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Déco pour dessert - 137 g

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Déco pour dessert - 137 g

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Some of the data for this product has been provided directly by the manufacturer casino.

Barcode: 3222476872623 (EAN / EAN-13)

Common name: Décorations pour desserts

Quantity: 137 g

Countries where sold: France

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Health

Ingredients

  • icon

    33 ingredients

    French: Vermicelles de sucre colorés (29,2%) : sucre - amidon de blé - amidon transformé de maïs - sirop de glucose - stabilisant : gomme d'acacia - extraits d'épinards - colorants : caroténoïdes, rouge de betterave, anthocyanes, curcumine. chocolat vermicelle (29,2%) : sucre - pâte de cacao - poudre de cacao - émulsifiant : lécithines de soja. pépites de chocolat au lait (26, 3%) : sucre - lait entier en poudre - beurre de cacao - pâte de cacao - émulsifiant : lécithines de soja - arôme naturel de vanille. mimosas roses (15,3%) : sucre - sirop de glucose - farine de riz - jus concentré de pomme - jus concentré de cassis - jus concentré de radis - sel.
    Allergens: Gluten, Milk, 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: E100 - Curcumin
    • Additive: E14XX - Modified Starch
    • Additive: E160 - Carotenoids
    • Additive: E162 - Beetroot red
    • Additive: E163 - Anthocyanins
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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

Ingredients analysis

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    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:vermicelles-de-sucre-colores, fr:chocolat-vermicelle, fr:26, fr:mimosas-roses, fr:jus-concentre-de-cassis, fr:jus-concentre-de-radis

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: fr:Pépites de chocolat au lait, Whole milk powder

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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    Vegetarian status unknown

    Unrecognized ingredients: fr:vermicelles-de-sucre-colores, fr:chocolat-vermicelle, fr:26, fr:mimosas-roses, fr:jus-concentre-de-cassis, fr:jus-concentre-de-radis

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    fr: Vermicelles de sucre colorés 29.2%, amidon de _blé_, amidon transformé de maïs, sirop de glucose, stabilisant (gomme d'acacia), d'épinards, colorants (caroténoïdes), rouge de betterave, anthocyanes, curcumine, chocolat vermicelle 29.2%, pâte de cacao, poudre de cacao, émulsifiant 3% (lécithines de _soja_, pépites de chocolat au lait, 26), sucre, _lait_ entier en poudre, beurre de cacao, pâte de cacao, émulsifiant (lécithines de _soja_), arôme naturel de vanille, mimosas roses 15.3%, sirop de glucose, farine de riz, jus concentré de pomme, jus concentré de cassis, jus concentré de radis, sel
    1. Vermicelles de sucre colorés -> fr:vermicelles-de-sucre-colores - percent: 29.2
    2. amidon de _blé_ -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    3. amidon transformé de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    4. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    5. stabilisant -> en:stabiliser
      1. gomme d'acacia -> en:e414 - vegan: yes - vegetarian: yes
    6. d'épinards -> en:spinach - vegan: yes - vegetarian: yes - ciqual_food_code: 20059
    7. colorants -> en:colour
      1. caroténoïdes -> en:e160 - vegan: maybe - vegetarian: maybe
    8. rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes
    9. anthocyanes -> en:e163 - vegan: yes - vegetarian: yes
    10. curcumine -> en:e100 - vegan: yes - vegetarian: yes
    11. chocolat vermicelle -> fr:chocolat-vermicelle - percent: 29.2
    12. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    13. poudre de cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    14. émulsifiant -> en:emulsifier - percent: 3
      1. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      2. pépites de chocolat au lait -> fr:pepites-de-chocolat-au-lait - vegan: no - vegetarian: yes - ciqual_food_code: 31004
      3. 26 -> fr:26
    15. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    16. _lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    17. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    18. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    19. émulsifiant -> en:emulsifier
      1. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    20. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    21. mimosas roses -> fr:mimosas-roses - percent: 15.3
    22. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    23. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520
    24. jus concentré de pomme -> en:concentrated-apple-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2074
    25. jus concentré de cassis -> fr:jus-concentre-de-cassis
    26. jus concentré de radis -> fr:jus-concentre-de-radis
    27. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,840 kj
    (436 kcal)
    Fat 12 g
    Saturated fat 7.1 g
    Carbohydrates 79 g
    Sugars 72 g
    Fiber 1.8 g
    Proteins 3.1 g
    Salt 0.08 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.212 %

Environment

Packaging

Transportation

Other information

Conservation conditions: A conserver dans un endroit sec et frais, à l'abri de la lumière.

Recycling instructions - To discard: Pot, couvercle et film plastique.

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Data sources

Product added on by kiliweb
Last edit of product page on by kiliweb.
Product page also edited by casino-off, openfoodfacts-contributors, yuka.RzY4R0Y0RW1yUGdMdXRvOXJoSEwvY3Q1dzdTc2VXT1FEYlViSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllUfCciGsD7DKhzUhlKp1OavCYS2buMssqTjHKs, yuka.sY2b0xO6T85zoF3NwEKvlnUdYeDivjvBJTnUo1Gmloi0PJflQNJ__5r8Lag, yuka.sY2b0xO6T85zoF3NwEKvlnZKY9_fvwrjHUz6p2a359mhMproP4xV-LjhNqg.

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