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4 pères noël glacés - - 4 x 60 g

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4 pères noël glacés - - 4 x 60 g

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Barcode: 3273440020625 (EAN / EAN-13)

Quantity: 4 x 60 g

Countries where sold: France

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Health

Ingredients

  • icon

    51 ingredients

    French: LAIT réhydraté, sucre, LACTOSES ET PROTEINES DE LAIT, BEURRE, matière grasse végétale( non hydrogénée, coprah), glucose, fructose, émulsifiant : mono et diglycérides d'acide gras, stabilisant : farine de caroube, gomme de guar. Pour la vanille: arôme vanille; Pour la fraise arôme et 3% Jus concentré de fraise( contient des SULFITES )colorant rouge de betterave. Sauce fraise : sirop de glucose-fructose, sacharose, eau, purée de fraise ( 16.4%). Epalssissants ( amidon modifié de maïs E1422, gomme xanthane E415, pectineE440), Acidifiant : acide cítrique, arôme naturel, Colorant rouge carmine, beta-carotene. Conservateur: sorbate de potasse. décor sucre : sucre. BLANC D'OEUF. épaississant: gomme arabique, arôme vanille, stabilisant: E336, extrait de carthame, colorants E120, E153, E132, E163.
    Allergens: Eggs, Milk, Sulphur dioxide and sulphites

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: E120 - Cochineal
    • Additive: E124 - Ponceau 4r
    • Additive: E132 - Indigotine
    • Additive: E14XX - Modified Starch
    • Additive: E153 - Vegetable carbon
    • Additive: E160a - Carotene
    • Additive: E162 - Beetroot red
    • Additive: E163 - Anthocyanins
    • Additive: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Lactose
    • Ingredient: Milk proteins
    • Ingredient: Thickener

    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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • E124 - Ponceau 4r

    Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.
    Source: Wikipedia

  • E132 - Indigotine

    Indigo carmine: Indigo carmine, or 5‚5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U., It has the E number E132. It is also a pH indicator.
    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

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • 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

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E336 - Potassium tartrates

    Potassium tartrate: Potassium tartrate, dipotassium tartrate or argol has formula K2C4H4O6. It is the potassium salt of tartaric acid. It is often confused with potassium bitartrate, also known as cream of tartar. As a food additive, it shares the E number E336 with potassium bitartrate.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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

  • 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.

  • 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.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Milk, Lactose, Milk proteins, Butter, Egg white, E120

    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: E120

    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.
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    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: LAIT, sucre, LACTOSES, PROTEINES DE LAIT, BEURRE, matière grasse végétale (non hydrogénée, coprah), glucose, fructose, émulsifiant (mono- et diglycérides d'acides gras), stabilisant (farine de caroube), gomme de guar, Pour la vanille (arôme vanille), Pour la fraise arôme et 3% Jus concentré de fraise, colorant (rouge de betterave, Sauce fraise), sirop de glucose-fructose, sacharose, eau, purée de fraise 16.4%, Epalssissants (amidon modifié de maïs e1422, gomme xanthane e415, pectineE440), Acidifiant (acide cítrique), arôme naturel, Colorant (rouge carmine), beta-carotene, Conservateur (sorbate de potasse, décor), sucre, BLANC D'OEUF, épaississant (gomme arabique), arôme vanille, stabilisant (e336), extrait de carthame, colorants (e120), e153, e132, e163
    1. LAIT -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. LACTOSES -> en:lactose - vegan: no - vegetarian: yes
    4. PROTEINES DE LAIT -> en:milk-proteins - vegan: no - vegetarian: yes
    5. BEURRE -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
    6. matière grasse végétale -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      1. non hydrogénée -> fr:non-hydrogenee
      2. coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040
    7. glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    8. fructose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    9. émulsifiant -> en:emulsifier
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    10. stabilisant -> en:stabiliser
      1. farine de caroube -> en:carob-bean-locust-bean - vegan: yes - vegetarian: yes
    11. gomme de guar -> en:e412 - vegan: yes - vegetarian: yes
    12. Pour la vanille -> en:vanilla - vegan: yes - vegetarian: yes
      1. arôme vanille -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe
    13. Pour la fraise arôme et 3% Jus concentré de fraise -> fr:pour-la-fraise-arome-et-3-jus-concentre-de-fraise
    14. colorant -> en:colour
      1. rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes
      2. Sauce fraise -> fr:sauce-fraise
    15. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    16. sacharose -> en:sucrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    17. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    18. purée de fraise -> en:strawberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13014 - percent: 16.4
    19. Epalssissants -> fr:epalssissants
      1. amidon modifié de maïs e1422 -> fr:amidon-modifie-de-mais-e1422
      2. gomme xanthane e415 -> en:e415 - vegan: yes - vegetarian: yes
      3. pectineE440 -> fr:pectinee440
    20. Acidifiant -> en:acid
      1. acide cítrique -> en:e330 - vegan: yes - vegetarian: yes
    21. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    22. Colorant -> en:colour
      1. rouge carmine -> fr:rouge-carmine
    23. beta-carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    24. Conservateur -> en:preservative
      1. sorbate de potasse -> fr:sorbate-de-potasse
      2. décor -> en:coating - vegan: maybe - vegetarian: maybe
    25. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    26. BLANC D'OEUF -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001
    27. épaississant -> en:thickener
      1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes
    28. arôme vanille -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe
    29. stabilisant -> en:stabiliser
      1. e336 -> en:e336 - vegan: yes - vegetarian: yes
    30. extrait de carthame -> en:safflower-concentrate - vegan: yes - vegetarian: yes
    31. colorants -> en:colour
      1. e120 -> en:e120 - vegan: no - vegetarian: no
    32. e153 -> en:e153 - vegan: yes - vegetarian: yes
    33. e132 -> en:e132 - vegan: yes - vegetarian: yes
    34. e163 -> en:e163 - vegan: yes - vegetarian: yes

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 703 kj
    (168 kcal)
    Fat 5.09 g
    Saturated fat 2.73 g
    Carbohydrates 24.68 g
    Sugars 19.4 g
    Fiber ?
    Proteins 2.7 g
    Salt 0.07 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 16.498 %

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Product added on by kiliweb
Last edit of product page on by annelotte.
Product page also edited by openfoodfacts-contributors, roboto-app, yuka.WFp3TkZQczZ1L2dxZ3ZFWTVVaUpwUHh4OTZmelgxK1ZjZHNlSWc9PQ.

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