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Purdy Assorted Chocolates

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Purdy Assorted Chocolates

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Barcode: 12105

Countries where sold: Canada

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Health

Ingredients

  • icon

    59 ingredients

    sugar/glucose-fructose, milk ingredients, unsweetened chocolate, cocoa butter, almonds, peanuts, coconut oil, cashews, coconut (sulphites), macadamias, hazelnuts, cherries (sulphites), palm kernel and palm oils, pecans, ginger, salt, šoy lecithin, natural and artificial flavours, oranges, walnuts, glucose syrup (wheat), lemons, coffee, glycerol, dried egg white, vegetable oil, strawberry powder, raspberry powder, córnstarch, citric acid, invertase, water, yeast, instant coffee, colour, sodium benzoate, gum arabic, baking soda, gelatin, carrageenan, maltol, modified starch. truffles also contain: strawberry tequila, sambuca, brandy, kahlua, grand marnier, vodka, ice wine (sulphites), late harvest wine (sulphites). nutrition fack valeur nutrit per about 2 pieces par environ 2 moro amount teneur calories/ calori fat / lipides 9 saturated /s trans / tra contents will vary
    Allergens: Gelatin, Gluten, Nuts, Orange, Peanuts, 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: E14XX - Modified Starch
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E414 - Acacia gum
    • Additive: E422 - Glycerol
    • Additive: E428 - Gelatine
    • Additive: E636 - Maltol
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E1103 - Invertase

    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Source: Wikipedia

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm kernel oil, Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Egg white, E428

    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

    Non-vegetarian

    Non-vegetarian ingredients: E428

    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!

    : sugar, glucose-fructose, milk ingredients, chocolate, cocoa butter, almonds, peanuts, coconut oil, cashews, coconut, macadamias, hazelnuts, cherries, palm kernel, palm oils, pecans, ginger, salt, šoy lecithin, natural and artificial flavours, oranges, walnuts, glucose syrup (wheat), lemons, coffee, glycerol, egg white, vegetable oil, strawberry powder, raspberry, córnstarch, citric acid, invertase, water, yeast, instant coffee, colour, sodium benzoate, gum arabic, baking soda, gelatin, carrageenan, maltol, modified starch, truffles also contain (strawberry tequila), sambuca, brandy, kahlua, grand marnier, vodka, ice wine, late harvest wine, nutrition fack valeur nutrit per about 2 pieces par environ 2 moro amount teneur calories, calori fat, lipides 9 saturated, s trans, tra contents will vary
    1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.75438596491228 - percent_max: 100
    2. glucose-fructose -> en:glucose-fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 50
    3. milk ingredients -> en:milk-ingredients - percent_min: 0 - percent_max: 33.3333333333333
    4. chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 20
    6. almonds -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 16.6666666666667
    7. peanuts -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 14.2857142857143
    8. coconut oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 12.5
    9. cashews -> en:cashew-nuts - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15055 - percent_min: 0 - percent_max: 11.1111111111111
    10. coconut -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 10
    11. macadamias -> en:macadamia-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 15027 - percent_min: 0 - percent_max: 9.09090909090909
    12. hazelnuts -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 8.33333333333333
    13. cherries -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 0 - percent_max: 7.69230769230769
    14. palm kernel -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. palm oils -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 6.66666666666667
    16. pecans -> en:pecan-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 15026 - percent_min: 0 - percent_max: 6.25
    17. ginger -> en:ginger - vegan: yes - vegetarian: yes - ciqual_food_code: 11074 - percent_min: 0 - percent_max: 5.88235294117647
    18. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.25
    19. šoy lecithin -> en:šoy-lecithin - percent_min: 0 - percent_max: 0.25
    20. natural and artificial flavours -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25
    21. oranges -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 0.25
    22. walnuts -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023 - percent_min: 0 - percent_max: 0.25
    23. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.25
      1. wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.25
    24. lemons -> en:lemon - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 0.25
    25. coffee -> en:coffee - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18003 - percent_min: 0 - percent_max: 0.25
    26. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25
    27. egg white -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 0.25
    28. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.25
    29. strawberry powder -> en:strawberry-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 0.25
    30. raspberry -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0 - percent_max: 0.25
    31. córnstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.25
    32. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    33. invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    34. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.25
    35. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    36. instant coffee -> en:instant-coffee - vegan: yes - vegetarian: yes - ciqual_food_code: 18005 - percent_min: 0 - percent_max: 0.25
    37. colour -> en:colour - percent_min: 0 - percent_max: 0.25
    38. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    39. gum arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    40. baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    41. gelatin -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.25
    42. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    43. maltol -> en:e636 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    44. modified starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.25
    45. truffles also contain -> en:truffles-also-contain - percent_min: 0 - percent_max: 0.25
      1. strawberry tequila -> en:strawberry-tequila - percent_min: 0 - percent_max: 0.25
    46. sambuca -> en:sambuca - percent_min: 0 - percent_max: 0.25
    47. brandy -> en:brandy - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 0.25
    48. kahlua -> en:kahlua - percent_min: 0 - percent_max: 0.25
    49. grand marnier -> en:grand-marnier - percent_min: 0 - percent_max: 0.25
    50. vodka -> en:vodka - vegan: maybe - vegetarian: yes - ciqual_food_code: 1008 - percent_min: 0 - percent_max: 0.25
    51. ice wine -> en:ice-wine - percent_min: 0 - percent_max: 0.25
    52. late harvest wine -> en:late-harvest-wine - percent_min: 0 - percent_max: 0.25
    53. nutrition fack valeur nutrit per about 2 pieces par environ 2 moro amount teneur calories -> en:nutrition-fack-valeur-nutrit-per-about-2-pieces-par-environ-2-moro-amount-teneur-calories - percent_min: 0 - percent_max: 0.25
    54. calori fat -> en:calori-fat - percent_min: 0 - percent_max: 0.25
    55. lipides 9 saturated -> en:lipides-9-saturated - percent_min: 0 - percent_max: 0.25
    56. s trans -> en:s-trans - percent_min: 0 - percent_max: 0.25
    57. tra contents will vary -> en:tra-contents-will-vary - percent_min: 0 - percent_max: 0.25

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,046 kj
    (488 kcal)
    Fat 31.111 g
    Saturated fat 17.778 g
    Carbohydrates 51.111 g
    Sugars 42.222 g
    Fiber 4.444 g
    Proteins 6.667 g
    Salt 0.25 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.676 %

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Product added on by inf
Last edit of product page on by kiliweb.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlh11evzkoBzNFj_kwmuInfLWP8bEPNAs-YbwM6s.

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