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Marsipankake - Mesterbakeren - 900g

Marsipankake - Mesterbakeren - 900g

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Strekkode: 7029161127015 (EAN / EAN-13)

Mengde: 900g

Merker: Mesterbakeren

Kategorier: en:Snacks, en:Sweet snacks, en:Confectioneries, en:Biscuits and cakes, Kake, Marsipan

Produksjon- eller behandlingssteder: Norway

Butikker: REMA 1000

Land hvor produktet selges: Norge

Samsvarer med dine preferanser

Helse

Ingredienser

  • icon

    93 ingredienser


    Kremfløte (melk) (39%), kakebunn (24 %) (sukker, hvetestivelse, hvetemel, egg, hvetegluten, vann, skummet melkepulver, emulgator (E472b, E475), hevemiddel (E450a, E500), salt, farge (E101), aroma (vanillin)), bringebærsyltetøy (22 %) (sukker, bringebær (40%), vann, fortykningsmiddel (E440), surhetsregulerende middel (E330), konserveringsmiddel (E202), marsipan (12%) (sukker, mandler (20 %), glykose, vann, soyamel, stabilisator (E420), invertsirup, preglatinisert risstivelse, fortykningsmiddel (E412, E414, E416), konserveringsmiddel (E202), farge (E171), fløtestabilisator (sukker, vann, fortykningsmiddel (E401, E450). Dekor: Marsipanroser (sukker, aprikoskjerner, vann, rapsolje, fuktighetsbevarende middel (E420, invertase), glukosesirup, mandler, stabilisator (E401), gelé (sukker, vann, glykose, fortykningsmiddel (E406, E440), surhetsregulerende middel (E330, E524, E331), farge (E100, E120, E141), konserveringsmiddel (E200, aroma)). Mørk sjokolade (kakaomasse, sukker, kakaosmør, emulgator (E322: soyalecitin), aroma). Kan inneholde spor av valnøtter, hasselnøtter og sesamfrø.
    Allergener: Egg, Gluten, Melk, Nøtter, Soya
    Spor: Nøtter, Sesamfrø, Soya

Matprosessering

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    Ultrabearbeidede matvarer


    Elementer som indikerer at produkter er i en:4 - Ultra processed food and drink products-gruppen:

    • Tilsetningsstoff: E100 - Kurkumin
    • Tilsetningsstoff: E101
    • Tilsetningsstoff: E120 - Karmin
    • Tilsetningsstoff: E141
    • Tilsetningsstoff: E171 - Titandioxid
    • Tilsetningsstoff: E322 - Lecitiner
    • Tilsetningsstoff: E401 - Natriumalginat
    • Tilsetningsstoff: E406 - Agar
    • Tilsetningsstoff: E412 - Guarkjernemel
    • Tilsetningsstoff: E414
    • Tilsetningsstoff: E416
    • Tilsetningsstoff: E420 - Sorbitol
    • Tilsetningsstoff: E440 - Pektiner
    • Tilsetningsstoff: E450 - Difosfater
    • Tilsetningsstoff: E472b
    • Tilsetningsstoff: E475
    • Ingrediens: Farge
    • Ingrediens: Emulgeringsmiddel
    • Ingrediens: Aroma
    • Ingrediens: Glukose
    • Ingrediens: Glukosesirup
    • Ingrediens: Gluten
    • Ingrediens: Fortykningsmiddel

    Matvarer er inndelt i 4 grupper i henhold til bearbeidingsgraden:

    1. Ubearbeidet eller minimalt bearbeidet mat
    2. Bearbeidede kulinariske ingredienser
    3. Bearbeidet mat
    4. Ultrabearbeidede matvarer

    Bestemmelsen av gruppa er basert på kategorien til produktet og på ingrediensene den inneholder.

