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Eti Pop Kek With Banana 144G

Eti Pop Kek With Banana 144G

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Barcode: 8690526016474 (EAN / EAN-13)

Brands: Eti

Countries where sold: France

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Health

Ingredients

  • icon

    85 ingredients


    French: Gâteau 69,496 [Farinede Sucre, œuf, Huile Vegetale (Palme, Tournesol, Grain de Coton, Gnola), Sirop de Glucose-fructose, Hydratants (Glycérol, Sorbitol), Emulsifiants [Mono et di-glycéride des Acides végétale), Esther de Poliglycérol des Acides d'Huile (Source végétale)), Sel, Poudres à Lever (Pyrophosphate d'A(lde de Sodium, (dloonate de Sodium Hydrogéné), Conservateur (l'acide rglAünes (Banane, Vanilline), Correcteur d'acidité (Acide Citrique), Gélifiant (Gomme de Xanthan)l, Enrobage au Cacao [Swe, Huile Vegotale Entièrement Hydrogénée (Palme, Tournesol, Gnola), Poudre de Lactosérum (Produit Laitier), Lait en Poudre, Cacao 5,296, Emulsifiant (Lécithine de tournesol), Sauce Banane [Sucre, Sirop de ?I?'htose, Huile Végétale (Palme, Tournesol, Grain de Coton, Canola), Poudre de Lactosérum (Produit Laitier), Amidon modifie, Emulsifiant [les Esters d'Acide lactique desMonoetDi-g/ycéride Ek?ffHuile (Source végétale)), Poudre de Banane 960,2, Correcteur d'acidité (Acide Citrique, Carbonate de Sodium Hydrogène), Colorant (Beta (arotène), Arôme (Bananen), Conservateur(/'acide Pwtcontenir des tracesdu Noisette, ProduitdeSoja, du Sésame et d'arad:ide. POPKEK - KAKE MED BANAN SAUS KAKAO BflAGI Ingtedlenser: 69/496 [Hvetemdf/nnew/d& Egg, Vegetabilsk Olje (Palm, Solsikke, Bomull, Raps), Glukose-fruktosesirup, Fuktighet sendere (Glyserol, Sorbitol), (mono og ISnrbinsyre
    Allergens: Eggs, Milk, Sesame seeds

Food processing

  • icon

    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E14XX - Modified Starch
    • Additive: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • 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
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E420 - Sorbitol


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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
  • E500 - Sodium carbonates


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia
  • E500i - Sodium carbonate


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm oil, Palm, Palm oil
  • icon

    Non-vegan


    Non-vegan ingredients: Egg, Whey powder, Dairy, Milk powder, Whey powder, Dairy

    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:gateau-69-496, fr:farinede-sucre, fr:grain-de-coton, fr:gnola, fr:hydratants, fr:mono-et-diglycerides-des-acides-vegetale, fr:esther-de-poliglycerol-des-acides-d-huile, fr:source-vegetale, fr:lde-de-sodium, fr:dloonate-de-sodium-hydrogene, fr:l-acide-rglaunes, Vanillin, fr:gomme-de-xanthan, fr:l, fr:enrobage-au-cacao, fr:swe, fr:huile-vegotale-entierement-hydrogenee, fr:gnola, fr:cacao-5-296, fr:sauce-banane, fr:sirop-de-i-htose, fr:grain-de-coton, Canola, fr:les-esters-d-acide-lactique-desmonoetdi-g, fr:yceride-ek-ffhuile, fr:source-vegetale, fr:poudre-de-banane-960-2, fr:carbonate-de-sodium-hydrogene, fr:beta, fr:arotene, fr:bananen, fr:produitdesoja, fr:du-sesame-et-d-arad, fr:ide, fr:popkek, fr:kake-med-banan-saus-kakao-bflagi-ingtedlenser, fr:69, fr:496, fr:hvetemdf, fr:nnew, fr:d-egg, fr:vegetabilsk-olje, fr:palm, fr:solsikke, fr:bomull, fr:raps, fr:glukose-fruktosesirup, fr:fuktighet-sendere, fr:glyserol, fr:mono-og-isnrbinsyre

    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!

