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Sapin de Noël - Sans marque - 100 g
Sapin de Noël - Sans marque - 100 g
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Barcode: 5900823013704 (EAN / EAN-13)
Common name: Pain d'épices dans un enrobage de cacao. - Sapin de Noël
Quantity: 100 g
Brands: Sans marque
Categories: Snacks, Sweet snacks, Festive foods, Biscuits and cakes, Christmas foods and drinks, Cakes, Chocolate cakes, Gingerbreads
Matching with your preferences
Health
Ingredients
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26 ingredients
: Farine de blé, enrobage de cacao [sucre, matières grasses végétales partiellement hydrogénées (palme, soja, karité en proportion variable), 28 % cacao maigre (14% ), pâte de cacao, émulsifiants (lécithine de soja, E476, E492), lait écrémé en poudre, arômes], sucre, farine de seigle, huile de colza, colorant: E150c, poudre à lever: carbonates d'ammonium, épices pour pain d'épices, correcteurs d'acidité (E330, E270).Allergens: Gluten, Milk, SoybeansTraces: 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: E150c - Ammonia caramel
- Additive: E322 - Lecithins
- Additive: E476 - Polyglycerol polyricinoleate
- Additive: E492 - Sorbitan tristearate
- Ingredient: Colour
- Ingredient: Emulsifier
- Ingredient: Flavouring
- Ingredient: Hydrogenated fat
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additives
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E270 - Lactic acid
Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.Source: Wikipedia
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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.
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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.
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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.
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E476 - Polyglycerol polyricinoleate
Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.Source: Wikipedia
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E492 - Sorbitan tristearate
Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.Source: Wikipedia
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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
Ingredients analysis
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Palm oil
Ingredients that contain palm oil: Palm
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Non-vegan
Non-vegan ingredients: Partially hydrogenated vegetable fat, Skimmed milk powderSome ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
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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!
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Vegetarian status unknown
Unrecognized ingredients: fr:enrobage-de-cacao, fr:epices-pour-pain-d-epicesSome 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!
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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!
: Farine de _blé_, enrobage de cacao (sucre, matières grasses végétales partiellement hydrogénées (palme, _soja_, karité), cacao maigre 28%, pâte de cacao, émulsifiants (lécithine de _soja_, e476, e492), _lait_ écrémé en poudre, arômes), sucre, farine de _seigle_, huile de colza, colorant (e150c), poudre à lever (carbonates d'ammonium), épices pour pain d'épices, correcteurs d'acidité (e330, e270)- Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
- enrobage de cacao -> fr:enrobage-de-cacao
- sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
- matières grasses végétales partiellement hydrogénées -> en:partially-hydrogenated-vegetable-fat - vegan: no - vegetarian: maybe - from_palm_oil: maybe
- palme -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
- _soja_ -> en:soya - vegan: yes - vegetarian: yes
- karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
- cacao maigre -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent: 28
- pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
- émulsifiants -> en:emulsifier
- lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
- e476 -> en:e476 - vegan: yes - vegetarian: yes
- e492 -> en:e492 - vegan: maybe - vegetarian: maybe
- _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
- arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
- sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
- farine de _seigle_ -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532
- huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
- colorant -> en:colour
- e150c -> en:e150a - vegan: yes - vegetarian: yes
- poudre à lever -> en:raising-agent
- carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes
- épices pour pain d'épices -> fr:epices-pour-pain-d-epices
- correcteurs d'acidité -> en:acidity-regulator
- e330 -> en:e330 - vegan: yes - vegetarian: yes
- e270 -> en:e270 - vegan: yes - vegetarian: yes
Nutrition
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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: 3This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 0
- Proteins: 3 / 5 (value: 5.4, rounded value: 5.4)
- Fiber: 0 / 5 (value: 0, rounded value: 0)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3.125, rounded value: 3.1)
Negative points: 16
- Energy: 5 / 10 (value: 1700, rounded value: 1700)
- Sugars: 8 / 10 (value: 37, rounded value: 37)
- Saturated fat: 3 / 10 (value: 3.9, rounded value: 3.9)
- Sodium: 0 / 10 (value: 0, rounded value: 0)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (16 - 0)
Nutri-Score:
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Nutrient levels
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Fat in moderate quantity (12.9%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in moderate quantity (3.9%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sugars in high quantity (37%)
What you need to know- A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks- Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
- Choose products with lower sugar content and reduce the consumption of products with added sugars.
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Salt in low quantity (0%)
What you need to know- A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
- Many people who have high blood pressure do not know it, as there are often no symptoms.
- Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food- Reduce the quantity of salt used when cooking, and don't salt again at the table.
- Limit the consumption of salty snacks and choose products with lower salt content.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlCompared to: Gingerbreads Energy 1,700 kj
(406 kcal)+16% Fat 12.9 g +133% Saturated fat 3.9 g +100% Carbohydrates 65 g -5% Sugars 37 g -8% Fiber ? Proteins 5.4 g +12% Salt 0 g -100% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.125 %
Environment
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Eco-Score B - Low environmental impact
⚠ ️Select a country in order to include the full impact of transportation.The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: A (Score: 86/100)
Category: Gingerbread
Category: Gingerbread
- PEF environmental score: 0.23 (the lower the score, the lower the impact)
- including impact on climate change: 1.69 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Ingredients that threatens species
Malus: -10
Contains palm oil
Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.
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Packaging with a medium impact
Malus: -10
Shape Material Recycling Impact Bag Plastic High
Eco-Score for this product
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Impact for this product: B (Score: 61/100)
Product: Sapin de Noël - Sans marque - 100 g
Life cycle analysis score: 86
Sum of bonuses and maluses: -25
Final score: 61/100
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Carbon footprint
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Equal to driving 0.9 km in a petrol car
169 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Gingerbread (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a medium impact
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Packaging parts
Bag (Plastic)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Plastic
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Threatened species
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Contains palm oil
Drives deforestation and threatens species such as the orangutan
Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.
Data sources
Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by beniben, openfoodfacts-contributors, yuka.U3YxWVRic09sdGtwbGYwbndoNzc0TUpMMTRLM1dHaXVCYkVVSVE9PQ.
Last check of product page on by beniben.