia

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.

E450iii - Tetrasodium diphosphate

E551 - Silicon dioxide

Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
Source: Wikipedia

E570 - Fatty acids

Fatty acid: In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found per se in organisms, but instead as three main classes of esters: triglycerides, phospholipids, and cholesterol esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and they are important structural components for cells.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil

Non-vegan
Non-vegan ingredients: Lactose, Sodium caseinate, Whey

Vegetarian status unknown
Unrecognized ingredients: E339ii

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
en: Sugar, Modified Potato Starch, Palm Vegetable Oil, Modified Maize Starch, Emulsifiers (Propane-1‚2-Diol Esters of Fatty Acids, Sunflower Lecithins), Gelling Agents (Disodium Phosphate, Tetrasodium Diphosphate), Lactose, Sodium Caseinates, Colours (Plain Caramel, Beetroot Red, Annatto, Mixed Carotenes), Whey, Flavourings, Anti-Caking Agent (Silicon Dioxide)
Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 8.33333333333333 - percent_max: 100

Modified Potato Starch -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 50

Palm Vegetable Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 33.3333333333333

Modified Maize Starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 25

Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 20

Propane-1‚2-Diol Esters of Fatty Acids -> en:e477 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20

Sunflower Lecithins -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

Gelling Agents -> en:gelling-agent - percent_min: 0 - percent_max: 16.6666666666667

Disodium Phosphate -> en:e339ii - percent_min: 0 - percent_max: 16.6666666666667

Tetrasodium Diphosphate -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

Lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

Sodium Caseinates -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12.5

Colours -> en:colour - percent_min: 0 - percent_max: 11.1111111111111

Plain Caramel -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

Beetroot Red -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556

Annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037

Mixed Carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.77777777777778

Whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 10

Flavourings -> en:flavouring - labels: en:contains-milk - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

Anti-Caking Agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 5

Silicon Dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrition

Average 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: 3

Proteins: 2 / 5 (value: 3.6, rounded value: 3.6)

Fiber: 1 / 5 (value: 1, rounded value: 1)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 6

Energy: 1 / 10 (value: 465, rounded value: 465)

Sugars: 2 / 10 (value: 12, rounded value: 12)

Saturated fat: 2 / 10 (value: 2.8, rounded value: 2.8)

Sodium: 1 / 10 (value: 176, rounded value: 176)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (6 - 3)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (3.8%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (2.8%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in moderate quantity (12%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.44%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Puddings
Energy	465 kj (111 kcal)	-21%
Fat	3.8 g	+7%
Saturated fat	2.8 g	+30%
Carbohydrates	15 g	-30%
Sugars	12 g	-3%
Fiber	1 g	+14%
Proteins	3.6 g	-7%
Salt	0.44 g	+159%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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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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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on February 20, 2016, 5:53:59 PM CET by adamshort
Last edit of product page on February 19, 2024, 12:33:00 PM CET by foodless.
Product page also edited by boo71, kiliweb, openfoodfacts-contributors, yukafix.

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Birds Angel Delight Butterscotch 59g