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Ptit brassé abricot – Nestlé – 400 g e (4 * 100g)

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Ptit brassé abricot – Nestlé – 400 g e (4 * 100g)

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Barcode:
7613035025820(EAN / EAN-13)

Quantity: 400 g e (4 * 100g)

Packaging: Plastic, Cardboard, Fresh

Brands: Nestlé, Nestlé Bébé

Categories: Dairies, Fermented foods, Fermented milk products, Desserts, Dairy desserts, Baby foods, Fermented dairy desserts, Fermented dairy desserts with fruits, Snacks and desserts for babies, Yogurts, Fruit yogurts, Stirred yogurts, Apricot yogurts, Dairy dessert for baby, Fruit stirred yogurts

Labels, certifications, awards: No preservatives, Green Dot, No colorings
Green Dot

Traceability code: DE TH 601 EG

Countries where sold: France

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Health

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100 g)     		Compared to: Dairy dessert for baby
    Energy 444 kj
    (106 kcal)     		444 kj
    (106 kcal)     		+14%
    Fat 3.4 g 3.4 g +16%
    Saturated fat 2.2 g 2.2 g +24%
    Carbohydrates 15.7 g 15.7 g +20%
    Sugars 10 g 10 g +12%
    Fiber 0.5 g 0.5 g -7%
    Proteins 3 g 3 g -1%
    Salt 0.1 g 0.1 g +9%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (manual estimate from ingredients list) 3.5 % 3.5 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.5 % 3.5 %
Serving size: 100 g

Ingredients

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    16 ingredients

    French: Lait entier 85%, sucre, purée d'abricot 3,5%, amidons transformés, protéines de lait, concentré de minéraux du lait, minéraux : chlorure de magnésium, sulfate de zinc, épaississant : pectine, correcteurs d'acidité : hydroxyde de potassium, acide lactique, ferments lactiques, arôme.
    Allergens: Milk

    • Ingredient information

      • Whole milk: 85.0%

      • Sugar: 7.5% (estimate)

      • Apricot puree: 3.5%

      • Modified starch: < 2% (estimate)

      • Milk proteins: < 2% (estimate)

      • Milk mineral concentrate: < 2% (estimate)

      • Minerals: < 2% (estimate)

      • — E511: < 2% (estimate)

      • Zinc sulfate: < 2% (estimate)

      • Thickener: < 2% (estimate)

      • — E440a: < 2% (estimate)

      • Acidity regulator: < 2% (estimate)

      • — E525: < 2% (estimate)

      • E270: < 2% (estimate)

      • Lactic ferments: < 2% (estimate)

      • Flavouring: < 2% (estimate)

Food processing

Additives

  • E14XX - Modified Starch

  • 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

  • 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.

  • E525 - Potassium hydroxide

    Potassium hydroxide: Potassium hydroxide is an inorganic compound with the formula KOH, and is commonly called caustic potash. Along with sodium hydroxide -NaOH-, this colorless solid is a prototypical strong base. It has many industrial and niche applications, most of which exploit its corrosive nature and its reactivity toward acids. An estimated 700‚000 to 800‚000 tonnes were produced in 2005. About 100 times more NaOH than KOH is produced annually. KOH is noteworthy as the precursor to most soft and liquid soaps, as well as numerous potassium-containing chemicals.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Whole milk, Milk proteins, Milk mineral concentrate
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

    fr: _Lait_ entier 85%, sucre, purée d'abricot 3.5%, amidons transformés, protéines de lait, concentré de minéraux du lait, minéraux (chlorure de magnésium), sulfate de zinc, épaississant (pectine), correcteurs d'acidité (hydroxyde de potassium), acide lactique, ferments lactiques, arôme
    1. _Lait_ entier -> en:whole-milk – vegan: no – vegetarian: yes – ciqual_food_code: 19023 – percent_min: 85 – percent: 85 – percent_max: 85
    2. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 3.5 – percent_max: 11.5
    3. purée d'abricot -> en:apricot-puree – vegan: yes – vegetarian: yes – ciqual_food_code: 13000 – percent_min: 3.5 – percent: 3.5 – percent_max: 3.5
    4. amidons transformés -> en:modified-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 3.5
    5. protéines de lait -> en:milk-proteins – vegan: no – vegetarian: yes – percent_min: 0 – percent_max: 3.5
    6. concentré de minéraux du lait -> en:milk-mineral-concentrate – vegan: no – vegetarian: yes – percent_min: 0 – percent_max: 2.875
    7. minéraux -> en:minerals – percent_min: 0 – percent_max: 2.3
      1. chlorure de magnésium -> en:e511 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.3
    8. sulfate de zinc -> en:zinc-sulfate – percent_min: 0 – percent_max: 1.91666666666667
    9. épaississant -> en:thickener – percent_min: 0 – percent_max: 1.64285714285714
      1. pectine -> en:e440a – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.64285714285714
    10. correcteurs d'acidité -> en:acidity-regulator – percent_min: 0 – percent_max: 1.4375
      1. hydroxyde de potassium -> en:e525 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.4375
    11. acide lactique -> en:e270 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.27777777777778
    12. ferments lactiques -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 1.15
    13. arôme -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.04545454545455

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by beniben, bobobeauvais, kiliweb, moon-rabbit, roboto-app, tacite, yuka.R0lkZEFwNWJodlkzbk5vejNCSFU0STFweWNINVRHRHRlOEFJSWc9PQ, yuka.YjRJUkRLWVloS1JYdnNjYjlVMkY5OWRIeFlXNFJ6S1FGdUE5SVE9PQ.

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