Yogurt tanpa lemak Strawberi, MARIGOLD
i Photo: Open Food Facts contributors · CC BY-SA

Yogurt tanpa lemak Strawberi

by MARIGOLD
Malaysia
NOVA4
84 kcalper 100 g · 4% of the reference intake
13.9 gof sugars per 100 g
Barcode (EAN-13)9557305007407
GS1 prefix955 · GS1 Malaysia
Additives11: E120, E1442, E202…
AllergensNot given in the source
9557305007407

Prefix 955 was issued by GS1 Malaysia. 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)
Nutrient100 gReference intake
Energy84 kcal4%
Fat0.10 g0%
Carbohydrate16.5 g6%
of which sugars13.9 g15%
Protein4.3 g9%
Salt0.15 g3%

Open Food Facts, ODbL, record updated 22 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Pepejal Susu Tanpa Lemak (14%), Campuran Strawberi [Strawberi (5%), Gula, Penstabil (INS 1442, INS 407, INS 412, INS 415, INS 509), Jus Pekat Beri Hitam, Pengawal Asid (INS 330, INS 331), Bahan Perisa, Antioksidan (INS 300), Pengawet (INS 202), Pewarna (INS 120)], Penstabil (INS 440), Trikalsium Fosfat dan Campuran Kultur Hidup (Lactobacillus bulgaricus, Streptococcus thermophilus).

  • E120CochinealColour
  • E1442Hydroxypropyl distarch phosphateEmulsifier · Stabiliser · Thickener
  • E202Potassium sorbatePreservative
  • E300Ascorbic acidAntioxidant · Sequestrant
  • E330Citric acidAntioxidant · Sequestrant
  • E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
  • E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
  • E412Guar gumEmulsifier · Stabiliser · Thickener
  • E415Xanthan gumEmulsifier · Stabiliser · Thickener
  • E440PectinsEmulsifier · Stabiliser · Thickener
  • E509Calcium chlorideStabiliser · Thickener · Coagulant

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

Countries of sale

Sold under this barcode in Malaysia
Malaysia

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

Sources

Every block on this page cites its source

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