Additives
4
Additives
4
Dubai Schokolade
Ingredients
Zutat: Pistazienfüllung mit Kadayif (53%) (Zucker. Pistazien 30%; (Sonnenblumenöl , Palmöl), Molkenpulver, Magermilchpulver, Emulgator Sojalecithin Kadayjf (Weizenmehl, Wasser, Satz), Tahini), Milchschokolade (45%) [Zucker, Kakaobutter. Votimilchputver, Kakaomasse, Emulgator (Sonnenblumenlecithin), natürliches Aroma (vanilie)l, Weiße Schokolade (2%) (Zucker, Kakaobutter, Vollmilchpulver, Emulgator (Sojalecithin), natürliches Vanillearoma, Farbstoffe (E162, E141, E100). Milchschokdade Trockene Kakaofeststoffe Es enthält Milchpulver und Pistazien. Es kann Spuren von Orangen, Trauben, Mandeln, Nüssen, Erdnüssen, Sesam-samen, Walnüssen, Gluten und Laktose enthalten.Category
Bonbon
Brand
Merivalde
Barcode
8683105113459
Processing
Additives
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Natural and synthetic dye. Turmeric dye - orange-yellow dye. Found in turmeric root and is a component of curry. Often synthetically produced.
Not Restricted
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Green dyes used in foods and beverages. Generally considered safe, although there are some concerns about their potential toxicity, especially in high doses. There are also some reports of allergic reactions to copper complexes of chlorophyllin.
Not Restricted
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Roter Farbstoff, der aus der Rote-Bete-Pflanze extrahiert wird und hauptsächlich als Lebensmittelfarbstoff verwendet wird. Mögliche Risiken: Keine bekannten Risiken.
Not Restricted
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Lecithin ist im Allgemeinen als sicher eingestuft und es gibt keine bekannten schwerwiegenden Risiken im Zusammenhang mit der Verwendung in Lebensmitteln. Allerdings kann es bei einigen Personen allergische Reaktionen hervorrufen, insbesondere bei Menschen, die empfindlich gegenüber Soja oder Eiern sind, da Lecithin aus diesen Quellen gewonnen wird.
Not Restricted
Questionable Ingredients
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Refined white sugar is associated with health risks such as weight gain, type 2 diabetes, heart disease, and tooth decay. The World Health Organization (WHO) recommends limiting daily sugar intake to less than 10% of total daily calorie intake, which corresponds to about 25 grams of sugar (6 teaspoons) for a physically active adult. A further reduction to 5% (3 teaspoons or 15 grams) may offer additional health benefits. High sugar consumption can lead to overweight, type 2 diabetes, heart disease, and tooth decay. It is advisable to reduce the consumption of added sugars and focus on a balanced diet with natural, unprocessed foods.
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Palm oil is concerning due to its high content of saturated fats and its association with health risks like cardiovascular disease and weight gain. There may also be a link to cancer, although study results are mixed. The WHO recommends limiting daily saturated fat intake, including those in palm oil, to less than 10% of total calorie intake. To minimize health risks, it is advisable to replace palm oil with healthier vegetable oils rich in unsaturated fats.
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Sunflower oil has a high proportion of omega-6 fatty acids, which can cause an imbalance in the body. Excessive consumption may lead to inflammation and an increased risk of chronic diseases. The oil is sensitive to heat and may form harmful compounds at high temperatures. Processing and refining sunflower oil can also produce trans fats that contribute to cardiovascular disease. It contains fewer antioxidants than other vegetable oils and may cause allergic reactions. Using a variety of vegetable oils is recommended to reduce dependence on sunflower oil.
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Natural flavors are derived from plant, animal, or microbial sources, including microorganisms, molds, or even pig bristles.
Additives
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Natural and synthetic dye. Turmeric dye - orange-yellow dye. Found in turmeric root and is a component of curry. Often synthetically produced.
Not Restricted
-
Green dyes used in foods and beverages. Generally considered safe, although there are some concerns about their potential toxicity, especially in high doses. There are also some reports of allergic reactions to copper complexes of chlorophyllin.
Not Restricted
-
Roter Farbstoff, der aus der Rote-Bete-Pflanze extrahiert wird und hauptsächlich als Lebensmittelfarbstoff verwendet wird. Mögliche Risiken: Keine bekannten Risiken.
Not Restricted
-
Lecithin ist im Allgemeinen als sicher eingestuft und es gibt keine bekannten schwerwiegenden Risiken im Zusammenhang mit der Verwendung in Lebensmitteln. Allerdings kann es bei einigen Personen allergische Reaktionen hervorrufen, insbesondere bei Menschen, die empfindlich gegenüber Soja oder Eiern sind, da Lecithin aus diesen Quellen gewonnen wird.
Not Restricted
Questionable Ingredients
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Sugar
Refined white sugar is associated with health risks such as weight gain, type 2 diabetes, heart disease, and tooth decay. The World Health Organization (WHO) recommends limiting daily sugar intake to less than 10% of total daily calorie intake, which corresponds to about 25 grams of sugar (6 teaspoons) for a physically active adult. A further reduction to 5% (3 teaspoons or 15 grams) may offer additional health benefits. High sugar consumption can lead to overweight, type 2 diabetes, heart disease, and tooth decay. It is advisable to reduce the consumption of added sugars and focus on a balanced diet with natural, unprocessed foods.
-
Palm Oil
Palm oil is concerning due to its high content of saturated fats and its association with health risks like cardiovascular disease and weight gain. There may also be a link to cancer, although study results are mixed. The WHO recommends limiting daily saturated fat intake, including those in palm oil, to less than 10% of total calorie intake. To minimize health risks, it is advisable to replace palm oil with healthier vegetable oils rich in unsaturated fats.
-
Sunflower Oil
Sunflower oil has a high proportion of omega-6 fatty acids, which can cause an imbalance in the body. Excessive consumption may lead to inflammation and an increased risk of chronic diseases. The oil is sensitive to heat and may form harmful compounds at high temperatures. Processing and refining sunflower oil can also produce trans fats that contribute to cardiovascular disease. It contains fewer antioxidants than other vegetable oils and may cause allergic reactions. Using a variety of vegetable oils is recommended to reduce dependence on sunflower oil.
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Natural Flavors
Natural flavors are derived from plant, animal, or microbial sources, including microorganisms, molds, or even pig bristles.
