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panés façon crêpe x4 - Le gaulois - 200 g

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panés façon crêpe x4 - Le gaulois - 200 g

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Some of the data for this product has been provided directly by the manufacturer groupe-ldc.

Barcode: 3266980785871 (EAN / EAN-13)

Common name: Jambon de dinde traité en salaison et fromage fondu, panés et cuits

Quantity: 200 g

Packaging: Cardboard, Fresh

Brands: Le gaulois

Categories: Meats and their products, Meat preparations, Meats, Poultries, Turkey and its products, Breaded products, Turkeys, Turkey preparations, Breaded turkey

Labels, certifications, awards: French meat, French poultry, No flavour enhancer, No palm oil

Origin of ingredients: France

Producer: LDC DPE - Le Clos du bois - 72300 Sablé/Sarthe

Traceability code: EMB 72264 - Sablé-sur-Sarthe (Sarthe, France)

Stores: Cora

Countries where sold: France

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Health

Ingredients

  • icon

    40 ingredients

    : Préparation à base de jambon de dinde cuit standard et de FROMAGE fondu : 70% (jambon de dinde cuit standard : 32% (viande de dinde : 22%, eau, arômes naturels, fibre de BLÉ, dextrose, sel, ferments, gélifiant : carraghénanes, antioxydant : ascorbate de sodium), FROMAGE fondu : 32% (FROMAGE : 14%, eau, amidons modifiés, BEURRE, LAIT écrémé en poudre, LACTOSÉRUM, sels de fonte : citrates de sodium, gélifiant : carraghénanes), eau), panure : 30% (eau, farine de BLÉ, farine de BLÉ dur, sel, levure, dextrine de manioc, dextrose de blé, poudres à lever : diphosphates de sodium, bicarbonate de sodium, colorants : extrait de paprika, caroténoïdes mélangés). Huile de tournesol.
    Allergens: Gluten, Milk

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: E1400 - Dextrin
    • Additive: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E160c - Paprika extract
    • Additive: E407 - Carrageenan
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Whey

    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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • 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

  • E301 - Sodium ascorbate

    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    Source: Wikipedia

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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.

  • 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.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Turkey meat, Melted cheese, Cheese, Butter, Skimmed milk powder, Whey

    Some ingredients could not be recognized.

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    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.
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    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-vegetarian

    Non-vegetarian ingredients: Turkey meat

    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!

    : Préparation à base de jambon de dinde cuit standard et de FROMAGE fondu 32% (jambon de dinde cuit standard), viande de dinde 22%, eau, arômes naturels, fibre de BLÉ, dextrose, sel, ferments, gélifiant (carraghénanes), antioxydant (ascorbate de sodium), FROMAGE fondu 14% (FROMAGE), eau, amidons modifiés, BEURRE, LAIT écrémé en poudre, LACTOSÉRUM, sels de fonte (citrates de sodium), gélifiant (carraghénanes), eau, panure 30% (eau), farine de BLÉ, farine de BLÉ dur, sel, levure, dextrine de manioc, dextrose de blé, poudres à lever (diphosphates de sodium), bicarbonate de sodium, colorants (extrait de paprika), caroténoïdes mélangés, Huile de tournesol
    1. Préparation à base de jambon de dinde cuit standard et de FROMAGE fondu -> fr:preparation-a-base-de-jambon-de-dinde-cuit-standard-et-de-fromage-fondu - percent: 32
      1. jambon de dinde cuit standard -> fr:jambon-de-dinde-cuit-standard
    2. viande de dinde -> en:turkey-meat - vegan: no - vegetarian: no - ciqual_food_code: 36301 - percent: 22
    3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    4. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    5. fibre de BLÉ -> en:wheat-fiber - vegan: yes - vegetarian: yes
    6. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    8. ferments -> en:ferment - vegan: maybe - vegetarian: maybe
    9. gélifiant -> en:gelling-agent
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes
    10. antioxydant -> en:antioxidant
      1. ascorbate de sodium -> en:e301 - vegan: yes - vegetarian: yes
    11. FROMAGE fondu -> en:melted-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent: 14
      1. FROMAGE -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999
    12. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    13. amidons modifiés -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    14. BEURRE -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
    15. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    16. LACTOSÉRUM -> en:whey - vegan: no - vegetarian: maybe
    17. sels de fonte -> en:emulsifying-salts
      1. citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes
    18. gélifiant -> en:gelling-agent
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes
    19. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    20. panure -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent: 30
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    21. farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    22. farine de BLÉ dur -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    23. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    24. levure -> en:yeast - vegan: yes - vegetarian: yes
    25. dextrine de manioc -> en:tapioca-dextrin - vegan: yes - vegetarian: yes
    26. dextrose de blé -> en:wheat-dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    27. poudres à lever -> en:raising-agent
      1. diphosphates de sodium -> en:e450i - vegan: yes - vegetarian: yes
    28. bicarbonate de sodium -> en:e500ii - vegan: yes - vegetarian: yes
    29. colorants -> en:colour
      1. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes
    30. caroténoïdes mélangés -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    31. Huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440

    • en:meat -> en:meat

    • en:poultry -> en:poultry

Nutrition

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    Poor 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: 1

    • Proteins: 5 / 5 (value: 8.5, rounded value: 8.5)
    • Fiber: 1 / 5 (value: 1.2, rounded value: 1.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 14

    • Energy: 3 / 10 (value: 1091, rounded value: 1091)
    • Sugars: 0 / 10 (value: 2.7, rounded value: 2.7)
    • Saturated fat: 4 / 10 (value: 4.6, rounded value: 4.6)
    • Sodium: 7 / 10 (value: 720, rounded value: 720)

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

    Nutritional score: (14 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Breaded turkey
    Energy 1,091 kj
    (261 kcal)     		+83%
    Fat 15 g +462%
    Saturated fat 4.6 g +579%
    Carbohydrates 23 g +186%
    Sugars 2.7 g +71%
    Fiber 1.2 g +15%
    Proteins 8.5 g -58%
    Salt 1.8 g +98%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
    Carbon footprint from meat or fish 143 g

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Data sources

Product added on by tacite
Last edit of product page on by packbot.
Product page also edited by kiliweb, ldc, openfoodfacts-contributors, org-groupe-ldc, quechoisir, yuka.ZWZ3OERyZ3FpZm9RdVBZd29UR0o4NEpVNDdhVVlqdTlFOU1CSWc9PQ.

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