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Gelatin Dessert - Jell-O

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Barcode: 0043000066706 (EAN / EAN-13) 043000066706 (UPC / UPC-A)

Brands: Jell-O

Countries where sold: United States

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Health

Ingredients

13 ingredients

Sugar, gelatin, adipic acid (for tartness), contains less than 2% of natural and artificial flavor, disodium phosphate and sodium citrate (control acidity), fumaric acid (for tartness), red 40, blue 1, acetic acid

Allergens: Gelatin

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E129 - Allura red

Additive: E133 - Brilliant blue FCF

Additive: E428 - Gelatine
Food products are classified into 4 groups according to their degree of processing:

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Processed culinary ingredients

Processed foods

Ultra processed foods

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Additives

E129 - Allura red

Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
Source: Wikipedia

E133 - Brilliant blue FCF

Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
Source: Wikipedia

E260 - Acetic acid

Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
Source: Wikipedia

E297 - Fumaric acid

Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
Source: Wikipedia

E331 - Sodium citrates

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

E339ii - Disodium phosphate

Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
Source: Wikipedia

E355 - Adipic acid

Adipic acid: Adipic acid or hexanedioic acid is the organic compound with the formula -CH2-4-COOH-2. From an industrial perspective, it is the most important dicarboxylic acid: About 2.5 billion kilograms of this white crystalline powder are produced annually, mainly as a precursor for the production of nylon. Adipic acid otherwise rarely occurs in nature.
Source: Wikipedia

E428 - Gelatine

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Contains-less-than-2-of-natural-and-artificial-flavor
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: E428
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Non-vegetarian
Non-vegetarian ingredients: E428
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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: Sugar, gelatin, adipic acid (for tartness), contains less than 2% of natural and artificial flavor, disodium phosphate, sodium citrate (control acidity), fumaric acid (for tartness), red 40, blue 1, acetic acid
Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 10 - percent_max: 100

gelatin -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 50

adipic acid -> en:e355 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

for tartness -> en:acid - percent_min: 0 - percent_max: 33.3333333333333

contains less than 2% of natural and artificial flavor -> en:contains-less-than-2-of-natural-and-artificial-flavor - percent_min: 0 - percent_max: 25

disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 20

sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 16.6666666666667

control acidity -> en:acidity-regulator - percent_min: 0 - percent_max: 16.6666666666667

fumaric acid -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

for tartness -> en:acid - percent_min: 0 - percent_max: 14.2857142857143

red 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

blue 1 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

Nutrition

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Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (27 g (2 JIGGLERS))
Energy	1,548 kj (370 kcal)	418 kj (99 kcal)
Fat	0 g	0 g
Saturated fat	0 g	0 g
Trans fat	0 g	0 g
Salt	0.94 g	0.254 g
Carbohydrates	88.89 g	24 g
Sugars	88.89 g	24 g
Proteins	7.41 g	2 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 27 g (2 JIGGLERS)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
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Data sources

Product added on March 9, 2017, 10:23:16 PM CET by usda-ndb-import
Last edit of product page on March 9, 2017, 10:23:16 PM CET by usda-ndb-import.

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Gelatin Dessert - Jell-O