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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
Matching with your preferences
Health
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, MilkTraces: 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:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additives
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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.
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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.
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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.
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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
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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
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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
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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.
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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
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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.
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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
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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.
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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
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Maybe vegetarian
Ingredients that may not be vegetarian: E422, E471, E472c
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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)- Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4.9 - percent_max: 63.7
- sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.9 - percent_max: 23.4
- œufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 4.9 - percent_max: 23.4
- farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.9 - percent_max: 19.6
- lait en poudre -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 4.9 - percent_max: 16.66
- beurre -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 4.9 - percent: 4.9 - percent_max: 4.9
- 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
- amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 2.5 - percent_max: 3.2
- crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
- sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.8 - percent_max: 2.5
- chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 1.8 - percent: 1.8 - percent_max: 1.8
- sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.36 - percent_max: 1.8
- pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.9
- beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.6
- cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0.45
- émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.36
- lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.36
- 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
- matière grasse de palmiste -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 1.8
- lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 1.8
- stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 1.8
- carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
- agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 1.8
- pectine amidée -> en:e440b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
- glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8
- gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 1.8
- alginate de calcium -> en:e404 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
- diphosphate tétrasodique -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
- phosphate disodique -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
- sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.37
- émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.37
- lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.37
- mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.37
- 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
- gluten de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.37
- conservateur -> en:preservative - percent_min: 0 - percent_max: 0.37
- sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.37
- agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.37
- acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.37
Nutrition
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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: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 1
- Proteins: 3 / 5 (value: 5.4, rounded value: 5.4)
- Fiber: 1 / 5 (value: 1.5, rounded value: 1.5)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)
Negative points: 14
- Energy: 3 / 10 (value: 1096, rounded value: 1096)
- Sugars: 5 / 10 (value: 23.4, rounded value: 23.4)
- Saturated fat: 5 / 10 (value: 5.2, rounded value: 5.2)
- 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: (14 - 1)
Nutri-Score:
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Nutrient levels
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Fat in moderate quantity (11.2%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in high quantity (5.2%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sugars in high quantity (23.4%)
What you need to know- 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.
Recommendation: Limit the consumption of sugar and sugary drinks- Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
- Choose products with lower sugar content and reduce the consumption of products with added sugars.
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Salt in moderate quantity (0.37%)
What you need to know- A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
- Many people who have high blood pressure do not know it, as there are often no symptoms.
- Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food- Reduce the quantity of salt used when cooking, and don't salt again at the table.
- Limit the consumption of salty snacks and choose products with lower salt content.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs 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 +13% 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 %
Environment
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Eco-Score C - Moderate environmental impact
⚠ ️Select a country in order to include the full impact of transportation.The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: B (Score: 74/100)
Category: Eclair
Category: Eclair
- PEF environmental score: 0.31 (the lower the score, the lower the impact)
- including impact on climate change: 3.65 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Ingredients that threatens species
Malus: -10
Contains palm oil
Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.
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Missing packaging information for this product
Malus: -15
⚠ ️ The information about the packaging of this product is not filled in.⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: C (Score: 44/100)
Product: 4 éclairs au chocolat - Thiriet - 240 g
Life cycle analysis score: 74
Sum of bonuses and maluses: -30
Final score: 44/100
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Carbon footprint
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Equal to driving 1.9 km in a petrol car
365 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Eclair (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Missing packaging information for this product
⚠ ️ The information about the packaging of this product is not filled in.Take a photo of the recycling information Take a photo of the recycling information
Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Threatened species
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Contains palm oil
Drives deforestation and threatens species such as the orangutan
Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
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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.