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Feel Free Saveur Chlorophylle - 14 g

Feel Free Saveur Chlorophylle - 14 g

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Barcode: 2006050027583 (EAN / EAN-13)

Quantity: 14 g

Labels, certifications, awards: Contains a source of phenylalanine, Excessive consumption can have laxative effects

Countries where sold: France

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Health

Ingredients

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    24 ingredients


    French: Chewing Gum Saveur Chlorophylle Gommes a m�cher sans sucres avec edulcorants, aromatisees saveur chlorophylle Ingredients edulcorants: (sorbitols, maltitols, acesulfame-K, aspartame), gomme base (emulsifiant: lecithines de soja), ar�mes, epaississant: gomme arabique, humectant: glycerol emulsifiant : lecithines de tournesol, agents d'enrobage (cire de carnauba, cire microcristalline), colorant: E141. Contient une source de phenylalanine. Une consommation excessive peut avoir des effets laxatifs. Importe par:Misade-44, Avenue Kleber-75116 Paris-France Poids net: 14ge Ne pas donner ce produit aux jeunes enfants qui pourraient l'avaler sans le croquer et s'etouffer
    Allergens: 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: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E903 - Carnauba wax
    • Additive: E905 - Synthetic wax
    • Additive: E905c - Petroleum wax
    • Additive: E950 - Acesulfame k
    • Additive: E951 - Aspartame
    • Additive: E965 - Maltitol
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Glazing agent
    • Ingredient: Humectant
    • Ingredient: Thickener

    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

  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    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
  • E420 - Sorbitol


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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
  • E903 - Carnauba wax


    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia
  • E905 - Synthetic wax


    Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
    Source: Wikipedia
  • E905c - Petroleum wax


    Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
    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
  • E965 - Maltitol


    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown


    Unrecognized ingredients: fr:chewing-gum-saveur-chlorophylle-gommes-a-m�cher-sans-sucres-avec-edulcorants, fr:aromatisees-saveur-chlorophylle-ingredients-edulcorants, fr:ar�mes, fr:glycerol-emulsifiant, fr:importe-par, fr:misade-44, fr:avenue-kleber-75116-paris-france-poids-net, fr:e-ne-pas-donner-ce-produit-aux-jeunes-enfants-qui-pourraient-l-avaler-sans-le-croquer-et-s-etouffer

    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.
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    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!

  • icon

    Vegan status unknown


    Unrecognized ingredients: fr:chewing-gum-saveur-chlorophylle-gommes-a-m�cher-sans-sucres-avec-edulcorants, fr:aromatisees-saveur-chlorophylle-ingredients-edulcorants, Gum base, fr:ar�mes, fr:glycerol-emulsifiant, fr:importe-par, fr:misade-44, fr:avenue-kleber-75116-paris-france-poids-net, fr:e-ne-pas-donner-ce-produit-aux-jeunes-enfants-qui-pourraient-l-avaler-sans-le-croquer-et-s-etouffer

    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!

  • icon

    Vegetarian status unknown


    Unrecognized ingredients: fr:chewing-gum-saveur-chlorophylle-gommes-a-m�cher-sans-sucres-avec-edulcorants, fr:aromatisees-saveur-chlorophylle-ingredients-edulcorants, Gum base, fr:ar�mes, fr:glycerol-emulsifiant, fr:importe-par, fr:misade-44, fr:avenue-kleber-75116-paris-france-poids-net, fr:e-ne-pas-donner-ce-produit-aux-jeunes-enfants-qui-pourraient-l-avaler-sans-le-croquer-et-s-etouffer

    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.
  • icon

    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.

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    Chewing Gum Saveur Chlorophylle Gommes a m�cher sans sucres avec edulcorants, aromatisees saveur chlorophylle Ingredients edulcorants (sorbitols), maltitols, acesulfame-K, aspartame, gomme base (emulsifiant (lecithines de soja)), ar�mes, epaississant (gomme arabique), humectant (glycerol emulsifiant), lecithines de tournesol, agents d'enrobage (cire de carnauba, cire microcristalline), colorant (e141, Importe par), Misade-44, Avenue Kleber-75116 Paris-France Poids net (e Ne pas donner ce produit aux jeunes enfants qui pourraient l'avaler sans le croquer et s'etouffer)
    1. Chewing Gum Saveur Chlorophylle Gommes a m�cher sans sucres avec edulcorants -> fr:chewing-gum-saveur-chlorophylle-gommes-a-m�cher-sans-sucres-avec-edulcorants - percent_min: 7.14285714285714 - percent_max: 100
    2. aromatisees saveur chlorophylle Ingredients edulcorants -> fr:aromatisees-saveur-chlorophylle-ingredients-edulcorants - percent_min: 0 - percent_max: 50
      1. sorbitols -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. maltitols -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. acesulfame-K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. aspartame -> en:e951 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. gomme base -> en:gum-base - percent_min: 0 - percent_max: 16.6666666666667
      1. emulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667
        1. lecithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. ar�mes -> fr:ar�mes - percent_min: 0 - percent_max: 14.2857142857143
    8. epaississant -> en:thickener - percent_min: 0 - percent_max: 12.5
      1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. humectant -> en:humectant - percent_min: 0 - percent_max: 11.1111111111111
      1. glycerol emulsifiant -> fr:glycerol-emulsifiant - percent_min: 0 - percent_max: 11.1111111111111
    10. lecithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. agents d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 9.09090909090909
      1. cire de carnauba -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
      2. cire microcristalline -> en:e905ci - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    12. colorant -> en:colour - percent_min: 0 - percent_max: 8.33333333333333
      1. e141 -> en:e141 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      2. Importe par -> fr:importe-par - percent_min: 0 - percent_max: 4.16666666666667
    13. Misade-44 -> fr:misade-44 - percent_min: 0 - percent_max: 7.69230769230769
    14. Avenue Kleber-75116 Paris-France Poids net -> fr:avenue-kleber-75116-paris-france-poids-net - percent_min: 0 - percent_max: 1
      1. e Ne pas donner ce produit aux jeunes enfants qui pourraient l'avaler sans le croquer et s'etouffer -> fr:e-ne-pas-donner-ce-produit-aux-jeunes-enfants-qui-pourraient-l-avaler-sans-le-croquer-et-s-etouffer - percent_min: 0 - percent_max: 1

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 285 kj
    (68 kcal)
    Fat 0 g
    Saturated fat 0 g
    Carbohydrates 69 g
    Sugars 0 g
    Fiber ?
    Proteins 0.2 g
    Salt 0.1 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by .
Product page also edited by openfoodfacts-contributors, roboto-app, veganeamos, yuka.sY2b0xO6T85zoF3NwEKvlhxCWuHxrWyZOgbUkn2ay8eADKPleeFoubDhA6s.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.