Menge / Grösse
Inhaltsstoffe / techn. Angaben
, ), Limonensaftkonzentrat, Zitronenpüree, Überzugsmittel (E904AscorbinsäureE102E110E129E132E171)
Die Inhaltsstoffe sind gemäß Deklarationspflicht absteigend nach der Menge zu ordnen.
19.90 / 1kg EUR - Das Sunkist Zitrusabenteuer mit der Extraportion Vitamin C. Jelly Belly Sunkist Citrus Mix ist eine aufregende Mischung aus fünf verschiedenen, sauren Geschmacksrichtungen in einer Packung. Genießen Sie die Sorten Orange, Limone, Grapefruit, Zitrone und Mandarine jede für sich oder kombinieren Sie sie, um Ihren Geschmacksknospen eine Explosion zu bescheren.
Hersteller / Vertrieb
Hersteller (gemäss Strichcode-Verwaltung GS1)
Anonym am 13. Jan 2015
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No concern identified
Salze der Milchsäure, E325
Acidity regulator, Humectant
Sodium lactate is the sodium salt of lactic acid (E270), which occurs as an intermediate product of energy metabolism in all living cells. Unlike lactic acid, sodium lactate is not very effective against micro-organisms. It is used for regulating the acidity of foods or their ingredients, such as emulsifying salt.
Sodium lactate is produced from lactic acid (E270) by chemical modification.
Can cause neonatal metabolic disorders when the digestive mechanism is not yet sufficiently developed. This is true, however, only for D-lactic acid.
No concern identified
Bienenwachs weiß und gelb, E901
Bulking agent, Carrier material, Separating agent, Coating agent
Bees excrete a secretion that is primarily composed of fatty acid esters. This so-called beeswax is the building material of their honeycombs. The yellow- to white-colored wax is very valuable and is therefore often blended with other waxes. It is not absorbed by the body. As a coating agent or surface treatment agent, it prevents the loss of moisture on the skin of fruits, for example. Fruits whose surfaces have been treated with this agent are labeled “waxed”.
To obtain beeswax, first the honey is removed from the honeycomb. The raw wax is then cleaned to meet food purity standards.
No concern identified
Karnaubawachs, Brasilwachs, E903
Separating agent, Coating agent
The carnaúba palm (Copernicia prunifera) native to Brazil, forms a brown-green wax. The so-called carnauba wax is harder than beeswax and candelilla wax (E901, E902), adheres well, gives surfaces shine and intensifies their color. It is used especially for the surface treatment of fruit to protect it from drying out. Fruits whose surfaces have been treated with this agent are labeled “waxed”.
To produce carnauba wax, first the wax particles on the leaves of the wax palm are brushed off and then melted. The raw wax is then cleaned and, if required, bleached.
No concern identified
The resinous secretions of the female lac insects (Kerria lacca) are called shellac. The lac insects spread the secretion from their entire bodies to protect their larvae and thus also coat the branches and the twigs of the tree in which they live. The host tree of the lac insect parasite grows in South-East Asia. Shellac is produced mainly in India and China. The brittle, yellow translucent resin was used over the past centuries as a protective lacquer for furniture and the very first records (music) were made from the material. In the food industry today, it is mostly used in combination with beeswax (E901) as a coating agent for fresh fruits to protect them from drying out. Fruits whose surfaces have been treated with this agent are labeled “waxed”.
Shellac is directly obtained from the branches and twigs of the tree where the lac insect lives. It is then subsequently crushed, dried, melted and cleaned. The secretion of approximately 300,000 lac insects is required to make one kilogram of lac.
No concern identified
Ascorbinsäure, Vitamin C, E300
Antioxidant, Flour treatment agent, Stabilizer
Ascorbic acid is the chemical name for vitamin C, which is found in abundance in many varieties of fruit and vegetable as well as in milk. It prevents the production of free radicals, which can be formed under the influence of atmospheric oxygen. Ascorbic acid therefore belongs to the group of natural antioxidants. In human organisms, amongst other things, vitamin C contributes to forming collagen, which is necessary for building connective tissue, bones and cartilage. Moreover, it stimulates the immune system and improves the uptake of iron from food. Ascorbic acid delays influences that reduce the quality of oxygen such as the brown discoloration that occurs in cut fruit and vegetables. It is often used in combination with other antioxidants. Ascorbic acid is often used together with nitrite curing salt (see E249, E250), because it stabilizes the reddening of the meat products and also inhibits the formation of nitrosamine. Ascorbic acid moreover improves the gluten characteristics of (whole-meal) flours.
Today ascorbic acid is normally produced in a multistep chemical reaction (Reichenstein process).
