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Pfeffer-Nüsse - Weiss - 200 g

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Barkod: 4003160199009 (EAN / EAN-13)

Količina: 200 g

Ambalaža: en:Plastic

Брендови: Weiss

Категорије: en:Snacks, en:Sweet snacks, en:Confectioneries

Државе у којима се продаје: Италија

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Health

Sastojci

  • icon

    28 ingredients


    Немачки језик: Weizenmehl, Glukose-Fruktose-Sirup, Zucker, Kartoffelstärke, Gewürze, Karamellzuckersirup, Kaliumcarbonate, Diphosphate, Natriumcarbonate, Ammoniumcarbonate, Fruchtzucker, Sonnenblumenöl, Sorbit, Glycerin, Citronensäure, Milchsäure, Hühnertrockeneieiweiß, Salz, Milcheiweiß, Butterreinfett, Apfelmark, Apfelextrakt, Aprikosenpüree, Speisegelatine, Pektin, Gummi arabicum, Johannisbrotkernmehl, natürliches Aroma
    Алергени: Jaja, Pšenica, Mleko
    Traces: en:Lupin, Jezgrasto voće, Kikiriki, Susam, Soja, de:zimt

Food processing

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    Ultra processed foods


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

    • Адитив: E414
    • Адитив: E420
    • Адитив: E422 - Глицерол
    • Адитив: E428 - Желатин
    • Адитив: E440 - Пектин
    • Адитив: E450
    • Ingredient: Flavouring
    • Ingredient: Глукоза
    • Ingredient: Milk proteins

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

    1. Neprerađena ili minimalno prerađena hrana
    2. Prerađeni kulinarski sastojci
    3. Prerađena hrana
    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

Адитиви

  • E270 - Млијечна киселина


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia (Енглески језик)
  • E330 - Limunska kiselina


    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.
    Source: Wikipedia (Енглески језик)
  • 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.
    Source: Wikipedia (Енглески језик)
  • E420


    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 (Енглески језик)
  • E422 - Глицерол


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia (Енглески језик)
  • E440 - Пектин


    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.
    Source: Wikipedia (Енглески језик)
  • E503


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia (Енглески језик)
  • E503i - Amonijum karbonat


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia (Енглески језик)

Ingredients analysis

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    en:Non-vegan


    Non-vegan ingredients: de:Hühnerei-Trockeneiweiß, en:Milk proteins, Anhidrovana mlečna, E428

    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

    en:Non-vegetarian


    Non-vegetarian ingredients: E428

    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!

    Weizenmehl, Glukose-Fruktose-Sirup, Zucker, Kartoffelstärke, Gewürze, Karamellzuckersirup, Kaliumcarbonate, Diphosphate, Natriumcarbonate, Ammoniumcarbonate, Fruchtzucker, Sonnenblumenöl, Sorbit, Glycerin, Citronensäure, Milchsäure, Hühnertrockeneieiweiß, Salz, Milcheiweiß, Butterreinfett, Apfelmark, Apfelextrakt, Aprikosen, Speisegelatine, Pektin, Gummi arabicum, Johannisbrotkernmehl, natürliches Aroma
    1. Weizenmehl -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 3.57142857142857 - percent_max: 100
    2. Glukose-Fruktose-Sirup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. Zucker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Kartoffelstärke -> en:potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. Gewürze -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Karamellzuckersirup -> en:caramelised-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. Kaliumcarbonate -> de:kaliumcarbonate - percent_min: 0 - percent_max: 14.2857142857143
    8. Diphosphate -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. Natriumcarbonate -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. Ammoniumcarbonate -> en:e503i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. Fruchtzucker -> en:fructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. Sonnenblumenöl -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 8.33333333333333
    13. Sorbit -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. Glycerin -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714
    15. Citronensäure -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. Milchsäure -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. Hühnertrockeneieiweiß -> de:hühnerei-trockeneiweiß - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. Salz -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. Milcheiweiß -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. Butterreinfett -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    21. Apfelmark -> en:apple-pulp - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. Apfelextrakt -> en:apple-extract - percent_min: 0 - percent_max: 4.54545454545455
    23. Aprikosen -> en:apricot - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. Speisegelatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 4.16666666666667
    25. Pektin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. Gummi arabicum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. Johannisbrotkernmehl -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. natürliches Aroma -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.57142857142857

Nutritivne vrednosti

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    Poor 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: 4

    • Proteins: 3 / 5 (value: 5.1, rounded value: 5.1)
    • Fiber: 4 / 5 (value: 4.3, rounded value: 4.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 15

    • Energy: 4 / 10 (value: 1468, rounded value: 1468)
    • Sugars: 10 / 10 (value: 52.5, rounded value: 52.5)
    • Zasićene masne kiseline: 0 / 10 (value: 0.2, rounded value: 0.2)
    • Natrijum: 1 / 10 (value: 120, rounded value: 120)

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

    Score nutritionnel: 11 (15 - 4)

    Nutri-Score: D

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    Шећер in high quantity (52.5%)


    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.
  • icon

    Со in moderate quantity (0.3%)


    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.

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    Hranljiva vrednost


    Hranljiva vrednost As sold
    for 100 g / 100 ml
    Compared to: en:Confectioneries
    Енергија 1.468 kj
    (346 kcal)
    -17%
    Масти 0,7 g -95%
    Zasićena mast 0,2 g -97%
    Carbohydrates 77,7 g +14%
    Шећер 52,5 g +4%
    Fiber 4,3 g +123%
    Протеин 5,1 g +34%
    Со 0,3 g +86%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Transportation

Data sources

Product added on од kiliweb
Last edit of product page on од kiliweb.
Страницу производа такође уредио ecoscore-impact-estimator, markmakro, openfoodfacts-contributors, packbot, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlhFWfNiP8mzDNEDWskKaw_aSPMT2Tvdj84r4Y6o, yuka.sY2b0xO6T85zoF3NwEKvlkh3TeiGpyj2a03nhlbS7_qeKLzmO8hX2tH5I6g, yuka.sY2b0xO6T85zoF3NwEKvln5neOPn-wPbE0T4s3TW3tTfKsPPcNpi_rqjEao.

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