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ふわふわモンブランケーキ - Pasco - 1個

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ふわふわモンブランケーキ - Pasco - 1個

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Barcode: 4901820461995 (EAN / EAN-13)

Quantity: 1個

Brands: Pasco

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes

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Health

Ingredients

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    39 ingredients

    Japanese: 栗あん (白生あん、砂糖、加糖栗ペースト、水あめ、寒天、洋酒) (国内製造)、卵、小麦粉、砂 糖、乳等を主要原料とする食品、 ショートニング、植物油脂、加工油脂、糖加工品(ぶどう 糖、でんぷん、植物油脂)、カラメルソース、 糖加工品(デキストリン、乳たんぱく)、食塩/ ソルビトール、グリセリン、甘味料(トレハロース)、乳化剤、膨脹剤、酢酸(Na)、 グリシ ン、 pH調整剤、香料、増粘多糖類、ショ糖エステル、リゾチーム、ビタミンB1、 酸化防止剤 (ビタミンE)、 (一部に卵・小麦・乳成分・大豆を含む)
    Allergens: Eggs, Gluten, Milk, Nuts, Soybeans

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: E1400 - Dextrin
    • Additive: E406 - Agar
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia

  • 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

  • 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

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    May contain palm oil

    Ingredients that may contain palm oil: Fat, Vegetable oil and fat, Vegetable oil and fat
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    Non-vegan

    Non-vegan ingredients: Egg, E1105

    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: E1105

    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!

    ja: 栗あん (白生あん, 砂糖, 栗, 水あめ, 寒天, 洋酒), 卵, 小麦粉, 砂 糖, 乳等を主要原料とする食品, ショートニング, 植物油脂, 加工油脂, 糖加工品 (ぶどう 糖, でんぷん, 植物油脂), カラメルソース, 糖加工品 (デキストリン, 乳たんぱく), 食塩, ソルビトール, グリセリン, 甘味料 (トレハロース), 乳化剤, 膨脹剤, 酢酸, グリシ ン, pH調整剤, 香料, 増粘多糖類, ショ糖エステル, リゾチーム, ビタミンB1, 酸化防止剤 (ビタミンE)
    1. 栗あん -> ja:栗あん - percent_min: 3.84615384615385 - percent_max: 100
      1. 白生あん -> ja:白生あん - percent_min: 0.641025641025641 - percent_max: 100
      2. 砂糖 -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
      3. 栗 -> en:chestnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15024 - percent_min: 0 - percent_max: 33.3333333333333
      4. 水あめ -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
      5. 寒天 -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 20
      6. 洋酒 -> ja:洋酒 - percent_min: 0 - percent_max: 16.6666666666667
    2. 卵 -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 50
    3. 小麦粉 -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
    4. 砂 糖 -> ja:砂-糖 - percent_min: 0 - percent_max: 25
    5. 乳等を主要原料とする食品 -> ja:乳等を主要原料とする食品 - percent_min: 0 - percent_max: 20
    6. ショートニング -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. 植物油脂 -> en:vegetable-oil-and-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 14.2857142857143
    8. 加工油脂 -> ja:加工油脂 - percent_min: 0 - percent_max: 12.5
    9. 糖加工品 -> ja:糖加工品 - percent_min: 0 - percent_max: 11.1111111111111
      1. ぶどう 糖 -> ja:ぶどう-糖 - percent_min: 0 - percent_max: 11.1111111111111
      2. でんぷん -> ja:でんぷん - percent_min: 0 - percent_max: 5.55555555555556
      3. 植物油脂 -> en:vegetable-oil-and-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.7037037037037
    10. カラメルソース -> en:caramel-sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
    11. 糖加工品 -> ja:糖加工品 - percent_min: 0 - percent_max: 9.09090909090909
      1. デキストリン -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
      2. 乳たんぱく -> ja:乳たんぱく - percent_min: 0 - percent_max: 4.54545454545455
    12. 食塩 -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 8.33333333333333
    13. ソルビトール -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. グリセリン -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714
    15. 甘味料 -> en:sweetener - percent_min: 0 - percent_max: 6.66666666666667
      1. トレハロース -> en:trehalose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.66666666666667
    16. 乳化剤 -> en:emulsifier - percent_min: 0 - percent_max: 6.25
    17. 膨脹剤 -> en:raising-agent - percent_min: 0 - percent_max: 5.88235294117647
    18. 酢酸 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. グリシ ン -> ja:グリシ-ン - percent_min: 0 - percent_max: 5.26315789473684
    20. pH調整剤 -> en:acidity-regulator - percent_min: 0 - percent_max: 5
    21. 香料 -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. 増粘多糖類 -> ja:増粘多糖類 - percent_min: 0 - percent_max: 4.54545454545455
    23. ショ糖エステル -> ja:ショ糖エステル - percent_min: 0 - percent_max: 4.34782608695652
    24. リゾチーム -> en:e1105 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 4.16666666666667
    25. ビタミンB1 -> en:thiamin - percent_min: 0 - percent_max: 4
    26. 酸化防止剤 -> en:antioxidant - percent_min: 0 - percent_max: 3.84615384615385
      1. ビタミンE -> en:vitamin-e - percent_min: 0 - percent_max: 3.84615384615385

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    per serving     		Compared to: Cakes
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6.41 %

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Product added on by bau
Last edit of product page on by bau.

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