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red tulip mixed eggs

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Barcode: 9300616000809 (EAN / EAN-13)

Brands: Red Tulip

Categories: Snacks, Sweet snacks, Cocoa and its products, Festive foods, Chocolates, Easter food, Chocolate eggs, Easter eggs

Labels, certifications, awards: Australian made

Stores: Woolworths

Countries where sold: Australia

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Health

Ingredients

34 ingredients

sugar, milk solids. cocoa butter, cocoa mas s, emulsifiers (soy lecithin, 476), flavours. milk chocolate contains cocoa solids 26%. milk so!!us 23%. allergen statement: contains milk and soy. may contain traces of peanuts and tree nuts. caramel eggs: contains: milk chocolate (70%), caramel (30%). ingredients: sugar, glucose syrup, milk solids, cocoa butter, cocoa mass sweetened condensed milk (milk, sugar), vegetable fat, invert sucar, emulsifiers (soy lecithin, 476, 471), acidity regulator /31 flavjurs, salt. milk chocolate contains cocoa solids 26%, milk solids 23%. allergen statement: contains milk and soy. may contain traces of peanuts and tree nuts. made in australia from imported and local ingredients servi servi fnerg prote fat - to - sa 221 carboh su sodium pleas 20034965

Allergens: Milk, Soybeans

Traces: Milk, Nuts, Peanuts, Soybeans

Food processing

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

Additive: E322 - Lecithins

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E476 - Polyglycerol polyricinoleate

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Glucose

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

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

E476 - Polyglycerol polyricinoleate

Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: Vegetable fat

Non-vegan
Non-vegan ingredients: Milk solids, Milk solids, Milk, Milk solids
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Vegetarian status unknown
Unrecognized ingredients: Cocoa-mas-s, 476, Milk-chocolate-contains-cocoa-solids, Milk-so-us, Ingredients, Cocoa-mass-sweetened-condensed-milk, Invert-sucar, 476, 471, 31-flavjurs, Milk-chocolate-contains-cocoa-solids, Made-in-australia-from-imported-and-local-ingredients-servi-servi-fnerg-prote-fat, To, Sa-221-carboh-su-sodium-pleas-20034965
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients

We need your help!
Some ingredients could not be recognized.
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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.

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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!
sugar, milk solids, cocoa butter, cocoa mas s, emulsifiers (soy lecithin, 476), flavours, milk chocolate contains cocoa solids 26%, milk so!!us 23%, chocolate 70%, caramel 30%, ingredients (sugar), glucose syrup, milk solids, cocoa butter, cocoa mass sweetened condensed milk (milk, sugar), vegetable fat, invert sucar, emulsifiers (soy lecithin, 476, 471), acidity regulator, 31 flavjurs, salt, milk chocolate contains cocoa solids 26%, milk solids 23%, made in australia from imported and local ingredients servi servi fnerg prote fat, to, sa 221 carboh su sodium pleas 20034965
sugar -> en:sugar - vegan: yes - vegetarian: yes

milk solids -> en:milk-solids - vegan: no - vegetarian: yes

cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes

cocoa mas s -> en:cocoa-mas-s

emulsifiers -> en:emulsifier

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes

476 -> en:476

flavours -> en:flavouring - vegan: maybe - vegetarian: maybe

milk chocolate contains cocoa solids -> en:milk-chocolate-contains-cocoa-solids - percent: 26

milk so!!us -> en:milk-so-us - percent: 23

chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent: 70

caramel -> en:e150 - vegan: yes - vegetarian: yes - percent: 30

ingredients -> en:ingredients

sugar -> en:sugar - vegan: yes - vegetarian: yes

glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes

milk solids -> en:milk-solids - vegan: no - vegetarian: yes

cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes

cocoa mass sweetened condensed milk -> en:cocoa-mass-sweetened-condensed-milk

milk -> en:milk - vegan: no - vegetarian: yes

sugar -> en:sugar - vegan: yes - vegetarian: yes

vegetable fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe

invert sucar -> en:invert-sucar

emulsifiers -> en:emulsifier

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes

476 -> en:476

471 -> en:471

acidity regulator -> en:acidity-regulator

31 flavjurs -> en:31-flavjurs

salt -> en:salt - vegan: yes - vegetarian: yes

milk chocolate contains cocoa solids -> en:milk-chocolate-contains-cocoa-solids - percent: 26

milk solids -> en:milk-solids - vegan: no - vegetarian: yes - percent: 23

made in australia from imported and local ingredients servi servi fnerg prote fat -> en:made-in-australia-from-imported-and-local-ingredients-servi-servi-fnerg-prote-fat

to -> en:to

sa 221 carboh su sodium pleas 20034965 -> en:sa-221-carboh-su-sodium-pleas-20034965

Nutrition

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Nutrition facts

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

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients

Missing origins of ingredients information

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Data sources

Product added on March 27, 2021 at 2:51:08 AM CET by inf
Last edit of product page on October 4, 2022 at 10:20:04 PM CEST by roboto-app.
Product page also edited by archanox.

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red tulip mixed eggs