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perles choco blanc doré - Scrapcooking - 50g

perles choco blanc doré - Scrapcooking - 50g

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Barcode: 3700392474546 (EAN / EAN-13)

Quantity: 50g

Brands: Scrapcooking

Categories: fr:Perles de décoration

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Health

Ingredients

25 ingredients

French: Chocolat blanc 47% (sucre beurre de cacao, lait entier en poude, emulsifiant lécithine de soja), sucre, céréales croustillantes 12% (farines mit sucre, re, gluten et farine maltée de ble, sel del farme de sucre, amidon de ble et de mais, beure (E174, E160a, E100), stabilisants (gomme arabique, ose, agents d'enrobage (gomme laque, E414), amidon Sorter des traces de gluten, ceuts, arachides soja, la Sardite

Allergens: Gluten, Soybeans

Traces: Gluten

Food processing

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

Additive: E100 - Curcumin

Additive: E160a - Carotene

Additive: E174 - Silver

Additive: E414 - Acacia gum

Additive: E904 - Shellac

Ingredient: Glazing agent
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

E100 - Curcumin

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

E174 - Silver

Silver: Silver is a chemical element with symbol Ag -from the Latin argentum, derived from the Proto-Indo-European h₂erǵ: "shiny" or "white"- and atomic number 47. A soft, white, lustrous transition metal, it exhibits the highest electrical conductivity, thermal conductivity, and reflectivity of any metal. The metal is found in the Earth's crust in the pure, free elemental form -"native silver"-, as an alloy with gold and other metals, and in minerals such as argentite and chlorargyrite. Most silver is produced as a byproduct of copper, gold, lead, and zinc refining. Silver has long been valued as a precious metal. Silver metal is used in many bullion coins, sometimes alongside gold: while it is more abundant than gold, it is much less abundant as a native metal. Its purity is typically measured on a per-mille basis; a 94%-pure alloy is described as "0.940 fine". As one of the seven metals of antiquity, silver has had an enduring role in most human cultures. Other than in currency and as an investment medium -coins and bullion-, silver is used in solar panels, water filtration, jewellery, ornaments, high-value tableware and utensils -hence the term silverware-, in electrical contacts and conductors, in specialized mirrors, window coatings, in catalysis of chemical reactions, as a colorant in stained glass and in specialised confectionery. Its compounds are used in photographic and X-ray film. Dilute solutions of silver nitrate and other silver compounds are used as disinfectants and microbiocides -oligodynamic effect-, added to bandages and wound-dressings, catheters, and other medical instruments.
Source: Wikipedia

E414 - Acacia gum

Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
Source: Wikipedia

E904 - Shellac

Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E160a

Non-vegan
Non-vegan ingredients: E904
Some ingredients could not be recognized.
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Non-vegetarian
Non-vegetarian ingredients: E904
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.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

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.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
fr: Chocolat blanc 47% (beurre de cacao, lait entier en poude, emulsifiant lécithine de soja), sucre, céréales croustillantes 12%, farines mit sucre, re, gluten et farine maltée de ble, sel del farme de sucre, amidon de ble, de mais, beure (e174, e160a, e100), stabilisants, gomme arabique, ose, agents d'enrobage (gomme laque, e414), ceuts, arachides soja, la Sardite
Chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - ciqual_food_code: 31010 - percent_min: 47 - percent: 47 - percent_max: 47

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 15.6666666666667 - percent_max: 47

lait entier en poude -> fr:lait-entier-en-poude - percent_min: 0 - percent_max: 23.5

emulsifiant lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 15.6666666666667

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 12 - percent_max: 41

céréales croustillantes -> en:cereal-crispies - vegan: yes - vegetarian: yes - percent_min: 12 - percent: 12 - percent_max: 12

farines mit sucre -> fr:farines-mit-sucre - percent_min: 0 - percent_max: 12

re -> fr:re - percent_min: 0 - percent_max: 12

gluten et farine maltée de ble -> fr:gluten-et-farine-maltee-de-ble - percent_min: 0 - percent_max: 10.25

sel del farme de sucre -> fr:sel-del-farme-de-sucre - percent_min: 0 - percent_max: 8.2

amidon de ble -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 6.83333333333333

de mais -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 5.85714285714286

beure -> fr:beure - percent_min: 0 - percent_max: 5.125

e174 -> en:e174 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.125

e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.5625

e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.70833333333333

stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 4.55555555555556

gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.1

ose -> fr:ose - percent_min: 0 - percent_max: 3.72727272727273

agents d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 3.41666666666667

gomme laque -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.41666666666667

e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.70833333333333

ceuts -> fr:ceuts - percent_min: 0 - percent_max: 3.15384615384615

arachides soja -> fr:arachides-soja - percent_min: 0 - percent_max: 2.92857142857143

la Sardite -> fr:la-sardite - percent_min: 0 - percent_max: 2.73333333333333

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: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 2 / 5 (value: 3.6, rounded value: 3.6)

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

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

Negative points: 28

Energy: 5 / 10 (value: 1962, rounded value: 1962)

Sugars: 10 / 10 (value: 67, rounded value: 67)

Saturated fat: 9 / 10 (value: 9.9, rounded value: 9.9)

Sodium: 4 / 10 (value: 400, rounded value: 400)

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

Nutritional score: (28 - 0)

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

Nutrient levels
- Fat in moderate quantity (16%)
  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 (9.9%)
  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 (67%)
  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 moderate quantity (1%)
  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
Energy	1,962 kj (466 kcal)
Fat	16 g
Saturated fat	9.9 g
Carbohydrates	77 g
Sugars	67 g
Fiber	0 g
Proteins	3.6 g
Salt	1 g
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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Origins of ingredients
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Data sources

Product added on November 25, 2023, 11:35:27 AM CET by smoothie-app
Last edit of product page on November 25, 2023, 11:46:28 AM CET by smoothie-app.

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perles choco blanc doré - Scrapcooking - 50g