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PAIN O-TENTIC - E.leclerc

PAIN O-TENTIC - E.leclerc

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Barcode: 0209738006562 (EAN / EAN-13) 209738006562 (UPC / UPC-A)

Brands: E.leclerc

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads

Countries where sold: France

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Health

Ingredients

33 ingredients

: E.Leclerc@ 85570 MoisseLLes O-TENTIC Il ln : a pain OE BLE, GLjTEN, levure désactivee, enzyme: alpha amylase, xylanase, cellulase, transglutaminase, glucose oxydase, lipase, antioxygene [300), Levure alimentaire, sel (Set blanc alimentaire, non iodé, non fluoré (marin, ignigène ou gemme)), OE BLE; Emulsifiant: Hono - et diglycérides d'acides gras (E 471); Rpent de Traitement de la Farine: Rcide ascorbique (E300); Levure deshydratée; Enzymes (Hémicellulase, RIpha amylase; CONTIENT 011 GLUTEN).))

Allergens: Gluten

Food processing

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

Additive: E1104 - Lipase

Additive: E471 - Mono- and diglycerides of fatty acids

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E1100 - Alpha-Amylase

Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
Source: Wikipedia

E1102 - Glucose oxidase

Glucose oxidase: The glucose oxidase enzyme -GOx- also known as notatin -EC number 1.1.3.4- is an oxido-reductase that catalyses the oxidation of glucose to hydrogen peroxide and D-glucono-δ-lactone. This enzyme is produced by certain species of fungi and insects and displays antibacterial activity when oxygen and glucose are present. Glucose oxidase is widely used for the determination of free glucose in body fluids -diagnostics-, in vegetal raw material, and in the food industry. It also has many applications in biotechnologies, typically enzyme assays for biochemistry including biosensors in nanotechnologies. It was first isolated by Detlev Müller in 1928 from Aspergillus niger.
Source: Wikipedia

E1104 - Lipase

Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.
Source: Wikipedia

E300 - Ascorbic acid

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.

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E471

Vegan status unknown
Unrecognized ingredients: fr:e-leclerc-85570-moisselles-o-tentic-il-ln, fr:a-pain-oe-ble, fr:gljten, fr:300, fr:set-blanc-alimentaire, fr:non-iode, fr:non-fluore, fr:marin, fr:ignigene-et-gemme, fr:oe-ble, fr:hono, fr:diglycerides-d-acides-gras, fr:rpent-de-traitement-de-la-farine, fr:rcide-ascorbique, fr:levure-deshydratee, fr:ripha-amylase, fr:contient-011-gluten
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Vegetarian status unknown
Unrecognized ingredients: fr:e-leclerc-85570-moisselles-o-tentic-il-ln, fr:a-pain-oe-ble, fr:gljten, fr:300, fr:set-blanc-alimentaire, fr:non-iode, fr:non-fluore, fr:marin, fr:ignigene-et-gemme, fr:oe-ble, fr:hono, fr:diglycerides-d-acides-gras, fr:rpent-de-traitement-de-la-farine, fr:rcide-ascorbique, fr:levure-deshydratee, fr:ripha-amylase, fr:contient-011-gluten
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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: E.Leclerc@ 85570 MoisseLLes O-TENTIC Il ln (a pain OE BLE), GLjTEN, levure désactivee, enzyme (alpha amylase), xylanase, cellulase, transglutaminase, glucose oxydase, lipase, antioxygene, 300, Levure alimentaire, sel (Set blanc alimentaire, non iodé, non fluoré (marin, ignigène et gemme)), OE BLE, Emulsifiant (Hono), diglycérides d'acides gras (e471), Rpent de Traitement de la Farine (Rcide ascorbique (e300)), Levure deshydratée, Enzymes (Hémicellulase, RIpha amylase, CONTIENT 011 GLUTEN)
E.Leclerc@ 85570 MoisseLLes O-TENTIC Il ln -> fr:e-leclerc-85570-moisselles-o-tentic-il-ln - percent_min: 5.26315789473684 - percent_max: 100

a pain OE BLE -> fr:a-pain-oe-ble - percent_min: 5.26315789473684 - percent_max: 100

GLjTEN -> fr:gljten - percent_min: 0 - percent_max: 50

levure désactivee -> en:deactivated-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25

alpha amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

xylanase -> en:xylanase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20

cellulase -> en:cellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667

transglutaminase -> en:transglutaminase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143

glucose oxydase -> en:e1102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111

antioxygene -> en:antioxidant - percent_min: 0 - percent_max: 10

300 -> fr:300 - percent_min: 0 - percent_max: 9.09090909090909

Levure alimentaire -> en:nutritional-yeast - vegan: yes - vegetarian: yes - ciqual_food_code: 11009 - percent_min: 0 - percent_max: 8.33333333333333

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.7

Set blanc alimentaire -> fr:set-blanc-alimentaire - percent_min: 0 - percent_max: 1.7

non iodé -> fr:non-iode - percent_min: 0 - percent_max: 0.85

non fluoré -> fr:non-fluore - percent_min: 0 - percent_max: 0.566666666666667

marin -> fr:marin - percent_min: 0 - percent_max: 0.566666666666667

ignigène et gemme -> fr:ignigene-et-gemme - percent_min: 0 - percent_max: 0.283333333333333

OE BLE -> fr:oe-ble - percent_min: 0 - percent_max: 1.7

Emulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.7

Hono -> fr:hono - percent_min: 0 - percent_max: 1.7

diglycérides d'acides gras -> fr:diglycerides-d-acides-gras - percent_min: 0 - percent_max: 1.7

e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.7

Rpent de Traitement de la Farine -> fr:rpent-de-traitement-de-la-farine - percent_min: 0 - percent_max: 1.7

Rcide ascorbique -> fr:rcide-ascorbique - percent_min: 0 - percent_max: 1.7

e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

Levure deshydratée -> fr:levure-deshydratee - percent_min: 0 - percent_max: 1.7

Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.7

Hémicellulase -> en:hemicellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.7

RIpha amylase -> fr:ripha-amylase - percent_min: 0 - percent_max: 0.85

CONTIENT 011 GLUTEN -> fr:contient-011-gluten - percent_min: 0 - percent_max: 0.566666666666667

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteins: 5 / 5 (value: 10, rounded value: 10)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 10

Energy: 3 / 10 (value: 1134, rounded value: 1134)

Sugars: 0 / 10 (value: 1.6, rounded value: 1.6)

Saturated fat: 0 / 10 (value: 0.2, rounded value: 0.2)

Sodium: 7 / 10 (value: 680, rounded value: 680)

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

Nutritional score: (10 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (0.8%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0.2%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (1.6%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (1.7%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Breads
Energy	1,134 kj (271 kcal)	-9%
Fat	0.8 g	-84%
Saturated fat	0.2 g	-77%
Carbohydrates	56 g	+9%
Sugars	1.6 g	-57%
Fiber	?
Proteins	10 g	+7%
Salt	1.7 g	+37%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Data sources

Product added on February 2, 2018, 6:53:01 PM CET by kiliweb
Last edit of product page on May 27, 2022, 3:11:47 PM CEST by exec-chef.
Product page also edited by openfoodfacts-contributors, yuka.VEtjZk1vY0VvYWNBdHNVRzBTblM0TTFvbmJpNVRFNkZPYkU3SUE9PQ.

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PAIN O-TENTIC - E.leclerc