Used increasingly in foods for technological reasons. The formation of oxalic acid is suspected. In the event of constant excess consumption, e.g. several grams per day through vitamin preparations, the degradation product oxalic acid can give rise to the formation of stones in the kidneys and bladder. Undesirable nitrosamine formation is inhibited when combined with nitrite pickling salt.
No concern identified
FD&C Blue No. 1, E133
Like Patent Blue V (E131), the water-soluble blue dye belongs to the group of triphenylmethane dyes, which feature a central carbon atom and three phenyl radicals. Brilliant Blue FCF is water-soluble and stable in heat and in light. In acidic environments the color turns from blue to green.
Brilliant Blue FCF is synthesized in a multistep chemical reaction. Brilliant Blue FCF is generally understood to refer to the sodium salt of the compound.
Antioxidant, Complexing agent, Acidifier, Acidity regulator, Emulsifying salt
As an intermediate product of energy metabolism (citric acid cycle), citric acid compounds are present in every living cell. The human metabolism turnover rate is one kilogram a day. Alongside its function as the most-used acidifying agent, citric acid is used in the food industry for a series of further technological applications: Due to its ability to form complexes with heavy metals, as an antioxidant agent it preserves the fats, colors, aromas and vitamin content in many foods. When sterilizing cream and milk as well when melting cheese it prevents the coagulation of protein. Citric acid supports the reddening of meat (see: potassium nitrite E249) and also improves the baking properties of doughs and flours.
Citric acid is produced in a biotechnological process from microorganisms, in particular the fungus Aspergillus niger. Glucose or molasses serves as the nutrient solution.
Its increasing use in drinks and “sour” candies is resulting ever more frequently in tooth decay in children and adults because the enamel is attacked by the acid, e.g. in iced tea in baby bottles. The consumption of larger amounts is not recommended.
Turmeric, Turmeric oleoresin, E100
The turmeric dye is yellow to orange. It is formed naturally in the rhizome of the turmeric plant (Curcuma longa), a member of the ginger family. Turmeric is sometimes used fresh, but mostly in dried form, as a spice and a dye, e.g. in curry powder. In the kitchen it often replaces the much more expensive saffron. Turmeric is, however, less resistant to light than saffron is.
Turmeric can be extracted from the roots of the turmeric plant. Normally, however, it is synthesized or obtained in a turmeric fermentation process using bacteria. Extracts from the turmeric root or turmeric powder are used more often than the isolated dye. The dye is categorized as a spice dye and therefore does not bear an E number.
Leads to bile flow at high doses. Allergenic in individual cases.
Indigo carmine, FD&C Blue No. 2, E132
The dark-blue dyeing indigotine is closely related to the naturally occurring indigo. Due to a small chemical difference, indigotine is, however, water-soluble. The dye remains stable even at high temperatures, but is not acid-resistant.
The indigo dye has been extracted from Dyer's knotweed or indigo plants for many decades. Since 1897, when synthesis of indigo first became possible, the dye has been obtained predominantly from N-phenylglycine in a multistep chemical process. Indigotine is understood to refer to the sodium salt of the compound.
At high doses, with the simultaneous ingestion of sodium nitrite and indigotine, genetic damage has been observed in animals. Possible combinations are, for instance, ham or salami and colored confectionery or liqueurs. Allergenic in individual cases.
Titanium is a naturally occurring metal. Titanium dioxide is used in the food industry as a white dye. Unlike dyes that are soluble in liquid, the pigment titanium dioxide is not soluble. The particles are, in fact, very finely distributed in their medium, yet remain unchanged in their chemical composition. Titanium dioxide is resistant to light, heat and acids.
Titanium dioxide is obtained from the naturally occurring iron ore ilmenite (titanium iron) by chemical reactions.
Animal experiments show that exposure can cause immune system disorders and intestinal lesions. Further independent research is however required.
FD&C Yellow No. 5, E102
The synthetic tartrazine dye colors foods lemon-yellow. It belongs to the group of azo dyes, is water-soluble and is also color-fast in acidic environments as well as at high temperatures.
Tartrazine is chemically synthesized in a multistep process, the so-called azo coupling. This process creates an azo group from two nitrogen atoms, which is characteristic of all azo dyes. Tartrazine is generally understood to refer to the sodium salt of the compound.
Of concern for individuals who are allergic to aspirin (acetylsalicylic acid) or benzoic acid (E210). Of concern for people with pseudo-allergies, such as asthma or atopic dermatitis. Side effects: Respiratory difficulties, skin rashes, and blurred vision. Allergenic in individual cases. The consumption of larger amounts is not recommended. May affect activity and attention spans of children.
