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Abricotines -

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Barcode: 0260223020999 (EAN / EAN-13) 260223020999 (UPC / UPC-A)

Categories: Beverages, Alcoholic beverages, Distilled beverages, Hard liquors, Eaux de vie, Swiss Eaux-de-vie, fr:Abricotine

Countries where sold: France, Switzerland

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Health

Ingredients

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    23 ingredients

    : farine de BLE, abricot 26%, eau, BEURRE FIN 11%, sucre levure, OEUFS, amidon modifié,sel, GLUTEN de blé , LACOSERUM en poudre, LAIT écréme en poudre, stabilisants (acétal de calcium,diphosphate tétrasodique, orthophosphate disodique), ensymes(amylase, hémicellulases), agent de traitement de la fârine( acide ascorbique), colorant (bêta carotène), arôme. Contient gluten, oeufs, produit laitiers Peut contenir Irace de sola trace de frut a coque
    Allergens: Eggs, Gluten, Milk
    Traces: Nuts, Soybeans

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: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Gluten

    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

  • E1100 - Alpha-Amylase

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia

  • 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

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Egg, Skimmed milk powder

    Some ingredients could not be recognized.

    We need your help!

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    • 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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    Vegetarian status unknown

    Unrecognized ingredients: fr:beurre-fin, fr:lacoserum-en-poudre, fr:acetal-de-calcium, fr:ensymes

    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!

    : farine de BLE, abricot 26%, eau, BEURRE FIN 11%, levure, OEUFS, amidon modifié, sel, GLUTEN de blé, LACOSERUM en poudre, LAIT écréme en poudre, stabilisants (acétal de calcium, diphosphate tétrasodique, orthophosphate disodique), ensymes (amylase, hémicellulases), agent de traitement de la fârine (acide ascorbique), colorant (bêta carotène), arôme
    1. farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 26 - percent_max: 52
    2. abricot -> en:apricot - vegan: yes - vegetarian: yes - ciqual_food_code: 13000 - percent_min: 26 - percent: 26 - percent_max: 26
    3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 11 - percent_max: 26
    4. BEURRE FIN -> fr:beurre-fin - percent_min: 11 - percent: 11 - percent_max: 11
    5. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11
    6. OEUFS -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 9.25
    7. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 7.4
    8. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 6.16666666666667
    9. GLUTEN de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.28571428571429
    10. LACOSERUM en poudre -> fr:lacoserum-en-poudre - percent_min: 0 - percent_max: 4.625
    11. LAIT écréme en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 4.11111111111111
    12. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 3.7
      1. acétal de calcium -> fr:acetal-de-calcium - percent_min: 0 - percent_max: 3.7
      2. diphosphate tétrasodique -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85
      3. orthophosphate disodique -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.23333333333333
    13. ensymes -> fr:ensymes - percent_min: 0 - percent_max: 3.36363636363636
      1. amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.36363636363636
      2. hémicellulases -> en:hemicellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.68181818181818
    14. agent de traitement de la fârine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 3.08333333333333
      1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.08333333333333
    15. colorant -> en:colour - percent_min: 0 - percent_max: 2.84615384615385
      1. bêta carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.84615384615385
    16. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.64285714285714

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Eaux de vie
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 26 %

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by hungergames.
Product page also edited by openfoodfacts-contributors, roboto-app, scanbot, yod4z, yuka.Wlpvak1ZY25sT2dLc01ZOHdUTDAvTXB4bHNHZ1RHT3FLL1VKSVE9PQ.

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