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Randoms juicers - Nestlé

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Randoms juicers - Nestlé

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Barcode: 8593893769816 (EAN / EAN-13)

Brands: Nestlé

Countries where sold: France

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Health

Ingredients

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    43 ingredients

    glucose syrup, sugar, gelatine, concentrated fruit juices (apple, blueberry, raspberry, strawberry, orange, lemon, mandarin), acids (citric acid, lactic acid, acetic acid), fruit puree concentrates (blueberry, raspberry, strawberry), fructose, humectant (glycerol), vegetable fats (palm, coconut, rapeseed), stabilisers (carrageenan, locust bean gum), fruit and vegetable concentrates (black carrot, carrot,safflower, hibiscus), natural flavourings, acidity regulator sodium citrate), spirulina concentrate, glazing agent (carnauba wax) , invert sugar syrup, colour (paprika extract
    Allergens: Apple, Orange

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: E160c - Paprika extract
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E422 - Glycerol
    • Additive: E428 - Gelatine
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Invert sugar

    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

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • 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

  • 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.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm
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

    : glucose syrup, sugar, gelatine, fruit juices (apple, blueberry, raspberry, strawberry, orange, lemon, mandarin), acids (citric acid, lactic acid, acetic acid), fruit puree (blueberry, raspberry, strawberry), fructose, humectant (glycerol), vegetable fats (palm, coconut, rapeseed), stabilisers (carrageenan, locust bean gum), fruit and vegetable concentrates (black carrot, carrot, safflower, hibiscus), natural flavourings, acidity regulator (sodium citrate), spirulina concentrate, glazing agent (carnauba wax), invert sugar syrup, colour, paprika extract
    1. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.55555555555556 - percent_max: 100
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
    3. gelatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 33.3333333333333
    4. fruit juices -> en:fruit-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      1. apple -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 25
      2. blueberry -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 0 - percent_max: 12.5
      3. raspberry -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0 - percent_max: 8.33333333333333
      4. strawberry -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 6.25
      5. orange -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 5
      6. lemon -> en:lemon - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 4.16666666666667
      7. mandarin -> en:mandarin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    5. acids -> en:acid - percent_min: 0 - percent_max: 20
      1. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      3. acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    6. fruit puree -> en:fruit-puree - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      1. blueberry -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 0 - percent_max: 16.6666666666667
      2. raspberry -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0 - percent_max: 8.33333333333333
      3. strawberry -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 5.55555555555556
    7. fructose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 14.2857142857143
    8. humectant -> en:humectant - percent_min: 0 - percent_max: 12.5
      1. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
    9. vegetable fats -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 11.1111111111111
      1. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 11.1111111111111
      2. coconut -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 5.55555555555556
      3. rapeseed -> en:rapeseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    10. stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 10
      1. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      2. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. fruit and vegetable concentrates -> en:fruit-and-vegetable-concentrates - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
      1. black carrot -> en:black-carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 9.09090909090909
      2. carrot -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 4.54545454545455
      3. safflower -> en:safflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
      4. hibiscus -> en:roselle-flower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    12. natural flavourings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    13. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 5
      1. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 5
    14. spirulina concentrate -> en:spirulina-concentrate - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 5
    15. glazing agent -> en:glazing-agent - percent_min: 0 - percent_max: 5
      1. carnauba wax -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    16. invert sugar syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    17. colour -> en:colour - percent_min: 0 - percent_max: 5
    18. paprika extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,347 kj
    (322 kcal)
    Fat 0.1 g
    Saturated fat 0.1 g
    Carbohydrates 75.9 g
    Sugars 53.2 g
    Fiber ?
    Proteins 4.4 g
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 7.523 %

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Data sources

Product added on by kiliweb
Last edit of product page on by inf.
Product page also edited by ecoscore-impact-estimator, openfoodfacts-contributors, roboto-app, vaporous, yuka.AbFJGIWZEP0lDcaD0I9khz2KEMDaB-VDB2UKog.

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