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rattlerz sour - 40 g

rattlerz sour - 40 g

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Barcode: 5011053023637 (EAN / EAN-13)

Quantity: 40 g

Categories: Snacks, Sweet snacks, Confectioneries, Candies

Countries where sold: United Kingdom

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Health

Ingredients

83 ingredients

sugar glucose syrup, fully hydrogenated palm oil, acidity regulators (citric acid, malic acid, sodium citrates), stabilisers (gum arabic, sorbitol), starch, emulsifiers (mono-and diglycerides of fatty acids, sunflower ecitin), flavourings, dextrin, maltodextrin, colours (e163 e160a, e120 133 glazing agents (microcrystalline wax, carnauba wax) choking warning! not suitable for children under 4 years. keep cool & dry. of which sauranes gesangue ferrm/ce sau kaubonbon-dragees. zutaten: zucker, glukosesirup, ganz ge - cuars sat pa saureregulatoren (citronensäure pfelsäure, natriumcitrate) stanisatoren (gummi arabicum, sorbit), stärke, emulgatore (mono - und carbohydrate kenn digivende von speisefettsäuren, lecithine (sonnenblume)), aromen dextrin, hicatos de a maffidentinin farbstoffe (e163, e160a, e120, e133), uberzugsmin alines wachs, carnaubawachs). erstickungsgefahr! nicht geeignet für kinder unter 4 jahren. trocken lagern und vor wärme schützen. kris inhalt: 40g nettogewicht e ener/energie valor energetico (kj/kca fat/fett/grasas. protein/elweld/pro salt/salz/sa grasa de palma totalmente hidrogenada, correctores de citratos de sodio) estabilizantes (goma arabiga, sorbitol), aimidon, emulgentes (monog grasos lecitinas (gason, aromas, dextrina maltodextrina, colorantes (e163, e160a, e1215 crocristalina cera de carnauba) peligro de asfixia! no apto para niños sco y seco bazooka candy brands international ltd. uk: 15 peters eu the business centre, clontarf street, cork t12 yr9y. e-mail: help@topps

Food processing

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

Additive: E120 - Cochineal

Additive: E133 - Brilliant blue FCF

Additive: E1400 - Dextrin

Additive: E160a - Carotene

Additive: E163 - Anthocyanins

Additive: E414 - Acacia gum

Additive: E420 - Sorbitol

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E905 - Synthetic wax

Additive: E905c - Petroleum wax

Ingredient: Colour

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Maltodextrin
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

E120 - Cochineal

Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
Source: Wikipedia

E133 - Brilliant blue FCF

Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
Source: Wikipedia

E1400 - Dextrin

Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
Source: Wikipedia

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

E163 - Anthocyanins

Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
Source: Wikipedia

E296 - Malic acid

Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
Source: Wikipedia

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.

E331 - Sodium citrates

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
Source: Wikipedia

E414 - Acacia gum

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.
Source: Wikipedia

E420 - Sorbitol

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

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.

E905 - Synthetic wax

Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
Source: Wikipedia

E905c - Petroleum wax

Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
Source: Wikipedia

E905ci - Microcrystalline wax

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil

Non-vegan
Non-vegan ingredients: E120
Some ingredients could not be recognized.
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Non-vegetarian
Non-vegetarian ingredients: E120
Some ingredients could not be recognized.
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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.

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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.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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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!
: sugar glucose syrup, palm oil, acidity regulators (citric acid, malic acid, sodium citrates), stabilisers (gum arabic, sorbitol), starch, emulsifiers (mono- and diglycerides of fatty acids, sunflower ecitin), flavourings, dextrin, maltodextrin, colours, e163, e160a, e120 133 glazing agents (microcrystalline wax, carnauba wax), choking warning! not suitable for children under 4 years, keep cool and dry, of which sauranes gesangue ferrm, ce sau kaubonbon-dragees, zutaten (zucker), glukosesirup, ganz ge, cuars sat pa saureregulatoren (citronensäure pfelsäure, natriumcitrate), stanisatoren (gummi arabicum, sorbit), stärke, emulgatore (monound carbohydrate kenn digivende von speisefettsäuren, lecithine (sonnenblume)), aromen dextrin, hicatos de a maffidentinin farbstoffe (e163, e160a, e120, e133), uberzugsmin alines wachs, carnaubawachs, erstickungsgefahr! nicht geeignet für kinder unter 4 jahren, trocken lagern und vor wärme schützen, kris inhalt (nettogewicht e ener, energie valor energetico, kj, kca fat, fett, grasas, protein, elweld, pro salt, salz, sa grasa de palma totalmente hidrogenada), correctores de citratos de sodio) estabilizantes (goma arabiga, sorbitol), aimidon, emulgentes, monog grasos lecitinas, gason, aromas, dextrina maltodextrina, colorantes (e163, e160a, e1215 crocristalina cera de carnauba), peligro de asfixia! no apto para niños sco y seco bazooka candy brands international ltd, uk (15 peters eu the business centre), clontarf street, cork t12 yr9y, e-mail (help@topps)
sugar glucose syrup -> en:sugar-glucose-syrup - percent_min: 2.27272727272727 - percent_max: 100