    Lær mer om NOVA-klassifiseringen

Tilsetningsstoffer

  • E101


    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Kilde: Wikipedia (Engelsk)
  • E1103


    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.
    Kilde: Wikipedia (Engelsk)
  • E120 - Karmin


    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.
    Kilde: Wikipedia (Engelsk)
  • E171 - Titandioxid


    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Kilde: Wikipedia (Engelsk)
  • E200 - Sorbinsyre


    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Kilde: Wikipedia (Engelsk)
  • E202 - Kaliumsorbat


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Kilde: Wikipedia (Engelsk)
  • E322 - Lecitiner


    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.
    Kilde: Wikipedia (Engelsk)
  • E330 - Sitronsyre


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Kilde: Wikipedia (Engelsk)
  • E331 - Natriumsitrater


    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.
    Kilde: Wikipedia (Engelsk)
  • E406 - Agar


    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Kilde: Wikipedia (Engelsk)
  • E412 - Guarkjernemel


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Kilde: Wikipedia (Engelsk)
  • E414


    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.
    Kilde: Wikipedia (Engelsk)
  • E416


    Gum karaya: Gum karaya or gum sterculia, also known as Indian gum tragacanth, is a vegetable gum produced as an exudate by trees of the genus Sterculia. Chemically, gum karaya is an acid polysaccharide composed of the sugars galactose, rhamnose and galacturonic acid. It is used as a thickener and emulsifier in foods, as a laxative, and as a denture adhesive. It is also used to adulterate Gum tragacanth due to their similar physical characteristics. As a food additive it has E number E416. Gum karaya can be obtained from the tree Sterculia urens. It is a valuable substance and is traditionally tapped by cutting or peeling back the bark, or by making deep gashes at the base of the trunk with an axe. These crude methods of extraction often resulted in the death of the tree, but it has been found that application of the plant growth regulator ethephon stimulates the production of gum, and when used in carefully controlled amounts, increases gum yield and enhances healing of the wounds and survival of the tree.
    Kilde: Wikipedia (Engelsk)
  • 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.
    Kilde: Wikipedia (Engelsk)
  • E440 - Pektiner


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Kilde: Wikipedia (Engelsk)
  • E500 - Natriumkarbonater


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Kilde: Wikipedia (Engelsk)
  • E524 - Natriumhydroksid


    Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
    Kilde: Wikipedia (Engelsk)

Analyse av ingredienser:

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    en:Non-vegan


    Ikke-veganske ingredienser: Egg, E120

    Noen ingredienser kunne ikke gjenkjennes.

    Vi trenger din hjelp!

    Du kan hjelpe oss med å gjenkjenne flere ingredienser og bedre analysere ingredienslista for dette produktet og andre ved å:

    • Rediger denne produktsiden for å korrigere skrivefeil i ingredienslista, og/eller for å fjerne ingredienser på andre språk og setninger som ikke er knyttet til ingrediensene.
    • Legg inn nye oppføringer, synonymer eller oversettelser til våre flerspråklige ingredienslister, ingrediensbearbeidingsmetoder, og etiketter.

    Bli med i kanalen #ingredients på vårt Slack-samtalested og/eller lære om ingrediensanalyse på wikien vår, hvis du ønsker å hjelpe til. Tusen takk!

  • icon

    en:Non-vegetarian


    Ikke-vegetarianske ingredienser: E120

    Noen ingredienser kunne ikke gjenkjennes.

    Vi trenger din hjelp!

    Du kan hjelpe oss med å gjenkjenne flere ingredienser og bedre analysere ingredienslista for dette produktet og andre ved å:

    • Rediger denne produktsiden for å korrigere skrivefeil i ingredienslista, og/eller for å fjerne ingredienser på andre språk og setninger som ikke er knyttet til ingrediensene.
    • Legg inn nye oppføringer, synonymer eller oversettelser til våre flerspråklige ingredienslister, ingrediensbearbeidingsmetoder, og etiketter.

    Bli med i kanalen #ingredients på vårt Slack-samtalested og/eller lære om ingrediensanalyse på wikien vår, hvis du ønsker å hjelpe til. Tusen takk!

Analysen er kun basert på de listede ingrediensene og tar ikke med bearbeidingsmetoder i beregningen.
  • icon

    Detaljer fra analysen av ingrediensene

    Vi trenger din hjelp!

