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Raspberry and coconut ruffles -

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Raspberry and coconut ruffles -

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Barcode: 5010511477173 (EAN / EAN-13)

Labels, certifications, awards: Verified

Countries where sold: United Kingdom

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Health

Ingredients

  • icon

    18 ingredients

    Sugar, Dark Chocolate (22%) [Sugar, Cocoa Mass, Cocoa Butter, Fat Reduced Cocoa Powder, Emulsifier (SOYA Lecithins)], Desiccated Coconut (19%), Glucose Syrup, Colour (Beetroot Red), Flavouring, Invertase, Acid (Citric Acid). DARK CHOCOLATE CONTAINS: COCOA SOLIDS 45% MINIMUM. May contain traces of MILK.
    Allergens: Soybeans
    Traces: Milk

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
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E1103 - Invertase

    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.
    Source: Wikipedia

  • 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.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Ingredients analysis

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

    : Sugar, Dark Chocolate 22% (Sugar, Cocoa Mass, Cocoa Butter, Fat Reduced Cocoa Powder, Emulsifier (SOYA Lecithins)), Desiccated Coconut 19%, Glucose Syrup, Colour (Beetroot Red), Flavouring, Invertase, Acid (Citric Acid), DARK CHOCOLATE CONTAINS (COCOA SOLIDS)
    1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 22 - percent_max: 59
    2. Dark Chocolate -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent_min: 22 - percent: 22 - percent_max: 22
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.4 - percent_max: 22
      2. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 11
      3. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 7.33333333333333
      4. Fat Reduced Cocoa Powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 5.5
      5. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 4.4
        1. SOYA Lecithins -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 4.4
    3. Desiccated Coconut -> en:desiccated-coconut - vegan: yes - vegetarian: yes - ciqual_food_code: 15007 - percent_min: 19 - percent: 19 - percent_max: 19
    4. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 19
    5. Colour -> en:colour - percent_min: 0 - percent_max: 18.6666666666667
      1. Beetroot Red -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18.6666666666667
    6. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    7. Invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    8. Acid -> en:acid - percent_min: 0 - percent_max: 5
      1. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    9. DARK CHOCOLATE CONTAINS -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent_min: 0 - percent_max: 2.25
      1. COCOA SOLIDS -> en:cocoa-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 2.25

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,937 kj
    (463 kcal)
    Fat 19.6 g
    Saturated fat 15.5 g
    Carbohydrates 67.1 g
    Sugars 61.6 g
    Fiber ?
    Proteins 2.6 g
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 19 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by kiliweb.
Product page also edited by inf, vaporous, yuka.sY2b0xO6T85zoF3NwEKvlhxdft73r2jUExblvmClm4yTfsezOOxo-6TwFas.

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