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Tee Vee snacks cosmic carmel

Tee Vee snacks cosmic carmel

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Barcode: 9310072033266 (EAN / EAN-13)

Countries where sold: Australia

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Health

Ingredients

  • icon

    30 ingredients


    flavoured biscuits: wheat flour, milk chocolate (23%) (sugar, milk solids, cocoa butter, cocoa mass, vegetable oil, emulsifiers (soy lecithin, e476), flavour), vegetable oil (emulsifier (soy lecithin), antioxidant (e307b from soy)), sugar, golden syrup, malt extract (from barley), salt, food colours (caramel i, annatto), wheat starch, emulsifier (soy lecithin), baking powder, natural flavour (contains wheat). contains wheat, gluten, milk, soy. may contain egg, tree nuts, peanut, sesame.
    Allergens: Gluten, Milk, Soybeans
    Traces: Eggs, Nuts, Peanuts, Sesame seeds

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: E160b - Annatto
    • Additive: E322 - Lecithins
    • Additive: E476 - Polyglycerol polyricinoleate
    • 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

  • E307b - Concentrated tocopherol


    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    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
  • 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

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    Non-vegan


    Non-vegan ingredients: Milk chocolate, Milk solids

    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: Biscuit, E307b-from-soy, Food-colours, Caramel-i

    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!

    biscuits (wheat flour), milk chocolate 23% (sugar, milk solids, cocoa butter, cocoa mass, vegetable oil, emulsifiers (soy lecithin, e476), flavour), vegetable oil (emulsifier (soy lecithin), antioxidant (e307b from soy)), sugar, golden syrup, malt extract (from barley), salt, food colours (caramel i, annatto), wheat starch, emulsifier (soy lecithin), baking powder, natural flavour
    1. biscuits -> en:biscuit - percent_min: 23 - percent_max: 77
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 23 - percent_max: 77
    2. milk chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 23 - percent: 23 - percent_max: 23
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3.28571428571429 - percent_max: 23
      2. milk solids -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.5
      3. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.66666666666667
      4. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.75
      5. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.6
      6. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 3.83333333333333
        1. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.83333333333333
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.91666666666667
      7. flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.28571428571429
    3. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 23
      1. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 23
        1. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 23
      2. antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 11.5
        1. e307b from soy -> en:e307b-from-soy - percent_min: 0 - percent_max: 11.5
    4. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 23
    5. golden syrup -> en:golden-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18
    6. malt extract -> en:malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.5
      1. from barley -> en:barley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.5
    7. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.8
    8. food colours -> en:food-colours - percent_min: 0 - percent_max: 9
      1. caramel i -> en:caramel-i - percent_min: 0 - percent_max: 9
      2. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    9. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.71428571428571
    10. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 6.75
      1. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.75
    11. baking powder -> en:baking-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    12. natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,088 kj
    (499 kcal)
    Fat 23.148 g
    Saturated fat 12.5 g
    Carbohydrates 66.204 g
    Sugars 29.167 g
    Fiber 2.315 g
    Proteins 5.556 g
    Salt 0.671 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by inf.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvln1sdeflhRniPDLVsEqbyOqIHILDeetA_tflPas.

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