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4 éclairs au chocolat - Thiriet - 240 g

4 éclairs au chocolat - Thiriet - 240 g

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Barcode: 3292590896225 (EAN / EAN-13)

Quantity: 240 g

Brands: Thiriet

Categories: Snacks, Sweet snacks, Frozen foods, Biscuits and cakes, Pastries, Eclairs, Chocolate eclairs, Frozen cakes and pastries

Stores: Thiriet

Countries where sold: France

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Health

Nutrition

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    Nutri-Score D

    Poor nutritional quality
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 15/55

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      Calories

      3/10 points (1096kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      6/15 points (23.4g)

      A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

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      Salt

      1/20 points (0.37g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (1.5g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score


      ⚠ ️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.

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

      Nutritional score: 15 (15 - 0)

      Nutri-Score: D

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (100g)
    Compared to: Chocolate eclairs
    Energy 1,096 kj
    (262 kcal)
    1,100 kj
    (262 kcal)
    -0%
    Fat 11.2 g 11.2 g -11%
    Saturated fat 5.2 g 5.2 g -12%
    Carbohydrates 34.1 g 34.1 g +7%
    Sugars 23.4 g 23.4 g +12%
    Fiber 1.5 g 1.5 g -11%
    Proteins 5.4 g 5.4 g +24%
    Salt 0.37 g 0.37 g +1%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 100g

Ingredients

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    39 ingredients


    : Eau, sucre, œufs, farine de blé, lait en poudre, beurre 4,9%, cacao maigre en poudre 3,2%, amidon transformé, crème 2,5%, sirop de glucose, chocolat 1,8% (sucre, pâte de cacao, beurre de cacao, cacao maigre en poudre, émulsifiant: lécithine de soja), matière grasse de palme et de palmiste, lait écrémé en poudre, 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 - esters citriques des mono et diglycérides d'acides gras, gluten de blé , conservateur : sorbate de potassium, agent de traitement de la farine : acide ascorbique.
    Allergens: Eggs, Gluten, 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: 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
    • Additive: E472c - Citric acid esters of 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%, cacao maigre en poudre 3.2%, amidon transformé, crème 2.5%, sirop de glucose, chocolat 1.8% (sucre, pâte de cacao, beurre de cacao, cacao maigre en poudre, émulsifiant (lécithine de soja)), matière grasse de palme, matière grasse de palmiste, lait écrémé en poudre, 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, esters citriques des 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: 63.7
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.9 - percent_max: 23.4
    3. œufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 4.9 - percent_max: 23.4
    4. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.9 - percent_max: 19.6
    5. lait en poudre -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 4.9 - percent_max: 16.66
    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. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 3.2 - percent: 3.2 - percent_max: 3.2
    8. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 2.5 - percent_max: 3.2
    9. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    10. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.8 - percent_max: 2.5
    11. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 1.8 - percent: 1.8 - percent_max: 1.8
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.36 - percent_max: 1.8
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.9
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.6
      4. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0.45
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.36
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.36
    12. matière grasse de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 1.8
    13. matière grasse de palmiste -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 1.8
    14. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 1.8
    15. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 1.8
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    16. agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 1.8
    17. pectine amidée -> en:e440b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    18. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8
    19. gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 1.8
      1. alginate de calcium -> en:e404 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    20. diphosphate tétrasodique -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    21. phosphate disodique -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    22. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.37
    23. 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
    24. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.37
    25. esters citriques des mono- et diglycérides d'acides gras -> en:e472c - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.37
    26. gluten de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.37
    27. 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
    28. 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

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Data sources

Product added on by kiliweb
Last edit of product page on by moon-rabbit.
Product page also edited by openfoodfacts-contributors, quechoisir, stephb21, teolemon, yuka.WmFwZk5hVmZocU5haE0wYzhCUEgxL1lzNmJMd1hFS0pldGN1SVE9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.