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Tartelettes Citron Meringuées - Brioche Pasquier - 500 g (5 * 100 g)

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Tartelettes Citron Meringuées - Brioche Pasquier - 500 g (5 * 100 g)

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Barcode: 3187670000138 (EAN / EAN-13)

Quantity: 500 g (5 * 100 g)

Packaging: Plastic, Box, Cardboard, Frozen

Brands: Brioche Pasquier

Categories: Snacks, Sweet snacks, Frozen foods, Biscuits and cakes, Biscuits, Cakes, Sweet pies, Pies, Tartlets, Fruit tartlets, Frozen cakes and pastries, Lemon tartlets, Tartlet biscuits with fruit preparation

Labels, certifications, awards: Products for professional use

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    22 ingredients

    : Sucre - œufs frais - Farine de blé (gluten) - Beurre concentré (lait) - Matière grasse végétale (palme) - Blancs d'œufs - Jus concentré de citron 3 % (Eau, jus concentré de citron et d'orange, pulpes de citron (20 %), acidifiant : acide citrique, extrait naturel de citron) - amande en poudre - Amidon transformé de maïs - Gélifiant : pectine amidée - Amidon de maïs- Sel - Colorant : carotène.
    Allergens: Eggs, Gluten, Milk, Nuts, Orange
    Traces: Lupin, Peanuts, 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: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E440 - Pectins
    • Ingredient: Colour
    • Ingredient: Gelling agent

    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

  • 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

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E440ii - Amidated pectin

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm fat
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    Non-vegan

    Non-vegan ingredients: Fresh egg, Butterfat, Egg white
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, _œufs_ frais, Farine de _blé_, _Beurre_ concentré, Matière grasse végétale de palme, Blancs d'_œufs_, Jus concentré de citron 3% (Eau, jus concentré de citron, d'orange, pulpes de citron 0.6%, acidifiant (acide citrique), extrait naturel de citron), _amande_ en poudre, Amidon transformé de maïs, Gélifiant (pectine amidée), Amidon de maïs, Sel, Colorant (carotène)
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.69230769230769 - percent_max: 82
    2. _œufs_ frais -> en:fresh-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 3 - percent_max: 42.5
    3. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3 - percent_max: 29.3333333333333
    4. _Beurre_ concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 3 - percent_max: 22.75
    5. Matière grasse végétale de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 3 - percent_max: 18.8
    6. Blancs d'_œufs_ -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 3 - percent_max: 16.1666666666667
    7. Jus concentré de citron -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 3 - percent: 3 - percent_max: 3
      1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.6 - percent_max: 1.2
      2. jus concentré de citron -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0.6 - percent_max: 0.9
      3. d'orange -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0.6 - percent_max: 0.8
      4. pulpes de citron -> en:lemon-pulp - vegan: yes - vegetarian: yes - ciqual_food_code: 13009 - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
      5. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.4
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      6. extrait naturel de citron -> fr:extrait-naturel-de-citron - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 0.3
    8. _amande_ en poudre -> en:powdered-almonds - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 3
    9. Amidon transformé de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 3
    10. Gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 3
      1. pectine amidée -> en:e440b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    11. Amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 3
    12. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.26
    13. Colorant -> en:colour - percent_min: 0 - percent_max: 0.26
      1. carotène -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.26

Nutrition

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 3

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 3 / 5 (value: 5.6, rounded value: 5.6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3, rounded value: 3)

    Negative points: 23

    • Energy: 5 / 10 (value: 1724, rounded value: 1724)
    • Sugars: 7 / 10 (value: 33, rounded value: 33)
    • Saturated fat: 10 / 10 (value: 15, rounded value: 15)
    • Sodium: 1 / 10 (value: 104, rounded value: 104)

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

    Nutritional score: (23 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (Une tartelette 100 g)     		Compared to: Lemon tartlets
    Energy 1,724 kj
    (412 kcal)     		1,720 kj
    (412 kcal)     		+11%
    Fat 22 g 22 g +25%
    Saturated fat 15 g 15 g +42%
    Carbohydrates 47 g 47 g +1%
    Sugars 33 g 33 g +7%
    Fiber ? ?
    Proteins 5.6 g 5.6 g +18%
    Salt 0.26 g 0.26 g +10%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3 % 3 %
Serving size: Une tartelette 100 g

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by beniben, openfoodfacts-contributors, yuka.SGFjbFFaUUt0cWdZaFBkbndUSHl5LzUrd0xpblhYUG5DOVFlSWc9PQ.

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