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Alsa creme patissiere - 125g
Alsa creme patissiere - 125g
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Barcode: 3027030012541 (EAN / EAN-13)
Quantity: 125g
Packaging: Paper
Brands: Alsa
Categories: Dairies, Condiments, Cooking helpers, Sauces, Dessert-mixes, Dessert sauces, Custards and pastry creams, Groceries
Countries where sold: France
Matching with your preferences
Health
Ingredients
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12 ingredients
sugar, dextrose, modified starch, gelling agent (carrageenan), stabilizers (e339ii, e450iii), natural bourbon vanilla flavour, natural flavour (contains milk and derivatives), colour (beta-carotene)Allergens: 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: E14XX - Modified Starch
- Additive: E160a - Carotene
- Additive: E407 - Carrageenan
- Additive: E450 - Diphosphates
- Ingredient: Colour
- Ingredient: Dextrose
- Ingredient: Flavouring
- Ingredient: Gelling agent
- Ingredient: Glucose
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.
Additives
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E160a - Carotene
Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.Source: Wikipedia
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E160ai - Beta-carotene
Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.Source: Wikipedia
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E339ii - Disodium phosphate
Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.Source: Wikipedia
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E407 - Carrageenan
Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.
It can exist in various forms, each imparting distinct textural properties to food.
However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).
Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.
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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.
Ingredients analysis
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May contain palm oil
Ingredients that may contain palm oil: E160ai
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Vegan status unknown
Unrecognized ingredients: E339ii
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Vegetarian status unknown
Unrecognized ingredients: E339ii
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Details of the analysis of the ingredients
: Sucre, dextrose, amidon modifié, gélifiant (carraghénanes), stabilisants (e339ii, e450iii), arôme naturel de vanille Bourbon, arôme naturel, colorant (bêta-carotène)- Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 12.5 - percent_max: 100
- dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
- amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
- gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 25
- carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
- stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 20
- e339ii -> en:e339ii - percent_min: 0 - percent_max: 20
- e450iii -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
- arôme naturel de vanille Bourbon -> en:bourbon-vanilla-natural-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
- arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
- colorant -> en:colour - percent_min: 0 - percent_max: 5
- bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (125g)Compared to: Custards and pastry creams Energy 464 kj
(111 kcal)580 kj
(139 kcal)-24% Fat 1.2 g 1.5 g -57% Saturated fat 0.8 g 1 g -50% Carbohydrates 22 g 27.5 g -13% Sugars 18 g 22.5 g +61% Fiber 0.2 g 0.25 g -48% Proteins 2.6 g 3.25 g +9% Salt 0.31 g 0.388 g +105% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Environment
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Eco-Score A - Very low 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.Life cycle analysis
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Average impact of products of the same category: A (Score: 93/100)
Category: Pastry cream or custard
Category: Pastry cream or custard
- PEF environmental score: 0.16 (the lower the score, the lower the impact)
- including impact on climate change: 1.40 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Packaging with a low impact
Malus: -1
Shape Material Recycling Impact Unknown Paper Low ⚠️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: A (Score: 87/100)
Product: Alsa creme patissiere - 125g
Life cycle analysis score: 93
Sum of bonuses and maluses: -6
Final score: 87/100
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Carbon footprint
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Equal to driving 0.7 km in a petrol car
140 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Pastry cream or custard (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a low impact
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Packaging parts
(Paper)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Paper or cardboard
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Data sources
Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by ghilde, inf, openfoodfacts-contributors, packbot, quechoisir, yuka.R0lwY09vWWlvT1VJaXRrazlCcmI5UEpJeHBPTFZ6aTlMUFV5SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllZsX_HEuS31BiXkpkeK5vGoPLHFWd50_dnnHao.