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Patisserie à la noix de coco et au chocolat - Maître Cornwall

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Patisserie à la noix de coco et au chocolat - Maître Cornwall

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Barcode: 20119249

Brands: Maître Cornwall

Countries where sold: France

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Health

Ingredients

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    13 ingredients

    sugar, coconut 28%, glucose syrup, egg white, chocolate 10% [cocoa paste, sugar, cocoa butter, anhydrous milk fat, emulsifier: soy lecithin], dextrose, rice flour, may contain traces of nuts
    Allergens: Eggs
    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: E322 - Lecithins
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • 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

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

    sucre, noix de coco 28%, sirop de glucose, blanc d'œuf, chocolat 10% (pâte de cacao, sucre, beurre de cacao, matière grasse laitière anhydre, émulsifiant (lécithine de soja)), dextrose, farine de riz
    1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 28 - percent_max: 42
    2. noix de coco -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 28 - percent: 28 - percent_max: 28
    3. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 24
    4. blanc d'œuf -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 10 - percent_max: 22
    5. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 10 - percent: 10 - percent_max: 10
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 10
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      4. matière grasse laitière anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 0 - percent_max: 2.5
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    6. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    7. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.8

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,883 kj
    (450 kcal)
    Fat 23.1 g
    Saturated fat 17.6 g
    Carbohydrates 53.1 g
    Sugars 50.9 g
    Fiber 7.3 g
    Proteins 4 g
    Salt 0.075 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 28 %

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Data sources

Product added on by kiliweb
Last edit of product page on by inf.
Product page also edited by openfoodfacts-contributors, yuka.VjVnTU1JMC8vS1U0eGZkaiswelg1ZjF3emJPdUJVS3djczRRSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlnEZUt36oQyUGkbfkEuin_GJN8fUT9d724LLNKg.

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