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Crunchy Pearls – Zolux – 45g

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Crunchy Pearls – Zolux – 45g

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Barcode:
3336022092677(EAN / EAN-13)

Quantity: 45g

Brands: Zolux

Categories: Non-food-products, Open-pet-food-facts, Pet-food

Manufacturing or processing places: Europe

Traceability code: EMB 17415C - Saintes (Charente-Maritime, France)

Countries where sold: France

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Health

Nutrition

Ingredients

  • icon

    14 ingredients

    French: Farine de Blé, Sucre, Oeuf, Huile de Colza, Carotte 1%, Persil 1%, Colorants naturels (curcumine, betanine, chlorophylle), Poudre à lever (E450, E500ii, amidon de maïs).
    Allergens: Eggs, Gluten

    • Ingredient information

      • Wheat-flour: 53.8% (estimate)

      • Sugar: 23.6% (estimate)

      • Egg: 11.8% (estimate)

      • Colza-oil: 5.9% (estimate)

      • Carrot: 1.0%

      • Parsley: 1.0%

      • Natural colours: < 2% (estimate)

      • — E100: < 2% (estimate)

      • — E162: < 2% (estimate)

      • — E140i: < 2% (estimate)

      • Raising agent: 2.4% (estimate)

      • — E450: < 2% (estimate)

      • — E500ii: < 2% (estimate)

      • — Corn-starch: < 2% (estimate)

Additives

  • E100 - Curcumin

  • E140 - Chlorophylls and Chlorophyllins

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • E140i - Chlorophylls

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

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    Some ingredients could not be recognized.

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    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!

    fr: Farine de Blé, Sucre, Oeuf, Huile de Colza, Carotte 1%, Persil 1%, Colorants naturels (curcumine, betanine, chlorophylle), Poudre à lever (e450, e500ii, amidon de maïs)
    1. Farine de Blé -> en:wheat-flour – vegan: yes – vegetarian: yes – percent_min: 12.5 – percent_max: 95
    2. Sucre -> en:sugar – vegan: yes – vegetarian: yes – percent_min: 1 – percent_max: 48
    3. Oeuf -> en:egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent_min: 1 – percent_max: 32.3333333333333
    4. Huile de Colza -> en:colza-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17130 – percent_min: 1 – percent_max: 24.5
    5. Carotte -> en:carrot – vegan: yes – vegetarian: yes – ciqual_food_code: 20009 – percent_min: 1 – percent: 1 – percent_max: 1
    6. Persil -> en:parsley – vegan: yes – vegetarian: yes – percent_min: 1 – percent: 1 – percent_max: 1
    7. Colorants naturels -> en:natural-colours – percent_min: 0 – percent_max: 1
      1. curcumine -> en:e100 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1
      2. betanine -> en:e162 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.5
      3. chlorophylle -> en:e140i – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.333333333333333
    8. Poudre à lever -> en:raising-agent – percent_min: 0 – percent_max: 1
      1. e450 -> en:e450 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1
      2. e500ii -> en:e500ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.5
      3. amidon de maïs -> en:corn-starch – vegan: yes – vegetarian: yes – ciqual_food_code: 9510 – percent_min: 0 – percent_max: 0.333333333333333

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by sebleouf.
Product page also edited by sohana.

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