    Noen ingredienser kunne ikke gjenkjennes.

    Vi trenger din hjelp!

    Du kan hjelpe oss med å gjenkjenne flere ingredienser og bedre analysere ingredienslista for dette produktet og andre ved å:

    • Rediger denne produktsiden for å korrigere skrivefeil i ingredienslista, og/eller for å fjerne ingredienser på andre språk og setninger som ikke er knyttet til ingrediensene.
    • Legg inn nye oppføringer, synonymer eller oversettelser til våre flerspråklige ingredienslister, ingrediensbearbeidingsmetoder, og etiketter.

    Bli med i kanalen #ingredients på vårt Slack-samtalested og/eller lære om ingrediensanalyse på wikien vår, hvis du ønsker å hjelpe til. Tusen takk!

    nb: Kremfløte, kakebunn 24% (sukker, hvetestivelse, hvetemel, egg, hvetegluten, vann, skummet melkepulver, emulgator (e472b, e475), hevemiddel (e450a, e500), salt, farge (e101), aroma (vanillin)), bringebærsyltetøy 22%, sukker, bringebær 40%, vann, fortykningsmiddel (e440), surhetsregulerende middel (e330), konserveringsmiddel (e202), marsipan 12%, sukker, _mandler_ 20%, glykose, vann, _soyamel_, stabilisator (e420), invertsirup, preglatinisert risstivelse, fortykningsmiddel (e412, e414, e416), konserveringsmiddel (e202), farge (e171), fløtestabilisator, sukker, vann, fortykningsmiddel (e401, e450), Dekor (Marsipanroser, sukker), aprikoskjerner, vann, rapsolje, fuktighetsbevarende middel (e420, invertase), glukosesirup, mandler, stabilisator (e401), gelé (sukker, vann, glykose, fortykningsmiddel (e406, e440), surhetsregulerende middel (e330, e524, e331), farge (e100, e120, e141), konserveringsmiddel (e200, aroma)), Mørk sjokolade (kakaomasse, sukker, kakaosmør, emulgator (e322 (soyalecitin)), aroma)
    1. Kremfløte -> nb:kremfløte
    2. kakebunn -> nb:kakebunn - percent: 24
      1. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. hvetestivelse -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      3. hvetemel -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      4. egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
      5. hvetegluten -> en:wheat-gluten - vegan: yes - vegetarian: yes
      6. vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      7. skummet melkepulver -> nb:skummet-melkepulver
      8. emulgator -> en:emulsifier
        1. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        2. e475 -> en:e475 - vegan: maybe - vegetarian: maybe
      9. hevemiddel -> en:raising-agent
        1. e450a -> nb:e450a
        2. e500 -> en:e500 - vegan: yes - vegetarian: yes
      10. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      11. farge -> en:colour
        1. e101 -> en:e101 - vegan: maybe - vegetarian: yes
      12. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
        1. vanillin -> en:vanillin
    3. bringebærsyltetøy -> nb:bringebærsyltetøy - percent: 22
    4. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    5. bringebær -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent: 40
    6. vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    7. fortykningsmiddel -> en:thickener
      1. e440 -> en:e440a - vegan: yes - vegetarian: yes
    8. surhetsregulerende middel -> en:acidity-regulator
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes
    9. konserveringsmiddel -> en:preservative
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes
    10. marsipan -> en:marzipan - percent: 12
    11. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    12. _mandler_ -> nb:mandler - percent: 20
    13. glykose -> nb:glykose
    14. vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    15. _soyamel_ -> nb:soyamel
    16. stabilisator -> en:stabiliser
      1. e420 -> en:e420 - vegan: yes - vegetarian: yes
    17. invertsirup -> nb:invertsirup
    18. preglatinisert risstivelse -> nb:preglatinisert-risstivelse
    19. fortykningsmiddel -> en:thickener
      1. e412 -> en:e412 - vegan: yes - vegetarian: yes
      2. e414 -> en:e414 - vegan: yes - vegetarian: yes
      3. e416 -> en:e416 - vegan: yes - vegetarian: yes
    20. konserveringsmiddel -> en:preservative
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes
    21. farge -> en:colour
      1. e171 -> en:e171 - vegan: yes - vegetarian: yes
    22. fløtestabilisator -> nb:fløtestabilisator
    23. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    24. vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    25. fortykningsmiddel -> en:thickener
      1. e401 -> en:e401 - vegan: yes - vegetarian: yes
      2. e450 -> en:e450 - vegan: yes - vegetarian: yes
    26. Dekor -> nb:dekor
      1. Marsipanroser -> nb:marsipanroser
      2. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    27. aprikoskjerner -> en:apricot-kernels - vegan: yes - vegetarian: yes
    28. vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    29. rapsolje -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    30. fuktighetsbevarende middel -> nb:fuktighetsbevarende-middel
      1. e420 -> en:e420 - vegan: yes - vegetarian: yes
      2. invertase -> nb:invertase
    31. glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    32. mandler -> nb:mandler
    33. stabilisator -> en:stabiliser
      1. e401 -> en:e401 - vegan: yes - vegetarian: yes
    34. gelé -> nb:gelé
      1. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. glykose -> nb:glykose
      4. fortykningsmiddel -> en:thickener
        1. e406 -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084
        2. e440 -> en:e440a - vegan: yes - vegetarian: yes
      5. surhetsregulerende middel -> en:acidity-regulator
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes
        2. e524 -> en:e524 - vegan: yes - vegetarian: yes
        3. e331 -> en:e331 - vegan: yes - vegetarian: yes
      6. farge -> en:colour
        1. e100 -> en:e100 - vegan: yes - vegetarian: yes
        2. e120 -> en:e120 - vegan: no - vegetarian: no
        3. e141 -> en:e141 - vegan: yes - vegetarian: yes
      7. konserveringsmiddel -> en:preservative
        1. e200 -> en:e200 - vegan: yes - vegetarian: yes
        2. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    35. Mørk sjokolade -> nb:mørk-sjokolade
      1. kakaomasse -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      2. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. kakaosmør -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      4. emulgator -> en:emulsifier
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
          1. soyalecitin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      5. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe

