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Gateau chocolat marvel speederman

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Gateau chocolat marvel speederman

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Barcode: 5030765036605 (EAN / EAN-13)

Countries where sold: France

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Health

Ingredients

  • icon

    40 ingredients

    : Sucre, huile de colza, farine de blé, ceuf pasteurisé, sirop de glucose, humectant (glycérol), cacao maigre en poudre, huile de palme, inuline, stéarine de palme, colorants (anthocyanes, caroténoïdes, rouge de betterave, curcumine), poudres à lever (carbonates de sodium, glucono-delta-lactone, acide citrique), stabilisants (gomme adragante, gomme xanthane), fécule de tapioca, conservateur (sorbate de potassium), fructo-oligosaccharides, alpha-cyclodextrine, amidon de maïs, correcteur d'acidité (acide citrique), émulsifiants (lécithines (soja, tournesol)), sirop de sucre caramélisé, poudre de lait écrémé, poudre de blanc d'œuf, arôme naturel, concentré de spiruline. Fourrage saveur chocolat 12 %
    Allergens: Gluten, 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: E160 - Carotenoids
    • Additive: E162 - Beetroot red
    • Additive: E163 - Anthocyanins
    • Additive: E322 - Lecithins
    • Additive: E413 - Tragacanth
    • Additive: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • 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

  • 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.

  • E413 - Tragacanth

    Tragacanth: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus, including A. adscendens, A. gummifer, A. brachycalyx, and A. tragacantha. Some of these species are known collectively under the common names "goat's thorn" and "locoweed". The gum is sometimes called Shiraz gum, shiraz, gum elect or gum dragon. The name derives from the Greek words tragos -meaning "goat"- and akantha -"thorn"-. Iran is the biggest producer of this gum. Gum tragacanth is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides obtained from sap that is drained from the root of the plant and dried. The gum seeps from the plant in twisted ribbons or flakes that can be powdered. It absorbs water to become a gel, which can be stirred into a paste. The major fractions are known as tragacanthin, highly water soluble as a mucilaginous colloid, and the chemically related bassorin, which is far less soluble but swells in water to form a gel. The gum is used in vegetable-tanned leatherworking as an edge slicking and burnishing compound, and is occasionally used as a stiffener in textiles. The gum has been used historically as a herbal remedy for such conditions as cough and diarrhea. As a mucilage or paste, it has been used as a topical treatment for burns. It is used in pharmaceuticals and foods as an emulsifier, thickener, stabilizer, and texturant additive -E number E413-. It is the traditional binder used in the making of artists' pastels, as it does not adhere to itself the same way other gums -such as gum arabic- do when dry. Gum tragacanth is also used to make a paste used in floral sugarcraft to create lifelike flowers on wires used as decorations for cakes, which air-dries brittle and can take colorings. It enables users to get a very fine, delicate finish to their work. It has traditionally been used as an adhesive in the cigar-rolling process used to secure the cap or "flag" leaf to the finished cigar body.Gum tragacanth is less common in products than other, usually cheaper, gums, such as gum arabic or guar gum. Different gums tend to be interchangeable across many uses, and production of tragacanth is far outpaced by these for reasons of economy, trade, agriculture and history, while tragacanth is mostly produced in traditional locations. However, gums are used in varied circumstances and there are many situations where tragacanth is considered superior. Common substitutions are methyl cellulose, sometimes marketed as "substitute gum tragacanth" in the food industry, and gum karaya. Gum karaya, also called "Indian tragacanth" or simply "tragacanth", might be fully or partially substituted for what appears to be genuine tragacanth. Gum tragacanth is also used in incense-making as a binder to hold all the powdered herbs together. Its water solubility is ideal for ease of working and an even spread, and it is one of the stronger gums for holding particles in suspension. Only half as much is needed, compared to gum arabic or something similar.In Saudi Arabia, a mixture of hydrated Tragacanth and ground dried Ziziphus spina-christi is used as a natural hair shampoo that is believed to promote hair growth.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • 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

  • 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

  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

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

    Non-vegan ingredients: Skimmed milk powder, 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: fr:ceuf-pasteurise, Fructooligosaccharide, fr:fourrage-saveur-chocolat

    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, huile de colza, farine de blé, ceuf pasteurisé, sirop de glucose, humectant (glycérol), cacao maigre en poudre, huile de palme, inuline, stéarine de palme, colorants (anthocyanes, caroténoïdes, rouge de betterave, curcumine), poudres à lever (carbonates de sodium, glucono-delta-lactone, acide citrique), stabilisants (gomme adragante, gomme xanthane), fécule de tapioca, conservateur (sorbate de potassium), fructo-oligosaccharides, alpha-cyclodextrine, amidon de maïs, correcteur d'acidité (acide citrique), émulsifiants (lécithines de soja, lécithines de tournesol), sirop de sucre caramélisé, poudre de lait écrémé, poudre de blanc d'œuf, arôme naturel, concentré de spiruline, Fourrage saveur chocolat 12%
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    2. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
    3. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    4. ceuf pasteurisé -> fr:ceuf-pasteurise
    5. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    6. humectant -> en:humectant
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe
    7. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    8. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    9. inuline -> en:inulin - vegan: yes - vegetarian: yes
    10. stéarine de palme -> en:palm-stearin - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    11. colorants -> en:colour
      1. anthocyanes -> en:e163 - vegan: yes - vegetarian: yes
      2. caroténoïdes -> en:e160 - vegan: maybe - vegetarian: maybe
      3. rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes
      4. curcumine -> en:e100 - vegan: yes - vegetarian: yes
    12. poudres à lever -> en:raising-agent
      1. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes
      2. glucono-delta-lactone -> en:e575 - vegan: yes - vegetarian: yes
      3. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
    13. stabilisants -> en:stabiliser
      1. gomme adragante -> en:e413 - vegan: yes - vegetarian: yes
      2. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes
    14. fécule de tapioca -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    15. conservateur -> en:preservative
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes
    16. fructo-oligosaccharides -> en:fructooligosaccharide
    17. alpha-cyclodextrine -> en:e457 - vegan: yes - vegetarian: yes
    18. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    19. correcteur d'acidité -> en:acidity-regulator
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
    20. émulsifiants -> en:emulsifier
      1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      2. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    21. sirop de sucre caramélisé -> en:brown-sugar-syrup - vegan: yes - vegetarian: yes
    22. poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    23. poudre de blanc d'œuf -> en:powdered-egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22004
    24. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    25. concentré de spiruline -> en:spirulina-concentrate - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984
    26. Fourrage saveur chocolat -> fr:fourrage-saveur-chocolat - percent: 12

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,728 kj
    (413 kcal)
    Fat 16.6 g
    Saturated fat 3.1 g
    Carbohydrates 61.6 g
    Sugars 30.9 g
    Fiber ?
    Proteins 3.5 g
    Salt 0.34 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 25 %

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Product added on by kiliweb
Last edit of product page on by skaze.
Product page also edited by yuka.ZjZJWUg1OGUrZDlXbE1VRDBUN3V4WTlwL0xtTFdseUxldm8zSVE9PQ.

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