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Donnys assortie - Carrefour - 200 g

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Donnys assortie - Carrefour - 200 g

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Some of the data for this product has been provided directly by the manufacturer Carrefour.

Barcode: 0201416016405 (EAN / EAN-13) 201416016405 (UPC / UPC-A)

Quantity: 200 g

Brands: Carrefour

Stores: Carrefour

Countries where sold: France

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Health

Ingredients

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    46 ingredients

    : farine (BLE); sucre; huiles et graisses végétales (palme; colza; tournesol; coprah)? eau; sirop de glucose,? dextrose; levure; arine de SOJA; sel; émulsifiant (E471; E481; E472e; E473); stabilisant (sorbitol; E51 6); poudre à lever (E450i; E500ii); poudre de LAIT écrémé; lactosérum en poudre (LAIT); amidon (BLÉ); épaississant (E406; gomme arabique,' farine de raines de caroube),' concentré de ius de gettercve rouge; colorant (El 71 ; curcumine; El 40); arôme naturel; agent d'enrobage (E904? E901 ); concentré de betterave. Produit dans une usine qui utiliser: œufs, fruit à coque.
    Allergens: Gluten, Milk, Nuts, Soybeans

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: E100 - Curcumin
    • Additive: E406 - Agar
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E473 - Sucrose esters of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Thickener
    • Ingredient: Whey

    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

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia

  • 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

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    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.

  • 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.

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm
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    Non-vegan

    Non-vegan ingredients: Skimmed milk powder, Whey powder, Milk, Egg

    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:arine-de-soja, fr:e51-6, fr:farine-de-raines-de-caroube, fr:concentre-de-ius-de-gettercve-rouge, fr:el-71, fr:el-40, fr:e904-e901, fr:produit-dans-une-usine-qui-utiliser

    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 (BLE), sucre, huiles et graisses végétales (palme, colza, tournesol, coprah), ? eau, sirop de glucose, ? dextrose, levure, arine de SOJA, sel, émulsifiant (e471, e481, e472e, e473), stabilisant (sorbitol, E51 6), poudre à lever (e450i, e500ii), poudre de LAIT écrémé, lactosérum en poudre (LAIT), amidon (BLÉ), épaississant (e406, gomme arabique, farine de raines de caroube), concentré de ius de gettercve rouge, colorant (El 71, curcumine, El 40), arôme naturel, agent d'enrobage (e904? e901), concentré de betterave, Produit dans une usine qui utiliser (œufs), fruit à coque
    1. farine -> en:flour - vegan: yes - vegetarian: yes - percent_min: 4.34782608695652 - percent_max: 100
      1. BLE -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 4.34782608695652 - percent_max: 100
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. huiles et graisses végétales -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
      1. palme -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 33.3333333333333
      2. colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 16.6666666666667
      3. tournesol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      4. coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 8.33333333333333
    4. ? eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
    5. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. ? dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. arine de SOJA -> fr:arine-de-soja - percent_min: 0 - percent_max: 12.5
    9. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 11.1111111111111
    10. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 10
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 10
      2. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
      3. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.33333333333333
      4. e473 -> en:e473 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    11. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 9.09090909090909
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
      2. E51 6 -> fr:e51-6 - percent_min: 0 - percent_max: 4.54545454545455
    12. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 8.33333333333333
      1. e450i -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      2. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    13. poudre de LAIT écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 7.69230769230769
    14. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. amidon -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      1. BLÉ -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. épaississant -> en:thickener - percent_min: 0 - percent_max: 6.25
      1. e406 -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 6.25
      2. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
      3. farine de raines de caroube -> fr:farine-de-raines-de-caroube - percent_min: 0 - percent_max: 2.08333333333333
    17. concentré de ius de gettercve rouge -> fr:concentre-de-ius-de-gettercve-rouge - percent_min: 0 - percent_max: 5.88235294117647
    18. colorant -> en:colour - percent_min: 0 - percent_max: 5.55555555555556
      1. El 71 -> fr:el-71 - percent_min: 0 - percent_max: 5.55555555555556
      2. curcumine -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      3. El 40 -> fr:el-40 - percent_min: 0 - percent_max: 1.85185185185185
    19. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    20. agent d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 5
      1. e904? e901 -> fr:e904-e901 - percent_min: 0 - percent_max: 5
    21. concentré de betterave -> fr:concentre-de-betterave - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. Produit dans une usine qui utiliser -> fr:produit-dans-une-usine-qui-utiliser - percent_min: 0 - percent_max: 4.54545454545455
      1. œufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 4.54545454545455
    23. fruit à coque -> en:nut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,661 kj
    (397 kcal)
    Fat 20 g
    Saturated fat 9 g
    Carbohydrates 50 g
    Sugars 25 g
    Fiber ?
    Proteins 5.3 g
    Salt 0.9 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by org-carrefour.
Product page also edited by openfoodfacts-contributors, roboto-app, teolemon, yuka.VDRjcExiWVB0L0FZeC9jTzNobnZwdHRwbjZDcVVWR25JdklMSVE9PQ.

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