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Black currant filling, with pieces, kg (6)

Black currant filling, with pieces, kg (6)

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Black currant filling, with pieces, kg (6)

Barcode: 4770336207140
Country of origin: Lithuania
Net weight: 1000g
Description

Delicious black currant filling with pieces - the perfect choice for pastries, pancakes, and desserts. A natural fruit flavor that enhances every dish!

Ingredients

black currants, sugar, glucose syrup, pectin, citric acid, preservative E223

Additives

Glucose Syrup

Pectin

Citric Acid

Sugar

Sodium Metabisulfite (E223)

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Additives & Effects

All the information about nutrition and comparison with similar products

Glucose Syrup: High consumption can contribute to increased blood sugar levels and related health concerns.

Pectin: Generally recognized as safe, it may aid digestion and act as a dietary fiber.

Citric Acid: Generally safe but can cause tooth enamel erosion with excessive exposure or irritation in sensitive individuals.

Sugar: Excessive consumption may lead to health issues like obesity, tooth decay, and diabetes.

Sodium Metabisulfite: Can cause allergic reactions in sensitive individuals, such as asthma or skin irritation.

Additives Overview

Powered by AI

The black currant filling appears to be safe for consumption based on its ingredient composition. However, the presence of preservatives such as E223 (sodium metabisulphite) may cause sensitivity in some individuals, particularly those with asthma or sulfite allergies. Overall, it is recommended to consume in moderation.

Analysis Based on +110,000 Science & Nutrition Studies

Product Analysis

Powered by AI

The black currant filling appears to be safe for consumption based on its ingredient composition. However, the presence of preservatives such as E223 (sodium metabisulphite) may cause sensitivity in some individuals, particularly those with asthma or sulfite allergies. Overall, it is recommended to consume in moderation.

Other details

Added
January 19, 2025 at 23:44:24 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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