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Mango Pineaple

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Barcode: 5034033000169 (EAN / EAN-13)

Categories: Beverages, Carbonated drinks, Waters, Carbonated waters, Flavored waters, Flavored sparkling waters

Origin of ingredients: Ireland

Countries where sold: Belgium

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Health

Ingredients

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    25 ingredients

    Water, orange juice from concentrate (3,0%), natural fruit sweetener, maize dextrin, carbon dioxide, natural mango & pineapple Vitami flavouring, acid: citric acid, vitamin blend: vitamin C, niacin, pantothenic acid, vitamin B6, thiamin folic acid, biotin, vitamin B12; rooibos tea extract concentrated orange extract, sweetener: steviol glycosides, stabiliser: locust bean gum, colour: carotenes. FITLEREPAR Fibre Salt 1 Panto Acide Vitam Thiar Folic

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: E160a - Carotene
    • Additive: E290 - Carbon dioxide
    • Additive: E410 - Locust bean gum
    • Additive: E960 - Steviol glycosides
    • Ingredient: Colour
    • 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

  • 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

  • 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.

  • 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

  • E960 - Steviol glycosides

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: Natural-fruit-sweetener, Natural-mango-and-pineapple-vitami-flavouring, Vitamin-blend, Vitamin C, Thiamin-folic-acid, Vitamin b12, Rooibos-tea-extract-concentrated-orange-extract, Fitlerepar-fibre-salt-1-panto-acide-vitam-thiar-folic

    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: Natural-fruit-sweetener, Natural-mango-and-pineapple-vitami-flavouring, Vitamin-blend, Vitamin C, Thiamin-folic-acid, Vitamin b12, Rooibos-tea-extract-concentrated-orange-extract, Fitlerepar-fibre-salt-1-panto-acide-vitam-thiar-folic

    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.
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    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!

    en: Water, orange juice from concentrate 3%, natural fruit sweetener, maize dextrin, carbon dioxide, natural mango and pineapple Vitami flavouring, acid (citric acid), vitamin blend (vitamins), vitamin C, niacin, pantothenic acid, vitamin B6, thiamin folic acid, biotin, vitamin B12, rooibos tea extract concentrated orange extract, sweetener (steviol glycosides), stabiliser (locust bean gum), colour (carotenes, FITLEREPAR Fibre Salt 1 Panto Acide Vitam Thiar Folic)
    1. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 46 - percent_max: 97
    2. orange juice from concentrate -> en:orange-juice-from-concentrate - vegan: yes - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
    3. natural fruit sweetener -> en:natural-fruit-sweetener - percent_min: 0 - percent_max: 3
    4. maize dextrin -> en:corn-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    5. carbon dioxide -> en:e290 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    6. natural mango and pineapple Vitami flavouring -> en:natural-mango-and-pineapple-vitami-flavouring - percent_min: 0 - percent_max: 3
    7. acid -> en:acid - percent_min: 0 - percent_max: 3
      1. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    8. vitamin blend -> en:vitamin-blend - percent_min: 0 - percent_max: 3
      1. vitamins -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    9. vitamin C -> en:vitamin-c - percent_min: 0 - percent_max: 3
    10. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3
    11. pantothenic acid -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    12. vitamin B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    13. thiamin folic acid -> en:thiamin-folic-acid - percent_min: 0 - percent_max: 3
    14. biotin -> en:biotin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    15. vitamin B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 3
    16. rooibos tea extract concentrated orange extract -> en:rooibos-tea-extract-concentrated-orange-extract - percent_min: 0 - percent_max: 3
    17. sweetener -> en:sweetener - percent_min: 0 - percent_max: 3
      1. steviol glycosides -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    18. stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 3
      1. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    19. colour -> en:colour - percent_min: 0 - percent_max: 3
      1. carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3
      2. FITLEREPAR Fibre Salt 1 Panto Acide Vitam Thiar Folic -> en:fitlerepar-fibre-salt-1-panto-acide-vitam-thiar-folic - percent_min: 0 - percent_max: 1.5

Nutrition

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    Sugars in low quantity (1.7%)

    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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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Flavored sparkling waters
    Energy 54 kj
    (13 kcal)     		+238%
    Fat 0.5 g +8,581%
    Saturated fat 0.1 g +31,849%
    Carbohydrates 2 g +189%
    Sugars 1.7 g +204%
    Fiber ?
    Proteins 0.5 g +5,983%
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3 %

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by garrattat.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlmxmctzh-jjEMA3VgEOE4dqwNJHofcp3wqTbb6o.

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