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Croustades francomtoises - Thiriet - 360 g

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Croustades francomtoises - Thiriet - 360 g

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Barcode: 3292590822187 (EAN / EAN-13)

Quantity: 360 g

Brands: Thiriet

Labels, certifications, awards: PDO

Traceability code: FR 17.300.105 CE - Rochelle (Charente-Maritime, France), EMB 17300W - Rochelle (Charente-Maritime, France)

Stores: Thiriet

Countries where sold: France

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Health

Ingredients

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    42 ingredients

    : GARNITURE 60% : fromages 37% (emmental 69%, fromage frais 18%, comté AOP* 13%), eau, œuf frais 17%, poudre de lait écrémé, crème fraîche, farine de blé, fécule de pomme de terre, arôme, extraits de poivre et de muscade, épaississant gomme xanthane, poudres à lever (émulsifiant : pyrophosphate acide de sodium, acidifiant bicarbonate de soude, amidon de blé), jus concentré d'oignons, sel. PÂTE 40% : farine de blé, margarine végétale (graisse et huile de palme et de colza, eau, sel, émulsifiant : mono-et diglycérides d'acides gras, correcteurs d'acidité : acide lactique) eau, fécule de pomme de terre, crème de riz, sel, dextrose, extrait de poivre. Présence éventuelle de céleri et de moutarde.
    Allergens: Eggs, Gluten, Milk, Mustard

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: E415 - Xanthan gum
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • 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

  • 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.

  • 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.

  • 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.

  • 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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    Palm oil

    Ingredients that contain palm oil: Palm fat, Palm oil
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    Non-vegan

    Non-vegan ingredients: Cheese, Emmental, Soft white cheese, Comté, Fresh egg, Skimmed milk powder, Fresh cream
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

    : GARNITURE 60% (fromages 37%, emmental 69%), fromage frais 18%, comté 13%, eau, œuf frais 17%, poudre de lait écrémé, crème fraîche, farine de blé, fécule de pomme de terre, arôme, extraits de poivre, muscade, épaississant (gomme xanthane), poudres à lever (émulsifiant (pyrophosphate acide de sodium), acidifiant (bicarbonate de soude), amidon de blé), jus concentré d'oignons, sel, PÂTE 40% (farine de blé), margarine végétale (graisse de palme, huile de palme, huile de colza, eau, sel, émulsifiant (mono- et diglycérides d'acides gras), correcteurs d'acidité (acide lactique)), eau, fécule de pomme de terre, crème de riz, sel, dextrose, extrait de poivre
    1. GARNITURE -> en:filling - vegan: maybe - vegetarian: maybe - percent: 60
      1. fromages -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent: 37
      2. emmental -> en:emmental - vegan: no - vegetarian: maybe - ciqual_food_code: 12115 - percent: 69
    2. fromage frais -> en:soft-white-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent: 18
    3. comté -> en:comte - labels: en:pdo - vegan: no - vegetarian: maybe - ciqual_food_code: 12110 - percent: 13
    4. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    5. œuf frais -> en:fresh-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent: 17
    6. poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    7. crème fraîche -> en:fresh-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    8. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    9. fécule de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    10. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    11. extraits de poivre -> en:pepper-extract - vegan: yes - vegetarian: yes
    12. muscade -> en:nutmeg - vegan: yes - vegetarian: yes - ciqual_food_code: 11048
    13. épaississant -> en:thickener
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes
    14. poudres à lever -> en:raising-agent
      1. émulsifiant -> en:emulsifier
        1. pyrophosphate acide de sodium -> en:e450i - vegan: yes - vegetarian: yes
      2. acidifiant -> en:acid
        1. bicarbonate de soude -> en:e500ii - vegan: yes - vegetarian: yes
      3. amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    15. jus concentré d'oignons -> fr:jus-d-oignon-concentre - vegan: yes - vegetarian: yes - ciqual_food_code: 20034
    16. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    17. PÂTE -> en:dough - percent: 40
      1. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    18. margarine végétale -> en:vegetable-margarine - vegan: yes - vegetarian: yes
      1. graisse de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129
      2. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
      3. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
      4. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      5. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      6. émulsifiant -> en:emulsifier
        1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      7. correcteurs d'acidité -> en:acidity-regulator
        1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes
    19. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    20. fécule de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    21. crème de riz -> fr:creme-de-riz - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100
    22. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    23. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    24. extrait de poivre -> en:pepper-extract - vegan: yes - vegetarian: yes

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,155 kj
    (276 kcal)
    Fat 17.5 g
    Saturated fat 9.5 g
    Carbohydrates 19.1 g
    Sugars 2.7 g
    Fiber 0.8 g
    Proteins 10.2 g
    Salt 0.8 g
    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 quentinbrd.
Product page also edited by date-limite-app, ecoscore-impact-estimator, openfoodfacts-contributors, roboto-app, smoothie-app, teolemon, yuka.R3ExZkwvc1FpOEkzc1BNRTVEbkg2STBxeHNQeFFISzVFcnM0SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlldEePnFuiyYb0LQh1eq9NaiMoXyaupp2q3QFKs, yuka.sY2b0xO6T85zoF3NwEKvlnJDfOHdsGOUFCb5u1Ow9Oe8BafnXo1L-KHICas.

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