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Urbacher Sport Grapefruit-Zitrone - 0,5 l

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Urbacher Sport Grapefruit-Zitrone - 0,5 l

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Barcode: 4011116004901 (EAN / EAN-13)

Common name: Isotonisches Erfrischungsgetränk

Quantity: 0,5 l

Packaging: Glass, de:Mehrwegpfand

Brands: Urbacher, Coca-Cola

Categories: Beverages, Carbonated drinks, Sodas, Sweetened beverages

Countries where sold: Germany

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Health

Ingredients

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    27 ingredients

    : natürliches Mineralwasser, Fruktosesirup, Zucker, Kohlensäure, Säuerungsmittel Citronensäure und Milchsäure; Stabilisatoren E414, E444 und E440; Säureregulatoren Trikaliumcitrat und Trinatriumcitrat; Vitaminmischung: Vitamin C, Niacin, Vitamin E, Pantothensäure, Folsäure und Biotin; Magnesiumhydroxid, Süßungsmittel Natriumcyclamat und Natriumsaccharin; natürliches Citrusaroma, 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: E290 - Carbon dioxide
    • Additive: E414 - Acacia gum
    • Additive: E440 - Pectins
    • Additive: E444 - Sucrose acetate isobutyrate
    • Ingredient: Colour
    • Ingredient: Flavouring

    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

  • 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

  • E290 - Carbon dioxide

    Carbon dioxide: Carbon dioxide -chemical formula CO2- is a colorless gas with a density about 60% higher than that of dry air. Carbon dioxide consists of a carbon atom covalently double bonded to two oxygen atoms. It occurs naturally in Earth's atmosphere as a trace gas. The current concentration is about 0.04% -410 ppm- by volume, having risen from pre-industrial levels of 280 ppm. Natural sources include volcanoes, hot springs and geysers, and it is freed from carbonate rocks by dissolution in water and acids. Because carbon dioxide is soluble in water, it occurs naturally in groundwater, rivers and lakes, ice caps, glaciers and seawater. It is present in deposits of petroleum and natural gas. Carbon dioxide is odorless at normally encountered concentrations, however, at high concentrations, it has a sharp and acidic odor.As the source of available carbon in the carbon cycle, atmospheric carbon dioxide is the primary carbon source for life on Earth and its concentration in Earth's pre-industrial atmosphere since late in the Precambrian has been regulated by photosynthetic organisms and geological phenomena. Plants, algae and cyanobacteria use light energy to photosynthesize carbohydrate from carbon dioxide and water, with oxygen produced as a waste product.CO2 is produced by all aerobic organisms when they metabolize carbohydrates and lipids to produce energy by respiration. It is returned to water via the gills of fish and to the air via the lungs of air-breathing land animals, including humans. Carbon dioxide is produced during the processes of decay of organic materials and the fermentation of sugars in bread, beer and wine making. It is produced by combustion of wood and other organic materials and fossil fuels such as coal, peat, petroleum and natural gas. It is an unwanted byproduct in many large scale oxidation processes, for example, in the production of acrylic acid -over 5 million tons/year-.It is a versatile industrial material, used, for example, as an inert gas in welding and fire extinguishers, as a pressurizing gas in air guns and oil recovery, as a chemical feedstock and as a supercritical fluid solvent in decaffeination of coffee and supercritical drying. It is added to drinking water and carbonated beverages including beer and sparkling wine to add effervescence. The frozen solid form of CO2, known as dry ice is used as a refrigerant and as an abrasive in dry-ice blasting. Carbon dioxide is the most significant long-lived greenhouse gas in Earth's atmosphere. Since the Industrial Revolution anthropogenic emissions – primarily from use of fossil fuels and deforestation – have rapidly increased its concentration in the atmosphere, leading to global warming. Carbon dioxide also causes ocean acidification because it dissolves in water to form carbonic acid.
    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.

  • 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

  • E332 - Potassium citrates

    Potassium citrate: Potassium citrate -also known as tripotassium citrate- is a potassium salt of citric acid with the molecular formula K3C6H5O7. It is a white, hygroscopic crystalline powder. It is odorless with a saline taste. It contains 38.28% potassium by mass. In the monohydrate form it is highly hygroscopic and deliquescent. As a food additive, potassium citrate is used to regulate acidity and is known as E number E332. Medicinally, it may be used to control kidney stones derived from either uric acid or cystine.
    Source: Wikipedia

  • E332ii - Tripotassium citrate

    Potassium citrate: Potassium citrate -also known as tripotassium citrate- is a potassium salt of citric acid with the molecular formula K3C6H5O7. It is a white, hygroscopic crystalline powder. It is odorless with a saline taste. It contains 38.28% potassium by mass. In the monohydrate form it is highly hygroscopic and deliquescent. As a food additive, potassium citrate is used to regulate acidity and is known as E number E332. Medicinally, it may be used to control kidney stones derived from either uric acid or cystine.
    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

  • 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.

