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Lesieur Professionnel sauce kebab format pingouin - 5 L
Lesieur Professionnel sauce kebab format pingouin - 5 L
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Barcode: 3265475571005 (EAN / EAN-13)
Quantity: 5 L
Packaging: Plastic, fr:Pingouin
Brands: Lesieur, Lesieur Professionnel
Categories: Condiments, Sauces, Kebab sauces, Groceries
Labels, certifications, awards:
Halal, Made in France, Products for professional use, fr:Association Rituelle de la Grande Mosquée de Lyon
Origin of the product and/or its ingredients: france
Origin of ingredients: France
Link to the product page on the official site of the producer: https://dl.gedal.fr/docsgedal/FP/3265475...
Countries where sold: France
Matching with your preferences
Health
Ingredients
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20 ingredients
: Lait écrémé reconstitué, huile de colza (25%), eau, vinaigre d’alcool, sucre, jaune d'oeuf de poules élevées en plein air (2,7%), oignon, amidon modifié, sel, plantes aromatiques, acidifiant : acide lactique, jus de citron concentré, conservateur : sorbate de potassium, arômes (lait), épaississant : gomme xanthane, ail. Peut contenir des traces de céleri. Allergènes : Lait, oeufAllergens: Eggs, MilkTraces: Celery, Eggs
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: E415 - Xanthan gum
- Ingredient: Flavouring
- Ingredient: Thickener
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.
Additives
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E202 - Potassium sorbate
Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.
It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.
Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.
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E270 - Lactic acid
Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.Source: Wikipedia
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E415 - Xanthan gum
Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.
This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.
It is considered safe for consumption even at high intake amounts.
Ingredients analysis
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Palm oil free
No ingredients containing palm oil detected
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Non-vegan
Non-vegan ingredients: fr:Lait écrémé reconstitué, Free range chicken egg yolk, Egg
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Maybe vegetarian
Ingredients that may not be vegetarian: Flavouring
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Details of the analysis of the ingredients
: Lait écrémé reconstitué, huile de colza 25%, eau, vinaigre d'alcool, sucre, jaune d'oeuf de poules élevées en plein air 2.7%, oignon, amidon modifié, sel, plantes aromatiques, acidifiant (acide lactique), jus de citron concentré, conservateur (sorbate de potassium), arômes, épaississant (gomme xanthane), ail, oeuf- Lait écrémé reconstitué -> fr:lait-ecreme-reconstitue - vegan: no - vegetarian: yes - percent_min: 25 - percent_max: 64.2
- huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 25 - percent: 25 - percent_max: 25
- eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 2.7 - percent_max: 25
- vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - percent_min: 2.7 - percent_max: 23.65
- sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.7 - percent_max: 8.3
- jaune d'oeuf de poules élevées en plein air -> en:free-range-chicken-egg-yolk - vegan: no - vegetarian: yes - percent_min: 2.7 - percent: 2.7 - percent_max: 2.7
- oignon -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.7
- amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.7
- sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- plantes aromatiques -> en:herb - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- acidifiant -> en:acid - percent_min: 0 - percent_max: 2.2
- acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- conservateur -> en:preservative - percent_min: 0 - percent_max: 2.2
- sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.2
- épaississant -> en:thickener - percent_min: 0 - percent_max: 2.2
- gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- ail -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
- oeuf -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.2
Nutrition
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Poor 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: 25This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 0
- Proteins: 0 / 5 (value: 1.3, rounded value: 1.3)
- Fiber: 0 / 5 (value: 0, rounded value: 0)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 25, rounded value: 25)
Negative points: 15
- Energy: 3 / 10 (value: 1204, rounded value: 1204)
- Sugars: 1 / 10 (value: 8.3, rounded value: 8.3)
- Saturated fat: 2 / 10 (value: 2.1, rounded value: 2.1)
- Sodium: 9 / 10 (value: 880, rounded value: 880)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (15 - 0)
Nutri-Score:
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Nutrient levels
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Fat in high quantity (26%)
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.
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Saturated fat in moderate quantity (2.1%)
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.
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Sugars in moderate quantity (8.3%)
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 high quantity (2.2%)
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 mlAs sold
per serving (10 g)Compared to: Kebab sauces Energy 1,204 kj
(291 kcal)120 kj
(29 kcal)-21% Fat 26 g 2.6 g -30% Saturated fat 2.1 g 0.21 g -37% Carbohydrates 13 g 1.3 g +101% Sugars 8.3 g 0.83 g +122% Fiber ? ? Proteins 1.3 g 0.13 g +6% Salt 2.2 g 0.22 g +49% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 25 % 25 %
Environment
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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.Life cycle analysis
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Average impact of products of the same category: A (Score: 83/100)
Category: Kebab sauce, prepacked
Category: Kebab sauce, prepacked
- PEF environmental score: 0.25 (the lower the score, the lower the impact)
- including impact on climate change: 1.90 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Origins of ingredients with a medium impact
Bonus: +4
Environmental policy: +4
Transportation: 0
Origin of the product and/or its ingredients % of ingredients Impact France Medium
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Packaging with a medium impact
Malus: -10
Shape Material Recycling Impact Unknown Plastic High ⚠️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: B (Score: 77/100)
Product: Lesieur Professionnel sauce kebab format pingouin - 5 L
Life cycle analysis score: 83
Sum of bonuses and maluses: -6
Final score: 77/100
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Carbon footprint
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Equal to driving 1.0 km in a petrol car
190 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Kebab sauce, prepacked (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a medium impact
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Packaging parts
(Plastic)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Plastic
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Transportation
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Origins of ingredients
Origins of ingredients with a medium impact
Origin of the product and/or its ingredients % of ingredients Impact France Medium
Data sources
Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by bricard, openfoodfacts-contributors, packbot, sebleouf, tacite, teolemon, yuka.WDRvaEtMOGFwdG9rdS9FQnh6RFA1ZmQ0NnBtMGUwcVBJYnNjSVE9PQ.