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hartley's jelly - Hartleys - 175g

hartley's jelly - Hartleys - 175g

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Barcode: 5000354163135 (EAN / EAN-13)

Common name: Hartley 10cal

Quantity: 175g

Packaging: Plastic, Pp-pot

Brands: Hartleys, Morrisons

Categories: Sugar free jelly

Manufacturing or processing places: England

Countries where sold: France

Matching with your preferences

Health

Ingredients

15 ingredients

Water, Gelling Agents ot Locust Bean Gum, Xanthan Gum, Gellan Gum, Acid: Citric Acid, Colour Anthocyanins, Acidity Regulator Potassium Citrate, Flavouring Sweeteners: Aspartame; Acesulfame K Contains a source of Phenylalanine. Reference intake of an average adult is 8,400kJ/2,

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E163 - Anthocyanins

Additive: E410 - Locust bean gum

Additive: E415 - Xanthan gum

Additive: E418 - Gellan gum

Additive: E951 - Aspartame

Ingredient: Colour
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E163 - Anthocyanins

Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
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.

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

E410 - Locust bean gum

Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
Source: Wikipedia

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

E418 - Gellan gum

Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
Source: Wikipedia

E951 - Aspartame

Aspartame: Aspartame -APM- is an artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide. A panel of experts set up by the European Food Safety Authority concluded in 2013 that aspartame is safe for human consumption at current levels of exposure. As of 2018, evidence does not support a long-term benefit for weight loss or in diabetes. Because its breakdown products include phenylalanine, people with the genetic condition phenylketonuria -PKU- must be aware of this as an additional source.It was first sold under the brand name NutraSweet. It was first made in 1965, and the patent expired in 1992. It was initially approved for use in food products by the U.S. Food and Drug Administration -FDA- in 1981. The safety of aspartame has been the subject of several political and medical controversies, United States congressional hearings, and Internet hoaxes.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Gelling-agents-ot-locust-bean-gum, Flavouring-sweeteners, Acesulfame-k-contains-a-source-of-phenylalanine, Reference-intake-of-an-average-adult-is-8-400kj, 2
Some ingredients could not be recognized.
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Vegan status unknown
Unrecognized ingredients: Gelling-agents-ot-locust-bean-gum, Flavouring-sweeteners, Acesulfame-k-contains-a-source-of-phenylalanine, Reference-intake-of-an-average-adult-is-8-400kj, 2
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Gelling-agents-ot-locust-bean-gum, Flavouring-sweeteners, Acesulfame-k-contains-a-source-of-phenylalanine, Reference-intake-of-an-average-adult-is-8-400kj, 2
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

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.

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en: Water, Gelling Agents ot Locust Bean Gum, Xanthan Gum, Gellan Gum, Acid (Citric Acid), Colour (Anthocyanins), Acidity Regulator (Potassium Citrate), Flavouring Sweeteners (Aspartame), Acesulfame K Contains a source of Phenylalanine, Reference intake of an average adult is 8‚400kJ, 2
Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 9.09090909090909 - percent_max: 100

Gelling Agents ot Locust Bean Gum -> en:gelling-agents-ot-locust-bean-gum - percent_min: 0 - percent_max: 50

Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

Gellan Gum -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

Acid -> en:acid - percent_min: 0 - percent_max: 20

Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

Colour -> en:colour - percent_min: 0 - percent_max: 16.6666666666667

Anthocyanins -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 14.2857142857143

Potassium Citrate -> en:e332ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

Flavouring Sweeteners -> en:flavouring-sweeteners - percent_min: 0 - percent_max: 12.5

Aspartame -> en:e951 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

Acesulfame K Contains a source of Phenylalanine -> en:acesulfame-k-contains-a-source-of-phenylalanine - percent_min: 0 - percent_max: 11.1111111111111

Reference intake of an average adult is 8‚400kJ -> en:reference-intake-of-an-average-adult-is-8-400kj - percent_min: 0 - percent_max: 10

2 -> en:2 - percent_min: 0 - percent_max: 9.09090909090909

Nutrition

Good nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️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 not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 0 / 5 (value: 0.1, rounded value: 0.1)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 0

Energy: 0 / 10 (value: 4, rounded value: 4)

Sugars: 0 / 10 (value: 0.1, rounded value: 0.1)

Saturated fat: 0 / 10 (value: 0.1, rounded value: 0.1)

Sodium: 0 / 10 (value: 0, rounded value: 0)

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

Nutritional score: (0 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (0.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (0.1%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in low quantity (0%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	4 kj (1 kcal)
Fat	0.1 g
Saturated fat	0.1 g
Carbohydrates	0.2 g
Sugars	0.1 g
Fiber	?
Proteins	0.1 g
Salt	0 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Serving size: 175

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

Pot (PP 5 - Polypropylene)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Data sources

Product added on October 19, 2014, 10:17:12 PM CEST by openfoodfacts-contributors
Last edit of product page on April 23, 2024, 9:28:18 AM CEST by caraldine.
Product page also edited by kiliweb, lullabelle100, nadia-nehmar, packbot, swipe-studio, vegetarianbarbarian, yuka.VnJBQUc1VU0rTXNsbDhVMDJnbldwdGRueDQveWUxbVpHcklXSWc9PQ, yuka.ZFBveEVJRWFqOVFvbk0wNzhCTHkvODh2NXNPVWVGaXVJUHRNSUE9PQ.

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hartley's jelly - Hartleys - 175g