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Schweppes Mandarin Bautura Carbogazoasa Cu Suc De Mandarine - 500 ml

Schweppes Mandarin Bautura Carbogazoasa Cu Suc De Mandarine - 500 ml

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Bar kod: 87126068

Quantity: 500 ml

Packaging: Plastika, en:hdpe-high-density-polyethylene, en:pet-polyethylene-terephthalate

Marke: Schweppes

Kategorije: en:Beverages, Gazirana pića, en:Sodas, Gazirano voćno bezalkoholno piće, en:Carbonated fruit soft drink with less than 10% of fruit juice, en:Carbonated fruit soft drink with sugar and less than 10% of fruit juice, en:Sweetened beverages

Labels, certifications, awards: en:Green Dot

Countries where sold: Bosna i Hercegovina, Bugarska, Hrvatska, Francuska, Rumunjska

Matching with your preferences

Health

Sastojci

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    15 ingredients


    Voda, fruktozno-glukozni sirup, , sok od mandarine (2 %) od koncentriranoga soka, ugljikov dioksid (min, 2 g/), kiselina: imunska kiselina, arome, antioksidans: askorbinska kiselina, Ug stabilizatori: E 414 i E 445, konzervans: kalijev sorbat, boja: karoteni

Food processing

  • icon

    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultraobrađeni prehrambeni i pića proizvodi group:

    • Aditiv: E290 - Ugljikov oksid
    • Aditiv: E414 - Guma arabika
    • Ingredient: Boja
    • Ingredient: Aroma
    • Ingredient: Glukoza

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Aditivi

  • E202 - Kalijev sorbat


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia (Engleski jezik)
  • E290 - Ugljikov oksid


    UgljikovIV oksid: Ugljikov IV oksid -ugljikov dioksid, CO2- je kemijski spoj sastavljen od dva atoma kisika kovalentno vezan -vezani elektronima iz zadnje ljuske- za jedan atom ugljika. Ugljikov dioksid je plin koji se pod standardnim tlakom i temperaturom nalazi u Zemljinoj atmosferi, u koncentraciji od 0‚039 %. Kao dio ugljikova ciklusa važan je za fotosintezu biljaka, algi i modrozelenih algi koje mogu upiti ugljični dioksid, sunčevo toplinsko zračenje i vodu, stvarajući ugljikohidrate, energiju za sebe i kisik kao višak u tom procesu. S druge strane, stanično disanje oslobađa ugljikov dioksid kao višak u reakciji. Ugljikov dioksid se stvara i kao rezultat izgaranja. Oslobađaju ga vulkani, termalni izvori i gejziri, a oslobađa se i iz karbonatnih stijena otapanjem. Godine 2010. ugljikov dioksid u Zemljinoj atmosferi je bio u koncentraciji 0‚0388 % -po obujmu-. Ta se koncentracija lagano mijenja, s promjenom godišnjih doba. Najviše se koristi u proljeće i ljeto, kada stabla i biljke rastu i razvijaju se i to najviše na sjevernoj polutci, pa je tada i koncentracija najmanja. Koncentracija ugljikova dioksida raste u jesen i zimu, kada je većina biljaka neaktivna. Ugljikov dioksid je staklenički plin, koji odašilje vidljivu svjetlost, a jako upija u području infracrvenog i u blizini infracrvenog područja elektromagnetskog zračenja. I bez utjecaja ljudi na povećanu koncentraciju ugljikova dioksida u Zemljinoj atmosferi, prirodno se koncentracija lagano povećava, a time i temperature na Zemlji, uslijed orbitalnih ciklusa -Milankovićevi ciklusi-, jer se ekscentričnost Zemljine elipsaste putanje smanjuje. Ugljikov dioksid nema tekuće agregatno stanje -kapljevina- ispod 5‚1 atm -standardna atmosfera- ili 520 kPa. Kod jedne standardne atmosfere, plin ugljikov dioksid se direktno pretvara u krutu tvar kod −78 °C -195‚1 K-. Ili obrnuto gledano, suhi led ugljikova dioksida se kod temperature −78 °C direktno pretvara u plin. Ugljikov dioksid je kiseli oksid. Ako je otopljen u vodi, onda se lakmus papir oboji od plave u ljubičastu boju. On je anhidrid ugljične kiseline -H2CO3-, jer budući da je ona dosta nestabilna u vodenoj otopini i ne može se tako koncentrirati, rastavlja se na ugljikov dioksid i vodu. U organizmima se ugljična kiselina dobiva uz pomoć enzima -katalizator-: CO2 + H2O <=> H2CO3CO2 je otrovan u većim koncentracijama: 1 % CO2 će učiniti neke ljude pospanim, od 7 % do 10 %, javlja se nesvjestica, glavobolja, slabljenja vida i sluha, a gubljenje svijesti može biti od nekoliko minuta do sata.
    Source: Wikipedia
  • E330 - Kiselina limunska kiselina


