Raspberry jelly

by Hartley's

United Kingdom

4 kcalper 100 g · 0% of the reference intake

0.5 gof sugars per 100 g

Barcode (EAN-13)5060391626307

GS1 prefix506 · GS1 UK

Additives10: E163, E330, E332…

AllergensNot given in the source

Prefix 506 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)

Nutrient	100 g	Reference intake
Energy	4 kcal	0%
Fat	0.50 g	1%
of which saturates	0.00 g	0%
Carbohydrate	0.50 g	0%
of which sugars	0.50 g	1%
Protein	0.50 g	1%
Salt	0.03 g	0%

Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Water, Gelling Agents: Gellan Gum, Xanthan Gum, Locust Bean Gum, Cassia Gum, Acid: Citric Acid, Colour: Anthocyanins, Acidity Regulator: Potassium Citrate, Flavouring, Sweeteners: Aspartame, Acesulfame K

E163AnthocyaninsColour
E330Citric acidAntioxidant · Sequestrant
E332Potassium citratesSequestrant · Stabiliser
E332iiTripotassium citrateSequestrant · Stabiliser
E410Locust bean gumEmulsifier · Stabiliser · Thickener
E415Xanthan gumEmulsifier · Stabiliser · Thickener
E418Gellan gumStabiliser · Thickener
E427Cassia gumEmulsifier · Stabiliser · Thickener
E950Acesulfame kSweetener
E951AspartameSweetener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United Kingdom

United Kingdom

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Product record
Open Food Facts, ODbL · updated 27 March 2026 · export of 1 November 2026
Photo
Open Food Facts contributors, CC BY-SA
Reference values
Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
GS1 prefix
Prefix ranges published by GS1

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.