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Fruits deguisés - MONDIAL FRUITS SECS - 170 g

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Fruits deguisés - MONDIAL FRUITS SECS - 170 g

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Barcode: 3325350920547 (EAN / EAN-13)

Quantity: 170 g

Brands: MONDIAL FRUITS SECS

Traceability code: EMB 13210E - Marseille 10e Arrondissement (Bouches-du-Rhône, France)

Countries where sold: France

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Health

Ingredients

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    15 ingredients

    French: Sucre, amande, sirop de glucose, stabilisant : E422, amande amère, stabilisant : E420i, eau, stabilisant : E1103, extraits de carthame, colorants : E141ii et E120.
    Allergens: Nuts

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: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Ingredient: Colour
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E1103 - Invertase

    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Source: Wikipedia

  • 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

  • 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

  • E420i - D-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

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

    fr: Sucre, amande, sirop de glucose, stabilisant (e422), amande amère, stabilisant (e420i), eau, stabilisant (e1103), extraits de carthame, colorants (e141ii), e120
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 9.09090909090909 - percent_max: 100
    2. amande -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 50
    3. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
    4. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 25
      1. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
    5. amande amère -> en:bitter-almond - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 16.6666666666667
      1. e420i -> en:e420i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 14.2857142857143
    8. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 12.5
      1. e1103 -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. extraits de carthame -> en:safflower-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. colorants -> en:colour - percent_min: 0 - percent_max: 10
      1. e141ii -> en:e141ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 9.09090909090909

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,807 kj
    (432 kcal)
    Fat 5.9 g
    Saturated fat 0.5 g
    Carbohydrates 70 g
    Sugars 60 g
    Fiber 2.8 g
    Proteins 7 g
    Salt 0.4 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 25.568 %

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Product added on by kiliweb
Last edit of product page on by quechoisir.
Product page also edited by roboto-app, yuka.YjVBTElvZFlsL1lxbDhCdTJoM0swTkYyMTVDVVZFeVFHYkVVSVE9PQ.

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