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La tomate cerise de marianne - Gerblé

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La tomate cerise de marianne - Gerblé

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Barcode: 3356490002664 (EAN / EAN-13)

Brands: Gerblé

Categories: Plant-based foods and beverages, Plant-based foods, Fruits and vegetables based foods, Breakfasts, Spreads, Fruits based foods, Plant-based spreads, Sweet spreads, Fruit and vegetable preserves, Jams, Apricot jams

Labels, certifications, awards: Green Dot, No added sugar

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    18 ingredients

    : Abricots (50%), eau, fibres: dextrine de blé, edulcorant: maltitols, gélifiant: pectines, acidifiant: acide citrique, correcteur d'acidité: citrates de calcium, antioxydant: acide ascorbique, conservateur: sorbate de potassium, édulcorant Sucralose.

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: E1400 - Dextrin
    • Additive: E440 - Pectins
    • Additive: E955 - Sucralose
    • Additive: E965 - Maltitol
    • Ingredient: Gelling agent
    • 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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    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.

  • E333 - Calcium citrates

    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • 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

  • 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

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

    : Abricots 50%, eau, fibres (dextrine de blé), edulcorant (maltitols), gélifiant (pectines), acidifiant (acide citrique), correcteur d'acidité (citrates de calcium), antioxydant (acide ascorbique), conservateur (sorbate de potassium), édulcorant (Sucralose)
    1. Abricots -> en:apricot - vegan: yes - vegetarian: yes - ciqual_food_code: 13000 - percent_min: 50 - percent: 50 - percent_max: 50
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 5.55555555555556 - percent_max: 50
    3. fibres -> en:fiber - percent_min: 0 - percent_max: 33.3333333333333
      1. dextrine de blé -> bg:пшеничен-декстрин - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. edulcorant -> en:sweetener - percent_min: 0 - percent_max: 22.2222222222222
      1. maltitols -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 22.2222222222222
    5. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 14.8148148148148
      1. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.8148148148148
    6. acidifiant -> en:acid - percent_min: 0 - percent_max: 11.1111111111111
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    7. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 8.88888888888889
      1. citrates de calcium -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.88888888888889
    8. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 7.40740740740741
      1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.40740740740741
    9. conservateur -> en:preservative - percent_min: 0 - percent_max: 6.34920634920635
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.34920634920635
    10. édulcorant -> en:sweetener - percent_min: 0 - percent_max: 5.55555555555556
      1. Sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556

Nutrition

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    Very good nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 50

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 6

    • Proteins: 0 / 5 (value: 0, rounded value: 0)
    • Fiber: 5 / 5 (value: 12, rounded value: 12)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 1 / 5 (value: 50, rounded value: 50)

    Negative points: 0

    • Energy: 0 / 10 (value: 322, rounded value: 322)
    • Sugars: 0 / 10 (value: 4, rounded value: 4)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • Sodium: 0 / 10 (value: 12, rounded value: 12)

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

    Nutritional score: (0 - 6)

    Nutri-Score:

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    Nutrient levels

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      Sugars in low quantity (4%)

      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 (0.03%)

      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     		Compared to: Apricot jams
    Energy 322 kj
    (77 kcal)     		-63%
    Fat 0 g -100%
    Saturated fat 0 g -100%
    Carbohydrates 15 g -71%
    Sugars 4 g -92%
    Polyols (sugar alcohols) 7 g
    Fiber 12 g +981%
    Proteins 0 g -100%
    Salt 0.03 g +33%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 50 %

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Data sources

Product added on by kiliweb
Last edit of product page on by itsjustruby.
Product page also edited by fabi2, gmlaa, openfoodfacts-contributors, roboto-app, sebleouf, yuka.UmE4L1Nha3NuTXM3c05nbDJRdkk2dXdreExHVGIwem9NZFlMSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvllVBVevApBbkaw7ilVOU4--fIpDjbfxZ3LfrPqs, yuka.sY2b0xO6T85zoF3NwEKvlnd5DMbFvCLuLz7gmEKJwfOsE4fKPt1-79TLE6s.

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