  • E444 - Sucrose acetate isobutyrate

    Sucrose acetate isobutyrate: Sucrose acetoisobutyrate -SAIB- is an emulsifier and has E number E444. In the United States, SAIB is categorized as generally recognized as safe -GRAS- as a food additive in cocktail mixers, beer, malt beverages, or wine coolers and is a potential replacement for brominated vegetable oil.
    Source: Wikipedia

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: Vitamin C, Vitamin E, Folic acid, de:süßungsmittel-natriumcyclamat-und-natriumsaccharin

    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: Vitamin C, Vitamin E, Folic acid, de:süßungsmittel-natriumcyclamat-und-natriumsaccharin

    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.

    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!

    : natürliches Mineralwasser, Fruktosesirup, Zucker, Kohlensäure, Säuerungsmittel (Citronensäure, Milchsäure), Stabilisatoren (e414), e444, e440, Säureregulatoren (Trikaliumcitrat, Trinatriumcitrat), Vitaminmischung (Vitamin C), Niacin, vitamine, vitamin E, Pantothensäure, Folsäure, Biotin, Magnesiumhydroxid, Süßungsmittel Natriumcyclamat und Natriumsaccharin, natürliches Citrusaroma, Farbstoff (Beta-Carotin)
    1. natürliches Mineralwasser -> en:natural-mineral-water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 5 - percent_max: 100
    2. Fruktosesirup -> en:fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 50
    3. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.9
    4. Kohlensäure -> en:e290 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    5. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 3.9
      1. Citronensäure -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
      2. Milchsäure -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.95
    6. Stabilisatoren -> en:stabiliser - percent_min: 0 - percent_max: 3.9
      1. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    7. e444 -> en:e444 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    8. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    9. Säureregulatoren -> en:acidity-regulator - percent_min: 0 - percent_max: 3.9
      1. Trikaliumcitrat -> en:e332ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
      2. Trinatriumcitrat -> en:e331iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.95
    10. Vitaminmischung -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
      1. Vitamin C -> en:vitamin-c - percent_min: 0 - percent_max: 3.9
    11. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.9
    12. vitamine -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    13. vitamin E -> en:vitamin-e - percent_min: 0 - percent_max: 3.9
    14. Pantothensäure -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    15. Folsäure -> en:folic-acid - percent_min: 0 - percent_max: 3.9
    16. Biotin -> en:biotin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    17. Magnesiumhydroxid -> en:e528 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
    18. Süßungsmittel Natriumcyclamat und Natriumsaccharin -> de:süßungsmittel-natriumcyclamat-und-natriumsaccharin - percent_min: 0 - percent_max: 3.9
    19. natürliches Citrusaroma -> en:natural-citrus-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.9
    20. Farbstoff -> en:colour - percent_min: 0 - percent_max: 3.9
      1. Beta-Carotin -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.9

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    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: 6

    • Energy: 3 / 10 (value: 73, rounded value: 73)
    • Sugars: 3 / 10 (value: 3.9, rounded value: 3.9)
    • 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: (6 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (500 ml)     		Compared to: Sweetened beverages
    Energy 73 kj
    (17 kcal)     		365 kj
    (87 kcal)     		-72%
    Fat 0 g 0 g -100%
    Saturated fat 0 g 0 g -100%
    Carbohydrates 3.9 g 19.5 g -72%
    Sugars 3.9 g 19.5 g -70%
    Fiber ? ?
    Proteins 0 g 0 g -100%
    Salt 0.03 g 0.15 g -23%
    Vitamin E 1.8 mg 9 mg -43%
    Vitamin C (ascorbic acid) 24 mg 120 mg +51%
    Vitamin B3/PP (Niacin) 2.4 mg 12 mg -60%
    Vitamin B9 (Folic acid) 30 µg 150 µg -96%
    Biotin 7.5 µg 37.5 µg -100%
    Vitamin B5 (Pantothenic acid) 0.9 mg 4.5 mg -55%
    Magnesium 18.8 mg 94 mg -74%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 500 ml

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