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Insudiet Galettes Framboise - Pileje

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Insudiet Galettes Framboise - Pileje

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Barcode: 3700593401501 (EAN / EAN-13)

Brands: Pileje

Countries where sold: France

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Health

Ingredients

  • icon

    45 ingredients

    : Protéines de lait, huile de colza, protéines de pois, farine de blé, fibres solubles d'amidon de blé, édulcorants (maltitol, sucralose), farine d'avoine riche en fibres, pépites à la framboise (6 % : jus de framboise, purée de pomme, édulcorants (isomalt, sucralose)y humectant (glycérol), fibres d'ananas, gélifiant (alginate de sodium), arômes, acidifiants (acide citrique, citrate tripotassique), colorants (carmin, caramel)), croustillants de soja (protéines de soja, amidon de tapioca, carbonate de calcium), noix de coco râpée, gingembre, émulsifiants (sucroester d'acides gras, lécithine de soja, mono et diglycérides d'acides gras), arôme, pépites de soja, minéraux du lait, agents levants (bicarbonates de sodium, pyrophosphate acide de sodium, bicarbonate d'ammonium), cannelle. Traces éventuelles d'œuf et de fruits à coques.
    Allergens: Gluten, Milk, Soybeans
    Traces: Eggs, Nuts

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: E120 - Cochineal
    • Additive: E150 - Caramel
    • Additive: E170 - Calcium carbonates
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E422 - Glycerol
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E473 - Sucrose esters of fatty acids
    • Additive: E953 - Isomalt
    • Additive: E955 - Sucralose
    • Additive: E965 - Maltitol
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Milk proteins
    • Ingredient: Sweetener

    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

  • E170 - Calcium carbonates

    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • 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.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • 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

  • E503ii - Ammonium hydrogen 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

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia

  • E955 - Sucralose

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Milk proteins, E120, Milk minerals

    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

    Non-vegetarian

    Non-vegetarian ingredients: E120

    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!

    : Protéines de lait, huile de colza, protéines de pois, farine de blé, fibres solubles d'amidon de blé, édulcorants (maltitol, sucralose), farine d'avoine riche en fibres, pépites à la framboise 6% (jus de framboise, purée de pomme, édulcorants (isomalt, sucralose), y humectant (glycérol), fibres d'ananas, gélifiant (alginate de sodium), arômes, acidifiants (acide citrique, citrate tripotassique), colorants (carmin, caramel)), croustillants de soja (protéines de soja, amidon de tapioca, carbonate de calcium), noix de coco, gingembre, émulsifiants (sucroester d'acides gras, lécithine de soja, mono- et diglycérides d'acides gras), arôme, pépites de soja, minéraux du lait, agents levants (bicarbonates de sodium, pyrophosphate acide de sodium, bicarbonate d'ammonium), cannelle
    1. Protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 6 - percent_max: 58
    2. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 6 - percent_max: 32
    3. protéines de pois -> en:pea-protein - vegan: yes - vegetarian: yes - percent_min: 6 - percent_max: 23.3333333333333
    4. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 6 - percent_max: 19
    5. fibres solubles d'amidon de blé -> fr:fibres-solubles-d-amidon-de-ble - percent_min: 6 - percent_max: 16.4
    6. édulcorants -> en:sweetener - percent_min: 6 - percent_max: 14.6666666666667
      1. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 14.6666666666667
      2. sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.33333333333333
    7. farine d'avoine riche en fibres -> fr:farine-d-avoine-riche-en-fibres - percent_min: 6 - percent_max: 13.4285714285714
    8. pépites à la framboise -> fr:pepites-a-la-framboise - percent_min: 6 - percent: 6 - percent_max: 6
      1. jus de framboise -> en:raspberry-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0.666666666666667 - percent_max: 6
      2. purée de pomme -> en:apple-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 3
      3. édulcorants -> en:sweetener - percent_min: 0 - percent_max: 2
        1. isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
        2. sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      4. y humectant -> fr:y-humectant - percent_min: 0 - percent_max: 1.5
        1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
      5. fibres d'ananas -> en:pineapple-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      6. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 1
        1. alginate de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      7. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.857142857142857
      8. acidifiants -> en:acid - percent_min: 0 - percent_max: 0.75
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
        2. citrate tripotassique -> en:e332ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.375
      9. colorants -> en:colour - percent_min: 0 - percent_max: 0.75
        1. carmin -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.75
        2. caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.380952380952381
    9. croustillants de soja -> fr:croustillants-de-soja - percent_min: 0 - percent_max: 6
      1. protéines de soja -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 6
      2. amidon de tapioca -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 3
      3. carbonate de calcium -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    10. noix de coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 6
    11. gingembre -> en:ginger - vegan: yes - vegetarian: yes - ciqual_food_code: 11074 - percent_min: 0 - percent_max: 6
    12. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 5.8
      1. sucroester d'acides gras -> en:e473 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.8
      2. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3
      3. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2
    13. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    14. pépites de soja -> fr:pepites-de-soja - percent_min: 0 - percent_max: 4.83333333333333
    15. minéraux du lait -> en:milk-minerals - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.46153846153846
    16. agents levants -> en:raising-agent - percent_min: 0 - percent_max: 4.14285714285714
      1. bicarbonates de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.14285714285714
      2. pyrophosphate acide de sodium -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.07142857142857
      3. bicarbonate d'ammonium -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38095238095238
    17. cannelle -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.86666666666667

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,749 kj
    (418 kcal)
    Fat 18.8 g
    Saturated fat 2.62 g
    Carbohydrates 31.1 g
    Sugars 3.42 g
    Fiber 13.9 g
    Proteins 30 g
    Salt 0.9 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17.785 %

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Data sources

Product added on by kiliweb
Last edit of product page on by kiliweb.
Product page also edited by openfoodfacts-contributors, yuka.HLV5DNfUBZcdR_P2gbo6gwa9K77dCdUIQHMmog, yuka.WnE0cEZhNHhtc0FzZ2NVL3B5cU8ydmxaMVo2RldGN29GN0FTSWc9PQ.

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