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Hartleys piña colada jelly - Hartley's

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Hartleys piña colada jelly - Hartley's

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Barcode: 5060391628509 (EAN / EAN-13)

Brands: Hartley's

Categories: Plant-based foods and beverages, Plant-based foods, Breakfasts, Spreads, Plant-based spreads, Sweet spreads, Fruit and vegetable preserves, Fruit jellies

Countries where sold: United Kingdom

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Health

Ingredients

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    19 ingredients

    Water, Acid: Citric Acid, Gelling Agents: Gellan Gum, Xanthan Gum, Locust Bean Gum, Cassia Gum: Flavourings, Colours: Lutein, Carotenes; Acidity Regulator: Potassium Citrate; Sweeteners: Aspartame, Acesulfame K; Antioxidant: Ascorbic Acid

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: E160a - Carotene
    • Additive: E161b - Lutein
    • 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

  • 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

  • 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

  • E427 - Cassia gum

    Cassia gum: The term cassia gum refers to the flour made from the endosperms of the seeds of Senna obtusifolia and Senna tora -also called Cassia obtusifolia or Cassia tora-. It is composed of at least 75% polysaccharide, primarily galactomannan with a mannose:galactose ratio of 5:1, resulting in a high molecular mass of 200‚000-300‚000 Da.
    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

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    Maybe vegan

    Ingredients that may not be vegan: Flavouring, E160a
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

    en: Water, Acid (Citric Acid), Gelling Agents (Gellan Gum), Xanthan Gum, Locust Bean Gum, Cassia Gum (Flavourings), Colours (Lutein), Carotenes, Acidity Regulator (Potassium Citrate), Sweeteners (Aspartame), Acesulfame K, Antioxidant (Ascorbic Acid)
    1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 8.33333333333333 - percent_max: 100
    2. Acid -> en:acid - percent_min: 0 - percent_max: 50
      1. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. Gelling Agents -> en:gelling-agent - percent_min: 0 - percent_max: 33.3333333333333
      1. Gellan Gum -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. Locust Bean Gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Cassia Gum -> en:e427 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      1. Flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. Colours -> en:colour - percent_min: 0 - percent_max: 14.2857142857143
      1. Lutein -> en:e161b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. Carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5
    9. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 11.1111111111111
      1. Potassium Citrate -> en:e332ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. Sweeteners -> en:sweetener - percent_min: 0 - percent_max: 10
      1. Aspartame -> en:e951 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. Acesulfame K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 8.33333333333333
      1. Ascorbic Acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

Nutrition

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    Good 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: 0 / 5 (value: 0.5, rounded value: 0.5)
    • 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: 0

    • Energy: 0 / 10 (value: 29, rounded value: 29)
    • Sugars: 0 / 10 (value: 0.5, rounded value: 0.5)
    • Saturated fat: 0 / 10 (value: 0.1, rounded value: 0.1)
    • Sodium: 0 / 10 (value: 12, rounded value: 12)

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

    Nutritional score: (0 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Fruit jellies
    Energy 29 kj
    (7 kcal)     		-97%
    Fat 0.5 g +131%
    Saturated fat 0.1 g +136%
    Carbohydrates 0.5 g -99%
    Sugars 0.5 g -99%
    Fiber 0 g -100%
    Proteins 0.5 g +32%
    Salt 0.03 g -3%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by dizzydazzal.
Product page also edited by amity, yuka.sY2b0xO6T85zoF3NwEKvllVgWOferRPpCxXtukqOnNTRFcDvbIxo3IffMqg.

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