Melon Feozen dairy dessert bars, Binggrae
i Photo: Open Food Facts contributors · CC BY-SA

Melon Feozen dairy dessert bars

United States
NOVA4
171 kcalper 100 g · 9% of the reference intake
22.9 gof sugars per 100 g
Barcode (EAN-13)0769828120023
GS1 prefix076 · GS1 US
Additives11: E102, E133, E327…
AllergensMilk
0769828120023

Prefix 076 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories171 kcal9%
Total fat6.4 g8%
Saturated fat4.3 g21%
Total carbohydrate25.7 g9%
Total sugars22.9 g—
Dietary fiber0.00 g0%
Protein1.4 g3%
Sodium0.06 g2%

Open Food Facts, ODbL, record updated October 28, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Skim Milk, Liquid Sugar (Sugar, Water), Corn Syrup, Cream, Water, Melon Puree Syrup (Honeydew Puree, Sugar, Water, Lemon, Juice Concentrate, Pectin, Citric Acid, Calcium Lactate, Sodium Citrate). Contains less than 2% of: Whey, Artificial Flavors, Mono & Diglycerides, Cellulose Gum, Locust Bean Gum, Guar Gum, Carrageenan, Salt, Yellow 5, Blue 1. Contains Milk.

  • E102TartrazineColor
  • E133Brilliant blue FCFColor
  • E327calcium lactateThickener
  • E330Citric acidAntioxidant · Sequestrant
  • E331Sodium citratesEmulsifier · Sequestrant · Stabilizer
  • E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
  • E410Locust bean gumEmulsifier · Stabilizer · Thickener
  • E412Guar gumEmulsifier · Stabilizer · Thickener
  • E440PectinsEmulsifier · Stabilizer · Thickener
  • E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
  • E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer

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

Countries of sale

Sold under this barcode in the United States
United States

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

Sources

Every block on this page cites its source

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