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- Puree d'abricot royal roussillon70%—
- Abricot royal roussillon70%—
- E300<0.1%—
- Sugar17.5%—›
- Water6.3%—›
- Glucose syrup3.1%—›
- Thickener1.6%—
- Carob bean1.6%—›
- E4120.8%—
- Gelling agent0.8%—
- Fruit pectin0.8%—
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PUREE D'ABRICOT ROYAL ROUSSILLON 70% (ABRICOT ROYAL ROUSSILLON 99,95%, ACIDE ASCORBIQUE). SUCRE, EAU, SIROP DE GLUCOSE, ÉPAISSISSANTS: FARINE DE CAROUBE, FARINE DE GUAR, GÉLIFIANT: PECTINE DE FRUIT. PRODUIT ÉLABORE DANS UN ATELIER QUI UTILISE:LAIT, FRUITS À COQUES, SOJA ET OEUF
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Per-ingredient concern · chemical identity, not food safety
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