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Strawberry cream egg covered in milk chocolate, strawberry cream egg

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Barcode: 0077260003614 (EAN / EAN-13) 077260003614 (UPC / UPC-A)

Brand owner: Russell Stover Candies Inc.

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies

Countries where sold: United States

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Health

Ingredients

19 ingredients

Consist of milk chocolate {sugar, whole milk, cocoa butter, chocolate, soy lecithin/an emulsifier, vanillin/an artificial flavor}, sugar, corn syrup, strawberries, egg albumen, salt, natural flavor, invertase (an enzyme), fd & c red #40, sodium hydroxide

Allergens: Milk

Food processing

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

Additive: E129 - Allura red

Additive: E322 - Lecithins

Ingredient: Emulsifier

Ingredient: Flavouring
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

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

E129 - Allura red

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

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.

E524 - Sodium hydroxide

Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Consist-of-milk-chocolate
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Whole milk, Egg white
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Consist-of-milk-chocolate, Vanillin
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
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Some ingredients could not be recognized.
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: Consist of milk chocolate (sugar, whole milk, cocoa butter, chocolate, soy lecithin, an emulsifier, vanillin, an artificial flavor), sugar, corn syrup, strawberries, egg albumen, salt, natural flavor, invertase (an enzyme), fd and c red #40, sodium hydroxide
Consist of milk chocolate -> en:consist-of-milk-chocolate - percent_min: 10 - percent_max: 100

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.25 - percent_max: 100

whole milk -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 0 - percent_max: 50

cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 33.3333333333333

chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 20

an emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667

vanillin -> en:vanillin - percent_min: 0 - percent_max: 14.2857142857143

an artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 33.3333333333333

strawberries -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 25

egg albumen -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 20

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2225

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2225

invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2225

an enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2225

fd and c red #40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2225

sodium hydroxide -> en:e524 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2225

Nutrition

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: 5
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 3

Proteins: 2 / 5 (value: 3.57, rounded value: 3.57)

Fiber: 3 / 5 (value: 3.6, rounded value: 3.6)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.625, rounded value: 5.6)

Negative points: 22

Energy: 5 / 10 (value: 1795, rounded value: 1795)

Sugars: 10 / 10 (value: 71.43, rounded value: 71.43)

Saturated fat: 7 / 10 (value: 7.14, rounded value: 7.1)

Sodium: 0 / 10 (value: 89, rounded value: 89)

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

Nutritional score: (22 - 3)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (12.5%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (7.14%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (71.4%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in low quantity (0.223%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (1 EGG (28 g))	Compared to: Chocolate candies
Energy	1,795 kj (429 kcal)	503 kj (120 kcal)	-16%
Fat	12.5 g	3.5 g	-59%
Saturated fat	7.14 g	2 g	-61%
Trans fat	0 g	0 g
Cholesterol	18 mg	5.04 mg	+73%
Salt	0.222 g	0.062 g	-2%
Carbohydrates	75 g	21 g	+32%
Fiber	3.6 g	1.01 g	-6%
Sugars	71.43 g	20 g	+54%
Proteins	3.57 g	1 g	-37%
Vitamin A	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	4.3 mg	1.2 mg	+2,029%
Calcium	71 mg	19.9 mg	-23%
Iron	1.29 mg	0.361 mg	-49%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	5.625 %	5.625 %

Serving size: 1 EGG (28 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
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Product added on April 23, 2020, 9:30:25 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 9:30:25 PM CEST by org-database-usda.

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Strawberry cream egg covered in milk chocolate, strawberry cream egg