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10cal - Hartley's - 175g

10cal - Hartley's - 175g

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Barcode: 5060391626505 (EAN / EAN-13)

Common name: Raspberry doughnut flavour jelly with sweeteners

Quantity: 175g

Packaging: Plastic, Pp-polypropylene, Green dot
Green dot

Brands: Hartley's

Categories: Desserts, Jelly desserts

Labels, certifications, awards: Vegetarian, No artificial flavors, Vegan, Contains a source of phenylalanine, Green Dot, No artificial colors, No artificial colours or flavours, Vegetarian Society Approved, Vegetarian Society Approved Vegan, With sweeteners
Green Dot Vegetarian Society Approved Vegetarian Society Approved Vegan

Stores: Asda

Countries where sold: United Kingdom

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Health

Nutrition

  • icon

    Nutri-Score B

    Good nutritional quality
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 2/55

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      Calories

      0/10 points (17kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      0/15 points (0.5g)

      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.

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      Salt

      2/20 points (0.5g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/17

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      Proteins

      0/7 points (0.5g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score


      ⚠ ️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: 0

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

      Points for proteins are counted because the negative points are less than 11.

      Nutritional score: 2 (2 - 0)

      Nutri-Score: B

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (175g)
    Compared to: Jelly desserts
    Energy 17 kj
    (4 kcal)
    29.8 kj
    (7 kcal)
    -92%
    Fat 2 g 3.5 g +633%
    Saturated fat 0.5 g 0.875 g +511%
    Carbohydrates 0.5 g 0.875 g -96%
    Sugars 0.5 g 0.875 g -95%
    Fiber ? ?
    Proteins 0.5 g 0.875 g -36%
    Salt 0.5 g 0.875 g +331%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 175g

Ingredients

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    15 ingredients


    Water, Gelling Agents (Locust Bean Gum, Xanthan Gum, Gellan Gum), Acid (Citric Acid), Colour (Anthocyanins), Acidity Regulator (Potassium Citrate), Flavourings, Sweeteners (Aspartame, Acesulfame K).

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: E163 - Anthocyanins
    • Additive: E410 - Locust bean gum
    • Additive: E415 - Xanthan gum
    • Additive: E418 - Gellan gum
    • Additive: E950 - Acesulfame k
    • Additive: E951 - Aspartame
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Sweetener

    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

  • 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
  • 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.

  • E332 - Potassium citrates


    Potassium citrate: Potassium citrate -also known as tripotassium citrate- is a potassium salt of citric acid with the molecular formula K3C6H5O7. It is a white, hygroscopic crystalline powder. It is odorless with a saline taste. It contains 38.28% potassium by mass. In the monohydrate form it is highly hygroscopic and deliquescent. As a food additive, potassium citrate is used to regulate acidity and is known as E number E332. Medicinally, it may be used to control kidney stones derived from either uric acid or cystine.
    Source: Wikipedia
  • E332ii - Tripotassium citrate


    Potassium citrate: Potassium citrate -also known as tripotassium citrate- is a potassium salt of citric acid with the molecular formula K3C6H5O7. It is a white, hygroscopic crystalline powder. It is odorless with a saline taste. It contains 38.28% potassium by mass. In the monohydrate form it is highly hygroscopic and deliquescent. As a food additive, potassium citrate is used to regulate acidity and is known as E number E332. Medicinally, it may be used to control kidney stones derived from either uric acid or cystine.
    Source: Wikipedia
  • E410 - Locust bean gum


    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E418 - Gellan gum


    Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
    Source: Wikipedia
  • E950 - Acesulfame k


    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Source: Wikipedia
  • E951 - Aspartame


    Aspartame: Aspartame -APM- is an artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide. A panel of experts set up by the European Food Safety Authority concluded in 2013 that aspartame is safe for human consumption at current levels of exposure. As of 2018, evidence does not support a long-term benefit for weight loss or in diabetes. Because its breakdown products include phenylalanine, people with the genetic condition phenylketonuria -PKU- must be aware of this as an additional source.It was first sold under the brand name NutraSweet. It was first made in 1965, and the patent expired in 1992. It was initially approved for use in food products by the U.S. Food and Drug Administration -FDA- in 1981. The safety of aspartame has been the subject of several political and medical controversies, United States congressional hearings, and Internet hoaxes.
    Source: Wikipedia

Ingredients analysis

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


    : Water, Gelling Agents (Locust Bean Gum, Xanthan Gum, Gellan Gum), Acid (Citric Acid), Colour (Anthocyanins), Acidity Regulator (Potassium Citrate), Flavourings, Sweeteners (Aspartame, Acesulfame K)
    1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 14.2857142857143 - percent_max: 100
    2. Gelling Agents -> en:gelling-agent - percent_min: 0 - percent_max: 50
      1. Locust Bean Gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. Gellan Gum -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    3. Acid -> en:acid - percent_min: 0 - percent_max: 33.3333333333333
      1. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Colour -> en:colour - percent_min: 0 - percent_max: 25
      1. Anthocyanins -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 20
      1. Potassium Citrate -> en:e332ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    7. Sweeteners -> en:sweetener - percent_min: 0 - percent_max: 5
      1. Aspartame -> en:e951 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. Acesulfame K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by alia, averment, ecoscore-impact-estimator, kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlkt_A_OO_xTOOSLVmmCLmI-SMJbPMPd8ya3_Lqs.

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