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Bolero tamarind - 9 g

Bolero tamarind - 9 g

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Barra-kodea: 3800048223457 (EAN / EAN-13)

Kopurua: 9 g

Ontziratzea: en:Saquet alumini

Markak: Bolero

Kategoriak: en:Beverages, en:Instant beverages

Etiketak, ziurtagiriak, sariak: en:No gluten

Origin of ingredients: Bulgaria

Manufacturing or processing places: Bulgària

Dendak: Amazon

Saltzen diren herrialdeak: Andorra, Frantzia, Espainia

Matching with your preferences

Health

Osagaiak

19 ingredients

: ACIDS: CITRIC ACID, MALIC ACID; MALTODESTRIN FLAVOURINGS; SWEETENERS: ACESULFAME K, SUCRALOSE, STEVIOL GLYCOSIDES (STEVIA EXTRACTS); ACIDITY REGULATOR: SODIUM CITRATE; ANTI-CAKING AGENT: CALCIUM PHOSPHATE; THICKENERS: GUAR GUM, GUM ARABIC (ACACIA GUM); LASCORBIC ACID VITAMIN C); APPLE CONCENTRATE.

Aztarnak: en:None

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

Gehigarria: E412

Gehigarria: E414

Gehigarria: E950

Gehigarria: E955

Gehigarria: E960

Osagaia: Sweetener

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

Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak

Sukaldaritzako osagaiak prozesatu

Prozesatutako jakiak

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

Gehigarriak

E296 - Azido maliko

Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
Source: Wikipedia (Ingeles)

E330 - Azido zitriko

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 (Ingeles)

E331

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 (Ingeles)

E412

Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
Source: Wikipedia (Ingeles)

E414

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 (Ingeles)

E950

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 (Ingeles)

E955

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 (Ingeles)

E960

Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
Source: Wikipedia (Ingeles)

Ingredients analysis

en:Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: en:maltodestrin-flavourings, en:stevia-extracts, en:lascorbic-acid-vitamin-c
Some ingredients could not be recognized.
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en:Vegan status unknown
Unrecognized ingredients: en:maltodestrin-flavourings, en:stevia-extracts, en:Sodium citrate, en:lascorbic-acid-vitamin-c
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!

en:Vegetarian status unknown
Unrecognized ingredients: en:maltodestrin-flavourings, en:stevia-extracts, en:Sodium citrate, en:lascorbic-acid-vitamin-c
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.

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!
: ACIDS (CITRIC ACID), MALIC ACID, MALTODESTRIN FLAVOURINGS, SWEETENERS (ACESULFAME K), SUCRALOSE, STEVIOL GLYCOSIDES (STEVIA EXTRACTS), ACIDITY REGULATOR (SODIUM CITRATE), ANTI-CAKING AGENT (CALCIUM PHOSPHATE), THICKENERS (GUAR GUM), GUM ARABIC (ACACIA GUM), LASCORBIC ACID VITAMIN C, APPLE
ACIDS -> en:acid - percent_min: 8.33333333333333 - percent_max: 100

CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 8.33333333333333 - percent_max: 100

MALIC ACID -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50

MALTODESTRIN FLAVOURINGS -> en:maltodestrin-flavourings - percent_min: 0 - percent_max: 33.3333333333333

SWEETENERS -> en:sweetener - percent_min: 0 - percent_max: 25

ACESULFAME K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

SUCRALOSE -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

STEVIOL GLYCOSIDES -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

STEVIA EXTRACTS -> en:stevia-extracts - percent_min: 0 - percent_max: 16.6666666666667

ACIDITY REGULATOR -> en:acidity-regulator - percent_min: 0 - percent_max: 14.2857142857143

SODIUM CITRATE -> en:sodium-citrate - percent_min: 0 - percent_max: 14.2857142857143

ANTI-CAKING AGENT -> en:anti-caking-agent - percent_min: 0 - percent_max: 12.5

CALCIUM PHOSPHATE -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

THICKENERS -> en:thickener - percent_min: 0 - percent_max: 11.1111111111111

GUAR GUM -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

GUM ARABIC -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

ACACIA GUM -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

LASCORBIC ACID VITAMIN C -> en:lascorbic-acid-vitamin-c - percent_min: 0 - percent_max: 9.09090909090909

APPLE -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 8.33333333333333

Elikadura

Missing data to compute the Nutri-Score

→ Learn more about the Nutri-Score

Nutrient levels
- Koipe in low quantity (0%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Gantz-azido ase in low quantity (0%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Azukre in low quantity (0%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Gatz arrunt in low quantity (0%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: en:Instant beverages
Energia	8 kj (2 kcal)	-% 99
Koipe	0 g	-% 100
Gantz-azido ase	0 g	-% 100
Carbohydrates	0 g	-% 100
Azukre	0 g	-% 100
Fiber	?
Proteina	0 g	-% 100
Gatz arrunt	0 g	-% 100
C bitamina	6 mg	-% 99
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0,045 %

Ingurumena

Eco-Score not computed - Unknown environmental impact

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Ontziratzea

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Transportation

Origins of ingredients

Origins of ingredients with a medium impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Bulgaria	100 %	Medium

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Datuen iturria

Product added on 2018(e)ko azaroaren 8(a) 08:53:45 (CET) by kiliweb
Last edit of product page on 2021(e)ko irailaren 16(a) 19:46:12 (CEST) by axic1976.
Produktuaren orria -gatik editatua elcoco, openfoodfacts-contributors, roboto-app, yuka.BJ5IJPSVMOMQOvTI06su5TypS8bfDfgGAHkoog, yuka.Wm80OE9ib1BqUDR6dVBjNytUYlhvL0ZFK0x5MWZVaUxPK29LSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk9id4CEpS76ChLkq32L596uDqy0R4pu8tnBDas.

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Editatu orria

Bolero tamarind - 9 g