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Fraisier - Leclerc

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Barcode: 3802150068759 (EAN / EAN-13)

Brands: Leclerc

Categories: Snacks, Sweet snacks, Biscuits and cakes, Sweet pies, Pastries, Pies, Sponge sandwich cake filled and topped with strawberries

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    48 ingredients

    French: Crème Pâtissière/Chantilly (Eau Sucre.Amidon Modifie LACTOSE Dextrose.Poudre LAIT, Gélifiants: Diphosphate Tetrasodique, Alginate de Sodium, Phosphate Disodigue, Sulfate de Calcium, Acétate de Calcium: Émulsifiants : Ester LACTIQUE et acétique des Mono-Diglycérides d'acides Gras Lécithine Ester Mono et diacétyltartrigue: Matières Grasses Hydrogénées de Palmes. Stabilisants Sorbitol, Cellulose, Carboxymethylcellulose.Protéine de LAIT.Colorant: Caroténoïde). Fraises 35% copeaux de Chocolat: Pâte/beurre de Cacao Matières Grasse LAITIÈRES. Génoise OEUFS, Farine De BLE, Stabilisants E422, E420i, Matière Grasse Végétale.Protéine De LAIT, Poudre A Lever E450i, E500ii, Sel. Conservateur : E202. Emulsifiants E471. E475, E322, Nappage rouge: Sirop de Glucose/Fructose, Gélifiants: Pectine. Carraghénanes, Colorants: Concentré Carthale et Citron, Cochenille.Correcteur acidité : Acide Citrique. Phosphate de Potassium, Citrate de Calcium
    Allergens: Eggs, Gluten, Milk

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: E160 - Carotenoids
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E407 - Carrageenan
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E460 - Cellulose
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E263 - Calcium acetate

    Calcium acetate: Calcium acetate is a chemical compound which is a calcium salt of acetic acid. It has the formula Ca-C2H3O2-2. Its standard name is calcium acetate, while calcium ethanoate is the systematic name. An older name is acetate of lime. The anhydrous form is very hygroscopic; therefore the monohydrate -Ca-CH3COO-2•H2O- is the common form.
    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.

  • 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.

  • E340 - Potassium phosphates

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E420i - D-sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • 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

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • 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.

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • 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.

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: fr:Crème pâtissière, fr:chantilly, fr:eau-sucre-amidon-modifie-lactose-dextrose-poudre-lait, fr:phosphate-disodigue, fr:ester-lactique-et-acetique-des-monodiglycerides-d-acides-gras-lecithine-ester-mono-et-diacetyltartrigue, fr:matieres-grasses-hydrogenees-de-palmes, fr:carboxymethylcellulose-proteine-de-lait-colorant, fr:fraises-35-copeaux-de-chocolat, Dough, fr:beurre-de-cacao-matieres-grasse-laitieres, fr:genoise-oeufs, fr:matiere-grasse-vegetale-proteine-de-lait, fr:nappage-rouge, fr:concentre-carthale-et-citron, fr:cochenille-correcteur-acidite

    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:Crème pâtissière, fr:chantilly, fr:eau-sucre-amidon-modifie-lactose-dextrose-poudre-lait, fr:phosphate-disodigue, fr:ester-lactique-et-acetique-des-monodiglycerides-d-acides-gras-lecithine-ester-mono-et-diacetyltartrigue, fr:matieres-grasses-hydrogenees-de-palmes, fr:carboxymethylcellulose-proteine-de-lait-colorant, fr:fraises-35-copeaux-de-chocolat, Dough, fr:beurre-de-cacao-matieres-grasse-laitieres, fr:genoise-oeufs, fr:matiere-grasse-vegetale-proteine-de-lait, fr:nappage-rouge, fr:concentre-carthale-et-citron, fr:cochenille-correcteur-acidite

    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!