    Gâteau 69‚496, Farinede Sucre, œuf, Huile Vegetale de Palme, Huile Vegetale de Tournesol, Grain de Coton, Gnola, Sirop de Glucose-fructose, Hydratants (Glycérol, Sorbitol), Emulsifiants, mono- et diglycérides des Acides végétale, Esther de Poliglycérol des Acides d'Huile (Source végétale), Sel, Poudres à Lever, Pyrophosphate d'A, lde de Sodium (dloonate de Sodium Hydrogéné), Conservateur (l'acide rglAünes (Banane, Vanilline), Correcteur d'acidité (Acide Citrique), Gélifiant (Gomme de Xanthan), l, Enrobage au Cacao, Swe, Huile Vegotale Entièrement Hydrogénée (Palme, Tournesol, Gnola), Poudre de Lactosérum (Produit Laitier), Lait en Poudre, Cacao 5‚296, Emulsifiant (Lécithine de tournesol), Sauce Banane, Sucre, Sirop de ?I?'htose, Huile Végétale de Palme, Huile Végétale de Tournesol, Grain de Coton, Canola), Poudre de Lactosérum (Produit Laitier), Amidon modifie, Emulsifiant, les Esters d'Acide lactique desMonoetDi-g, ycéride Ek?ffHuile (Source végétale), Poudre de Banane 960‚2, Correcteur d'acidité (Acide Citrique, Carbonate de Sodium Hydrogène), Colorant, Beta (arotène), Arôme (Bananen), Conservateur, ProduitdeSoja, du Sésame et d'arad (ide, POPKEK), KAKE MED BANAN SAUS KAKAO BflAGI Ingtedlenser (69, 496, Hvetemdf, nnew, d& Egg), Vegetabilsk Olje (Palm, Solsikke, Bomull, Raps), Glukose-fruktosesirup, Fuktighet sendere (Glyserol, Sorbitol), mono- og ISnrbinsyre
    1. Gâteau 69‚496 -> fr:gateau-69-496 - percent_min: 2.85714285714286 - percent_max: 100
    2. Farinede Sucre -> fr:farinede-sucre - percent_min: 0 - percent_max: 50
    3. œuf -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Huile Vegetale de Palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 25
    5. Huile Vegetale de Tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20
    6. Grain de Coton -> fr:grain-de-coton - percent_min: 0 - percent_max: 16.6666666666667
    7. Gnola -> fr:gnola - percent_min: 0 - percent_max: 14.2857142857143
    8. Sirop de Glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. Hydratants -> fr:hydratants - percent_min: 0 - percent_max: 11.1111111111111
      1. Glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
      2. Sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    10. Emulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 10
    11. mono- et diglycérides des Acides végétale -> fr:mono-et-diglycerides-des-acides-vegetale - percent_min: 0 - percent_max: 9.09090909090909
    12. Esther de Poliglycérol des Acides d'Huile -> fr:esther-de-poliglycerol-des-acides-d-huile - percent_min: 0 - percent_max: 8.33333333333333
      1. Source végétale -> fr:source-vegetale - percent_min: 0 - percent_max: 8.33333333333333
    13. Sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. Poudres à Lever -> en:raising-agent - percent_min: 0 - percent_max: 7.14285714285714
    15. Pyrophosphate d'A -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. lde de Sodium -> fr:lde-de-sodium - percent_min: 0 - percent_max: 6.25
      1. dloonate de Sodium Hydrogéné -> fr:dloonate-de-sodium-hydrogene - percent_min: 0 - percent_max: 6.25
    17. Conservateur -> en:preservative - percent_min: 0 - percent_max: 5.88235294117647
      1. l'acide rglAünes -> fr:l-acide-rglaunes - percent_min: 0 - percent_max: 5.88235294117647
        1. Banane -> en:banana - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
        2. Vanilline -> en:vanillin - percent_min: 0 - percent_max: 2.94117647058824
      2. Correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 2.94117647058824
        1. Acide Citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
      3. Gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 1.96078431372549
        1. Gomme de Xanthan -> fr:gomme-de-xanthan - percent_min: 0 - percent_max: 1.96078431372549
      4. l -> fr:l - percent_min: 0 - percent_max: 1.47058823529412
      5. Enrobage au Cacao -> fr:enrobage-au-cacao - percent_min: 0 - percent_max: 1.17647058823529
      6. Swe -> fr:swe - percent_min: 0 - percent_max: 0.980392156862745
