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Le Yaourt craquant Senoble - 160 g

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Le Yaourt craquant Senoble - 160 g

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Barcode: 3271591410432 (EAN / EAN-13)

Common name: Yaourt au lait entier brassé sur lit de sauce au caramel, avec des billes de chocolat et des noisettes caramelisées

Quantity: 160 g

Packaging: Cardboard, fr:Pot en plastique

Brands: Senoble

Categories: Dairies, Fermented foods, Fermented milk products, Desserts, Dairy desserts, Fermented dairy desserts, Yogurts

Traceability code: SK 4-6-9 ES

Stores: Dia

Countries where sold: France

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Health

Ingredients

  • icon

    42 ingredients

    : Yaourt 71.9% : lait entier 55.7%, crème (lait), poudre de lait écrémé, ferments lactiques. Sauce au caramel 11.2% : sucre, eau, caramel (2.8%)[sirop de sucre inverti, eau, lait entier en poudre, sucre, beurre (lait), émulsifiant : lécithine], amidon modifié, sucre caramélisé, arôme, sel, correcteur d'acidité : acide lactique. Billes de chocolat et noisettes caramélisées 16.9% : chocolat 5.8% [sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithine de soja, arôme vanilline], noisettes 5.1%, sucre, poudre de cacao, amidon de blé, huile végétale (coco), protéines de lait, sirop de glucose, agent d'enrobage : gomme d'acacia, shellac, poudre à lever : carbonate acide de sodium, vanilline.
    Allergens: Milk, Nuts
    Traces: Eggs, Nuts

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: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E904 - Shellac
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Invert sugar
    • Ingredient: Milk proteins

    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

  • 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

  • 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

  • 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.

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:billes-de-chocolat-et-noisettes-caramelisees

    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: Yogurt, Whole milk, Cream, Skimmed milk powder, Whole milk powder, Butter, Milk proteins, E904

    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-vegetarian

    Non-vegetarian ingredients: E904

    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!

    : Yaourt 71.9% (lait entier 55.7%), crème, poudre de lait écrémé, ferments lactiques, Sauce au caramel 11.2%, eau, caramel 2.8% (sirop de sucre inverti, eau, lait entier en poudre, sucre, beurre, émulsifiant (lécithine)), amidon modifié, sucre caramélisé, arôme, sel, correcteur d'acidité (acide lactique, Billes de chocolat et noisettes caramélisées 16.9%), chocolat 5.8% (sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithine de soja), arôme vanilline), noisettes 5.1%, sucre, poudre de cacao, amidon de blé, huile végétale de coco, protéines de lait, sirop de glucose, agent d'enrobage (gomme d'acacia), shellac, poudre à lever (carbonate acide de sodium), vanilline
    1. Yaourt -> en:yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593 - percent: 71.9
      1. lait entier -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent: 55.7
    2. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    3. poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    4. ferments lactiques -> en:lactic-ferments - vegan: maybe - vegetarian: yes
    5. Sauce au caramel -> en:caramel-sauce - vegan: maybe - vegetarian: maybe - percent: 11.2
    6. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    7. caramel -> en:e150 - vegan: yes - vegetarian: yes - percent: 2.8
      1. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
      4. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      5. beurre -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
      6. émulsifiant -> en:emulsifier
        1. lécithine -> en:e322i - vegan: maybe - vegetarian: maybe
    8. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    9. sucre caramélisé -> en:caramelised-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    10. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    11. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    12. correcteur d'acidité -> en:acidity-regulator
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes
      2. Billes de chocolat et noisettes caramélisées -> fr:billes-de-chocolat-et-noisettes-caramelisees - percent: 16.9
    13. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent: 5.8
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      4. émulsifiant -> en:emulsifier
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      5. arôme vanilline -> de:aroma-vanillin - vegan: maybe - vegetarian: maybe
    14. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent: 5.1
    15. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    16. poudre de cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    17. amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    18. huile végétale de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040
    19. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes
    20. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    21. agent d'enrobage -> en:glazing-agent
      1. gomme d'acacia -> en:e414 - vegan: yes - vegetarian: yes
    22. shellac -> en:e904 - vegan: no - vegetarian: no
    23. poudre à lever -> en:raising-agent
      1. carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes
    24. vanilline -> en:vanillin

Nutrition

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    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 5

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

    Positive points: 1

    • Proteins: 2 / 5 (value: 4.4, rounded value: 4.4)
    • Fiber: 1 / 5 (value: 1, rounded value: 1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.1, rounded value: 5.1)

    Negative points: 11

    • Energy: 2 / 10 (value: 861, rounded value: 861)
    • Sugars: 3 / 10 (value: 15.4, rounded value: 15.4)
    • Saturated fat: 6 / 10 (value: 6.6, rounded value: 6.6)
    • Sodium: 0 / 10 (value: 60.96, rounded value: 61)

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

    Nutritional score: (11 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Yogurts
    Energy 861 kj
    (207 kcal)     		+135%
    Fat 13.5 g +406%
    Saturated fat 6.6 g +298%
    Carbohydrates 16.4 g +50%
    Sugars 15.4 g +59%
    Fiber 1 g +275%
    Proteins 4.4 g +3%
    Salt 0.152 g +30%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5.1 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by hommedanslalune, quechoisir.

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