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Sega fraise - 1,5 L

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Common name: Boisson aromatisée à la fraise

Quantity: 1,5 L

Packaging: fr:Bouteille plastique

Brands: Sega

Categories: fr:Boisson sucrée non alcoolisée

Countries where sold: Réunion

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Health

Ingredients

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    11 ingredients

    French: Eau de source gazéifiée (88%), sucre de canne de La Réunion, stabilisants : gomme ester - gomme d'acacia, acidifiant : acide citrique, colorants : anthocyanes - carmins, arôme.

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: E120 - Cochineal
    • Additive: E163 - Anthocyanins
    • Additive: E414 - Acacia gum
    • Additive: E445 - Glycerol esters of wood rosin
    • Ingredient: Colour
    • Ingredient: Flavouring

    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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • 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: 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

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E445 - Glycerol esters of wood rosin

    Glycerol ester of wood rosin: Glycerol ester of wood rosin, also known as glyceryl abietate or ester gum, is an oil-soluble food additive -E number E445-. The food-grade material is used in foods, beverages, and cosmetics to keep oils in suspension in water, and its name may be shortened in the ingredient list as glycerol ester of rosin. It is also used as an ingredient in the production of chewing-gum and ice cream. Similar, less pure materials -glycerol ester of gum rosin- are used as a component of certain low-cost adhesives.To make the glycerol ester of wood rosin, refined wood rosin is reacted with glycerin to produce the glycerol ester. Glycerol ester of wood rosin is an alternative to brominated vegetable oil in citrus oil-flavored soft drinks. In some cases, both ingredients are used together.
    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

    Eau de source gazéifiée 88%, sucre de canne, stabilisants (gomme ester), gomme d'acacia, acidifiant (acide citrique), colorants (anthocyanes), carmins, arôme
    1. Eau de source gazéifiée -> en:carbonated-spring-water - vegan: yes - vegetarian: yes - percent_min: 88 - percent: 88 - percent_max: 88
    2. sucre de canne -> en:cane-sugar - vegan: yes - vegetarian: yes - percent_min: 1.71428571428571 - percent_max: 12
    3. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 10.2857142857143
      1. gomme ester -> en:e445 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.2857142857143
    4. gomme d'acacia -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.14285714285715
    5. acidifiant -> en:acid - percent_min: 0 - percent_max: 3.42857142857143
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.42857142857143
    6. colorants -> en:colour - percent_min: 0 - percent_max: 2.57142857142857
      1. anthocyanes -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.57142857142857
    7. carmins -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.05714285714286
    8. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.71428571428572

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Data sources

Product added on by adn974
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by packbot.

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