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Biscuits à l'avoine aux myrtilles et à la vanille - Weight Watchers - 8 * 19 g (152 g)

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Biscuits à l'avoine aux myrtilles et à la vanille - Weight Watchers - 8 * 19 g (152 g)

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Barcode: 0039047153547 (EAN / EAN-13) 039047153547 (UPC / UPC-A)

Quantity: 8 * 19 g (152 g)

Packaging: Cardboard

Brands: Weight Watchers

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits, Oatmeal cookies

Labels, certifications, awards: Vegetarian

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    21 ingredients

    : Flocons d'avoine (36%), farine d'avoine (24%), huile de colza, sucre, agent de charge: polydextrose, myrtilles sucrées (5%) (myrtilles, sucre, huile de tournesol), raisins (5%), sirop de sucre inverti, amidon de tapioca, dextrine, émulsifiant : pectine, poudres à lever : glucono-delta-lactone, bicarbonate de sodium, arômes naturels, lait écrémé en poudre.
    Allergens: Gluten, Milk, fr:avoine
    Traces: Nuts

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E1400 - Dextrin
    • Additive: E440 - Pectins
    • Ingredient: Bulking agent
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Invert sugar

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E1200 - Polydextrose

    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    Source: Wikipedia

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Flocons d'_avoine_ 36%, farine d'_avoine_ 24%, huile de colza, sucre, agent de charge (polydextrose), myrtilles 5% (myrtilles, sucre, huile de tournesol), raisins 5%, sirop de sucre inverti, amidon de tapioca, dextrine, émulsifiant (pectine), poudres à lever (glucono-delta-lactone), bicarbonate de sodium, arômes naturels, _lait_ écrémé en poudre
    1. Flocons d'_avoine_ -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 36 - percent: 36 - percent_max: 36
    2. farine d'_avoine_ -> en:oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 24 - percent: 24 - percent_max: 24
    3. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 5 - percent_max: 20
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5 - percent_max: 18.8
    5. agent de charge -> en:bulking-agent - percent_min: 5 - percent_max: 11.6666666666667
      1. polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 11.6666666666667
    6. myrtilles -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 5 - percent: 5 - percent_max: 5
      1. myrtilles -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 1.66666666666667 - percent_max: 5
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.5
      3. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 1.66666666666667
    7. raisins -> en:grape - vegan: yes - vegetarian: yes - ciqual_food_code: 13112 - percent_min: 5 - percent: 5 - percent_max: 5
    8. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    9. amidon de tapioca -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2.85714285714286
    10. dextrine -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    11. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.22222222222222
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222
    12. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 2
      1. glucono-delta-lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    13. bicarbonate de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.81818181818182
    14. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.66666666666667
    15. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 1.53846153846154

Nutrition

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    Good nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 22

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 9

    • Proteins: 4 / 5 (value: 7.6, rounded value: 7.6)
    • Fiber: 5 / 5 (value: 10.9, rounded value: 10.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 22.5, rounded value: 22.5)

    Negative points: 10

    • Energy: 5 / 10 (value: 1883, rounded value: 1883)
    • Sugars: 4 / 10 (value: 18.8, rounded value: 18.8)
    • Saturated fat: 1 / 10 (value: 1.6, rounded value: 1.6)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (10 - 9)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (19 g)     		Compared to: Oatmeal cookies
    Energy 1,883 kj
    (450 kcal)     		358 kj
    (85 kcal)     		-1%
    Fat 17.2 g 3.27 g -10%
    Saturated fat 1.6 g 0.304 g -76%
    Carbohydrates 60.5 g 11.5 g +1%
    Sugars 18.8 g 3.57 g -13%
    Fiber 10.9 g 2.07 g +94%
    Proteins 7.6 g 1.44 g +2%
    Salt 0.1 g 0.019 g -84%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 22.5 % 22.5 %
Serving size: 19 g

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Data sources

Product added on by tacite
Last edit of product page on by packbot.
Product page also edited by beniben, date-limite-app, desan, fugy, moon-rabbit, yuka.ZTVBbE9vSVBxTnd0aGMxa3owUGJvOTV1NkptUmRqcWRkOGdlSWc9PQ.

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