    fr: Crème Pâtissière, Chantilly (Eau Sucre.Amidon Modifie LACTOSE Dextrose.Poudre LAIT, Gélifiants (Diphosphate Tetrasodique), Alginate de Sodium, Phosphate Disodigue, Sulfate de Calcium, Acétate de Calcium (Émulsifiants), Ester LACTIQUE et acétique des MonoDiglycérides d'acides Gras Lécithine Ester mono- et diacétyltartrigue (Matières Grasses Hydrogénées de Palmes, Stabilisants), Sorbitol, Cellulose, Carboxymethylcellulose.Protéine de LAIT.Colorant (Caroténoïde)), Fraises 35% copeaux de Chocolat (Pâte, beurre de Cacao Matières Grasse LAITIÈRES, Génoise OEUFS), Farine De BLE, Stabilisants (e422), e420i, Matière Grasse Végétale.Protéine De LAIT, Poudre A Lever (e450i), e500ii, Sel, Conservateur (e202, Emulsifiants), e471, e475, e322, Nappage rouge (Sirop de Glucose, Fructose), Gélifiants (Pectine, Carraghénanes), Colorants (Concentré Carthale et Citron), Cochenille.Correcteur acidité (Acide Citrique, Phosphate de Potassium), Citrate de Calcium
    1. Crème Pâtissière -> fr:creme-patissiere - percent_min: 5.26315789473684 - percent_max: 100
    2. Chantilly -> fr:chantilly - percent_min: 0 - percent_max: 50
      1. Eau Sucre.Amidon Modifie LACTOSE Dextrose.Poudre LAIT -> fr:eau-sucre-amidon-modifie-lactose-dextrose-poudre-lait - percent_min: 0 - percent_max: 50
      2. Gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 25
        1. Diphosphate Tetrasodique -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. Alginate de Sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      4. Phosphate Disodigue -> fr:phosphate-disodigue - percent_min: 0 - percent_max: 12.5
      5. Sulfate de Calcium -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. Acétate de Calcium -> en:e263 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        1. Émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 8.33333333333333
      7. Ester LACTIQUE et acétique des MonoDiglycérides d'acides Gras Lécithine Ester mono- et diacétyltartrigue -> fr:ester-lactique-et-acetique-des-monodiglycerides-d-acides-gras-lecithine-ester-mono-et-diacetyltartrigue - percent_min: 0 - percent_max: 7.14285714285714
        1. Matières Grasses Hydrogénées de Palmes -> fr:matieres-grasses-hydrogenees-de-palmes - percent_min: 0 - percent_max: 7.14285714285714
        2. Stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 3.57142857142857
      8. Sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      9. Cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      10. Carboxymethylcellulose.Protéine de LAIT.Colorant -> fr:carboxymethylcellulose-proteine-de-lait-colorant - percent_min: 0 - percent_max: 5
        1. Caroténoïde -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    3. Fraises 35% copeaux de Chocolat -> fr:fraises-35-copeaux-de-chocolat - percent_min: 0 - percent_max: 33.3333333333333
      1. Pâte -> en:dough - percent_min: 0 - percent_max: 33.3333333333333
      2. beurre de Cacao Matières Grasse LAITIÈRES -> fr:beurre-de-cacao-matieres-grasse-laitieres - percent_min: 0 - percent_max: 16.6666666666667
      3. Génoise OEUFS -> fr:genoise-oeufs - percent_min: 0 - percent_max: 11.1111111111111
    4. Farine De BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25
    5. Stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 20
      1. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20
    6. e420i -> en:e420i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. Matière Grasse Végétale.Protéine De LAIT -> fr:matiere-grasse-vegetale-proteine-de-lait - percent_min: 0 - percent_max: 14.2857142857143
    8. Poudre A Lever -> en:raising-agent - percent_min: 0 - percent_max: 12.5
      1. e450i -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.09
    11. Conservateur -> en:preservative - percent_min: 0 - percent_max: 0.09
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.09
      2. Emulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.09
    12. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.09
    13. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.09
    14. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.09
    15. Nappage rouge -> fr:nappage-rouge - percent_min: 0 - percent_max: 0.09
      1. Sirop de Glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.09
      2. Fructose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0.09
    16. Gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 0.09
      1. Pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.09
      2. Carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.09
    17. Colorants -> en:colour - percent_min: 0 - percent_max: 0.09
      1. Concentré Carthale et Citron -> fr:concentre-carthale-et-citron - percent_min: 0 - percent_max: 0.09
    18. Cochenille.Correcteur acidité -> fr:cochenille-correcteur-acidite - percent_min: 0 - percent_max: 0.09
      1. Acide Citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.09
      2. Phosphate de Potassium -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.09
    19. Citrate de Calcium -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.09

Nutrition

  • icon

    Poor 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: 1.3, rounded value: 1.3)
    • 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: 17

    • Energy: 3 / 10 (value: 1142, rounded value: 1142)
    • Sugars: 4 / 10 (value: 21, rounded value: 21)
    • Saturated fat: 10 / 10 (value: 12, rounded value: 12)
    • Sodium: 0 / 10 (value: 36, rounded value: 36)

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

    Nutritional score: (17 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Sponge sandwich cake filled and topped with strawberries
    Energy 1,142 kj
    (273 kcal)     		+25%
    Fat 18 g +75%
    Saturated fat 12 g +94%
    Carbohydrates 26 g -6%
    Sugars 21 g +3%
    Fiber ?
    Proteins 1.3 g -55%
    Salt 0.09 g -58%
    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 quentinbrd.
Product page also edited by chevalstar, teolemon, yuka.sY2b0xO6T85zoF3NwEKvlhZofNz08zKZbTLkmRG2mNuUEsT6Qt1O_Y2lI6g, yuka.sY2b0xO6T85zoF3NwEKvlksWCtOCp2rCJzPToxWE29CyE421WI0pvKjDNqg.

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