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Creme d'or Pistache

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Barcode: 7617400049862 (EAN / EAN-13)

Brands: Creme d'or

Countries where sold: Switzerland

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Health

Ingredients

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    35 ingredients


    French: lait entier 28%, crème 19%, sucre, farine de blé, sirop de glucose-fructose, huiles et graisses végétales (tournesol, palmiste, palme, coprah), pistaches 2,5%, protéines du lait, pâte de cacao, petit-lait en poudre, jaune d'oeuf (d'élevage en plein air), beurre, lait écrémé en poudre, inuline, farine de riz, cacao maigre en poudre, noisettes, fibres d'agrumes, émulsifiant: lécithines de soja, arômes naturels, amidon de maïs modifié, concentrés de fruits et de légumes (courge, fleur de carthame, citron), extrait concentré (Spirulina platensis), sel de cuisine, extrait de vanille, jus de citron concentré.
    Allergens: Eggs, Gluten, Milk, 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: E322 - Lecithins
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Milk proteins
    • 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
  • E322i - Lecithin


    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

Ingredients analysis

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    Palm oil


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


    Non-vegan ingredients: Whole milk, Cream, Milk proteins, Whey powder, Egg yolk, Butter, Skimmed milk powder
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    lait entier 28%, crème 19%, sucre, farine de blé, sirop de glucose-fructose, huiles et graisses végétales de tournesol, graisses végétales de palmiste, graisses végétales de palme, coprah, pistaches 2.5%, protéines du lait, pâte de cacao, petit-lait en poudre, jaune d'oeuf (d'élevage en plein air), beurre, lait écrémé en poudre, inuline, farine de riz, cacao maigre en poudre, noisettes, fibres d'agrumes, émulsifiant (lécithines de soja), arômes naturels, amidon de maïs modifié, concentrés de fruits et de légumes (courge, fleur de carthame, citron), extrait concentré (Spirulina platensis), sel de cuisine, extrait de vanille, jus de citron concentré
    1. lait entier -> en:whole-milk - vegan: no - vegetarian: yes - percent_min: 28 - percent: 28 - percent_max: 28
    2. crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 19 - percent: 19 - percent_max: 19
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 19
    4. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 19
    5. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 16.8333333333333
    6. huiles et graisses végétales de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 2.5 - percent_max: 12
    7. graisses végétales de palmiste -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 2.5 - percent_max: 9.1
    8. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 2.5 - percent_max: 7.16666666666667
    9. coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 2.5 - percent_max: 5.78571428571429
    10. pistaches -> en:pistachio-nuts - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    11. protéines du lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    12. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    13. petit-lait en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    14. jaune d'oeuf -> en:egg-yolk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      1. d'élevage en plein air -> fr:d-elevage-en-plein-air - percent_min: 0 - percent_max: 2.5
    15. beurre -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    16. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    17. inuline -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.36666666666667
    18. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.21875
    19. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08823529411765
    20. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.97222222222222
    21. fibres d'agrumes -> en:citrus-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.86842105263158
    22. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.775
      1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.775
    23. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.69047619047619
    24. amidon de maïs modifié -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.61363636363636
    25. concentrés de fruits et de légumes -> en:fruit-and-vegetable-concentrates - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.54347826086957
      1. courge -> en:pumpkin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.54347826086957
      2. fleur de carthame -> en:safflower-flower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.771739130434783
      3. citron -> en:lemon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.514492753623188
    26. extrait concentré -> en:concentrated-extract - percent_min: 0 - percent_max: 1.47916666666667
      1. Spirulina platensis -> en:spirulina - percent_min: 0 - percent_max: 1.47916666666667
    27. sel de cuisine -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.42
    28. extrait de vanille -> en:vanilla-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.36538461538462
    29. jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.31481481481481

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (77 g)
    Energy 1,301 kj
    (311 kcal)
    1,000 kj
    (239 kcal)
    Fat 15 g 11.5 g
    Saturated fat 7.1 g 5.47 g
    Carbohydrates 38 g 29.3 g
    Sugars 24 g 18.5 g
    Fiber 1.5 g 1.16 g
    Proteins 5 g 3.85 g
    Salt 0.15 g 0.116 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.5 % 2.5 %
Serving size: 77 g

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Data sources

Product added on by openfood-ch-import
Last edit of product page on by kiliweb.
Product page also edited by yuka.U0w4ZkU1UVlnY2NrZ3M4M3hoem53SW91NjVTTmVWK1VDK2tESVE9PQ.

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