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Décors à manger - Sainte Lucie

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Décors à manger - Sainte Lucie

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Barcode: 3162050029404 (EAN / EAN-13)

Brands: Sainte Lucie

Countries where sold: France

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Health

Ingredients

  • icon

    15 ingredients

    French: Sucre, sirop de glucose, amidon de mais, sucre inverti, noyaux d'abricots, huile végétale (tournesol), humectant: sorbitol, épaississants: E414, E466, concentré de carthame, colorants: E120, E131, E153 Peut contenir des traces de gluten et de fruits à coque.
    Allergens: Gluten, Nuts
    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: E120 - Cochineal
    • Additive: E131 - Patent blue v
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Ingredient: Colour
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Invert sugar
    • Ingredient: Thickener

    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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • E131 - Patent blue v

    Patent Blue V: Patent Blue V, also called Food Blue 5, Sulphan Blue, Acid Blue 3, L-Blau 3, C-Blau 20, Patentblau V, Sky Blue, or C.I. 42051 and is a dark bluish synthetic triphenylmethane dye used as a food coloring. As a food additive, it has E number E131. It is a sodium or calcium salt of [4--α--4-diethylaminophenyl--5-hydroxy- 2‚4-disulfophenylmethylidene--2‚5-cyclohexadien-1-ylidene] diethylammonium hydroxide inner salt.
    Source: Wikipedia

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    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

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    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

    fr: Sucre, sirop de glucose, amidon de mais, sucre inverti, noyaux d'abricots, huile végétale de tournesol, humectant (sorbitol), épaississants (e414), e466, concentré de carthame, colorants (e120), e131
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 8.33333333333333 - percent_max: 100
    2. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
    3. amidon de mais -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333
    4. sucre inverti -> en:invert-sugar - percent_min: 0 - percent_max: 25
    5. noyaux d'abricots -> en:apricot-kernels - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. huile végétale de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 16.6666666666667
    7. humectant -> en:humectant - percent_min: 0 - percent_max: 14.2857142857143
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. épaississants -> en:thickener - percent_min: 0 - percent_max: 12.5
      1. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. concentré de carthame -> en:safflower-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. colorants -> en:colour - percent_min: 0 - percent_max: 9.09090909090909
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 9.09090909090909
    12. e131 -> en:e131 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,774 kj
    (424 kcal)
    Fat 7.4 g
    Saturated fat 0.8 g
    Carbohydrates 88 g
    Sugars 72 g
    Fiber ?
    Proteins 1.6 g
    Salt 0.04 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.865 %

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Data sources

Product added on by teolemon
Last edit of product page on by fix-serving-size-bot.
Product page also edited by kiliweb, openfoodfacts-contributors, yuka.WmJBa1RZUTd1YVFPcWNjaytUUE55bzF3MjZDVlRYaTNjT0V1SVE9PQ.

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