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Crème Pâtissière - Elle & Vire Professionnel

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Crème Pâtissière - Elle & Vire Professionnel

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Barcode: 3451790936135 (EAN / EAN-13)

Brands: Elle & Vire Professionnel

Categories: Dairies, Condiments, Cooking helpers, Sauces, Dessert mixes, Dessert sauces, Custards and pastry creams, Groceries

Countries where sold: France

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Health

Ingredients

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    16 ingredients

    French: Lait entier, crème de lait, sucre, protéines de lait, jaune d'œuf (2,5%), amidon modifié, gélatine, sirop de glucose, émulsifiant : E472b, arôme, gélifiant : E418, colorants E100, E120.
    Allergens: Eggs, Milk

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: E100 - Curcumin
    • Additive: E120 - Cochineal
    • Additive: E14XX - Modified Starch
    • Additive: E418 - Gellan gum
    • Additive: E428 - Gelatine
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Milk proteins

    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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • E418 - Gellan gum

    Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Whole milk, Cream, Milk proteins, Egg yolk, E428, E120
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

    fr: Lait entier, crème de lait, sucre, protéines de lait, jaune d'œuf 2.5%, amidon modifié, gélatine, sirop de glucose, émulsifiant (e472b), arôme, gélifiant (e418), colorants (e100), e120
    1. Lait entier -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 7.69230769230769 - percent_max: 90
    2. crème de lait -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 2.5 - percent_max: 46.25
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.5 - percent_max: 13.1
    4. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 2.5 - percent_max: 13.1
    5. jaune d'œuf -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    6. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2.5
    7. gélatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.5
    8. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.5
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.5
      1. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.5
    10. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    11. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 2.5
      1. e418 -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    12. colorants -> en:colour - percent_min: 0 - percent_max: 2.5
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    13. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.5

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Custards and pastry creams
    Energy 607 kj
    (145 kcal)     		-1%
    Fat 6.8 g +133%
    Saturated fat 4.5 g +171%
    Carbohydrates 14.8 g -44%
    Sugars 13.1 g +15%
    Fiber 0 g -100%
    Proteins 6.2 g +159%
    Salt 0.14 g -9%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by quentinbrd.
Product page also edited by desan, fix-serving-size-bot, geodata, openfoodfacts-contributors, raphael0202, yuka.WDZBQURMWUlyZjQzeS9Nczh6UDR3K05sN0wvMVVUcVJMckFWSVE9PQ.

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