Name: Hershey's made with chocolate and caramel
Brand: Hershey's
Availability: InStock
Rating: 1 (1 reviews)

Hershey's made with chocolate and caramel

The Hershey Company

/100

Lab tested

No

Harmful ingredients

5

Nutrients

0

Microplastics

Likely

Ingredients & minerals

Vegetable Oil

Source of dietary fat, provides energy, aids fat-soluble vitamin absorption

Chocolate

Source of antioxidants from cocoa mass, emulsifiers improve texture and shelf stability

Natural & Artificial Flavor

Enhances flavor and aroma of foods and beverages

Natural Non-Dairy Butter Flavor

None

Potassium sorbate

Prevents microbial growth, extends shelf life, widely used preservative

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Maltitol syrup

Lower glycemic response than sucrose, contributes bulk and sweetness without adding as many calories

Polydextrose

Provides dietary fiber, low-calorie bulking agent, supports digestive health

Cream

Source of fat-soluble vitamins, adds texture and flavor in food

Calcium Carbonate

Provides dietary calcium, supports bone health, acts as an acid neutralizer and stabilizer

Palm Kernel Oil

Source of stable saturated fats for cooking and manufacturing, useful in products requiring solid fat at room temperature

Cocoa Processed with Alkali

Improved color and flavor stability, reduced bitterness

Maltodextrin

Provides quick energy source, improves texture and shelf-life in foods

Disodium Phosphate

Functional emulsifier, pH buffer, improves food texture and stability

Maltitol

Lower calorie content than sugar, does not raise blood glucose as much as sucrose

Cocoa butter

Provides emollient properties, contributes to creamy texture in food, source of saturated fats

Milk Fat

Provides fat-soluble vitamins (A, D, E, K), contributes to flavor and texture in foods, source of energy

Milk protein isolate

High-quality protein source, supports muscle synthesis and nutrition

Sodium caseinate

Source of dietary protein, functional emulsifier and stabilizer in foods

Lecithin

Emulsification of food products, improves texture and stability, source of phospholipids

Glycerin

Moisture retention, humectant properties, improves texture and mouthfeel

PGPR

Improves texture and viscosity of chocolate and other emulsions, reduces fat content in formulations

Carrageenan

Effective thickener and stabilizer in food products, improves texture and shelf-life

Sources

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