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60 Minutes de Fraicheur Parfum Fraise Givrée - Hollywood

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60 Minutes de Fraicheur Parfum Fraise Givrée - Hollywood

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Barcode: 7622210515827 (EAN / EAN-13)

Brands: Hollywood

Countries where sold: France

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Health

Ingredients

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    13 ingredients

    : f sucres>c E édukore.*: '-Parfum Fraise. Inqré#ieni: : (Xylitcl, Isomalt, Sorbitol, Sir6p de Arorfi€„ ÇA (Lécithine de touriesol), Colorants (E162, E160a). Une—tònsomm'ion excpssivé dis efCte 'ts.'nfcrmation nutritionnelle 1100g : Efierqle 797kl

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: E162 - Beetroot red
    • Additive: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Additive: E953 - Isomalt
    • 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

  • 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.

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: fr:f-sucres-c-e-edukore, fr:parfum-fraise, fr:inqre-ieni, fr:xylitcl, fr:sir6p-de-arorfi-ca, fr:lecithine-de-touriesol, fr:une-tonsomm-ion-excpssive-dis-efcte-ts-nfcrmation-nutritionnelle, fr:efierqle-797kl

    Some ingredients could not be recognized.

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    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!

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    Vegetarian status unknown

    Unrecognized ingredients: fr:f-sucres-c-e-edukore, fr:parfum-fraise, fr:inqre-ieni, fr:xylitcl, fr:sir6p-de-arorfi-ca, fr:lecithine-de-touriesol, fr:une-tonsomm-ion-excpssive-dis-efcte-ts-nfcrmation-nutritionnelle, fr:efierqle-797kl

    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!

    : f sucres>c E édukore (Parfum Fraise, Inqré#ieni, Xylitcl), Isomalt, Sorbitol, Sir6p de Arorfi€„ ÇA (Lécithine de touriesol), Colorants (e162, e160a), Une-tònsomm'ion excpssivé dis efCte 'ts.'nfcrmation nutritionnelle (Efierqle 797kl)
    1. f sucres>c E édukore -> fr:f-sucres-c-e-edukore - percent_min: 16.6666666666667 - percent_max: 100
      1. Parfum Fraise -> fr:parfum-fraise - percent_min: 5.55555555555556 - percent_max: 100
      2. Inqré#ieni -> fr:inqre-ieni - percent_min: 0 - percent_max: 50
      3. Xylitcl -> fr:xylitcl - percent_min: 0 - percent_max: 33.3333333333333
    2. Isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. Sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Sir6p de Arorfi€„ ÇA -> fr:sir6p-de-arorfi-ca - percent_min: 0 - percent_max: 25
      1. Lécithine de touriesol -> fr:lecithine-de-touriesol - percent_min: 0 - percent_max: 25
    5. Colorants -> en:colour - percent_min: 0 - percent_max: 20
      1. e162 -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 10
    6. Une-tònsomm'ion excpssivé dis efCte 'ts.'nfcrmation nutritionnelle -> fr:une-tonsomm-ion-excpssive-dis-efcte-ts-nfcrmation-nutritionnelle - percent_min: 0 - percent_max: 16.6666666666667
      1. Efierqle 797kl -> fr:efierqle-797kl - percent_min: 0 - percent_max: 16.6666666666667

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 803 kj
    (192 kcal)
    Fat 1.7 g
    Saturated fat 1.5 g
    Carbohydrates 71 g
    Sugars 0.2 g
    Fiber ?
    Proteins 0.1 g
    Salt 0.05 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by kiliweb.
Product page also edited by autorotate-bot, openfoodfacts-contributors, yuka.KpNZP_WxOPF_NsTc_txo0hirSNm4EuNlEVMtog, yuka.WDZrYVA3ZzVvdXNObmRzbDdFcmEzKzVaK01QM1ZFam5kdVlMSVE9PQ.

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