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Fruit Pastilles - Rowntrees

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Fruit Pastilles - Rowntrees

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Barcode: 50251414

Brands: Rowntrees

Categories: Snacks, Sweet snacks, Confectioneries, Candies

Stores: Woolworths, Coles

Countries where sold: Australia, France, United Kingdom

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Health

Ingredients

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    25 ingredients

    Sugar, Glucose Syrup ,Gelatine, Gum Arabic , Modified Starch , Concentrated Fruit Juice (1%) (Grape, Apple, Lime, Orange, Blackcurrant, Strawberry, Lemon) , Acids (Malic Acid, Citric Acid, Lactic Acid) , Acidity Regulator (Trisodium Citrate) ,Flavourings, Naturally Sourced Colours (Anthocyanins, Curcumin, Beta-Carotene, Copper Complexes of Chlorophyllins)
    Allergens: Apple, Orange

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: E100 - Curcumin
    • Additive: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E163 - Anthocyanins
    • Additive: E414 - Acacia gum
    • Additive: E428 - Gelatine
    • 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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E296 - Malic acid

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia

  • 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.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E331iii - Trisodium citrate

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    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

Ingredients analysis

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    Non-vegan

    Non-vegan 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!

  • 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.
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    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 Syrup, Gelatine, Gum Arabic, Modified Starch, Fruit Juice 1% (Grape, Apple, Lime, Orange, Blackcurrant, Strawberry, Lemon), Acids (Malic Acid, Citric Acid, Lactic Acid), Acidity Regulator (Trisodium Citrate), Flavourings, Naturally Sourced Colours (Anthocyanins, Curcumin, Beta-Carotene, Copper Complexes of Chlorophyllins)
    1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 10 - percent_max: 95
    2. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1 - percent_max: 48
    3. Gelatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 1 - percent_max: 32.3333333333333
    4. Gum Arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 24.5
    5. Modified Starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 1 - percent_max: 19.8
    6. Fruit Juice -> en:fruit-juice - vegan: yes - vegetarian: yes - percent_min: 1 - percent: 1 - percent_max: 1
      1. Grape -> en:grape - vegan: yes - vegetarian: yes - ciqual_food_code: 13112 - percent_min: 0.142857142857143 - percent_max: 1
      2. Apple -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 0.5
      3. Lime -> en:lime - vegan: yes - vegetarian: yes - ciqual_food_code: 13067 - percent_min: 0 - percent_max: 0.333333333333333
      4. Orange -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 0.25
      5. Blackcurrant -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 0 - percent_max: 0.25
      6. Strawberry -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 0.166666666666667
      7. Lemon -> en:lemon - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 0.166666666666667
    7. Acids -> en:acid - percent_min: 0 - percent_max: 1
      1. Malic Acid -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      3. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
    8. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 1
      1. Trisodium Citrate -> en:e331iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    9. Flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    10. Naturally Sourced Colours -> en:naturally-sourced-colours - percent_min: 0 - percent_max: 1
      1. Anthocyanins -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. Curcumin -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      3. Beta-Carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.333333333333333
      4. Copper Complexes of Chlorophyllins -> en:e141ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 4.1, rounded value: 4.1)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1, rounded value: 1)

    Negative points: 15

    • Energy: 4 / 10 (value: 1473, rounded value: 1473)
    • Sugars: 10 / 10 (value: 55.9, rounded value: 55.9)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • Sodium: 1 / 10 (value: 120, rounded value: 120)

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

    Nutritional score: (15 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Candies
    Energy 1,473 kj
    (352 kcal)     		-2%
    Fat 0.1 g -94%
    Saturated fat 0 g -100%
    Carbohydrates 82.6 g -1%
    Sugars 55.9 g -2%
    Fiber ?
    Proteins 4.1 g +116%
    Salt 0.3 g +119%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1 %

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Data sources

Product added on by toni
Last edit of product page on by archanox.
Product page also edited by aleene, kiliweb, openfoodfacts-contributors, roboto-app, yuka.WXJBZkVmOGErdHdybU1WaThERGY2SXNzeTUyTVcyYnRMKzAxSVE9PQ, yukafix.

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