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Pralines rouges aux amandes - Auzier Chabernac - 300 g

Pralines rouges aux amandes - Product - fr

Pralines rouges aux amandes - Auzier Chabernac - 300 g

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Barcode: 3352750100132 (EAN / EAN-13)

Common name: Pralines rouges aux amandes

Quantity: 300 g

Packaging: Plastic, Bag

Brands: Auzier Chabernac

Categories: Plant-based foods and beverages, Plant-based foods, Snacks, Sweet snacks, Confectioneries, Nuts and their products, Nut confectioneries, French pralines, fr:Pralines rouges

Labels, certifications, awards: Green Dot, Made in France

Manufacturing or processing places: France

Traceability code: EMB 34255B - Saint-Gély-du-Fesc (Hérault, France)

Stores: Leclerc, carrefour.fr

Countries where sold: France

Matching with your preferences

Health

Ingredients

13 ingredients

: Amande, sucre, sirop de glucose, eau, vanilline, colorants : E124, E122, E129, agents d'enrobages : huile blanche, paraffine et talc.

Allergens: Nuts

Traces: Eggs, Nuts, Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E122 - Azorubine

Additive: E124 - Ponceau 4r

Additive: E129 - Allura red

Additive: E905 - Synthetic wax

Additive: E905c - Petroleum wax

Ingredient: Colour

Ingredient: Glazing agent

Ingredient: Glucose

Ingredient: Glucose syrup
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.

→ Learn more about the NOVA classification

Additives

E122 - Azorubine

Azorubine: Azorubine is an azo dye produced as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122.
Source: Wikipedia

E124 - Ponceau 4r

Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.
Source: Wikipedia

E129 - Allura red

Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
Source: Wikipedia

E553 - Magnesium silicates

E553b - Talc

E905 - Synthetic wax

Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
Source: Wikipedia

E905c - Petroleum wax

Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
Source: Wikipedia

E905cii - Paraffin wax

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: fr:huile-blanche
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: E120
Some ingredients could not be recognized.
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Non-vegetarian
Non-vegetarian ingredients: E120
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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: Amande, sucre, sirop de glucose, eau, vanilline, colorants (e124), e122, e129, agents d'enrobages (huile blanche), paraffine, talc
Amande -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 9.09090909090909 - percent_max: 100

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25

vanilline -> en:vanillin - percent_min: 0 - percent_max: 20

colorants -> en:colour - percent_min: 0 - percent_max: 16.6666666666667

e124 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 16.6666666666667

e122 -> en:e122 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

e129 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

agents d'enrobages -> en:glazing-agent - percent_min: 0 - percent_max: 11.1111111111111

huile blanche -> fr:huile-blanche - percent_min: 0 - percent_max: 11.1111111111111

paraffine -> en:e905cii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

talc -> en:e553b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909

Nutrition

Bad nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 54
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 6

Proteins: 1 / 5 (value: 3, rounded value: 3)

Fiber: 5 / 5 (value: 4.8, rounded value: 4.8)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 1 / 5 (value: 54.5454545454545, rounded value: 54.5)

Negative points: 25

Energy: 5 / 10 (value: 1828, rounded value: 1828)

Sugars: 10 / 10 (value: 58.299999237061, rounded value: 58.3)

Saturated fat: 10 / 10 (value: 17, rounded value: 17)

Sodium: 0 / 10 (value: 3.99999991059304, rounded value: 4)

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

Nutritional score: (25 - 6)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in high quantity (20.2%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (17%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (58.3%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in low quantity (0.01%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: French pralines
Energy	1,828 kj (437 kcal)	-8%
Fat	20.2 g	-11%
Saturated fat	17 g	+91%
Carbohydrates	62.3 g	+2%
Sugars	58.3 g	+4%
Fiber	4.8 g	+56%
Proteins	3 g	-44%
Salt	0.01 g	-88%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	54.545 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

Bag (Plastic)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Data sources

Product added on November 11, 2017, 6:18:12 PM CET by kiliweb
Last edit of product page on February 11, 2022, 12:33:08 AM CET by packbot.
Product page also edited by beniben, driveoff, openfoodfacts-contributors, quechoisir, sebleouf, yuka.DaxzFtqnBZcPEcTYwdgb-T-5GfXwE855M0wToQ, yuka.UktNTURaUWpwNkFwbHR0dTV3TDR5K2hUNjdDeFprYnZHdlFVSVE9PQ.

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Pralines rouges aux amandes - Auzier Chabernac - 300 g