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Tartelettes abricot - Les recettes de Céliane - 165 g

Tartelettes abricot - Les recettes de Céliane - 165 g

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Barcode: 3700566452134 (EAN / EAN-13)

Quantity: 165 g

Packaging: Plastic, Bag, Cardboard, Sleeve

Brands: Les recettes de Céliane

Categories: Sweet pies, Pies, Tartlets, Fruit tartlets, Apricot tartlets, Biscuit with fruit covering

Labels, certifications, awards: Organic, EU Organic, No gluten, Non-EU Agriculture, EU Agriculture, EU/non-EU Agriculture, No lactose, AB Agriculture Biologique

Manufacturing or processing places: France

Stores: Bio14

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    28 ingredients


    French: Nappage à l'abricot 30% (eau, sucre de canne, purée concentrée d'abricot 35%, sirop de glucose-fructose (maïs), gélifiant : pectine, correcteur d'acidité : acide citrique, arôme naturel), amidon de maïs, eau, huile de palme non hydrogénée, sucre de canne blond, farine de maïs, sirop de glucose (maïs), épaississant : gomme de guar, sel,poudre levante : carbonate d'ammonium, émulsifiant : lécithine de tournesol, arôme naturel, caramel pur sucre, maltodextrine.

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: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E440 - Pectins
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E412 - Guar gum


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia
  • E440 - Pectins


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia
  • 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
  • E503i - Ammonium carbonate


    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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    Palm oil


    Ingredients that contain palm oil: Non-hydrogenated palm oil
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    Vegan status unknown


    Unrecognized ingredients: fr:nappage-a-l-abricot, fr:puree-concentree-d-abricot

    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!

  • icon

    Vegetarian status unknown


    Unrecognized ingredients: fr:nappage-a-l-abricot, fr:puree-concentree-d-abricot

    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!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    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!

    Nappage à l'abricot 30% (eau, sucre de canne, purée concentrée d'abricot 10.5%, sirop de glucose-fructose (maïs), gélifiant (pectine), correcteur d'acidité (acide citrique), arôme naturel), amidon de maïs, eau, huile de palme non hydrogénée, sucre de canne blond, farine de maïs, sirop de glucose (maïs), épaississant (gomme de guar), sel, poudre levante (carbonate d'ammonium), émulsifiant (lécithine de tournesol), arôme naturel, caramel, maltodextrine
    1. Nappage à l'abricot -> fr:nappage-a-l-abricot - percent: 30
      1. eau -> en:water - vegan: yes - vegetarian: yes
      2. sucre de canne -> en:cane-sugar - vegan: yes - vegetarian: yes
      3. purée concentrée d'abricot -> fr:puree-concentree-d-abricot - percent: 10.5
      4. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes
        1. maïs -> en:corn - vegan: yes - vegetarian: yes
      5. gélifiant -> en:gelling-agent
        1. pectine -> en:e440a - vegan: yes - vegetarian: yes
      6. correcteur d'acidité -> en:acidity-regulator
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
      7. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    2. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes
    3. eau -> en:water - vegan: yes - vegetarian: yes
    4. huile de palme non hydrogénée -> en:non-hydrogenated-palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes
    5. sucre de canne blond -> en:blonde-cane-sugar - vegan: yes - vegetarian: yes
    6. farine de maïs -> en:corn-flour - vegan: yes - vegetarian: yes
    7. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes
      1. maïs -> en:corn - vegan: yes - vegetarian: yes
    8. épaississant -> en:thickener
      1. gomme de guar -> en:e412 - vegan: yes - vegetarian: yes
    9. sel -> en:salt - vegan: yes - vegetarian: yes
    10. poudre levante -> en:raising-agent
      1. carbonate d'ammonium -> en:e503i - vegan: yes - vegetarian: yes
    11. émulsifiant -> en:emulsifier
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    12. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    13. caramel -> en:e150 - vegan: yes - vegetarian: yes
    14. maltodextrine -> en:maltodextrind - vegan: yes - vegetarian: yes

Nutrition

  • icon

    Bad nutritional quality


    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ 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: 0.9, rounded value: 0.9)
    • 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: 19

    • Energy: 5 / 10 (value: 1782, rounded value: 1782)
    • Sugars: 7 / 10 (value: 32.3, rounded value: 32.3)
    • Saturated fat: 6 / 10 (value: 6.3, rounded value: 6.3)
    • Sodium: 1 / 10 (value: 140, rounded value: 140)

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

    Score nutritionnel: 19 (19 - 0)

    Nutri-Score: E

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    Sugars in high quantity (32.3%)


    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.
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    Salt in moderate quantity (0.35%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (18,5 g)
    Compared to: Apricot tartlets
    Energy 1,782 kj
    (426 kcal)
    330 kj
    (79 kcal)
    +8%
    Fat 13.2 g 2.44 g -1%
    Saturated fat 6.3 g 1.17 g -0%
    Carbohydrates 74.7 g 13.8 g +21%
    Sugars 32.3 g 5.98 g +13%
    Fiber ? ?
    Proteins 0.9 g 0.167 g -78%
    Salt 0.35 g 0.065 g +1%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 18,5 g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Labels

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by beniben, roboto-app, segundo, teolemon.

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