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Sablé saveur Citron Yuzu au Maltitol - Gerblé - 132 g, 3 sachets de 4 biscuits

Sablé saveur Citron Yuzu au Maltitol - Gerblé - 132 g, 3 sachets de 4 biscuits

Barcode: 3175681134935 (EAN / EAN-13)

Common name: Biscuits sans sucres, avec édulcorant et arôme citron et yuzu

Quantity: 132 g, 3 sachets de 4 biscuits

Packaging: Cardboard, fr:Etui carton à recycler, fr:Etui en carton, fr:Pensez au tri!, fr:Point vert, fr:Sachet en plastique, fr:Sachet plastique à jeter

Brands: Gerblé

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits

Labels, certifications, awards: Low or no sugar, No colorings, No palm oil, No sugar

Origin of ingredients: Toulouse France

Manufacturing or processing places: Toulouse FRANCE

Stores: Magasins U, E.Leclerc, Auchan, carrefour.fr

Countries where sold: Belgium, France, Switzerland

Matching with your preferences

Health

Ingredients

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    13 ingredients


    French: Farine de blé 57,9%, édulcorant : maltitols d'origine végétale, huile de colza, amidon de blé, fibre de blé, arôme naturel, arôme naturel de citron avec autres arômes naturels, émulsifiant : lécithines de colza, sel de mer, poudre à lever : carbonates d'ammonium.
    Allergens: Gluten
    Traces: Celery, Eggs, Lupin, Milk, Nuts, Sesame seeds, Soybeans

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
    • Additive: E965 - Maltitol
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Sweetener

    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
  • 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
  • E965 - Maltitol


    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

Ingredients analysis

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    Maybe vegan


    Ingredients that may not be vegan: Natural flavouring, Natural flavouring
  • icon

    Maybe vegetarian


    Ingredients that may not be vegetarian: Natural flavouring, Natural flavouring
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


    Farine de _blé_ 57.9%, édulcorant, huile de colza, amidon de _blé_, fibre de _blé_, arôme naturel, arôme naturel de citron, arômes naturels, émulsifiant (lécithines de colza), sel de mer, poudre à lever (carbonates d'ammonium)
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 57.9 - percent: 57.9 - percent_max: 57.9
    2. édulcorant -> en:sweetener - vegan: en:yes - vegetarian: en:yes - percent_min: 4.21 - percent_max: 42.1
    3. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 33.3333333333333
    4. amidon de _blé_ -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18.945
    5. fibre de _blé_ -> en:wheat-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.63
    6. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9.4725
    7. arôme naturel de citron -> en:natural-lemon-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.578
    8. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.315
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5.41285714285714
      1. lécithines de colza -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.41285714285714
    10. sel de mer -> en:sea-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.73625
    11. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 4.21
      1. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.21

Nutrition

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    Very good 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: 8

    • Proteins: 3 / 5 (value: 6, rounded value: 6)
    • Fiber: 5 / 5 (value: 5.1, rounded value: 5.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 6

    • Energy: 5 / 10 (value: 1775, rounded value: 1775)
    • Sugars: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat: 1 / 10 (value: 1.2, rounded value: 1.2)
    • Sodium: 0 / 10 (value: 88, rounded value: 88)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: -2 (6 - 8)

    Nutri-Score: A

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    Sugars in low quantity (0%)


    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.
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    Salt in low quantity (0.22%)


    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 (11g)
    Compared to: Biscuits
    Energy 1,775 kj
    (424 kcal)
    195 kj
    (46 kcal)
    -9%
    Fat 15 g 1.65 g -25%
    Saturated fat 1.2 g 0.132 g -87%
    Carbohydrates 72 g 7.92 g +12%
    Sugars 0 g 0 g -100%
    Polyols 21 g 2.31 g +74%
    Fiber 5.1 g 0.561 g +83%
    Proteins 6 g 0.66 g -2%
    Salt 0.22 g 0.024 g -65%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 11g

Environment

Carbon footprint

Packaging

Transportation