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Tiramisu - Carrefour - 2 x 90 g (180 g)

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Tiramisu - Carrefour - 2 x 90 g (180 g)

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Some of the data for this product has been provided directly by the manufacturer Carrefour.

Barcode: 3560071233174 (EAN / EAN-13)

Quantity: 2 x 90 g (180 g)

Brands: Carrefour

Categories: Dairies, Snacks, Desserts, Sweet snacks, Dairy desserts, Biscuits and cakes, Pastries, Tiramisu, Coffee tiramisu

Labels, certifications, awards: Organic, EU Organic, Green Dot, IT-BIO-007, Nutriscore, Nutriscore Grade D, AB Agriculture Biologique

Origin of ingredients: European Union and Non European Union

Stores: Carrefour, carrefour.fr

Countries where sold: France

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Health

Ingredients

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    24 ingredients

    French: Crème, mascarpone 16,4% (crème, correcteur d'acidité : acide lactique), sucre de canne, lait entier, eau, génoise 9% (œuf, farine de blé, sucre de canne, poudre à lever : carbonates de sodium et carbonates d'ammonium), œuf, lait écrémé en poudre, maltodextrine, alcool, extrait de café liquide 1,2%, cacao en poudre 1%, amidon de tapioca, épaississant : agar-agar.
    Allergens: Eggs, Gluten, Milk
    Traces: Soybeans

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: E406 - Agar
    • Ingredient: Maltodextrin
    • Ingredient: Thickener

    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

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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

  • 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.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Cream, Mascarpone, Cream, Whole milk, Egg, Egg, 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

    fr: Crème, mascarpone 16.4% (crème, correcteur d'acidité (acide lactique)), sucre de canne, lait entier, eau, génoise 9% (œuf, farine de blé, sucre de canne, poudre à lever (carbonates de sodium, carbonates d'ammonium)), œuf, lait écrémé en poudre, maltodextrine, alcool, café 1.2%, cacao en poudre 1%, amidon de tapioca, épaississant (agar-agar)
    1. Crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 16.4 - percent_max: 40.6
    2. mascarpone -> en:mascarpone - vegan: no - vegetarian: maybe - ciqual_food_code: 19584 - percent_min: 16.4 - percent: 16.4 - percent_max: 16.4
      1. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 8.2 - percent_max: 16.4
      2. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 8.2
        1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.2
    3. sucre de canne -> en:cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 9 - percent_max: 16.4
    4. lait entier -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 9 - percent_max: 16.4
    5. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 9 - percent_max: 16.4
    6. génoise -> fr:genoise - percent_min: 9 - percent: 9 - percent_max: 9
      1. œuf -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 2.25 - percent_max: 9
      2. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 4.5
      3. sucre de canne -> en:cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3
      4. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 2.25
        1. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
        2. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.125
    7. œuf -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 1.2 - percent_max: 8.04
    8. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 1.2 - percent_max: 6.5
    9. maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 1.2 - percent_max: 5.4
    10. alcool -> en:alcohol - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 1.2 - percent_max: 4.575
    11. café -> en:coffee - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18003 - percent_min: 1.2 - percent: 1.2 - percent_max: 1.2
    12. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 1 - percent: 1 - percent_max: 1
    13. amidon de tapioca -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1
    14. épaississant -> en:thickener - percent_min: 0 - percent_max: 1
      1. agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 1

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: 0

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

    Positive points: 1

    • Proteins: 3 / 5 (value: 5.1, rounded value: 5.1)
    • Fiber: 1 / 5 (value: 1.1, rounded value: 1.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 16

    • Energy: 3 / 10 (value: 1159, rounded value: 1159)
    • Sugars: 5 / 10 (value: 24, rounded value: 24)
    • Saturated fat: 8 / 10 (value: 8.3, rounded value: 8.3)
    • Sodium: 0 / 10 (value: 68, rounded value: 68)

    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: Coffee tiramisu
    Energy 1,159 kj
    (277 kcal)     		+7%
    Fat 14 g +18%
    Saturated fat 8.3 g +8%
    Carbohydrates 29 g -6%
    Sugars 24 g +23%
    Fiber 1.1 g -4%
    Proteins 5.1 g +25%
    Salt 0.17 g -2%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by kiliweb.
Product page also edited by chevalstar, driveoff, ecoscore-impact-estimator, foodless, moon-rabbit, openfoodfacts-contributors, org-carrefour, phe, quechoisir, roboto-app, teolemon, yuka.YmZFREM0WWdvNkFJdWNOdXBTNkZvLzkyOVlXbFlWcTZPdE5JSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkpeDoHk_gDjMiL6pWqw2tqEIr_LbuxWwLemKKg, yuka.sY2b0xO6T85zoF3NwEKvll5hQ_TwqRbcGUPSoBW5lo6SNpLlbMpqwJShLqg.

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