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Crème à tartiner aux noisettes & au cacao - Vanoise - 1kg

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Crème à tartiner aux noisettes & au cacao - Vanoise - 1kg

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Barcode: 6191402902420 (EAN / EAN-13)

Quantity: 1kg

Packaging: Plastic, Pot, PP - Polypropylene

Brands: Vanoise

Categories: Breakfasts, Spreads, Sweet spreads, fr:Pâtes à tartiner, Hazelnut spreads, Chocolate spreads, Cocoa and hazelnuts spreads

Labels, certifications, awards: No preservatives, ISO 22000, ISO 22000:2005, ISO 9001, No colorings, No dyes or preservatives, fr:ISO 14001:2015, fr:ISO 9001:2015

Origin of the product and/or its ingredients: Made in Tunisia

Manufacturing or processing places: Tunisie

Countries where sold: France, Libya, Tunisia

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Health

Ingredients

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    15 ingredients

    Sugar, vegetable oils (palm), cocoa powder, dairy preparation (milk), whey powder (milk), hazelnut paste, vegetable emulsifiers (E322 (soya)-E471-E476), nature identical flavor, vanillin. May contain traces of almonds
    Allergens: Milk, Nuts, Soybeans
    Traces: Nuts, Peanuts

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: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Whey

    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

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

  • 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

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Non-vegan

    Non-vegan ingredients: Milk, Whey powder, Milk

    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!

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    Vegetarian status unknown

    Unrecognized ingredients: fr:preparation-laitiere, Vanillin

    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, huiles végétales de palme, cacao en poudre, préparation laitière (lait), lactosérum en poudre (lait), pâte de noisettes, émulsifiants (e322 (soja), e471, e476), arôme identique nature, vanilline
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 11.1111111111111 - percent_max: 100
    2. huiles végétales de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 50
    3. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. préparation laitière -> fr:preparation-laitiere - percent_min: 0 - percent_max: 25
      1. lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 20
      1. lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. pâte de noisettes -> en:hazelnut-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. émulsifiants -> en:emulsifier - labels: en:vegan - vegan: en:yes - vegetarian: en:yes - percent_min: 0 - percent_max: 14.2857142857143
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
        1. soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.14285714285714
      3. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    8. arôme identique nature -> fr:arome-identique-nature - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
    9. vanilline -> en:vanillin - percent_min: 0 - percent_max: 11.1111111111111

Nutrition

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    Salt in low quantity (0.146%)

    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 ml     		As sold
    per serving (100g)     		Compared to: Cocoa and hazelnuts spreads
    Energy 2,435 kj
    (584 kcal)     		2,440 kj
    (584 kcal)     		+7%
    Fat 38 g 38 g +12%
    Saturated fat ? ?
    Carbohydrates 56.3 g 56.3 g +9%
    Sugars ? ?
    Fiber 4.8 g 4.8 g +27%
    Proteins 4.2 g 4.2 g -35%
    Salt 0.146 g 0.146 g +39%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 100g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by chevalstar, ecoscore-impact-estimator, gmlaa, moon-rabbit, nadamanaa, openfoodfacts-contributors, yuka.SHJJdUNMWUd2OEV5dWZZRW9rblc1ZjliNEp1TVhUNlhDZVlUSWc9PQ.

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