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Gelatina zero. Sabor fresa. - condulce - 28 g

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Gelatina zero. Sabor fresa. - condulce - 28 g

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Codi de barres: 5602477835502 (EAN / EAN-13)

Quantitat: 28 g

Marques: Condulce

Categories: Ajudants de cuina, en:Dessert mixes, en:Mixes for jelly desserts

Països on es va vendre: Espanya

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Health

Ingredients

  • icon

    12 ingredients

    Castellà: Gelatina (71%), aroma, correctores de acidez (ácido cítrico, ácido fumárico y citratos de sodio), colorantes (antocianinas y complejos cúpricos de clorofilinas) y edulcorantes (sucralosa y acesulfamo K).

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E141 - Complexos cúprics de clorofil i clorofilines
    • Additiu: E163 - Antocianines
    • Additiu: E428 - Gelatina
    • Additiu: E950 - Acesulfam K
    • Additiu: E955 - Sucralosa
    • Ingredient: Color
    • Ingredient: Aromes
    • Ingredient: Edulcorant

    Food products are classified into 4 groups according to their degree of processing:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    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

Additius

  • E163 - Antocianines

    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 (Anglès)

  • E297 - Àcid fumàric

    Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
    Source: Wikipedia (Anglès)

  • E330 - Acid citric

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia (Anglès)

  • E331 - Citrats de sodi

    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 (Anglès)

  • E950 - Acesulfam 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 (Anglès)

  • E955 - Sucralosa

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    Gelatina 71%, aroma, correctores de acidez (ácido cítrico, ácido fumárico, citratos de sodio), colorantes (antocianinas, complejos cúpricos de clorofilinas), edulcorantes (sucralosa, acesulfamo K)
    1. Gelatina -> en:e428 - vegan: no - vegetarian: no - percent_min: 71 - percent: 71 - percent_max: 71
    2. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 7.25 - percent_max: 29
    3. correctores de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 21.75
      1. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 21.75
      2. ácido fumárico -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.875
      3. citratos de sodio -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.25
    4. colorantes -> en:colour - percent_min: 0 - percent_max: 10.875
      1. antocianinas -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.875
      2. complejos cúpricos de clorofilinas -> en:e141ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.4375
    5. edulcorantes -> en:sweetener - percent_min: 0 - percent_max: 7.25
      1. sucralosa -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.25
      2. acesulfamo K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.625

Nutrició

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Compared to: en:Mixes for jelly desserts
    Energia 33 kj
    (8 kcal)     		-96%
    Greix 0 g -100%
    Àcid gras saturat 0 g -100%
    Carbohydrates 0 g -100%
    Sucre 0 g -100%
    Fiber 0 g -100%
    Proteïna 2,1 g -61%
    Sal comuna 0,06 g -68%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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