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แซงมิเชลคุกกี้มะพร้าว - St Michel - 120 g

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Sablé de Retz Le Véritable - Product - fr

แซงมิเชลคุกกี้มะพร้าว - St Michel - 120 g

Barcode: 3023470010017 (EAN / EAN-13)

Common name: Sablés à la noix de coco

Quantity: 120 g

Packaging: fr:FILM PLASTIQUE PENSEZ AU TRI! A JETER ETUI CARTON A RECYCLER

Brands: St Michel

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits, Shortbread cookies, Shortbread cookie with coconut

Labels, certifications, awards: Made in France, No colorings, No palm oil, Nutriscore, Nutriscore Grade D, Triman

Origin of ingredients: Unspecified

Manufacturing or processing places: France

Link to the product page on the official site of the producer: https://www.stmichel.fr/nos-produits/det...

Stores: Intermarché, Super U, E.leclerc, Auchan, Carrefour, Cora, Franprix, Magasin U, Lidl, carrefour.fr

Countries where sold: Belgium, France, Martinique, Réunion, Switzerland

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Health

Ingredients

12 ingredients

wheat flour, sugar, coconut (11%), non-hydrogenated sunflower oil, baking powders (ammonium and sodium carbonates, citric acid), salt, skimmed milk powder, emulsifier : lecithin

Allergens: Gluten, Milk, Soybeans

Traces: Eggs, Nuts, Sesame seeds

Food processing

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

Additive: E322 - Lecithins

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

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

E500 - Sodium carbonates

Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
Source: Wikipedia

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

Ingredients analysis

Palm oil free

No ingredients containing palm oil detected

Non-vegan

Non-vegan ingredients: Skimmed milk powder

Vegetarian

No non-vegetarian ingredients detected

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

Details of the analysis of the ingredients
: Farine de _blé_ 65%, sucre, noix de coco 9.9%, huile de tournesol, poudres à lever (carbonates d'ammonium, carbonates de sodium, acide citrique), sel, _lait_ écrémé en poudre, émulsifiant (lécithines de _soja_)
Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 65 - percent: 65 - percent_max: 65

sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 9.9 - percent_max: 25.1

noix de coco -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 9.9 - percent: 9.9 - percent_max: 9.9

huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 9.9

poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 8.36666666666666

carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.36666666666666

carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.18333333333333

acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.78888888888889

sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.275

_lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.02

émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 4.18333333333333

lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.18333333333333

Nutrition

Poor nutritional quality
⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 9
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 4

Proteins: 4 / 5 (value: 7.5, rounded value: 7.5)

Fiber: 4 / 5 (value: 4.3, rounded value: 4.3)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 9.9, rounded value: 9.9)

Negative points: 18

Energy: 5 / 10 (value: 1975, rounded value: 1975)

Sugars: 5 / 10 (value: 26, rounded value: 26)

Saturated fat: 6 / 10 (value: 6.6, rounded value: 6.6)

Sodium: 2 / 10 (value: 244, rounded value: 244)

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

Nutritional score: 14 (18 - 4)

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

Fat in moderate quantity (15%)
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 high quantity (6.6%)
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 high quantity (26%)
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 moderate quantity (0.61%)
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	As sold per serving (6 g)	Compared to: Shortbread cookie with coconut
Energy	1,975 kj (470 kcal)	118 kj (28 kcal)	-6%
Fat	15 g	0.9 g	-40%
Saturated fat	6.6 g	0.396 g	-55%
Carbohydrates	74 g	4.44 g	+23%
Sugars	26 g	1.56 g	+14%
Fiber	4.3 g	0.258 g	+19%
Proteins	7.5 g	0.45 g	+17%
Salt	0.61 g	0.037 g	+18%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	9.9 %	9.9 %

Serving size: 6 g

Environment

Eco-Score C - Moderate environmental impact

⚠️ Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.