
Creme parfait
Prefix 081 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 90 kcal | 4% |
| Total fat | 1.6 g | 2% |
| Saturated fat | 1.6 g | 8% |
| Total carbohydrate | 17.3 g | 6% |
| Total sugars | 16.7 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 2.6 g | 5% |
| Sodium | 0.12 g | 5% |
Open Food Facts, ODbL, record updated May 31, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Water, Sugar, Less Than 2% Of: Gelatin, Hydrogenated Palm Kernel Oil, High Fructose Com Syrup, Dextrose, Sodium Stearoyl Lactylate, Polysorbate 60, Polyglycerol Esters Of Fatty Acids, Carbohydrate Gum, Xanthan Gum, Salt, Soy Lecithin, Sodium Citrate, Disodium Phosphate, Natural And Artificial Flavors, Citric Acid, Sodium Benzoate And Potassium Sorbate To Preserve Freshness, Red #40, Yellow 6, Yellow #6, Blue #1, Beta-caroteno (Color). CONTAINS: SOY CONTAINS BIOENGINEERED FOOD INGREDIENTS.
- E110Sunset yellow FCFColor
- E129Allura redColor
- E133Brilliant blue FCFColor
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabilizer
- E339iiDisodium phosphateEmulsifier · Humectant · Preservative · Sequestrant · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E428Gelatin
- E435Polyoxyethylene sorbitan monostearateEmulsifier · Stabilizer
- E475Polyglycerol esters of fatty acidsEmulsifier · Stabilizer
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix 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.