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Jellies Lollies with fruit juice - Chupa Chups - 90 g

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Jellies Lollies with fruit juice - 产品 - en

Jellies Lollies with fruit juice - Chupa Chups - 90 g

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条形码: 6985245474387 (EAN / EAN-13)

数量: 90 g

包装: 塑料, en:Bag

品牌: Chupa Chups

分类: 零食, 含糖零食, en:Confectioneries, 糖果, en:Gummi candies

标签，认证，奖励: en:No alcohol, en:No pork

制造或者加工场所: China

可出售的国家: 香港

匹配您的喜好

健康

成分

29 种成分

: Glucose Syrup, Sugar, Beef Gelatin, Apple Juice (3%), Acids (Citric Acid (E330), Lactic Acid (E270)), Acidity Regulator (Calcium Citrate (E333)), Natural Flavours (Orange, Apple, Strawberry, Cherry, Cola, Lemon), Colours (Carmine (E120), Copper Complexes of Chlorophylins (E141ii), Curcumine (E100), Anthocyanins (E163), Sulphite Ammonia Caramel (E150d)).

过敏原: en:Apple, en:Orange

食品加工

超级加工食品
指示产品在 4 - 超加工食品和饮料产品类中的元素:

添加剂: E100 - 姜黄素

添加剂: E120 - 胭脂红

添加剂: E141

添加剂: E150d

添加剂: E163 - 花色素苷

添加剂: E428 - 明膠

成分: 色素

成分: 调味剂

成分: 葡萄糖

成分: Glucose syrup
食品按加工程度分为四类：

组别1 未加工或最低限度加工的食物

处理过的烹饪原料

加工食品

超级加工食品

分类按照产品的类型和包含的配料确定。

→ 了解有关 NOVA 分类的更多信息

添加剂

E100 - 姜黄素

E120 - 胭脂红

Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
来源: Wikipedia (英语)

E141

E141ii

E150d

E163 - 花色素苷

Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
来源: Wikipedia (英语)

E270 - 乳酸

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.
来源: Wikipedia (英语)

E330 - 檸檬酸

Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
来源: Wikipedia (英语)

E333

Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
来源: Wikipedia (英语)

E428 - 明膠

分析成分

en:Palm oil content unknown
无法识别的配料: en:cola, en:copper-complexes-of-chlorophylins, en:curcumine, en:sulphite-ammonia-e150d
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

非素食
非素食配料: en:Beef gelatin, E120, E120
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

非素食者
非素食配料: en:Beef gelatin, E120, E120
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

该分析仅基于列出的成分，不考虑加工方法

成分分析的详细信息
我们需要您的帮助！
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！
: Glucose Syrup, Sugar, Beef Gelatin, Apple Juice 3%, Acids (Citric Acid (e330), Lactic Acid (e270)), Acidity Regulator (Calcium Citrate (e333)), Natural Flavours (Orange, Apple, Strawberry, Cherry, Cola, Lemon), Colours (Carmine (e120), Copper Complexes of Chlorophylins (e141ii), Curcumine (e100), Anthocyanins (e163), Sulphite Ammonia e150d)
Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 12.5 - percent_max: 91

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3 - percent_max: 47

Beef Gelatin -> en:beef-gelatin - vegan: no - vegetarian: no - percent_min: 3 - percent_max: 32.3333333333333

Apple Juice -> en:apple-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2074 - percent_min: 3 - percent: 3 - percent_max: 3

Acids -> en:acid - percent_min: 0 - percent_max: 3

Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3

e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3

Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5

e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5

Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 3

Calcium Citrate -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3

e333 -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3

Natural Flavours -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3

Orange -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 3

Apple -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 1.5

Strawberry -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 1

Cherry -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 0 - percent_max: 0.75

Cola -> en:cola - percent_min: 0 - percent_max: 0.6

Lemon -> en:lemon - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 0.5

Colours -> en:colour - percent_min: 0 - percent_max: 3

Carmine -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3

e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3

Copper Complexes of Chlorophylins -> en:copper-complexes-of-chlorophylins - percent_min: 0 - percent_max: 1.5

e141ii -> en:e141ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5

Curcumine -> en:curcumine - percent_min: 0 - percent_max: 1

e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

Anthocyanins -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75

e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75

Sulphite Ammonia e150d -> en:sulphite-ammonia-e150d - percent_min: 0 - percent_max: 0.6

营养

营养质量差
⚠ ️警告：标签上没有注明水果、蔬菜和坚果的含量，它是根据配料表估计的： 4
在计算营养分数时，产品是否不被认为是饮料

积极点: 0

蛋白质: 3 / 5 (值: 5.5, 四舍五入值: 5.5)

纤维: 0 / 5 (值: 0, 四舍五入值: 0)

水果，蔬菜，坚果，油菜/核桃/橄榄油: 0 / 5 (值: 4.453125, 四舍五入值: 4.5)

消极点: 14

能量: 4 / 10 (值: 1448, 四舍五入值: 1448)

糖: 10 / 10 (值: 60.5, 四舍五入值: 60.5)

饱和脂肪: 0 / 10 (值: 0, 四舍五入值: 0)

钠: 0 / 10 (值: 50.8, 四舍五入值: 50.8)

蛋白质的分数不计算，因为负的分数大于或等于11。

营养评分: (14 - 0)

营养分数:
→ Learn more about the Nutri-Score

营养水平
- 脂肪在存量少中 (0%)
  您需要了解的内容
  
  大量摄入脂肪，尤其是饱和脂肪，会升高胆固醇，从而增加患心脏病的风险。
  
  推荐: 减少脂肪和饱和脂肪的摄入
  
  选择脂肪和饱和脂肪含量较低的产品。
  
  来源: National Health Service UK (NHS) - Fat: the facts
- 饱和脂肪在存量少中 (0%)
  您需要了解的内容
  
  大量摄入脂肪，尤其是饱和脂肪，会升高胆固醇，从而增加患心脏病的风险。
  
  推荐: 减少脂肪和饱和脂肪的摄入
  
  选择脂肪和饱和脂肪含量较低的产品。
  
  来源: National Health Service UK (NHS) - Fat: the facts
- 糖在最高含量中 (60.5%)
  您需要了解的内容
  
  大量摄入糖类会导致体重增加和诱发蛀牙。它还会增加患 2 型糖尿病和心血管疾病的风险。
  
  推荐: 限制食糖和含糖饮料的消费
  
  应尽可能限制含糖饮料（如苏打水、果汁饮料、果汁和蜂蜜）的饮用（每天不超过 1 杯）。
  
  选择含糖量较低的产品，减少含糖产品的消费。
  
  来源: National Health Service UK (NHS) - Sugar: the facts
- 食盐在存量少中 (0.127%)
  您需要了解的内容
  
  大量摄入盐（或钠）会导致高血压，从而增加患心脏病和中风的几率。
  
  因为通常没有症状，很多高血压患者并不知道自己患有高血压。
  
  大多数人摄入过多的盐（平均每天 9 至 12 克），约是建议最大摄入量的两倍。
  
  推荐: 控制盐和腌制类食物的摄入
  
  减少烹饪时盐的用量，也不要在吃饭时再次加盐。
  
  限制咸味零食的食用，并选择含盐量较低的产品。
  
  来源: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  来源: National Health Service UK (NHS) - Salt: the facts