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 50

acidity regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 33.3333333333333

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

malic acid -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

sodium citrates -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 25

gum arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

starch -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 20

emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667

mono- and diglycerides of fatty acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667

sunflower ecitin -> en:sunflower-ecitin - percent_min: 0 - percent_max: 8.33333333333333

flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

colours -> en:colour - percent_min: 0 - percent_max: 5

e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5

e120 133 glazing agents -> en:e120-133-glazing-agents - percent_min: 0 - percent_max: 5

microcrystalline wax -> en:e905ci - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

carnauba wax -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

choking warning! not suitable for children under 4 years -> en:choking-warning-not-suitable-for-children-under-4-years - percent_min: 0 - percent_max: 5

keep cool and dry -> en:keep-cool-and-dry - percent_min: 0 - percent_max: 5

of which sauranes gesangue ferrm -> en:of-which-sauranes-gesangue-ferrm - percent_min: 0 - percent_max: 5

ce sau kaubonbon-dragees -> en:ce-sau-kaubonbon-dragees - percent_min: 0 - percent_max: 5

zutaten -> en:zutaten - percent_min: 0 - percent_max: 5

zucker -> en:zucker - percent_min: 0 - percent_max: 5

glukosesirup -> en:glukosesirup - percent_min: 0 - percent_max: 5

ganz ge -> en:ganz-ge - percent_min: 0 - percent_max: 5

cuars sat pa saureregulatoren -> en:cuars-sat-pa-saureregulatoren - percent_min: 0 - percent_max: 4.76190476190476

citronensäure pfelsäure -> en:citronensaure-pfelsaure - percent_min: 0 - percent_max: 4.76190476190476

natriumcitrate -> en:natriumcitrate - percent_min: 0 - percent_max: 2.38095238095238

stanisatoren -> en:stanisatoren - percent_min: 0 - percent_max: 4.54545454545455

gummi arabicum -> en:gummi-arabicum - percent_min: 0 - percent_max: 4.54545454545455

sorbit -> en:sorbit - percent_min: 0 - percent_max: 2.27272727272727

stärke -> en:starke - percent_min: 0 - percent_max: 4.34782608695652

emulgatore -> en:emulgatore - percent_min: 0 - percent_max: 4.16666666666667

monound carbohydrate kenn digivende von speisefettsäuren -> en:monound-carbohydrate-kenn-digivende-von-speisefettsauren - percent_min: 0 - percent_max: 4.16666666666667

lecithine -> en:lecithine - percent_min: 0 - percent_max: 2.08333333333333

sonnenblume -> en:sonnenblume - percent_min: 0 - percent_max: 2.08333333333333

aromen dextrin -> en:aromen-dextrin - percent_min: 0 - percent_max: 4

hicatos de a maffidentinin farbstoffe -> en:hicatos-de-a-maffidentinin-farbstoffe - percent_min: 0 - percent_max: 3.84615384615385

e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385

e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.92307692307692

e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.28205128205128

e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462

uberzugsmin alines wachs -> en:uberzugsmin-alines-wachs - percent_min: 0 - percent_max: 3.7037037037037

carnaubawachs -> en:carnaubawachs - percent_min: 0 - percent_max: 3.57142857142857

erstickungsgefahr! nicht geeignet für kinder unter 4 jahren -> en:erstickungsgefahr-nicht-geeignet-fur-kinder-unter-4-jahren - percent_min: 0 - percent_max: 3.44827586206897

trocken lagern und vor wärme schützen -> en:trocken-lagern-und-vor-warme-schutzen - percent_min: 0 - percent_max: 3.33333333333333

kris inhalt -> en:kris-inhalt - percent_min: 0 - percent_max: 3.2258064516129

nettogewicht e ener -> en:nettogewicht-e-ener - percent_min: 0 - percent_max: 3.2258064516129