Ernæring

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    Dårlig ernæringskvalitet


    ⚠ ️Advarsel: mengden frukt, grønnsaker og nøtter er ikke spesifisert på etiketten, den ble anslått utfra ingredienslista: 40

    Dette produktet regnes ikke som en drikke under beregningen av Nutri-Score.

    Positive poeng: 0

    • Protein: 2 / 5 (verdi: 3.7, avrundet verdi: 3.7)
    • Fiber: 0 / 5 (verdi: 0.1, avrundet verdi: 0.1)
    • Frukt, grønnsaker, nøtter, og raps/valnøtt/olivenoljer: 0 / 5 (verdi: 40, avrundet verdi: 40)

    Negative poeng: 21

    • Energi: 4 / 10 (verdi: 1341, avrundet verdi: 1341)
    • Sukker: 6 / 10 (verdi: 29, avrundet verdi: 29)
    • Mettet fett: 10 / 10 (verdi: 11, avrundet verdi: 11)
    • Natrium: 1 / 10 (verdi: 120, avrundet verdi: 120)

    Poengene for proteiner telles ikke fordi de negative poengene er større eller lik 11.

    Ernæringsverdi: (21 - 0)

    Nutri-Score:

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    Ernæringsinnhold


    Ernæringsinnhold Som solgt
    for 100 g / 100 ml
    Sammenlignet med: Marsipan
    Energi 1 341 kj
    (321 kcal)
    −30 %
    Fett 18 g −22 %
    Mettet fett 11 g +119 %
    Karbohydrat 36 g −30 %
    Sukkerarter 29 g −39 %
    Kostfiber 0,1 g
    Protein 3,7 g −53 %
    Salt 0,3 g +920 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 40 %

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