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Sunfeast Nice, 75 g

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Barcode: 8901725134310 (EAN / EAN-13)

Quantity: 75 g

Packaging: Plastic

Brands: Sunfeast

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits

Countries where sold: India

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Health

Ingredients

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    32 ingredients


    REFINED WHEAT FLOUR (MAIDA), SUGAR (26.4%), REFINED PALM OIL, EDIBLE DESICCATED COCONUT, INVERT SYRUP, MILK SOLIDS, STARCH, RAISING AGENTS [INS 503(ii), INS 500(1), INS 450(i)], COCONUT MILK POWDER, IODIZED SALT, EMULSIFIERS [INS 322(i), INS 471] AND FLOUR TREATMENT AGENT (INS 223). CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S) (INS 102, INS 124) AND ADDED FLAVOUR(S) (ARTIFICIAL FLAVOURING SUBSTANCES-COCONUT, VANILLA, MILKO CONTAINS WHEAT, MILK SOLIDS, SOYA, NUTS AND SULPHITES.
    Allergens: Gluten, Milk, Nuts, Soybeans, Sulphur dioxide and sulphites

Food processing

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    Ultra processed foods


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

    • Additive: E102 - Tartrazine
    • Additive: E124 - Ponceau 4r
    • Additive: E322 - Lecithins
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Invert sugar

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • E102 - Tartrazine


    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia
  • E124 - Ponceau 4r


    Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.
    Source: Wikipedia
  • E223 - Sodium metabisulphite


    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    Source: Wikipedia
  • E322 - Lecithins


    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.
    Source: Wikipedia
  • E322i - Lecithin


    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.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia
  • E500 - Sodium carbonates


    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.
    Source: Wikipedia
  • E503 - Ammonium carbonates


    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
  • E503ii - Ammonium hydrogen carbonate


    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

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Refined palm oil
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    Non-vegan


    Non-vegan ingredients: Milk solids, 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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    Non-vegetarian


    Non-vegetarian ingredients: E120

    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.
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    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!

    REFINED WHEAT FLOUR (MAIDA), SUGAR 26.4%, REFINED PALM OIL, EDIBLE DESICCATED COCONUT, INVERT SYRUP, MILK SOLIDS, STARCH, RAISING AGENTS (e503ii), e500 (1), e450i, COCONUT MILK POWDER, IODIZED SALT, EMULSIFIERS (e322i), e471, FLOUR TREATMENT AGENT (e223), CONTAINS PERMITTED SYNTHETIC FOOD COLOUR (S, e102, e124), ADDED FLAVOUR (S), ARTIFICIAL FLAVOURING SUBSTANCES-COCONUT, VANILLA, SOLIDS, SOYA, NUTS, SULPHITES
    1. REFINED WHEAT FLOUR -> en:refined-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 26.4 - percent_max: 73.6
      1. MAIDA -> en:refined-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 26.4 - percent_max: 73.6
    2. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 26.4 - percent: 26.4 - percent_max: 26.4
    3. REFINED PALM OIL -> en:refined-palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 26.4
    4. EDIBLE DESICCATED COCONUT -> en:desiccated-coconut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 23.6
    5. INVERT SYRUP -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.7333333333333
    6. MILK SOLIDS -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.8
    7. STARCH -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.44
    8. RAISING AGENTS -> en:raising-agent - percent_min: 0 - percent_max: 7.86666666666667
      1. e503ii -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.86666666666667
    9. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.74285714285714
      1. 1 -> en:no1 - percent_min: 0 - percent_max: 6.74285714285714
    10. e450i -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.9
    11. COCONUT MILK POWDER -> en:coconut-milk-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.24444444444444
    12. IODIZED SALT -> en:iodised-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.72
    13. EMULSIFIERS -> en:emulsifier - percent_min: 0 - percent_max: 4.29090909090909
      1. e322i -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.29090909090909
    14. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.93333333333333
    15. FLOUR TREATMENT AGENT -> en:flour-treatment-agent - percent_min: 0 - percent_max: 3.63076923076923
      1. e223 -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.63076923076923
    16. CONTAINS PERMITTED SYNTHETIC FOOD COLOUR -> en:contains-permitted-synthetic-food-colour - percent_min: 0 - percent_max: 3.37142857142857
      1. S -> en:s - percent_min: 0 - percent_max: 3.37142857142857
      2. e102 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.68571428571429
      3. e124 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.12380952380952
    17. ADDED FLAVOUR -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.14666666666667
      1. S -> en:s - percent_min: 0 - percent_max: 3.14666666666667
    18. ARTIFICIAL FLAVOURING SUBSTANCES-COCONUT -> en:artificial-flavouring-substances-coconut - percent_min: 0 - percent_max: 2.95
    19. VANILLA -> en:vanilla - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77647058823529
    20. SOLIDS -> en:solids - percent_min: 0 - percent_max: 2.62222222222222
    21. SOYA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.48421052631579
    22. NUTS -> en:nut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.36
    23. SULPHITES -> en:sulfite - percent_min: 0 - percent_max: 2.24761904761905

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Biscuits
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Transportation

Threatened species

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by legorie, off.c9f8eb20-a60f-4adb-bdba-10ee37b1b92f, packbot.

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