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4 Back- & Speisefarben - Dr. Oetker - 40g

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4 Back- & Speisefarben - Dr. Oetker - 40g

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Barcode: 4000521006464 (EAN / EAN-13)

Quantity: 40g

Packaging: Cardboard, Paperboard, Tube

Brands: Dr. Oetker

Categories: Food additives, Food colorings

Countries where sold: Germany

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Health

Ingredients

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    20 ingredients

    : Glukosesirup, Zucker, Wasser, Farbstoffe (Echtes Karmin, Lutein, Kurkumin, Brillantblau FCF), färbende Lebensmittel (Zitronen - und Saflorkonzentrat), Geliermittel Carrageen, Säureregulatoren (Essigsäure, Milchsäure, Natriumlactat, Citronensäure), Konservierungsstoff Kaliumsorbat

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: E100 - Curcumin
    • Additive: E120 - Cochineal
    • Additive: E133 - Brilliant blue FCF
    • Additive: E161b - Lutein
    • Additive: E325 - Sodium lactate
    • Additive: E407 - Carrageenan
    • Ingredient: Colour
    • Ingredient: Gelling agent
    • 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

  • 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

  • E133 - Brilliant blue FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    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.

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E325 - Sodium lactate

    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Source: Wikipedia

  • 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.

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

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

    : Glukosesirup, Zucker, Wasser, Farbstoffe (Echtes Karmin, Lutein, Kurkumin, Brillantblau FCF), färbende Lebensmittel (Zitronen, und Saflorkonzentrat), Geliermittel (Carrageen), Säureregulatoren (Essigsäure, Milchsäure, Natriumlactat, Citronensäure), Konservierungsstoff (Kaliumsorbat)
    1. Glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 12.5 - percent_max: 100
    2. Zucker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. Wasser -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Farbstoffe -> en:colour - percent_min: 0 - percent_max: 25
      1. Echtes Karmin -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 25
      2. Lutein -> en:e161b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. Kurkumin -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      4. Brillantblau FCF -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    5. färbende Lebensmittel -> fr:denree-alimentaire-colorante - percent_min: 0 - percent_max: 20
      1. Zitronen -> en:lemon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. und Saflorkonzentrat -> en:safflower-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    6. Geliermittel -> en:gelling-agent - percent_min: 0 - percent_max: 16.6666666666667
      1. Carrageen -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. Säureregulatoren -> en:acidity-regulator - percent_min: 0 - percent_max: 14.2857142857143
      1. Essigsäure -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. Milchsäure -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      3. Natriumlactat -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      4. Citronensäure -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    8. Konservierungsstoff -> en:preservative - percent_min: 0 - percent_max: 12.5
      1. Kaliumsorbat -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

Nutrition

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    Sugars in high quantity (26.3%)

    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.
  • icon

    Salt in low quantity (0.1%)

    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: Food colorings
    Energy 435 kj
    (104 kcal)     		-31%
    Fat 0.1 g -94%
    Saturated fat 0 g -100%
    Carbohydrates 27.2 g -9%
    Sugars 26.3 g +116%
    Fiber ?
    Proteins 0 g -100%
    Salt 0.1 g -82%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Last edit of product page on by prepperapp.
Product page also edited by autorotate-bot, foodrepo, freddii, kiliweb, openfoodfacts-contributors, packbot, tacite-mass-editor, twoflower, yuka.U293NlRhRWFqY0lKdDl0bDQwbkw0dEJ5NnJYeGNqaXlJZkVYSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhN-aP_ysgnVGCDikk-25tOQN67XTo9w4rnGb6o, yuka.sY2b0xO6T85zoF3NwEKvlhxueurfs27aPgzkyW7VltmlI4bpPeBvspTYb6o, yuka.sY2b0xO6T85zoF3NwEKvlmh8d9z6vCOfORLgpEmy9_2CKpbFfetJ7LTWaKs.

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