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dzem kajsija - nectar family - 700g

dzem kajsija - nectar family - 700g

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Barkod: 8606004254214 (EAN / EAN-13)

Količina: 700g

Ambalaža: en:Glass

Брендови: nectar family

Категорије: Food

Државе у којима се продаје: Србија

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  • icon

    27 ingredients

    Kaša kajsije, glukozni sirup, fruktozni sirup, šećer, kiselina/ kisjelina: limunska kiselina/ kisjelina, sredstvo za želiranje: pektin, Proizvedeno od 42 g voća na 100 g gotovog proizvoda. Suva materija: min. 64 %. Cuvati na čistom i suvom mestu/ mestu, zaštićeno od zamrzavanja. Nakon otvaranja čuvati u frižideru. MK:-ЦEM ОД ЛАЦСИЈА. СОСТОЛКИ: Пире одкајсија, гликозен сируп, Фрукцвя сруп, шекер, киселина: лимонска кИселина, средсТВО за желирање.

Food processing

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    Ultra processed foods

    Food products are classified into 4 groups according to their degree of processing:

    1. Neprerađena ili minimalno prerađena hrana
    2. Prerađeni kulinarski sastojci
    3. Prerađena hrana
    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


  • E330 - Limunska kiselina

    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.
    Source: Wikipedia (Енглески језик)

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

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    Kaša kajsije, glukozni sirup, fruktozni sirup, šećer, kiselina, kisjelina (limunska kiselina, kisjelina), sredstvo za želiranje (pektin), Proizvedeno od 42 g voća na 100 g gotovog proizvoda, Suva materija (min 64%, Cuvati na čistom i suvom mestu, mestu), zaštićeno od zamrzavanja, Nakon otvaranja čuvati u frižideru, MK (ЦEM ОД ЛАЦСИЈА, СОСТОЛКИ), Пире одкајсија, гликозен сируп, Фрукцвя сруп, шекер, киселина (лимонска кИселина), средсТВО за желирање
    1. Kaša kajsije -> sr:Kaša kajsije
    2. glukozni sirup -> en:glucose-syrup - vegan: yes - vegetarian: yes
    3. fruktozni sirup -> sr:fruktozni sirup
    4. šećer -> en:sugar - vegan: yes - vegetarian: yes
    5. kiselina -> sr:kiselina
    6. kisjelina -> sr:kisjelina
      1. limunska kiselina -> en:e330 - vegan: yes - vegetarian: yes
      2. kisjelina -> sr:kisjelina
    7. sredstvo za želiranje -> sr:sredstvo za želiranje
      1. pektin -> sr:pektin
    8. Proizvedeno od 42 g voća na 100 g gotovog proizvoda -> sr:Proizvedeno od 42 g voća na 100 g gotovog proizvoda
    9. Suva materija -> sr:Suva materija
      1. min -> sr:min - percent: 64
      2. Cuvati na čistom i suvom mestu -> sr:Cuvati na čistom i suvom mestu
      3. mestu -> sr:mestu
    10. zaštićeno od zamrzavanja -> sr:zaštićeno od zamrzavanja
    11. Nakon otvaranja čuvati u frižideru -> sr:Nakon otvaranja čuvati u frižideru
    12. MK -> sr:MK
      2. СОСТОЛКИ -> sr:СОСТОЛКИ
    13. Пире одкајсија -> sr:Пире одкајсија
    14. гликозен сируп -> sr:гликозен сируп
    15. Фрукцвя сруп -> sr:Фрукцвя сруп
    16. шекер -> sr:шекер
    17. киселина -> sr:киселина
      1. лимонска кИселина -> sr:лимонска кИселина
    18. средсТВО за желирање -> sr:средсТВО за желирање

Nutritivne vrednosti



Data sources

Product added on од openfoodfacts-contributors
Last edit of product page on од packbot.
Страницу производа такође уредио ecoscore-impact-estimator, off.91ee483b-8337-47fc-9408-f46e3e3f40a2.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.