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Pâte à sucre prête à dérouler - bleu pastel - Auchan - 1 pièce

Pâte à sucre prête à dérouler - bleu pastel - Product - fr

Pâte à sucre prête à dérouler - bleu pastel - Auchan - 1 pièce

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

Barcode: 3596710473243 (EAN / EAN-13)

Common name: Pâte à sucre à dérouler bleue

Quantity: 1 pièce

Brands: Auchan

Categories: Cooking helpers, Pastry helpers, Fondants

Labels, certifications, awards: No palm oil, Nutriscore, Nutriscore Grade D

Stores: Auchan

Countries where sold: France, World

Matching with your preferences

Health

Ingredients

9 ingredients

French: Sucre, sirop de glucose, beurre de cacao humectants : glycérol, invertase épaissisants : gomme adragante, gomme xanthane arôme naturel, colorant : bleu brillant FCF. Traces éventuelles d'amandes.

Traces: Nuts

Food processing

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

Additive: E133 - Brilliant blue FCF

Additive: E413 - Tragacanth

Additive: E415 - Xanthan gum

Additive: E422 - Glycerol

Ingredient: Colour

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

E1103 - Invertase

Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
Source: Wikipedia

E133 - Brilliant blue FCF

Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
Source: Wikipedia

E413 - Tragacanth

Tragacanth: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus, including A. adscendens, A. gummifer, A. brachycalyx, and A. tragacantha. Some of these species are known collectively under the common names "goat's thorn" and "locoweed". The gum is sometimes called Shiraz gum, shiraz, gum elect or gum dragon. The name derives from the Greek words tragos -meaning "goat"- and akantha -"thorn"-. Iran is the biggest producer of this gum. Gum tragacanth is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides obtained from sap that is drained from the root of the plant and dried. The gum seeps from the plant in twisted ribbons or flakes that can be powdered. It absorbs water to become a gel, which can be stirred into a paste. The major fractions are known as tragacanthin, highly water soluble as a mucilaginous colloid, and the chemically related bassorin, which is far less soluble but swells in water to form a gel. The gum is used in vegetable-tanned leatherworking as an edge slicking and burnishing compound, and is occasionally used as a stiffener in textiles. The gum has been used historically as a herbal remedy for such conditions as cough and diarrhea. As a mucilage or paste, it has been used as a topical treatment for burns. It is used in pharmaceuticals and foods as an emulsifier, thickener, stabilizer, and texturant additive -E number E413-. It is the traditional binder used in the making of artists' pastels, as it does not adhere to itself the same way other gums -such as gum arabic- do when dry. Gum tragacanth is also used to make a paste used in floral sugarcraft to create lifelike flowers on wires used as decorations for cakes, which air-dries brittle and can take colorings. It enables users to get a very fine, delicate finish to their work. It has traditionally been used as an adhesive in the cigar-rolling process used to secure the cap or "flag" leaf to the finished cigar body.Gum tragacanth is less common in products than other, usually cheaper, gums, such as gum arabic or guar gum. Different gums tend to be interchangeable across many uses, and production of tragacanth is far outpaced by these for reasons of economy, trade, agriculture and history, while tragacanth is mostly produced in traditional locations. However, gums are used in varied circumstances and there are many situations where tragacanth is considered superior. Common substitutions are methyl cellulose, sometimes marketed as "substitute gum tragacanth" in the food industry, and gum karaya. Gum karaya, also called "Indian tragacanth" or simply "tragacanth", might be fully or partially substituted for what appears to be genuine tragacanth. Gum tragacanth is also used in incense-making as a binder to hold all the powdered herbs together. Its water solubility is ideal for ease of working and an even spread, and it is one of the stronger gums for holding particles in suspension. Only half as much is needed, compared to gum arabic or something similar.In Saudi Arabia, a mixture of hydrated Tragacanth and ground dried Ziziphus spina-christi is used as a natural hair shampoo that is believed to promote hair growth.
Source: Wikipedia

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

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

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: fr:beurre-de-cacao-humectants, fr:invertase-epaissisants, fr:gomme-xanthane-arome-naturel
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Vegan status unknown
Unrecognized ingredients: fr:beurre-de-cacao-humectants, fr:invertase-epaissisants, fr:gomme-xanthane-arome-naturel
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Vegetarian status unknown
Unrecognized ingredients: fr:beurre-de-cacao-humectants, fr:invertase-epaissisants, fr:gomme-xanthane-arome-naturel
Some ingredients could not be recognized.
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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
We need your help!
Some ingredients could not be recognized.
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Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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fr: Sucre, sirop de glucose, beurre de cacao humectants (glycérol), invertase épaissisants (gomme adragante), gomme xanthane arôme naturel, colorant (bleu brillant FCF)
Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 16.6666666666667 - percent_max: 100

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50

beurre de cacao humectants -> fr:beurre-de-cacao-humectants - percent_min: 0 - percent_max: 33.3333333333333

glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

invertase épaissisants -> fr:invertase-epaissisants - percent_min: 0 - percent_max: 25

gomme adragante -> en:e413 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

gomme xanthane arôme naturel -> fr:gomme-xanthane-arome-naturel - percent_min: 0 - percent_max: 20

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

bleu brillant FCF -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

Nutrition

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: 0

Proteins: 0 / 5 (value: 0.5, rounded value: 0.5)

Fiber: 0 / 5 (value: 0.5, rounded value: 0.5)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 18

Energy: 5 / 10 (value: 1698, rounded value: 1698)

Sugars: 10 / 10 (value: 86, rounded value: 86)

Saturated fat: 3 / 10 (value: 3.5, rounded value: 3.5)

Sodium: 0 / 10 (value: 8, rounded value: 8)

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

Nutritional score: (18 - 0)

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

Nutrient levels
- Fat in moderate quantity (5.6%)
  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 moderate quantity (3.5%)
  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 (86%)
  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 (0.02%)
  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: Fondants
Energy	1,698 kj (401 kcal)	+2%
Fat	5.6 g	+2%
Saturated fat	3.5 g	+11%
Carbohydrates	88 g	+2%
Sugars	86 g	+5%
Fiber	0.5 g	+54%
Proteins	0.5 g	+544%
Salt	0.02 g	-82%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
Missing origins of ingredients information

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Other information

Preparation: :La pâte à sucre prête à dérouler Auchan de 36 cm de diamètre vous permet de recouvrir par exemple :- un gâteau rond de 15 cm de diamètre et de 10 cm de hauteur.- un gâteau rond de 25 cm de diamètre et de 5 cm de hauteur.Vous pouvez également l'adapter pour un gâteau carré, rectangulaire ou en forme de cœur.Facile et rapide, elle ne colle pas et ne craque pas.

Conservation conditions: Craint la chaleur et l'humidité.

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Data sources

The manufacturer AUCHAN APAW uses Agena3000 to automatically transmit data and photos for its products.

Product added on June 30, 2019, 8:21:33 AM CEST by kiliweb
Last edit of product page on December 20, 2023, 10:29:22 AM CET by org-auchan-apaw.
Product page also edited by charlesnepote, jniderkorn, manu1400, roboto-app, teolemon, yuka.R3FNckNaWmYrTUFYc3NjZHgwMzBxOWRWMzhTRFVXU01MTlVSSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlndOcYPjpxHnKgbnt2aXyNehJ422WNNoz63eEao.

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Pâte à sucre prête à dérouler - bleu pastel - Auchan - 1 pièce