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Madeleines Coeur Framboise - Le Guillou - 480 g

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Madeleines Coeur Framboise - Le Guillou - Product - fr

Madeleines Coeur Framboise - Le Guillou - 480 g

Barcode: 3259426039348 (EAN / EAN-13)

Common name: Madeleines aux framboises

Quantity: 480 g

Packaging: Plastic, fr:Film en plastique

Brands: Le Guillou

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

Labels, certifications, awards: No palm oil, Produced in Brittany, Pure butter

Origin of the product and/or its ingredients: Fabriqué en France. Farine, oeufs et beurre français.

Origin of ingredients: France

Manufacturing or processing places: Bretagne

Link to the product page on the official site of the producer: https://www.leguillou.fr/

Stores: Carrefour market

Countries where sold: France

Matching with your preferences

Health

Ingredients

19 ingredients

French: Sucre - Farine de BLÉ 21% - BEURRE 19,5% - ŒUFS entiers 18,5% - Sirop de glucose - Stabilisant : glycérol - Purée concentrée de framboise 4% (équivalent à 6,5% de purée de framboise) - Poudres à lever : diphosphates et carbonates de sodium - Sel de Guérande - Emulsifiants : mono - et diglycérides d'acides gras - Colorant : anthocyanes - Arôme naturel de framboise - Gélifiant : pectines

Allergens: Eggs, Gluten, Milk

Traces: Nuts, Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E163 - Anthocyanins

Additive: E422 - Glycerol

Additive: E440 - Pectins

Additive: E450 - Diphosphates

Additive: E471 - Mono- and diglycerides of fatty acids

Ingredient: Colour

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Gelling agent

Ingredient: Glucose

Ingredient: Glucose syrup
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.

→ Learn more about the NOVA classification

Additives

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

E422 - Glycerol

Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
Source: Wikipedia

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.

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.

E450i - Disodium diphosphate

E471 - Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

E500 - Sodium carbonates

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E471

Non-vegan

Non-vegan ingredients: Butter, Whole egg

Maybe vegetarian

Ingredients that may not be vegetarian: E422, E471, Natural raspberry flavouring

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

Details of the analysis of the ingredients
fr: Sucre, Farine de BLÉ 21%, BEURRE 19.5%, ŒUFS entiers 18.5%, Sirop de glucose, Stabilisant (glycérol), de framboise 4% (), Poudres à lever (diphosphates de sodium), carbonates de sodium, Sel de Guérande, Emulsifiants (mono- et diglycérides d'acides gras), Colorant (anthocyanes), Arôme naturel de framboise, Gélifiant (pectines)
Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 21 - percent_max: 29

Farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 21 - percent: 21 - percent_max: 21

BEURRE -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 19.5 - percent: 19.5 - percent_max: 19.5

ŒUFS entiers -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 18.5 - percent: 18.5 - percent_max: 18.5

Sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4 - percent_max: 12

Stabilisant -> en:stabiliser - percent_min: 4 - percent_max: 8.875

glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 4 - percent_max: 8.875

de framboise -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 4 - percent: 4 - percent_max: 0

Poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 0

diphosphates de sodium -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Sel de Guérande -> en:salt-from-guerande - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0

Emulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0

mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0

Colorant -> en:colour - percent_min: 0 - percent_max: 0

anthocyanes -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Arôme naturel de framboise -> en:natural-raspberry-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

Gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 0

pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Nutrition

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: 4
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 2 / 5 (value: 4.7, rounded value: 4.7)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 4, rounded value: 4)

Negative points: 26

Energy: 5 / 10 (value: 1738, rounded value: 1738)

Sugars: 7 / 10 (value: 33, rounded value: 33)

Saturated fat: 10 / 10 (value: 12, rounded value: 12)

Sodium: 4 / 10 (value: 400, rounded value: 400)

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

Nutritional score: (26 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (19%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (12%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (33%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (40 g)	Compared to: Madeleines
Energy	1,738 kj (415 kcal)	695 kj (166 kcal)	-6%
Fat	19 g	7.6 g	-18%
Saturated fat	12 g	4.8 g	+86%
Carbohydrates	56 g	22.4 g	+7%
Sugars	33 g	13.2 g	+21%
Fiber	?	?
Proteins	4.7 g	1.88 g	-17%
Salt	1 g	0.4 g	+30%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	4 %	4 %

Serving size: 40 g

Environment

Eco-Score B - 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.