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Kaleidos Unicorn Cookies - Kroger - 12 oz (340g)

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Kaleidos Unicorn Cookies - Kroger - 12 oz (340g)

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Barcode: 0011110046802 (EAN / EAN-13) 011110046802 (UPC / UPC-A)

Common name: Sandwich Cookies

Quantity: 12 oz (340g)

Packaging: Plastic, Tray, Wrapper, Cellophane

Brands: Kroger

Categories: Snacks, Sweet snacks, Confectioneries, Biscuits and cakes, Biscuits, Candies

Stores: Kroger

Countries where sold: United States

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Health

Ingredients

  • icon

    33 ingredients

    ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, SHORTENING (PALM OIL, CANOLA OIL, MODIFIED PALM OIL), NONPAREILS (SUGAR, PALM KERNEL OIL, CORN STARCH, CORN SYRUP, SOY LECITHIN, BLUE 1, RED 40, RED 3, GUM ARABIC, CARNAUBA WAX), CORN SYRUP, NATURAL FLAVORS, SALT, CORN STARCH, SODIUM BICARBONATE, SOY LECITHIN, BLUE 1, RED 3, RED 40. CONTAINS: WHEAT, SOY. MAY CONTAIN: MILK, EGG, COCONUT.
    Allergens: Gluten, Soybeans
    Traces: Eggs, Milk, Coconut

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: E127 - Erythrosine
    • Additive: E129 - Allura red ac
    • Additive: E133 - Brilliant blue FCF
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E903 - Carnauba wax
    • Ingredient: Flavouring

    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

  • E127 - Erythrosine

    Erythrosine: Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is cherry-pink synthetic, primarily used for food coloring. It is the disodium salt of 2‚4,5‚7-tetraiodofluorescein. Its maximum absorbance is at 530 nm in an aqueous solution, and it is subject to photodegradation.
    Source: Wikipedia

  • E129 - Allura red ac

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia

  • E133 - Brilliant blue FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    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

  • 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

  • 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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    Palm oil

    Ingredients that contain palm oil: Palm oil, Modified palm oil, Palm kernel oil
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, SHORTENING (PALM OIL, CANOLA OIL, MODIFIED PALM OIL), NONPAREILS (SUGAR, PALM KERNEL OIL, CORN STARCH, CORN SYRUP, SOY LECITHIN, BLUE 1, RED 40, RED 3, GUM ARABIC, CARNAUBA WAX), CORN SYRUP, NATURAL FLAVORS, SALT, CORN STARCH, SODIUM BICARBONATE, SOY LECITHIN, BLUE 1, RED 3, RED 40, COCONUT
    1. ENRICHED WHEAT FLOUR -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 7.14285714285714 - percent_max: 100
      1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 1.19047619047619 - percent_max: 100
      2. NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
      3. IRON -> en:iron - percent_min: 0 - percent_max: 33.3333333333333
      4. THIAMINE MONONITRATE -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
      5. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
    2. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. SHORTENING -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
      1. PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 16.6666666666667
      3. MODIFIED PALM OIL -> en:modified-palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 11.1111111111111
    4. NONPAREILS -> en:nonpareils - percent_min: 0 - percent_max: 25
      1. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. PALM KERNEL OIL -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 12.5
      3. CORN STARCH -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      4. CORN SYRUP -> en:corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      5. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      6. BLUE 1 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      7. RED 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      8. RED 3 -> en:e127 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
      9. GUM ARABIC -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      10. CARNAUBA WAX -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    5. CORN SYRUP -> en:corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. NATURAL FLAVORS -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. CORN STARCH -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. SODIUM BICARBONATE -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. BLUE 1 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. RED 3 -> en:e127 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. RED 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. COCONUT -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

Nutrition

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    Bad nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 2 / 5 (value: 3.45, rounded value: 3.45)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 24

    • Energy: 6 / 10 (value: 2020, rounded value: 2020)
    • Sugars: 8 / 10 (value: 37.9, rounded value: 37.9)
    • Saturated fat: 8 / 10 (value: 8.62, rounded value: 8.6)
    • Sodium: 2 / 10 (value: 259, rounded value: 259)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 24 (24 - 0)

    Nutri-Score: E

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    Sugars in high quantity (37.9%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt in moderate quantity (0.647%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (29g)     		Compared to: Candies
    Energy 2,020 kj
    (483 kcal)     		586 kj
    (140 kcal)     		+36%
    Fat 20.7 g 6 g +820%
    Saturated fat 8.62 g 2.5 g +479%
    Salt 0.647 g 0.188 g +409%
    Carbohydrates 72.4 g 21 g -12%
    Fiber 0 g 0 g -100%
    Sugars 37.9 g 11 g -37%
    Proteins 3.45 g 1 g +114%
    Potassium 69 mg 20 mg -2%
    Iron 2.07 mg 0.6 mg +863%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 29g

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Threatened species

Data sources

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