energie valor energetico -> en:energie-valor-energetico - percent_min: 0 - percent_max: 1.61290322580645

kj -> en:kj - percent_min: 0 - percent_max: 1.0752688172043

kca fat -> en:kca-fat - percent_min: 0 - percent_max: 0.806451612903226

fett -> en:fett - percent_min: 0 - percent_max: 0.645161290322581

grasas -> en:grasas - percent_min: 0 - percent_max: 0.537634408602151

protein -> en:protein - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.460829493087558

elweld -> en:elweld - percent_min: 0 - percent_max: 0.403225806451613

pro salt -> en:pro-salt - percent_min: 0 - percent_max: 0.3584229390681

salz -> en:salz - percent_min: 0 - percent_max: 0.3584229390681

sa grasa de palma totalmente hidrogenada -> en:sa-grasa-de-palma-totalmente-hidrogenada - percent_min: 0 - percent_max: 0.293255131964809

correctores de citratos de sodio) estabilizantes -> en:correctores-de-citratos-de-sodio-estabilizantes - percent_min: 0 - percent_max: 3.125

goma arabiga -> en:goma-arabiga - percent_min: 0 - percent_max: 3.125

sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5625

aimidon -> en:aimidon - percent_min: 0 - percent_max: 3.03030303030303

emulgentes -> en:emulgentes - percent_min: 0 - percent_max: 2.94117647058824

monog grasos lecitinas -> en:monog-grasos-lecitinas - percent_min: 0 - percent_max: 2.85714285714286

gason -> en:gason - percent_min: 0 - percent_max: 2.77777777777778

aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778

dextrina maltodextrina -> en:dextrina-maltodextrina - percent_min: 0 - percent_max: 2.63157894736842

colorantes -> en:colorantes - percent_min: 0 - percent_max: 2.63157894736842

e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842

e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.32063882063882

e1215 crocristalina cera de carnauba -> en:e1215-crocristalina-cera-de-carnauba - percent_min: 0 - percent_max: 0.88042588042588

peligro de asfixia! no apto para niños sco y seco bazooka candy brands international ltd -> en:peligro-de-asfixia-no-apto-para-ninos-sco-y-seco-bazooka-candy-brands-international-ltd - percent_min: 0 - percent_max: 2.5

uk -> en:uk - percent_min: 0 - percent_max: 2.5

15 peters eu the business centre -> en:15-peters-eu-the-business-centre - percent_min: 0 - percent_max: 2.5

clontarf street -> en:clontarf-street - percent_min: 0 - percent_max: 2.38095238095238

cork t12 yr9y -> en:cork-t12-yr9y - percent_min: 0 - percent_max: 2.38095238095238

e-mail -> en:e-mail - percent_min: 0 - percent_max: 2.27272727272727

help@topps -> en:help-topps - percent_min: 0 - percent_max: 2.27272727272727

Nutrition

Missing data to compute the Nutri-Score
Missing nutrition facts

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→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (3.2%)
  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 (2.6%)
  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 high quantity (68%)
  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

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Candies
Energy	1,653 kj (395 kcal)	+10%
Fat	3.2 g	+88%
Saturated fat	2.6 g	+177%
Carbohydrates	92 g	+11%
Sugars	68 g	+19%
Fiber	?
Proteins	0 g	-100%
Salt	?
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score D - High environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: B (Score: 62/100)

Category: Candies, all types

PEF environmental score: 0.41 (the lower the score, the lower the impact)
including impact on climate change: 1.73 kg CO2 eq/kg of product

Stage	Impact
Agriculture	78.2 %
Processing	10.7 %
Packaging	5.5 %
Transportation	4.5 %
Distribution	1.1 %
Consumption	0.0 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

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Ingredients that threatens species
Malus: -10

Contains palm oil

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.

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: D (Score: 32/100)
Product: rattlerz sour - 40 g

Life cycle analysis score: 62
Sum of bonuses and maluses: -30

Final score: 32/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 0.9 km in a petrol car

173 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Candies, all types (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	52.3 %
Processing	19.5 %
Packaging	15.7 %
Transportation	11.6 %
Distribution	1.0 %
Consumption	0.0 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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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Complete or correct product information

Data sources

Product added on April 18, 2021, 12:09:39 AM CEST by openfoodfacts-contributors
Last edit of product page on August 8, 2023, 5:43:38 PM CEST by danis1597.
Product page also edited by annelotte, inf, kiliweb, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlmNdCOfSpmKfLjHmwkS05u6IHKfPYMEpy4GkLqg.

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rattlerz sour - 40 g