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Getränke Sirup mit Orangengeschmack - Penny - 500 ml

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Getränke Sirup mit Orangengeschmack - Penny - 500 ml

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Barcode: 21334313

Common name: Getränkesirup mit Orangengeschmack mit Zucker und Süßungsmitteln

Quantity: 500 ml

Packaging: Plastic, Hdpe-high-density-polyethylene, Bottle, Label, Lid, Pp-polypropylene

Brands: Penny

Categories: Beverages, Syrups, Flavoured syrups, Orange syrups

Labels, certifications, awards: Vegetarian, Vegan, Contains a source of phenylalanine, European Vegetarian Union, European Vegetarian Union Vegan, Nutriscore, Nutriscore Grade C

Origin of ingredients: Netherlands, de:Creme de la Cream Company B.V., de:Zaandam

Manufacturing or processing places: Zaandam, Die Niederlande

Stores: Penny

Countries where sold: Germany

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Health

Ingredients

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    23 ingredients

    : Zucker, Wasser, Orangensaftkonzentrat, Säuerungsmittel (Citronensäure), Orangenextrakt, Antioxidationsmittel (Ascorbinsäure), Süßungsmittel (Sucralose, Aspartam, Acesulfam K), Zitronensaftkonzentrat, Säureregulator (Trinatriumcitrat), Zitronenextrakt, natürliches Orangenaroma mit anderen natürlichen Aromen, Stabilisator (Guarkernmehl), Konservierungsstoff (Kaliumsorbat), Farbstoff (Beta-Carotin)

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: E160a - Carotene
    • Additive: E412 - Guar gum
    • Additive: E950 - Acesulfame k
    • Additive: E951 - Aspartame
    • Additive: E955 - Sucralose
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Sweetener

    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

  • 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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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

  • E331iii - Trisodium citrate

    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

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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

  • E955 - Sucralose

    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

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

    : Zucker, Wasser, Orangensaftkonzentrat, Säuerungsmittel (Citronensäure), Orangenextrakt, Antioxidationsmittel (Ascorbinsäure), Süßungsmittel (Sucralose, Aspartam, Acesulfam K), Zitronensaftkonzentrat, Säureregulator (Trinatriumcitrat), Zitronenextrakt, natürliches Orangenaroma mit anderen natürlichen Aromen, Stabilisator (Guarkernmehl), Konservierungsstoff (Kaliumsorbat), Farbstoff (Beta-Carotin)
    1. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.14285714285714 - percent_max: 100
    2. Wasser -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. Orangensaftkonzentrat -> en:concentrated-orange-juice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 2070 - percent_min: 0 - percent_max: 33.3333333333333
    4. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 25
      1. Citronensäure -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. Orangenextrakt -> en:orange-extract - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    6. Antioxidationsmittel -> en:antioxidant - percent_min: 0 - percent_max: 5
      1. Ascorbinsäure -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    7. Süßungsmittel -> en:sweetener - percent_min: 0 - percent_max: 5
      1. Sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. Aspartam -> en:e951 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. Acesulfam K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    8. Zitronensaftkonzentrat -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 5
    9. Säureregulator -> en:acidity-regulator - percent_min: 0 - percent_max: 5
      1. Trinatriumcitrat -> en:e331iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    10. Zitronenextrakt -> en:lemon-extract - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 5
    11. natürliches Orangenaroma mit anderen natürlichen Aromen -> fr:aromes-naturels-d-orange-avec-autres-aromes-naturels - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    12. Stabilisator -> en:stabiliser - percent_min: 0 - percent_max: 5
      1. Guarkernmehl -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. Konservierungsstoff -> en:preservative - percent_min: 0 - percent_max: 5
      1. Kaliumsorbat -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. Farbstoff -> en:colour - percent_min: 0 - percent_max: 5
      1. Beta-Carotin -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5

Nutrition

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    Average nutritional quality

    ⚠ ️Warning: the amounts of fiber and of fruits, vegetables and nuts are not specified, their possible positive contribution to the grade could not be taken into account.

    This product is considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 0 / 5 (value: 0, rounded value: 0)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 10 (value: 0, rounded value: 0)

    Negative points: 4

    • Energy: 2 / 10 (value: 37, rounded value: 37)
    • Sugars: 2 / 10 (value: 2.2, rounded value: 2.2)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • Sodium: 0 / 10 (value: 0, rounded value: 0)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (4 - 0)

    Nutri-Score:

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    Nutrient levels

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      Sugars in low quantity (2.2%)

      What you need to know
      • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

      Recommendation: Limit the consumption of sugar and sugary drinks
      • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
      • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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      Salt in low quantity (0%)

      What you need to know
      • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
      • Many people who have high blood pressure do not know it, as there are often no symptoms.
      • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

      Recommendation: Limit the consumption of salt and salted food
      • Reduce the quantity of salt used when cooking, and don't salt again at the table.
      • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Prepared
    for 100 g / 100 ml     		Compared to: Orange syrups
    Energy 37 kj
    (9 kcal)     		37 kj
    (9 kcal)     		-96%
    Fat 0 g 0 g -100%
    Saturated fat 0 g 0 g -100%
    Carbohydrates 2.2 g 2.2 g -96%
    Sugars 2.2 g 2.2 g -96%
    Fiber ? ?
    Proteins 0 g 0 g -100%
    Salt 0 g 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 12.123 % ?

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Data sources

Product added on by twindel
Last edit of product page on by jaghj.
Product page also edited by ecoscore-impact-estimator, kiliweb, professordoc, worldtest, yuka.sY2b0xO6T85zoF3NwEKvlnNJaejsviv5CxrRqBym4IeUMofjWN9e6NfxCas.

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