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Chewy mints - Mentos

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Barcode: 0073390000110 (EAN / EAN-13) 073390000110 (UPC / UPC-A)

Packaging: Mixed plastic-wrapper

Brands: Mentos, 7 eleven

Categories: Snacks, Sweet snacks, Confectioneries, Candies

Stores: Officeworks, Coles

Countries where sold: Australia, Singapore, Switzerland

Matching with your preferences

Health

Ingredients

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    19 ingredients


    sugar, glucose syrup (corn), hydrogenated vegetable oil (coconut), acid (citric acid), rice starch, thickener (gum arabic), flavouring, colour (plain caramel), glazing agent (carnauba wax), thickener (gellan gum), emulsifier (sucrose esters of fatty acids)

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: E150a - Plain caramel
    • Additive: E414 - Acacia gum
    • Additive: E418 - Gellan gum
    • Additive: E473 - Sucrose esters of fatty acids
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Hydrogenated oil
    • Ingredient: Thickener

    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

  • 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
  • E414 - Acacia gum


    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
  • E418 - Gellan gum


    Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
    Source: Wikipedia
  • E903 - Carnauba wax


    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

Ingredients analysis

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    Maybe vegan


    Ingredients that may not be vegan: Flavouring, E473
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


    sugar, glucose syrup (corn), hydrogenated vegetable oil (coconut), acid (citric acid), rice starch, thickener (gum arabic), flavouring, colour (plain caramel), glazing agent (carnauba wax), thickener (gellan gum), emulsifier (sucrose esters of fatty acids)
    1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 9.09090909090909 - percent_max: 100
    2. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      1. corn -> en:corn - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. hydrogenated vegetable oil -> en:hydrogenated-vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
      1. coconut -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. acid -> en:acid - percent_min: 0 - percent_max: 25
      1. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. rice starch -> en:rice-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. thickener -> en:thickener - percent_min: 0 - percent_max: 16.6666666666667
      1. gum arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
    8. colour -> en:colour - percent_min: 0 - percent_max: 12.5
      1. plain caramel -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. glazing agent -> en:glazing-agent - percent_min: 0 - percent_max: 11.1111111111111
      1. carnauba wax -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. thickener -> en:thickener - percent_min: 0 - percent_max: 10
      1. gellan gum -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 9.09090909090909
      1. sucrose esters of fatty acids -> en:e473 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909

Nutrition

Serving size: 3g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by zixianglim
Last edit of product page on by kiliweb.
Product page also edited by archanox, davidepio, inf, openfoodfacts-contributors, swipe-studio, teolemon, walterppk, yuka.sY2b0xO6T85zoF3NwEKvlhxdfvbzrxvnLA3toBHT-oiOdbDFYYlf4Lf1Aqs, yuka.sY2b0xO6T85zoF3NwEKvlm1AXcrFsxj9FxvUpWiX6fmccpvRPepxw4yqMKs, yuka.sY2b0xO6T85zoF3NwEKvlnZjXIKDjA3HGTHju1-X4u3TN6K5cMwv7LPQb6s.

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