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Barcode: 7481827498493 (EAN / EAN-13)

Countries where sold: United Kingdom

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Health

Ingredients

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    52 ingredients

    glucnes syrup, sugar, gelatine, concentrated fruit juices (1,3%) (apple, bluebery, black caot,orange, on, raspberry, mandarin, strawbermy), acids ciunc acid, malic acid, tartaric acid, lactic acid, acetic acia concentrates (clack carrot, carrot, saffiower, hibiscus), na ooues, acnio) carmauba wax), invert sugar syrup, colours (paprika extract, beta-ca o,i upuyis and chlorophyllins), impórtant, young chíldren (less than 4 years) have limited unewing ability and could choke of sm veets, ss ,t puree concentrates (blueberry, raspberry, strawberry), humectant (glycerol), vegetable oks (palm, coconut, rapeseed), fruit and vegehle $ (sodium ascorbate, sodium citráte), stabilisers (carageenan, locuet be um), salt, spirulina concentrate, glazhg agent
    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: E140 - Chlorophylls and Chlorophyllins
    • Additive: E160c - Paprika extract
    • Additive: E422 - Glycerol
    • Additive: E428 - Gelatine
    • Ingredient: Colour
    • Ingredient: Humectant
    • Ingredient: Invert sugar

    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

  • E140 - Chlorophylls and Chlorophyllins

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • E140ii - Chlorophyllins

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    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

  • 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

  • E334 - L(+)-tartaric acid

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    Source: Wikipedia

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm
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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!

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    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!

    : glucnes syrup, sugar, gelatine, fruit juices 1.3% (apple, bluebery, black caot, orange, on, raspberry, mandarin, strawbermy), acids ciunc acid, malic acid, tartaric acid, lactic acid, acetic acia concentrates (clack carrot, carrot, saffiower, hibiscus), na ooues, acnio) carmauba wax, invert sugar syrup, colours (paprika extract, beta-ca o, i upuyis and chlorophyllins), impórtant, young chíldren (less than 4 years), have limited unewing ability and could choke of sm veets, ss, t puree concentrates (blueberry, raspberry, strawberry), humectant (glycerol), vegetable oks (palm, coconut, rapeseed), fruit and vegehle $ (sodium ascorbate, sodium citráte), stabilisers (carageenan, locuet be um), salt, spirulina concentrate, glazhg agent
    1. glucnes syrup -> en:glucnes-syrup - percent_min: 4 - percent_max: 96.1
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.3 - percent_max: 48.7
    3. gelatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 1.3 - percent_max: 32.9
    4. fruit juices -> en:fruit-juice - vegan: yes - vegetarian: yes - percent_min: 1.3 - percent: 1.3 - percent_max: 1.3
      1. apple -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0.1625 - percent_max: 1.3
      2. bluebery -> en:bluebery - percent_min: 0 - percent_max: 0.65
      3. black caot -> en:black-caot - percent_min: 0 - percent_max: 0.433333333333333
      4. orange -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 0.325
      5. on -> en:on - percent_min: 0 - percent_max: 0.26
      6. raspberry -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0 - percent_max: 0.216666666666667
      7. mandarin -> en:mandarin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.216666666666667
      8. strawbermy -> en:strawbermy - percent_min: 0 - percent_max: 0.216666666666667
    5. acids ciunc acid -> en:acids-ciunc-acid - percent_min: 0 - percent_max: 1.3
    6. malic acid -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    7. tartaric acid -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    8. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    9. acetic acia concentrates -> en:acetic-acia-concentrates - percent_min: 0 - percent_max: 1.3
      1. clack carrot -> en:clack-carrot - percent_min: 0 - percent_max: 1.3
      2. carrot -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.65
      3. saffiower -> en:saffiower - percent_min: 0 - percent_max: 0.433333333333333
      4. hibiscus -> en:roselle-flower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.325
    10. na ooues -> en:na-ooues - percent_min: 0 - percent_max: 1.3
    11. acnio) carmauba wax -> en:acnio-carmauba-wax - percent_min: 0 - percent_max: 1.3
    12. invert sugar syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    13. colours -> en:colour - percent_min: 0 - percent_max: 1.3
      1. paprika extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      2. beta-ca o -> en:beta-ca-o - percent_min: 0 - percent_max: 0.65
      3. i upuyis and chlorophyllins -> en:i-upuyis-and-chlorophyllins - percent_min: 0 - percent_max: 0.433333333333333
    14. impórtant -> en:important - percent_min: 0 - percent_max: 1.3
    15. young chíldren -> en:young-children - percent_min: 0 - percent_max: 1.3
      1. less than 4 years -> en:less-than-4-years - percent_min: 0 - percent_max: 1.3
    16. have limited unewing ability and could choke of sm veets -> en:have-limited-unewing-ability-and-could-choke-of-sm-veets - percent_min: 0 - percent_max: 1.3
    17. ss -> en:ss - percent_min: 0 - percent_max: 1.3
    18. t puree concentrates -> en:t-puree-concentrates - percent_min: 0 - percent_max: 1.3
      1. blueberry -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 0 - percent_max: 1.3
      2. raspberry -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0 - percent_max: 0.65
      3. strawberry -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 0.433333333333333
    19. humectant -> en:humectant - percent_min: 0 - percent_max: 1.3
      1. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3
    20. vegetable oks -> en:vegetable-oks - percent_min: 0 - percent_max: 1.3
      1. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 1.3
      2. coconut -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 0.65
      3. rapeseed -> en:rapeseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.433333333333333
    21. fruit and vegehle $ -> en:fruit-and-vegehle - percent_min: 0 - percent_max: 1.3
      1. sodium ascorbate -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      2. sodium citráte -> en:sodium-citrate - percent_min: 0 - percent_max: 0.65
    22. stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 1.3
      1. carageenan -> en:carageenan - percent_min: 0 - percent_max: 1.3
      2. locuet be um -> en:locuet-be-um - percent_min: 0 - percent_max: 0.65
    23. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3
    24. spirulina concentrate -> en:spirulina-concentrate - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 1.3
    25. glazhg agent -> en:glazhg-agent - percent_min: 0 - percent_max: 1.3

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.33 %

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