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Strawberry & Cream – Sulá – 42 g

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Strawberry & Cream – Sulá – 42 g

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Barcode:
4003455340147(EAN / EAN-13)

Quantity: 42 g

Packaging: Plastic, Paper

Brands: Sulá

Categories: Snacks, Sweet snacks, Confectioneries, Candies

Labels, certifications, awards: No gluten, Crossed Grain Trademark, DZG Gluten free, Made in Germany, Vegetarian Society Approved
Crossed Grain Trademark Vegetarian Society Approved

Manufacturing or processing places: Germany

Countries where sold: Ireland, Spain

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score C

    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
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 9/55

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      Energy

      3/10 points (1141kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      0/15 points (0.5g)

      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.

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      Salt

      3/20 points (0.63g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/17

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      Proteins

      0/7 points (0.2g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fiber

      0/5 points (0.1g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️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.

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

      Nutritional score: 9 (9 - 0)

      Nutri-Score: C

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Candies
    Energy 1,141 kj
    (274 kcal)     		-21%
    Fat 6.5 g +289%
    Saturated fat 4 g +254%
    Carbohydrates 88.5 g +8%
    Sugars < 0.5 g -99%
    Fiber < 0.1 g -80%
    Proteins 0.2 g -91%
    Salt 0.63 g +284%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.903 %

Ingredients

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    19 ingredients

    Sweeteners (isomalt, sucralose), cream (5,5%), butter, acidity regulators (lactic acid, sodium lactate), palm oil, colour (titanium dioxide, paprika extract), emulsifier (soya lecithin), salt, natural flavouring, natural strawberry flavouring with other natural flavourings, elder concentrate, strawberry juice concentrate
    Allergens: Milk, Soybeans

    • Ingredient information

      • Sweetener: 79.2% (estimate)

      • — E953: 55.5% (estimate)

      • — E955: 23.6% (estimate)

      • Cream: 5.5%

      • Butter: 2.8% (estimate)

      • Acidity regulator: 2.8% (estimate)

      • — E270: < 2% (estimate)

      • — E325: < 2% (estimate)

      • Palm oil: 2.8% (estimate)

      • Colour: 2.8% (estimate)

      • — E171: < 2% (estimate)

      • — E160c: < 2% (estimate)

      • Emulsifier: 2.2% (estimate)

      • — Soya lecithin: 2.2% (estimate)

      • Salt: < 2% (estimate)

      • Natural flavouring: < 2% (estimate)

      • Natural-strawberry-flavouring-with-other-natural-flavourings: < 2% (estimate)

      • Elder: < 2% (estimate)

      • Strawberry juice concentrate: < 2% (estimate)

Food processing

Additives

  • E160c - Paprika extract

  • E171 - Titanium dioxide

    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.
    Source: Wikipedia

  • E270 - Lactic acid

    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

  • 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.

  • E322i - Lecithin

    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.

  • E325 - Sodium lactate

    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Source: Wikipedia

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia

  • E955 - Sucralose

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Non-vegan

    Non-vegan ingredients: Cream, Butter

    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

    Vegetarian status unknown

    Unrecognized ingredients: Natural-strawberry-flavouring-with-other-natural-flavourings, Elder

    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!

    en: Sweeteners (isomalt, sucralose), cream 5.5%, butter, acidity regulators (lactic acid, sodium lactate), palm oil, colour (titanium dioxide, paprika extract), emulsifier (soya lecithin), salt, natural flavouring, natural strawberry flavouring with other natural flavourings, elder, strawberry juice concentrate
    1. Sweeteners -> en:sweetener – percent_min: 63.85 – percent_max: 94.5
      1. isomalt -> en:e953 – vegan: yes – vegetarian: yes – percent_min: 31.925 – percent_max: 94.5
      2. sucralose -> en:e955 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 47.25
    2. cream -> en:cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent_min: 5.5 – percent: 5.5 – percent_max: 5.5
    3. butter -> en:butter – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 16400 – percent_min: 0 – percent_max: 5.5
    4. acidity regulators -> en:acidity-regulator – percent_min: 0 – percent_max: 5.5
      1. lactic acid -> en:e270 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5.5
      2. sodium lactate -> en:e325 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.75
    5. palm oil -> en:palm-oil – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_food_code: 16129 – percent_min: 0 – percent_max: 5.5
    6. colour -> en:colour – percent_min: 0 – percent_max: 5.5
      1. titanium dioxide -> en:e171 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5.5
      2. paprika extract -> en:e160c – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.75
    7. emulsifier -> en:emulsifier – percent_min: 0 – percent_max: 5.5
      1. soya lecithin -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 5.5
    8. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.63
    9. natural flavouring -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.63
    10. natural strawberry flavouring with other natural flavourings -> en:natural-strawberry-flavouring-with-other-natural-flavourings – percent_min: 0 – percent_max: 0.63
    11. elder -> en:elder – percent_min: 0 – percent_max: 0.63
    12. strawberry juice concentrate -> en:strawberry-juice-concentrate – vegan: yes – vegetarian: yes – ciqual_food_code: 13014 – percent_min: 0 – percent_max: 0.63

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Data sources

Product added on by kiliweb
Last edit of product page on by 5m4u9.
Product page also edited by gaellebourdonnec, hubbit200, openfoodfacts-contributors, packbot, roboto-app, yuka.JIxHF4_RMe47BMTL7Zlu2xa9NPrgCvFVQWVVow.

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