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Sunquick orange - 840 ml

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Sunquick orange - 840 ml

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Barcode:
5775345137777(EAN / EAN-13)

Quantity: 840 ml

Packaging: Plastic, Glass, Bottle, Bottle cap, Wine cork

Brands: Sunquick

Categories: Beverages, Syrups, Non-alcoholic beverages, Flavoured syrups, Orange syrups, Sweetened beverages, fr:Sirops-a-base-de-jus-concentre

Labels, certifications, awards: Rich in vitamin C

Manufacturing or processing places: Malaisie

Stores: Carrefour

Countries where sold: French Polynesia

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Health

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Orange syrups
    Energy 134 kj
    (325 kcal)     		-84%
    Fat 0 g -100%
    Saturated fat 0 g -100%
    Carbohydrates 76 g +39%
    Sugars 75 g +41%
    Fiber ?
    Proteins 0.9 g +484%
    Salt 0.18 g +395%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

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    17 ingredients

    : Sucre, jus d'orange fait à partir de jus concentré, eau, régulateur d'acidité (acide citrique), arômes avec des substances de lait, stabilisants (pectine, gomme de cellulose, gomme de guar), vitamine C, conservateurs (benzoate de sodium, anhydride sulfureux), colorants (bêta-carotène, apocaroténal)
    Allergens: Sulphur dioxide and sulphites

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: E160e - Beta-apo-8′-carotenal (c30)
    • Additive: E412 - Guar gum
    • Additive: E440 - Pectins
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Ingredient: Colour

    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

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia

  • E220 - Sulphur dioxide

    Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
    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.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: fr:jus-d-orange-fait-a-partir-de-jus-concentre, fr:aromes-avec-des-substances-de-lait

    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: fr:jus-d-orange-fait-a-partir-de-jus-concentre, fr:aromes-avec-des-substances-de-lait

    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!

    : Sucre, jus d'orange fait à partir de jus concentré, eau, régulateur d'acidité (acide citrique), arômes avec des substances de lait, stabilisants (pectine, gomme de cellulose, gomme de guar), vitamine C, conservateurs (benzoate de sodium, anhydride sulfureux), colorants (bêta-carotène, apocaroténal)
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 11.1111111111111 - percent_max: 100
    2. jus d'orange fait à partir de jus concentré -> fr:jus-d-orange-fait-a-partir-de-jus-concentre - percent_min: 0 - percent_max: 50
    3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333
    4. régulateur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 25
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. arômes avec des substances de lait -> fr:aromes-avec-des-substances-de-lait - percent_min: 0 - percent_max: 20
    6. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 16.6666666666667
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      2. gomme de cellulose -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      3. gomme de guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    7. vitamine C -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. conservateurs -> en:preservative - percent_min: 0 - percent_max: 12.5
      1. benzoate de sodium -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      2. anhydride sulfureux -> en:e220 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    9. colorants -> en:colour - percent_min: 0 - percent_max: 11.1111111111111
      1. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 11.1111111111111
      2. apocaroténal -> en:e160e - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556

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Data sources

Product added on by marilyn
Last edit of product page on by .
Product page also edited by kiliweb, leica, openfoodfacts-contributors, packbot, yuka.VO96IPTXJs4zLsPC-N4P3RqSDsTHEeN4BXUDog.

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