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Gâteau Arc-en-ciel - Auchan

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Gâteau Arc-en-ciel - Auchan

Important note: this product is no longer sold. The data is kept for reference only. This product does not appear in regular searches and is not taken into account for statistics. (Withdrawal date: 2023/07/01)
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Some of the data for this product has been provided directly by the manufacturer AUCHAN APAW.

Barcode: 5030765035257 (EAN / EAN-13)

Brands: Auchan

Stores: Auchan

Countries where sold: France

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Health

Ingredients

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    51 ingredients

    : Sucre, farine de blé (farine de blé, carbonate de calcium, fer, niacine, thiamine), huile de colza, oeufs pasteurisés, amidon de blé, crème fleurette (lait), beurre doux (lait), sirop de glucose, humectant (glycérine), huile de palme, amidon de maïs, beurre de cacao, huile de palmiste, poudre de lait entier, poudres à lever (diphosphates, carbonates de sodium, carbonates de potassium), stéarine de palme, colorants (lutéine, rouge carmin, paprika, rouge de betterave, curcumine, anthocyanes), concentré (spiruline), émulsifiants (mono et diglycérides d'acides gras, lécithine de soja), conservateur (sorbate de potassium), arôme, correcteurs d'acidité (acide citrique, acide tartrique), huile de noix de coco, agent d'enrobage (cire d'abeille), blanc d'oeufs déshydratés, chocolat blanc 16%, fourrage 15%.
    Allergens: Gluten, Milk, 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: E100 - Curcumin
    • Additive: E124 - Ponceau 4r
    • Additive: E161b - Lutein
    • Additive: E162 - Beetroot red
    • Additive: E163 - Anthocyanins
    • Additive: E322 - Lecithins
    • Additive: E422 - Glycerol
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E901 - White and yellow beeswax
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant

    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

  • E124 - Ponceau 4r

    Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.
    Source: Wikipedia

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    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.

  • 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.

  • E334 - L(+)-tartaric acid

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    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

  • 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.

  • E570 - Fatty acids

    Fatty acid: In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found per se in organisms, but instead as three main classes of esters: triglycerides, phospholipids, and cholesterol esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and they are important structural components for cells.
    Source: Wikipedia

  • E901 - White and yellow beeswax

    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil, Palm kernel oil, Palm stearin
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    Non-vegan

    Non-vegan ingredients: Egg, Milk, Unsalted butter, Milk, Whole milk powder, E901, Powdered egg white

    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: Thiamin, fr:Crème fleurette, fr:rouge-carmin, fr:concentre, Spirulina

    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!

    : Sucre, farine de blé (farine de blé, carbonate de calcium, carbonate de fer, niacine, thiamine), huile de colza, oeufs, amidon de blé, crème fleurette (lait), beurre doux (lait), sirop de glucose, humectant (glycérine), huile de palme, amidon de maïs, beurre de cacao, huile de palmiste, poudre de lait entier, poudres à lever (diphosphates, carbonates de sodium, carbonates de potassium), stéarine de palme, colorants (lutéine, rouge carmin, paprika, rouge de betterave, curcumine, anthocyanes), concentré (spiruline), émulsifiants (mono- et diglycérides d'acides gras, lécithine de soja), conservateur (sorbate de potassium), arôme, correcteurs d'acidité (acide citrique, acide tartrique), huile de noix de coco, agent d'enrobage (cire d'abeille), blanc d'oeufs déshydratés, chocolat blanc 16%, fourrage 15%
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes
    2. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes
      1. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes
      2. carbonate de calcium -> en:e170i - vegan: maybe - vegetarian: maybe
      3. carbonate de fer -> en:e505 - vegan: yes - vegetarian: yes
      4. niacine -> en:e375 - vegan: maybe - vegetarian: maybe
      5. thiamine -> en:thiamin
    3. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
    4. oeufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    5. amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes
    6. crème fleurette -> fr:creme-fleurette
      1. lait -> en:milk - vegan: no - vegetarian: yes
    7. beurre doux -> en:unsalted-butter - vegan: no - vegetarian: yes
      1. lait -> en:milk - vegan: no - vegetarian: yes
    8. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes
    9. humectant -> en:humectant
      1. glycérine -> en:e422 - vegan: maybe - vegetarian: maybe
    10. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    11. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    12. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    13. huile de palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes
    14. poudre de lait entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    15. poudres à lever -> en:raising-agent
      1. diphosphates -> en:e450 - vegan: yes - vegetarian: yes
      2. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes
      3. carbonates de potassium -> en:e501 - vegan: yes - vegetarian: yes
    16. stéarine de palme -> en:palm-stearin - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    17. colorants -> en:colour
      1. lutéine -> en:e161b - vegan: yes - vegetarian: yes
      2. rouge carmin -> fr:rouge-carmin
      3. paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049
      4. rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes
      5. curcumine -> en:e100 - vegan: yes - vegetarian: yes
      6. anthocyanes -> en:e163 - vegan: yes - vegetarian: yes
    18. concentré -> fr:concentre
      1. spiruline -> en:spirulina
    19. émulsifiants -> en:emulsifier
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    20. conservateur -> en:preservative
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes
    21. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    22. correcteurs d'acidité -> en:acidity-regulator
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
      2. acide tartrique -> en:e334 - vegan: yes - vegetarian: yes
    23. huile de noix de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    24. agent d'enrobage -> en:glazing-agent
      1. cire d'abeille -> en:e901 - vegan: no - vegetarian: yes
    25. blanc d'oeufs déshydratés -> en:powdered-egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22004
    26. chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - ciqual_food_code: 31010 - percent: 16
    27. fourrage -> en:filling - vegan: ignore - vegetarian: ignore - percent: 15

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,782 kj
    (426 kcal)
    Fat 18.3 g
    Saturated fat 5.1 g
    Carbohydrates 62.5 g
    Sugars 48 g
    Fiber ?
    Proteins 2.7 g
    Salt 0.25 g
    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 org-auchan-apaw.
Product page also edited by openfoodfacts-contributors, teolemon, vaporous, yuka.UzdrNFNMVWcvY3N4cGZBejhqRDgyL3hQeHFlbVowYU5ETklVSWc9PQ.

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