Chocolate Candies

How it scored 0 / 100

Nutrition snapshot

Ingredients 24 listed

• 1 Milk Chocolate
  Milk chocolate combines cocoa solids, cocoa butter, sugar, and milk solids.
  Low
• 2 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 3 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 4 Corn Syrup
  A sweet, nutritive saccharide mixture produced from corn starch hydrolysate. The high-fructose form (HFCS) contains approximately 42% or 55%…
  Moderate
• 5 Dextrin
  Dextrin: a carbohydrate produced by partial hydrolysis or roasting of starch; mixture of small glucose polymers.
  Low
• 6 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 7 Carnauba Wax
  Carnauba wax (E903) is a natural wax obtained from the leaves of the Brazilian carnauba palm.
  Low
• 8 Acacia Gum
  Dried sap of the Acacia tree (Acacia senegal/seyal); a complex polysaccharide also called gum arabic.
  Low
• 9 Chocolate
  Confection made from cacao products (cocoa solids, cocoa butter), sugar, and often milk and emulsifiers; FDA standard of identity in 21 CFR …
  Low
• 10 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 11 Cocoa Butter Safe
• 12 Lactose
  Disaccharide sugar (glucose + galactose) naturally present in milk; commercially produced from whey
  Low
• 13 Milkfat
  Milkfat (butterfat) is the fat fraction of cow's milk.
  Low
• 14 Peanut
  Edible legume seed of the Arachis hypogaea plant.
  Low
• 15 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 16 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 17 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 18 Palm Oil
  Edible oil extracted from the mesocarp of the fruit of Elaeis guineensis (oil palm). Semi-solid at room temperature; ~50% saturated fat (mos…
  Moderate
• 19 Hc Blue No. 11
  A semi-permanent synthetic hair dye (an aromatic nitro-amine compound) used in hair coloring formulations, not a food ingredient.
  Low
• 20 Sunset Yellow Fcf
  Synthetic azo dye (FD&C Yellow No. 6 in the US), water-soluble orange food coloring.
  High
• 21 Allura Red
  Allura Red AC (E129; FD&C Red No. 40 in the US) — a synthetic monoazo dye, sodium salt of 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo…
  High
• 22 Tartrazine
  Synthetic azo dye (lemon-yellow color); also called FD&C Yellow No. 5. E-number E102.
  High
• 23 Brilliant Blue Fcf
  Brilliant Blue FCF (FD&C Blue No. 1), a synthetic triphenylmethane dye used to produce a bright blue colour.
  Moderate
• 24 Indigotine
  Indigotine (FD&C Blue No. 2 / Indigo carmine), a synthetic disodium-sulfonated indigoid blue dye.
  Low