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Pressea Ananas - 1 l

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Barcode: 9501100460110 (EAN / EAN-13)

Common name: Nectar d'ananas

Quantity: 1 l

Brands: Pressea

Categories: Plant-based foods and beverages, Beverages, Plant-based beverages, Fruit-based beverages, Juices and nectars, Fruit nectars, Pineapple nectars

Manufacturing or processing places: Sénégal

Countries where sold: Senegal

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Health

Ingredients

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    14 ingredients

    : Eau, Sucre, Jus d'ananas à base de concentré (31%), Acide citrique (E330), Stabilisants : E415 - E466 - E440 - E412 - E414 - E445, Colorant E160a

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: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E440 - Pectins
    • Additive: E445 - Glycerol esters of wood rosin
    • 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

  • 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.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • 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.

  • E445 - Glycerol esters of wood rosin

    Glycerol ester of wood rosin: Glycerol ester of wood rosin, also known as glyceryl abietate or ester gum, is an oil-soluble food additive -E number E445-. The food-grade material is used in foods, beverages, and cosmetics to keep oils in suspension in water, and its name may be shortened in the ingredient list as glycerol ester of rosin. It is also used as an ingredient in the production of chewing-gum and ice cream. Similar, less pure materials -glycerol ester of gum rosin- are used as a component of certain low-cost adhesives.To make the glycerol ester of wood rosin, refined wood rosin is reacted with glycerin to produce the glycerol ester. Glycerol ester of wood rosin is an alternative to brominated vegetable oil in citrus oil-flavored soft drinks. In some cases, both ingredients are used together.
    Source: Wikipedia

  • 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

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

    : Eau, Sucre, Jus d'ananas à base de concentré 31%, Acide citrique (e330), Stabilisants (e415), e466, e440, e412, e414, e445, Colorant (e160a)
    1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 31 - percent_max: 38
    2. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 31 - percent_max: 34.5
    3. Jus d'ananas à base de concentré -> en:pineapple-juice-from-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 13716 - percent_min: 31 - percent: 31 - percent_max: 31
    4. Acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
    5. Stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 7
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
    6. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
    7. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
    8. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.33333333333333
    9. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.42857142857143
    10. e445 -> en:e445 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.75
    11. Colorant -> en:colour - percent_min: 0 - percent_max: 4.22222222222222
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.22222222222222

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100 ml)     		Compared to: Pineapple nectars
    Energy 244 kj
    (58 kcal)     		244 kj
    (58 kcal)     		+49%
    Fat ? ?
    Saturated fat ? ?
    Carbohydrates ? ?
    Sugars ? ?
    Fiber ? ?
    Proteins ? ?
    Salt ? ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 31 % 31 % -36%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 31 % 31 %
Serving size: 100 ml

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by moon-rabbit.
Product page also edited by kiliweb, ninehadi, yuka.UXBKYURvc0FqNk1vd1BRKzl6cjZ4ZXN2K3NUekEybTVJYllRSWc9PQ.

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