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Vanilla Muffin Small - Bliss Chocolates India Pvt. Ltd. - 2 pcs

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Vanilla Muffin Small - Bliss Chocolates India Pvt. Ltd. - 2 pcs

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Barcode: 8906043901620 (EAN / EAN-13)

Common name: Plain Vanilla Muffin

Quantity: 2 pcs

Packaging: Plastic Covering

Brands: Bliss Chocolates India Pvt. Ltd.

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

Labels, certifications, awards: FSSAI, FSSC 22000

Manufacturing or processing places: Bangalore, India

Countries where sold: India

Matching with your preferences

Health

Ingredients

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    24 ingredients

    Muffin Mix (Sugar, Wheat Flour, Edible Vegetable Oil, Edible Common Salt, Emulsifiers & Stabilizers - E477, E466, E412, E435, E322), Dextrose, Starch, Raising Agents, - E55(II), E541(I), Egg, Maltodextrin, Vanilla Flavour, Citric Acid, Water, Edible Refined Oil.
    Allergens: Eggs, Gluten

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: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E477 - Propane-1‚2-diol esters of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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

  • 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

  • E330 - Citric acid

    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

  • E412 - Guar gum

    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.
    Source: Wikipedia

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • E541 - Sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

  • E541i - Acid sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Egg

    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: Muffin-mix, E55, Ii, Edible-refined-oil

    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!

    Muffin Mix (Sugar, Wheat Flour, Edible Vegetable Oil, Edible Common Salt, Emulsifiers, Stabilizers, e477, e466, e412, e435, e322), Dextrose, Starch, Raising Agents, E55 (II), e541I, Egg, Maltodextrin, Vanilla Flavour, Citric Acid, Water, Edible Refined Oil
    1. Muffin Mix -> en:muffin-mix - percent_min: 8.33333333333333 - percent_max: 100
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.757575757575758 - percent_max: 100
      2. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. Edible Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
      4. Edible Common Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      5. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 20
      6. Stabilizers -> en:stabiliser - percent_min: 0 - percent_max: 16.6666666666667
      7. e477 -> en:e477 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
      8. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      9. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      10. e435 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
      11. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909
    2. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. Starch -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 25
    5. E55 -> en:e55 - percent_min: 0 - percent_max: 20
      1. II -> en:ii - percent_min: 0 - percent_max: 20
    6. e541I -> en:e541i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. Egg -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. Maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. Vanilla Flavour -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
    10. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. Edible Refined Oil -> en:edible-refined-oil - percent_min: 0 - percent_max: 8.33333333333333

Nutrition

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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: 5

    • Proteins: 3 / 5 (value: 5.6, rounded value: 5.6)
    • Fiber: 5 / 5 (value: 7.5, rounded value: 7.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 19

    • Energy: 4 / 10 (value: 1615, rounded value: 1615)
    • Sugars: 5 / 10 (value: 26.37, rounded value: 26.37)
    • Saturated fat: 10 / 10 (value: 13.4, rounded value: 13.4)
    • Sodium: 0 / 10 (value: 0, rounded value: 0)

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

    Score nutritionnel: 14 (19 - 5)

    Nutri-Score: D

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    Sugars in high quantity (26.4%)

    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.
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    Salt in low quantity (0%)

    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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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (50 g)     		Compared to: Cakes
    Energy 1,615 kj
    (386 kcal)     		807 kj
    (193 kcal)     		-9%
    Fat 20.2 g 10.1 g +4%
    Saturated fat 13.4 g 6.7 g +35%
    Carbohydrates 45.2 g 22.6 g -20%
    Sugars 26.37 g 13.2 g -13%
    Fiber 7.5 g 3.75 g
    Proteins 5.6 g 2.8 g +18%
    Salt 0 g 0 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 50 g

Environment

Packaging

Transportation

Data sources

Product added on by waistline-app
Last edit of product page on by packbot.
Product page also edited by openfoodfacts-contributors, waistline.ae9b7d74-6976-4e1f-a156-76e8c7fb9037, zuron7.

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