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ดีโด้มิกกุ รสองุ่น - ดีโด้ - 225 ml

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ดีโด้มิกกุ รสองุ่น - ดีโด้ - 225 ml

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Barcode: 8850952419700 (EAN / EAN-13)

Quantity: 225 ml

Packaging: Box

Brands: ดีโด้, Deedo

Categories: Beverages, Dairies, Fermented foods, Fermented milk products, Desserts, Dairy desserts, Dairy drinks, Fermented dairy desserts, Fermented drinks, Yogurts, Fermented milk drinks, Drinkable yogurts

Labels, certifications, awards: FSC

Traceability code: FSC-C014047

Countries where sold: Thailand

Matching with your preferences

Health

Ingredients

  • icon

    31 ingredients

    : Ingredients (Thành phán): White Grape Juice from White Grape Concentrate Nudc nhotráng tunuoc nho trang co đặc) 20%, Sugar (Duong) 8%, Milk Powder (Bot sua) 1,2% Yoghurt Powder (Bot sua chua) 0.5% Acidity Regulator (Chát diéu chinh đo acid) (INS 330, INS 270), Stabilizer (Chat on dinh)(INS 440, INS 466, INS 418,INS 407,INS 412), Sweetener (Chát tao ngot)(INS 955, INS 950), Synthetic Colour (Mau tóng hợp) (INS 122, INS 133), Natural Identical Flavour and Synthetic Flavour (Huang tynhien và huong tong hop), Allergy Information:Contains Milk
    Traces: Milk

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E122 - Azorubine
    • Additive: E133 - Brilliant blue FCF
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E418 - Gellan gum
    • Additive: E440 - Pectins
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E950 - Acesulfame k
    • Additive: E955 - Sucralose

    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

  • E122 - Azorubine

    Azorubine: Azorubine is an azo dye produced as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122.
    Source: Wikipedia

  • E133 - Brilliant blue FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    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.

  • 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.

  • 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.

  • E418 - Gellan gum

    Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
    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.

  • 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

  • E950 - Acesulfame k

    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Source: Wikipedia

  • E955 - Sucralose

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil content unknown

    Unrecognized ingredients: th:ingredients, th:thành-phán, th:white-grape-juice-from-white-grape-concentrate-nudc-nhotráng-tunuoc-nho-trang-co-đặc, th:sugar, th:duong, th:milk-powder, th:bot-sua, th:yoghurt-powder, th:bot-sua-chua, th:acidity-regulator, th:chát-diéu-chinh-đo-acid, th:stabilizer, th:chat-on-dinh, th:sweetener, th:chát-tao-ngot, th:synthetic-colour, th:mau-tóng-hợp, th:natural-identical-flavour-and-synthetic-flavour, th:huang-tynhien-và-huong-tong-hop, th:allergy-information

    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

    Vegan status unknown

    Unrecognized ingredients: th:ingredients, th:thành-phán, th:white-grape-juice-from-white-grape-concentrate-nudc-nhotráng-tunuoc-nho-trang-co-đặc, th:sugar, th:duong, th:milk-powder, th:bot-sua, th:yoghurt-powder, th:bot-sua-chua, th:acidity-regulator, th:chát-diéu-chinh-đo-acid, th:stabilizer, th:chat-on-dinh, th:sweetener, th:chát-tao-ngot, th:synthetic-colour, th:mau-tóng-hợp, th:natural-identical-flavour-and-synthetic-flavour, th:huang-tynhien-và-huong-tong-hop, th:allergy-information

    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: th:ingredients, th:thành-phán, th:white-grape-juice-from-white-grape-concentrate-nudc-nhotráng-tunuoc-nho-trang-co-đặc, th:sugar, th:duong, th:milk-powder, th:bot-sua, th:yoghurt-powder, th:bot-sua-chua, th:acidity-regulator, th:chát-diéu-chinh-đo-acid, th:stabilizer, th:chat-on-dinh, th:sweetener, th:chát-tao-ngot, th:synthetic-colour, th:mau-tóng-hợp, th:natural-identical-flavour-and-synthetic-flavour, th:huang-tynhien-và-huong-tong-hop, th:allergy-information

    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!

