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2 barres pâtissières emballées individuellement - Eco + - (2 x 500 g) = 1 kg

2 barres pâtissières emballées individuellement - Eco + - (2 x 500 g) = 1 kg

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Barcode: 3450970094542 (EAN / EAN-13)

Common name: Gâteaux moelleux

Quantity: (2 x 500 g) = 1 kg

Packaging: fr:Emballées individuellement, fr:Feuille papier à recycler, fr:Film plastique à jeter

Brands: Eco +, Scamark (Filiale E. Leclerc)

Categories: Snacks, Desserts, Sweet snacks, Biscuits and cakes, Cakes, Pound Cake

Labels, certifications, awards: fr:Info-tri-point-vert

Stores: Leclerc

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    20 ingredients


    : Farine de blé ; sucre ; œufs ; huile de colza ; eau ; blancs d'œufs ; sirop de glucose ; poudres à lever : E500, E450 ; sel ; émulsifiant : E471 ; arôme ; conservateur : E202 ; correcteur d'acidité : E300 ; colorant : E160a.
    Allergens: Eggs, Gluten
    Traces: Milk, 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: E160a - Carotene
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • 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.

  • 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.

Ingredients analysis

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


    : Farine de _blé_, sucre, _œufs_, huile de colza, eau, blancs d'_œufs_, sirop de glucose, poudres à lever (e500), e450, sel, émulsifiant (e471), arôme, conservateur (e202), correcteur d'acidité (e300), colorant (e160a)
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 6.66666666666667 - percent_max: 100
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 30
    3. _œufs_ -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 30
    4. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
    5. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. blancs d'_œufs_ -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 12.5
      1. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    11. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.2
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.2
    12. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2
    13. conservateur -> en:preservative - percent_min: 0 - percent_max: 1.2
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    14. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.2
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    15. colorant -> en:colour - percent_min: 0 - percent_max: 1.2
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.2

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: 8

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteins: 3 / 5 (value: 5.3, rounded value: 5.3)
    • Fiber: 1 / 5 (value: 1.7, rounded value: 1.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 8.33333333333333, rounded value: 8.3)

    Negative points: 16

    • Energy: 4 / 10 (value: 1517, rounded value: 1517)
    • Sugars: 6 / 10 (value: 30, rounded value: 30)
    • Saturated fat: 1 / 10 (value: 1.3, rounded value: 1.3)
    • Sodium: 5 / 10 (value: 480, rounded value: 480)

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

    Nutritional score: (16 - 1)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Pound Cake
    Energy 1,517 kj
    (363 kcal)
    -13%
    Fat 12 g -45%
    Saturated fat 1.3 g -85%
    Carbohydrates 57 g +16%
    Sugars 30 g +9%
    Fiber 1.7 g +36%
    Proteins 5.3 g -6%
    Salt 1.2 g +40%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8.333 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by jacob80, phil03, tacite-mass-editor.

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