Orange Yellow S, FD&C Yellow No. 6, E110
The artificial Sunset Yellow dye colors food yellow-orange. It belongs to the group of azo dyes, is water-soluble and is also color-fast in acidic environments as well as at high temperatures. Ascorbic acid (vitamin C), however, has a decolorant effect.
Orange Yellow S is chemically synthesized in a multistep process, the so-called azo coupling. This process creates an azo group from two nitrogen atoms, which is characteristic of all azo dyes. Orange Yellow S is generally understood to refer to the sodium salt of the compound.
Kidney tumors observed in high doses in animal experiments. Especially allergenic for people who are sensitive to aspirin or benzoic acid (E 210). May trigger atopic dermatitis or asthma. The consumption of larger amounts is not recommended. May affect activity and attention spans of children.
FD&C Red No. 40, E129
The red dye, Allura Red, is one of the azo colorants.
Allura Red AC is chemically synthesized in a multistep process, the so-called azo coupling. This process creates an azo group from two nitrogen atoms, which is characteristic of all azo dyes. Allura Red is generally understood to refer to the sodium salt of the compound.
Of concern for individuals who are allergic to aspirin (acetylsalicylic acid) or benzoic acid (E210). Of concern for people with pseudo-allergies, such as asthma or atopic dermatitis. Little research published. May affect activity and attention spans of children.
This product is gluten-free. It is suitable for people with gluten intolerance and celiac disease.
This product is identified as gluten-free because none of its ingredients contain gluten and no food intolerance information about gluten is available.
The classification is based on the analysis of package information, originated from a third-party-provider or user generated data. If the packaging information is incomplete, not correctly recorded or out of date, this can mean the classification may be wrong. CodeCheck is unable to guarantee the accuracy of the information.
Gluten is an elastic protein present in many grains such as wheat, spelt, rye and oats. On the other hand, maize, rice, buckwheat and sorghum are gluten-free. Gluten ensures the baking capability of the grain meal, it is resistant to heat and cold and is therefore not destroyed by baking or freezing.
Celiac disease or gluten intolerance is an autoimmune disease that leads to chronic disease of the mucosal membrane of the small bowel as a result of intolerance to certain components of gluten. Intolerance can last a life long; is heredity to some extent and its cause is not yet able to be treated.
This product is lactose-free. It is suitable for people with lactose intolerance.
This product is identified as lactose-free because none of its ingredients contain lactose and no food intolerance information about lactose is available.
The classification is based on the analysis of package information, originated from a third-party-provider or user generated data. If the packaging information is incomplete, not correctly recorded or out of date, this can mean the classification may be wrong. CodeCheck is unable to guarantee the accuracy of the information. Lactose content that is less than 0.1 g pro 100 g of the edible part is classified as lactose-free.
Lactose, also known as milk sugar, is a disaccharide sugar made up of glucose and galactose that can be found in the milk of cows, sheep, goats and mares. Lactose is also a component of all products that are manufactured from milk, such as cheese, yoghurt, buttermilk or cream. Milk sugar is also contained in many groceries as an additive. Industrially produced groceries such as sausage meat, ready-made meals, salad dressings, hard-baked goods, sweeteners or muesli mixes can contain lactose.
Lactose intolerance (inability to digest milk sugar) is attributed to a lactase enzyme deficit. As a result, lactose cannot be split and digested in the small intestine meaning that the milk sugar enters the large intestine in an undigested form. This leads to symptoms such as a bloating, abdominal cramps, gas and diarrhea after consuming milk and milk products. Lactose intolerance should not be mistaken for a milk allergy, which is a reaction of the immune system to the foreign protein in the milk.
This product contains constituents of animal origin. It is not suitable for people with a vegan lifestyle.
This product contains constituents of animal origin because the ingredients„E901“ and „E904“ are derived from animals.
The classification is based on the analysis of package information, originated from a third-party-provider or user generated data. If the packaging information is incomplete, not correctly recorded or out of date, this can mean the classification may be wrong. CodeCheck is unable to guarantee the accuracy of the information. The classification does not assess whether the ingredients or products have been tested in animal experiments.
Veganism is a dietary practice and lifestyle. It avoids consuming products that are derived from animal products or that contain any ingredients derived from animal products. This includes numerous groceries and cosmetics that contain ingredients from meat, fish, marine animals, milk, eggs and honey. Some vegans also do not visit zoos or circuses that feature performing animals and they do not wear clothing made of silk or leather, for example.
Veganism is generally practiced for its health aspects as well as for ethical convictions. The reasons include the protection of animals, animal rights and environmental protection. However, people who are not vegans also use vegan alternatives in order to reduce their consumption of animal products.