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Cheesecake extra citron & sablé - L'atelier Blini

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Cheesecake extra citron & sablé - L'atelier Blini

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Barcode: 3292070008001 (EAN / EAN-13)

Brands: L'atelier Blini

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Cheesecakes, Lemon cheesecakes

Countries where sold: France

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Health

Ingredients

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    31 ingredients

    : Crème liqt:lfû (crème, stabilisant : carraghénanes • nanesJ • spécialité fromagere 30,2% (lait et crème pasteurisés, sel, épaississant : agar•agar, correcteur : acide lactique - sablé 21/% [farinv EG, Ecurre, sucre oeufs, cannelle] - sucre • jus concentré de citron jaune zestes de citron jaune 1,5% [sirop de glucose•fructose, zestes de citron eau, sucre, correcteur d'acidité : acide citrique, antioxydant : acide ascorbique). Traces possibles de : fruits à coque
    Allergens: Milk
    Traces: 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: E406 - Agar
    • Additive: E407 - Carrageenan
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • 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

  • 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.

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    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.

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: fr:creme-liqt, fr:lfu, fr:nanesj, fr:specialite-fromagere, fr:correcteur, fr:sable-21, fr:, fr:farinv-eg, fr:ecurre, fr:jus-concentre-de-citron-jaune-zestes-de-citron-jaune, fr:zestes-de-citron-eau

    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: Cream, Milk, Cream, Egg

    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

    Vegetarian status unknown

    Unrecognized ingredients: fr:creme-liqt, fr:lfu, fr:nanesj, fr:specialite-fromagere, fr:correcteur, fr:sable-21, fr:, fr:farinv-eg, fr:ecurre, fr:jus-concentre-de-citron-jaune-zestes-de-citron-jaune, fr:zestes-de-citron-eau

    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!

    : Crème liqt (lfû, crème), stabilisant (carraghénanes, nanesJ, spécialité fromagere 30.2%, lait, crème), sel, épaississant (agar, agar), correcteur (acide lactique), sablé 21, % (farinv EG, Ecurre, oeufs, cannelle), sucre, jus concentré de citron jaune zestes de citron jaune 1.5%, sirop de glucose, fructose, zestes de citron eau, sucre, correcteur d'acidité (acide citrique), antioxydant (acide ascorbique)
    1. Crème liqt -> fr:creme-liqt
      1. lfû -> fr:lfu
      2. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    2. stabilisant -> en:stabiliser
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes
      2. nanesJ -> fr:nanesj
      3. spécialité fromagere -> fr:specialite-fromagere - percent: 30.2
      4. lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
      5. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    4. épaississant -> en:thickener
      1. agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084
      2. agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084
    5. correcteur -> fr:correcteur
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes
    6. sablé 21 -> fr:sable-21
    7. % -> fr:
      1. farinv EG -> fr:farinv-eg
      2. Ecurre -> fr:ecurre
      3. oeufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
      4. cannelle -> en:cinnamon - vegan: yes - vegetarian: yes
    8. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    9. jus concentré de citron jaune zestes de citron jaune -> fr:jus-concentre-de-citron-jaune-zestes-de-citron-jaune - percent: 1.5
    10. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    11. fructose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    12. zestes de citron eau -> fr:zestes-de-citron-eau
    13. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    14. correcteur d'acidité -> en:acidity-regulator
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
    15. antioxydant -> en:antioxidant
      1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes

Nutrition

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was manually 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: 3 / 5 (value: 4.9, rounded value: 4.9)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 4.2, rounded value: 4.2)

    Negative points: 24

    • Energy: 3 / 10 (value: 1180, rounded value: 1180)
    • Sugars: 1 / 10 (value: 6.5, rounded value: 6.5)
    • Saturated fat: 10 / 10 (value: 15.1, rounded value: 15.1)
    • Sodium: 10 / 10 (value: 3920, rounded value: 3920)

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

    Nutritional score: (24 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Lemon cheesecakes
    Energy 1,180 kj
    (282 kcal)     		-10%
    Fat 22.7 g +32%
    Saturated fat 15.1 g +65%
    Carbohydrates 14.3 g -59%
    Sugars 6.5 g -72%
    Fiber 0 g -100%
    Proteins 4.9 g +21%
    Salt 9.8 g +2,972%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (manual estimate from ingredients list) 4.2 % -2%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by vaporous.
Product page also edited by autorotate-bot, moon-rabbit, openfoodfacts-contributors.

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