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Éclairs au café - Thiriet - 240 g

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Éclairs au café - Thiriet - 240 g

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Barcode: 3292590896218 (EAN / EAN-13)

Common name: Eclairs au café

Quantity: 240 g

Packaging: Frozen, fr:Barquette plastique, fr:Boite carton, fr:Film plastique

Brands: Thiriet

Categories: Snacks, Sweet snacks, Biscuits and cakes, Pastries, Eclairs, Coffee eclairs

Stores: Thiriet

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    31 ingredients

    : eau, sucre, œufs, farine de blé, lait en poudre, beurre 4,9%, amidon transformé, sirop de glucose, crème 2,5%, matière grasse de palme et de palmiste, lait écrémé en poudre, café soluble 0,9%, stabilisants : carraghénanes - agar-agar - pectine amidée - glycérol, gélifiants : alginate de calcium - diphosphate tétrasodique - phosphate disodique, sel, émulsifiants : lécithine de soja - mono-et diglycérides d'acide gras, gluten de blé, conservateur : sorbate de potassium, agent de traitement de la farine : acide ascorbique
    Allergens: Eggs, Gluten, Milk, Soybeans
    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: E14XX - Modified Starch
    • Additive: E322 - Lecithins
    • Additive: E404 - Calcium alginate
    • Additive: E406 - Agar
    • Additive: E407 - Carrageenan
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Gluten

    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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • 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.

  • E339ii - Disodium phosphate

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E404 - Calcium alginate

    Calcium alginate: Calcium alginate is a water-insoluble, gelatinous, cream-coloured substance that can be created through the addition of aqueous calcium chloride to aqueous sodium alginate. Calcium alginate is also used for entrapment of enzymes and forming artificial seeds in plant tissue culture. "Alginate" is usually the salts of alginic acid, but it can also refer to derivatives of alginic acid and alginic acid itself; in some publications the term "algin" is used instead of alginate. Alginate is present in the cell walls of brown algae, as the calcium, magnesium and sodium salts of alginic acid.
    Source: Wikipedia

  • 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.

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E440ii - Amidated pectin

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia

  • 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.

Ingredients analysis

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    Palm oil

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

    Non-vegan ingredients: Egg, Milk powder, Butter, Cream, Skimmed milk powder
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

    : eau, sucre, _œufs_, farine de _blé_, _lait_ en poudre, _beurre_ 4.9%, amidon transformé, sirop de glucose, _crème_ 2.5%, matière grasse de palme, matière grasse de palmiste, _lait_ écrémé en poudre, café soluble 0.9%, stabilisants (carraghénanes), agar-agar, pectine amidée, glycérol, gélifiants (alginate de calcium), diphosphate tétrasodique, phosphate disodique, sel, émulsifiants (lécithine de _soja_), mono- et diglycérides d'acides gras, _gluten_ de blé, conservateur (sorbate de potassium), agent de traitement de la farine (acide ascorbique)
    1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4.9 - percent_max: 64.4
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.9 - percent_max: 24.3
    3. _œufs_ -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 4.9 - percent_max: 24.3
    4. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.9 - percent_max: 19.775
    5. _lait_ en poudre -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 4.9 - percent_max: 16.8
    6. _beurre_ -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 4.9 - percent: 4.9 - percent_max: 4.9
    7. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 2.5 - percent_max: 4.9
    8. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.5 - percent_max: 4.9
    9. _crème_ -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    10. matière grasse de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0.9 - percent_max: 2.5
    11. matière grasse de palmiste -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0.9 - percent_max: 2.5
    12. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0.9 - percent_max: 2.5
    13. café soluble -> en:instant-coffee - vegan: yes - vegetarian: yes - ciqual_food_code: 18005 - percent_min: 0.9 - percent: 0.9 - percent_max: 0.9
    14. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.9
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    15. agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 0.9
    16. pectine amidée -> en:e440b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    17. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9
    18. gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 0.9
      1. alginate de calcium -> en:e404 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    19. diphosphate tétrasodique -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    20. phosphate disodique -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    21. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.37
    22. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.37
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.37
    23. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.37
    24. _gluten_ de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.37
    25. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.37
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.37
    26. agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.37
      1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.37

Nutrition

  • icon

    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: 0

    • Proteins: 2 / 5 (value: 4.8, rounded value: 4.8)
    • Fiber: 0 / 5 (value: 0.4, rounded value: 0.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 15

    • Energy: 3 / 10 (value: 1043, rounded value: 1043)
    • Sugars: 5 / 10 (value: 24.3, rounded value: 24.3)
    • Saturated fat: 6 / 10 (value: 6.3, rounded value: 6.3)
    • Sodium: 1 / 10 (value: 148, rounded value: 148)

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

    Nutritional score: (15 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (60g)     		Compared to: Coffee eclairs
    Energy 1,043 kj
    (249 kcal)     		626 kj
    (149 kcal)     		+2%
    Fat 10.7 g 6.42 g -
    Saturated fat 6.3 g 3.78 g +34%
    Carbohydrates 33.1 g 19.9 g +3%
    Sugars 24.3 g 14.6 g +21%
    Fiber 0.4 g 0.24 g -16%
    Proteins 4.8 g 2.88 g +22%
    Salt 0.37 g 0.222 g -1%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 60g

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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 ecoscore-impact-estimator, elo94, kiliweb, marmotte73, quentinbrd, tacite, teolemon, yuka.ZUlFaUQ0MWQvTklCdE1kaDBSUEk4ZDVzbk1TWkFHZVVkZE5NSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkNMafnypQrbZzHtu3GlzNKpAYzxe-FewbPoGao, yuka.sY2b0xO6T85zoF3NwEKvlmNrSvHGuzHZMwLkgmmZ7Y6-cMXNXd4u_JemM6g, yuka.sY2b0xO6T85zoF3NwEKvln1_U9rnsg_uDSTQiWGHzcqEAsfNXs9Ty5Hoa6s.

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