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Gaufres de Liège - Belgix - 550g

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Gaufres de Liège - Belgix - 550g

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Barcode: 20061166

Common name: Gaufres de Liège

Quantity: 550g

Packaging: fr:Film plastique

Brands: Belgix, Sondey

Categories: Snacks, Sweet snacks, Biscuits and cakes, Pastries, Waffles, Plain Brussels-style soft waffle

Labels, certifications, awards: Green Dot, Made in Belgium

Stores: Lidl

Countries where sold: France, Germany

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Health

Ingredients

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    30 ingredients

    wheat flour , 25,7% sugar, margarine (vegetable oils (palm, rapeseed), palm fat, water, salt, emulsifiers: soy lecithin, mono - and fatty acid diglycerides, acidifiers: citric acid, lactic acid, colouring: carotenoids, aroma, vitamin a, vitamin d3), yeast, ground-raised hen eggs, inverted sugar, soy flour, stabilizer: sorbitols, salt, emulsifier: soy lecithin, natural aroma, natural vanilla aroma
    Allergens: Eggs, Gluten, Soybeans
    Traces: Milk

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: E160 - Carotenoids
    • Additive: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Ingredient: Colour
    • 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

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    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

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil, Palm fat
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    Vegan status unknown

    Unrecognized ingredients: Margarine, Rapeseed-vegetable-oils, Mono-and-fatty-acid-diglycerides, Ground-raised-hen-eggs, Invert sugar

    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: Margarine, Rapeseed-vegetable-oils, Mono-and-fatty-acid-diglycerides, Ground-raised-hen-eggs, Invert sugar

    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!

    wheat flour, sugar 25.7%, margarine (palm vegetable oils, rapeseed vegetable oils, palm fat, water, salt, emulsifiers (soy lecithin), mono- and fatty acid diglycerides, acidifiers (citric acid), lactic acid, colouring (carotenoids), aroma, vitamin a, vitamin d3), yeast, ground-raised hen eggs, inverted sugar, soy flour, stabilizer (sorbitols), salt, emulsifier (soy lecithin), natural aroma, natural vanilla aroma
    1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 25.7 - percent_max: 74.3
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 25.7 - percent: 25.7 - percent_max: 25.7
    3. margarine -> en:margarine - percent_min: 0 - percent_max: 25.7
      1. palm vegetable oils -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 25.7
      2. rapeseed vegetable oils -> en:rapeseed-vegetable-oils - percent_min: 0 - percent_max: 12.85
      3. palm fat -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 8.56666666666667
      4. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.425
      5. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.14
      6. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 4.28333333333333
        1. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.28333333333333
      7. mono- and fatty acid diglycerides -> en:mono-and-fatty-acid-diglycerides - percent_min: 0 - percent_max: 3.67142857142857
      8. acidifiers -> en:acid - percent_min: 0 - percent_max: 3.2125
        1. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2125
      9. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85555555555556
      10. colouring -> en:colour - percent_min: 0 - percent_max: 2.57
        1. carotenoids -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.57
      11. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.33636363636364
      12. vitamin a -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.14166666666667
      13. vitamin d3 -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.97692307692308
    4. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 24.3
    5. ground-raised hen eggs -> en:ground-raised-hen-eggs - percent_min: 0 - percent_max: 16.2
    6. inverted sugar -> en:invert-sugar - percent_min: 0 - percent_max: 12.15
    7. soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.72
    8. stabilizer -> en:stabiliser - percent_min: 0 - percent_max: 8.1
      1. sorbitols -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.1
    9. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.94285714285714
    10. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 6.075
      1. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.075
    11. natural aroma -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.4
    12. natural vanilla aroma -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.86

Nutrition

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    Bad nutritional quality

    ⚠️ 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: 1

    • Proteins: 3 / 5 (value: 6.2, rounded value: 6.2)
    • Fiber: 1 / 5 (value: 1.7, rounded value: 1.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 25

    • Energy: 5 / 10 (value: 1858, rounded value: 1858)
    • Sugars: 6 / 10 (value: 30, rounded value: 30)
    • Saturated fat: 10 / 10 (value: 11, rounded value: 11)
    • Sodium: 4 / 10 (value: 380, rounded value: 380)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 24 (25 - 1)

    Nutri-Score: E

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    Sugars in high quantity (30%)

    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.
  • icon

    Salt in moderate quantity (0.95%)

    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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (55g)     		Compared to: Plain Brussels-style soft waffle
    Energy 1,858 kj
    (444 kcal)     		1,020 kj
    (244 kcal)     		-2%
    Fat 23 g 12.7 g -2%
    Saturated fat 11 g 6.05 g -8%
    Carbohydrates 53 g 29.2 g -1%
    Sugars 30 g 16.5 g +9%
    Fiber 1.7 g 0.935 g +5%
    Proteins 6.2 g 3.41 g +3%
    Salt 0.95 g 0.522 g +26%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 55g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by inf.
Product page also edited by aleene, beniben, date-limite-app, ecoscore-impact-estimator, kiliweb, musarana, on1lli, prepperapp, roboto-app, roto, safarikas, tacite, teolemon, topheur, yuka.UVowbkNhMWFvL1k3aE1VVHh6REoyWTVQd3JPclIxam5FdTAvSVE9PQ, yuka.UllZQ0h2d1F2dFFZcXZGazN5TFp3b2wyOWNTcFZtZU9CdEk4SUE9PQ, yuka.WmZBQlNxOHpqY2trbXZJUTJRalkxOE5ONUk2d2V6MnlGODBMSVE9PQ, yuka.ZExFbkZQZzcrUG9yd3YxdS9VdjcwTjl0MzZHemNWaTVOTGNSSWc9PQ, yuka.ZWZFU1M3ZzlwL1VvaHNRNm95N1ErYzl2N3EydldUdTNKdTgrSVE9PQ.
Last check of product page on by aleene.

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