    : Ingredients (Thành phán, White Grape Juice from White Grape Concentrate Nudc nhotráng tunuoc nho trang co đặc 20%), Sugar 8% (Duong), Milk Powder (Bot sua), Yoghurt Powder 1.2% (Bot sua chua), Acidity Regulator 0.5% (Chát diéu chinh đo acid, e330, e270), Stabilizer (Chat on dinh, e440, e466, e418, e407, e412), Sweetener (Chát tao ngot, e955, e950), Synthetic Colour (Mau tóng hợp, e122, e133), Natural Identical Flavour and Synthetic Flavour (Huang tynhien và huong tong hop), Allergy Information
    1. Ingredients -> th:ingredients - percent_min: 79.8 - percent_max: 89.1
      1. Thành phán -> th:thành-phán - percent_min: 59.8 - percent_max: 69.1
      2. White Grape Juice from White Grape Concentrate Nudc nhotráng tunuoc nho trang co đặc -> th:white-grape-juice-from-white-grape-concentrate-nudc-nhotráng-tunuoc-nho-trang-co-đặc - percent_min: 20 - percent: 20 - percent_max: 20
    2. Sugar -> th:sugar - percent_min: 8 - percent: 8 - percent_max: 8
      1. Duong -> th:duong - percent_min: 8 - percent_max: 8
    3. Milk Powder -> th:milk-powder - percent_min: 1.2 - percent_max: 8
      1. Bot sua -> th:bot-sua - percent_min: 1.2 - percent_max: 8
    4. Yoghurt Powder -> th:yoghurt-powder - percent_min: 1.2 - percent: 1.2 - percent_max: 1.2
      1. Bot sua chua -> th:bot-sua-chua - percent_min: 1.2 - percent_max: 1.2
    5. Acidity Regulator -> th:acidity-regulator - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
      1. Chát diéu chinh đo acid -> th:chát-diéu-chinh-đo-acid - percent_min: 0.166666666666667 - percent_max: 0.5
      2. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      3. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
    6. Stabilizer -> th:stabilizer - percent_min: 0 - percent_max: 0.5
      1. Chat on dinh -> th:chat-on-dinh - percent_min: 0 - percent_max: 0.5
      2. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
      3. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
      4. e418 -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.125
      5. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      6. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    7. Sweetener -> th:sweetener - percent_min: 0 - percent_max: 0.5
      1. Chát tao ngot -> th:chát-tao-ngot - percent_min: 0 - percent_max: 0.5
      2. e955 -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
      3. e950 -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
    8. Synthetic Colour -> th:synthetic-colour - percent_min: 0 - percent_max: 0.5
      1. Mau tóng hợp -> th:mau-tóng-hợp - percent_min: 0 - percent_max: 0.5
      2. e122 -> en:e122 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
      3. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
    9. Natural Identical Flavour and Synthetic Flavour -> th:natural-identical-flavour-and-synthetic-flavour - percent_min: 0 - percent_max: 0.5
      1. Huang tynhien và huong tong hop -> th:huang-tynhien-và-huong-tong-hop - percent_min: 0 - percent_max: 0.5
    10. Allergy Information -> th:allergy-information - labels: en:contains-milk - percent_min: 0 - percent_max: 0.5

Nutrition

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 0 / 5 (value: 0.889, rounded value: 0.89)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 10 (value: 0, rounded value: 0)

    Negative points: 21

    • Energy: 10 / 10 (value: 372, rounded value: 372)
    • Sugars: 10 / 10 (value: 17.8, rounded value: 17.8)
    • Saturated fat: 0 / 10 (value: 0.444, rounded value: 0.4)
    • Sodium: 1 / 10 (value: 144, rounded value: 144)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (21 - 0)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (112.5 mL)     		Compared to: Drinkable yogurts
    Energy 372 kj
    (88 kcal)     		418 kj
    (100 kcal)     		+31%
    Fat 0.889 g 1 g -33%
    Saturated fat 0.444 g 0.5 g -44%
    Carbohydrates 19.6 g 22 g +85%
    Sugars 17.8 g 20 g +82%
    Fiber ? ?
    Proteins 0.889 g 1 g -69%
    Salt 0.361 g 0.406 g +237%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 112.5 mL

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Product added on by bank-pc
Last edit of product page on by packbot.
Product page also edited by openfoodfacts-contributors, roboto-app, tacinte, teolemon.

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