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Wafers Durian Flavor - Garden - 200 g

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Wafers Durian Flavor - Garden - 200 g

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Barcode: 0089782004086 (EAN / EAN-13) 089782004086 (UPC / UPC-A)

Quantity: 200 g

Brands: Garden

Countries where sold: France

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Health

Ingredients

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    26 ingredients

    : FARINE DE BLE TENDRE, HUILE DE PALME [CONTENANT ANTIOXYDANTS E304, E306 ET LECITHINE DE SQL)], SUCRE, LALI ENTIER EN POUDRE, AMIDON DE MAIS, AROM ARTIFICIEL 0,28% [CONTENANT POUDRES A LEVER (E500 ET E503), EMULSIFIANT (LECITHINE DE SAA), SEL [CONTENANT ANTIAGGLOMERANT (E535)l, COLORANT E160a), (CONTENANT STABILISANT (E414), ANTIOXYDANTS (E301 ET E307), ANTIAGGLOMERANT
    Allergens: Gluten

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: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Ingredient: Colour
    • Ingredient: Emulsifier

    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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E301 - Sodium ascorbate

    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    Source: Wikipedia

  • E307 - Alpha-tocopherol

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • 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.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E535 - Sodium ferrocyanide

    Sodium ferrocyanide: Sodium ferrocyanide is the sodium salt of the coordination compound of formula [Fe-CN-6]4−. In its hydrous form, Na4Fe-CN-6 · 10 H2O -sodium ferrocyanide decahydrate-, it is sometimes known as yellow prussiate of soda. It is a yellow crystalline solid that is soluble in water and insoluble in alcohol. The yellow color is the color of ferrocyanide anion. Despite the presence of the cyanide ligands, sodium ferrocyanide has low toxicity -acceptable daily intake 0–0.025 mg/kg body weight-. The ferrocyanides are less toxic than many salts of cyanide, because they tend not to release free cyanide. However, like all ferrocyanide salt solutions, addition of an acid can result in the production of hydrogen cyanide gas, which is toxic.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Vegan status unknown

    Unrecognized ingredients: fr:contenant-antioxydants-e304, fr:lecithine-de-sql, fr:lali-entier-en-poudre, fr:arom-artificiel, fr:contenant-poudres-a-lever, fr:lecithine-de-saa, fr:contenant-antiagglomerant, fr:l, fr:contenant-stabilisant

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:contenant-antioxydants-e304, fr:lecithine-de-sql, fr:lali-entier-en-poudre, fr:arom-artificiel, fr:contenant-poudres-a-lever, fr:lecithine-de-saa, fr:contenant-antiagglomerant, fr:l, fr:contenant-stabilisant

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : FARINE DE BLE TENDRE, HUILE DE PALME (CONTENANT ANTIOXYDANTS e304, e306, LECITHINE DE SQL), SUCRE, LALI ENTIER EN POUDRE, AMIDON DE MAIS, AROM ARTIFICIEL 0.28%, CONTENANT POUDRES A LEVER (e500, e503), EMULSIFIANT (LECITHINE DE SAA), SEL, CONTENANT ANTIAGGLOMERANT (e535), l, COLORANT (e160a), CONTENANT STABILISANT (e414), ANTIOXYDANTS (e301, e307), ANTIAGGLOMERANT
    1. FARINE DE BLE TENDRE -> en:soft-wheat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9410 - percent_min: 6.66666666666667 - percent_max: 98.6
    2. HUILE DE PALME -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0.28 - percent_max: 49.44
      1. CONTENANT ANTIOXYDANTS e304 -> fr:contenant-antioxydants-e304 - percent_min: 0 - percent_max: 49.44
      2. e306 -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 24.72
      3. LECITHINE DE SQL -> fr:lecithine-de-sql - percent_min: 0 - percent_max: 16.48
    3. SUCRE -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.28 - percent_max: 20
    4. LALI ENTIER EN POUDRE -> fr:lali-entier-en-poudre - percent_min: 0.28 - percent_max: 20
    5. AMIDON DE MAIS -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0.28 - percent_max: 20
    6. AROM ARTIFICIEL -> fr:arom-artificiel - percent_min: 0.28 - percent: 0.28 - percent_max: 0.28
    7. CONTENANT POUDRES A LEVER -> fr:contenant-poudres-a-lever - percent_min: 0 - percent_max: 0.28
      1. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.28
      2. e503 -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.14
    8. EMULSIFIANT -> en:emulsifier - percent_min: 0 - percent_max: 0.28
      1. LECITHINE DE SAA -> fr:lecithine-de-saa - percent_min: 0 - percent_max: 0.28
    9. SEL -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.28
    10. CONTENANT ANTIAGGLOMERANT -> fr:contenant-antiagglomerant - percent_min: 0 - percent_max: 0.28
      1. e535 -> en:e535 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.28
    11. l -> fr:l - percent_min: 0 - percent_max: 0.28
    12. COLORANT -> en:colour - percent_min: 0 - percent_max: 0.28
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.28
    13. CONTENANT STABILISANT -> fr:contenant-stabilisant - percent_min: 0 - percent_max: 0.28
      1. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.28
    14. ANTIOXYDANTS -> en:antioxidant - percent_min: 0 - percent_max: 0.28
      1. e301 -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.28
      2. e307 -> en:e307 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.14
    15. ANTIAGGLOMERANT -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.28

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,276 kj
    (544 kcal)
    Fat 32 g
    Saturated fat 18 g
    Carbohydrates 60 g
    Sugars 20 g
    Fiber ?
    Proteins 4 g
    Salt 0.35 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by autorotate-bot, openfoodfacts-contributors.

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