    Limunska kiselina: Limunska kiselina, C6H8O7, trobazična je organska kiselina, prisutna u mnogim vrstama voća -u limunovom soku 5–6%-. Spada u grupu hidrokarbonskih kiselina. Bijela je kristalna tvar kisela okusa, lako topljiva u vodi. Industrijski se dobiva iz limuna -u južnoj Italiji i Kaliforniji- ili iz šećera fermentacijom pomoću plijesni Aspergillus niger. Upotrebljava se u proizvodnji bezalkoholnih napitaka i u medicini. Njezine soli su citrati. Normalan je sastojak ljudske krvi i urina -mokraće-. Koristi se u proizvodnji pjenušavih tableta i vitaminskih napitaka -npr. sastojak je Cedevite-, voćnih sokova, smrznutog voća itd... Uzorci krvi i tkiva čuvaju se u otopinama limunske kiseline. U vinarstvu se ponekad ubraja u nehlapljive kiseline. Poželjna u vinu, do određene granice. Prelazak dopustivog praga hlapljivih kiselina javlja se ako se vino dobilo od nezrelog grožđa, vino se onda mora ponekad otkiseliti. Kao međuproizvod ciklusa limunske kiseline javlja se jantarna kiselina.
    Source: Wikipedia
  • E414 - Guma arabika


    Arapska guma: Arapska guma zove se tako, jer su je u Europu donijeli Arapi, dobiva se od raznih vrsti akacija, ponajviše od grma Acacia senegal -Acacia verek-.
    Source: Wikipedia

Ingredients analysis

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    Veganski status nepoznat


    Unrecognized ingredients: bg:e414-ne-445

    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!

  • icon

    Nepoznat vegetarijanski status


    Unrecognized ingredients: bg:e414-ne-445

    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.
  • icon

    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!

    bg: Вода, фруктозо-глюкозен сироп, мандарина 2%, въглероден диоксид, киселина (лимонена киселина), ароматизанти, стабилизатори (e414 NE 445), антиоксидант (аскорбинова киселина), консервант (калиев сорбат), оцветител (каротини)
    1. Вода -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 35 - percent_max: 96
    2. фруктозо-глюкозен сироп -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 2 - percent_max: 49
    3. мандарина -> en:mandarin - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
    4. въглероден диоксид -> en:e290 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    5. киселина -> en:acid - percent_min: 0 - percent_max: 2
      1. лимонена киселина -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    6. ароматизанти -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    7. стабилизатори -> en:stabiliser - percent_min: 0 - percent_max: 2
      1. e414 NE 445 -> bg:e414-ne-445 - percent_min: 0 - percent_max: 2
    8. антиоксидант -> en:antioxidant - percent_min: 0 - percent_max: 2
      1. аскорбинова киселина -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    9. консервант -> en:preservative - percent_min: 0 - percent_max: 2
      1. калиев сорбат -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    10. оцветител -> en:colour - percent_min: 0 - percent_max: 2
      1. каротини -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2

Nutrition

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    Bad nutritional quality


    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

    This product is considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Bjelančevine: 0 / 5 (value: 0, rounded value: 0)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 10 (value: 2, rounded value: 2)

    Negative points: 15

    • Energija: 7 / 10 (value: 187, rounded value: 187)
    • Sugars: 8 / 10 (value: 10.7, rounded value: 10.7)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • Natrij: 0 / 10 (value: 0, rounded value: 0)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (15 - 0)

    Nutri-Score:

  • icon

    Nutritivne vrijednosti


    Nutritivne vrijednosti As sold
    for 100 g / 100 ml
    As sold
    per serving (500ml)
    Compared to: en:Sweetened beverages
    Energija 187 kj
    (44 kcal)
    935 kj
    (220 kcal)
    +38%
    Masti 0 g 0 g -100%
    Zasićene masne 0 g 0 g -100%
    Ugljikohidrati 10,7 g 53,5 g +38%
    Šećeri 10,7 g 53,5 g +44%
    Vlakna ? ?
    Bjelančevina 0 g 0 g -100%
    Sol 0 g 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2 % 2 %
Serving size: 500ml

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Data sources

Product added on od kiliweb
Last edit of product page on od roto.
Stranicu proizvoda također je uredio benbenben, date-limite-app, ecoscore-impact-estimator, inf, openfoodfacts-contributors, packbot, roboto-app, tacinte, tacite-mass-editor, veljkaus, yaser, yuka.Rm9zdEM0QU9pL1lMeTlneHd5S0UzSXRybjY2blFUaTVKTHNZSVE9PQ.

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