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Morango - Sugus

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Barcode: 42189350

Brands: Sugus

Countries where sold: France

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Health

Ingredients

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    14 ingredients

    wrigley co,s,lu, via augusta, 2 bis, 08006 barcelona, spain, www,wrigley,es/tel, 900 10 25 88 strawberry-flavored caramels, ngredientes: glucose syrup, sugar, palm fat, acidifier citrus acid, modified starch, concentrated strawberry juice (0.3%), dextrin, aromas, maltodextrin, emulsifier lecithin, red beet dye, keep in a cool and dry place 4,

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: E14XX - Modified Starch
    • Additive: E162 - Beetroot red
    • Additive: E322 - Lecithins
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Maltodextrin

    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

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm fat
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    Maybe vegan

    Ingredients that may not be vegan: Flavouring, E322i
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

    pt: XAROPE DE GLICOSE, AÇÚCAR, GORDURA DE PALMA, ACIDIFICANTE (ÁCIDO CÍTRICO), AMIDO MODIFICADO, MORANGO 0.3%, DEXTRINA, AROMAS, MALTODEXTRINA, EMULSIONANTE (LECITINA), CORANTE (VERMELHO DE BETERRABA)
    1. XAROPE DE GLICOSE -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 9.09090909090909 - percent_max: 98.5
    2. AÇÚCAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.3 - percent_max: 49.4
    3. GORDURA DE PALMA -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0.3 - percent_max: 33.0333333333333
    4. ACIDIFICANTE -> en:acid - percent_min: 0.3 - percent_max: 24.85
      1. ÁCIDO CÍTRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 24.85
    5. AMIDO MODIFICADO -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0.3 - percent_max: 19.94
    6. MORANGO -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
    7. DEXTRINA -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    8. AROMAS -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3
    9. MALTODEXTRINA -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    10. EMULSIONANTE -> en:emulsifier - percent_min: 0 - percent_max: 0.3
      1. LECITINA -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3
    11. CORANTE -> en:colour - percent_min: 0 - percent_max: 0.3
      1. VERMELHO DE BETERRABA -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,699 kj
    (406 kcal)
    Fat 7.3 g
    Saturated fat 4.1 g
    Carbohydrates 84.4 g
    Sugars 83.6 g
    Fiber ?
    Proteins 0 g
    Salt 0.01 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.3 %

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Data sources

Product added on by kiliweb
Last edit of product page on by foodless.
Product page also edited by autorotate-bot, inf, october-food-facts, openfoodfacts-contributors, thaialagata, yuka.SEpzbVNLY3pqOXdLcXZZUDNERFArTU5seW9HYkEyRG9jdFk5SUE9PQ.

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