      7. Huile Vegotale Entièrement Hydrogénée -> fr:huile-vegotale-entierement-hydrogenee - percent_min: 0 - percent_max: 0.840336134453782
        1. Palme -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.840336134453782
        2. Tournesol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.420168067226891
        3. Gnola -> fr:gnola - percent_min: 0 - percent_max: 0.280112044817927
      8. Poudre de Lactosérum -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.735294117647059
        1. Produit Laitier -> en:dairy - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.735294117647059
      9. Lait en Poudre -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.65359477124183
      10. Cacao 5‚296 -> fr:cacao-5-296 - percent_min: 0 - percent_max: 0.588235294117647
      11. Emulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.53475935828877
        1. Lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.53475935828877
      12. Sauce Banane -> fr:sauce-banane - percent_min: 0 - percent_max: 0.53475935828877
      13. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.452488687782805
      14. Sirop de ?I?'htose -> fr:sirop-de-i-htose - percent_min: 0 - percent_max: 0.420168067226891
      15. Huile Végétale de Palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.420168067226891
      16. Huile Végétale de Tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.420168067226891
      17. Grain de Coton -> fr:grain-de-coton - percent_min: 0 - percent_max: 0.346020761245675
      18. Canola -> fr:canola - percent_min: 0 - percent_max: 0.326797385620915
    18. Poudre de Lactosérum -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
      1. Produit Laitier -> en:dairy - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
    19. Amidon modifie -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. Emulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5
    21. les Esters d'Acide lactique desMonoetDi-g -> fr:les-esters-d-acide-lactique-desmonoetdi-g - percent_min: 0 - percent_max: 4.76190476190476
    22. ycéride Ek?ffHuile -> fr:yceride-ek-ffhuile - percent_min: 0 - percent_max: 4.54545454545455
      1. Source végétale -> fr:source-vegetale - percent_min: 0 - percent_max: 4.54545454545455
    23. Poudre de Banane 960‚2 -> fr:poudre-de-banane-960-2 - percent_min: 0 - percent_max: 4.34782608695652
    24. Correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 4.16666666666667
      1. Acide Citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      2. Carbonate de Sodium Hydrogène -> fr:carbonate-de-sodium-hydrogene - percent_min: 0 - percent_max: 2.08333333333333
    25. Colorant -> en:colour - percent_min: 0 - percent_max: 4
    26. Beta -> fr:beta - percent_min: 0 - percent_max: 3.84615384615385
      1. arotène -> fr:arotene - percent_min: 0 - percent_max: 3.84615384615385
    27. Arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.7037037037037
      1. Bananen -> fr:bananen - percent_min: 0 - percent_max: 3.7037037037037
    28. Conservateur -> en:preservative - percent_min: 0 - percent_max: 3.57142857142857
    29. ProduitdeSoja -> fr:produitdesoja - percent_min: 0 - percent_max: 3.44827586206897
    30. du Sésame et d'arad -> fr:du-sesame-et-d-arad - percent_min: 0 - percent_max: 3.33333333333333
      1. ide -> fr:ide - percent_min: 0 - percent_max: 3.33333333333333
      2. POPKEK -> fr:popkek - percent_min: 0 - percent_max: 1.66666666666667
    31. KAKE MED BANAN SAUS KAKAO BflAGI Ingtedlenser -> fr:kake-med-banan-saus-kakao-bflagi-ingtedlenser - percent_min: 0 - percent_max: 3.2258064516129
      1. 69 -> fr:69 - percent_min: 0 - percent_max: 3.2258064516129
      2. 496 -> fr:496 - percent_min: 0 - percent_max: 1.61290322580645
      3. Hvetemdf -> fr:hvetemdf - percent_min: 0 - percent_max: 1.0752688172043
      4. nnew -> fr:nnew - percent_min: 0 - percent_max: 0.806451612903226
      5. d& Egg -> fr:d-egg - percent_min: 0 - percent_max: 0.645161290322581
    32. Vegetabilsk Olje -> fr:vegetabilsk-olje - percent_min: 0 - percent_max: 3.125
      1. Palm -> fr:palm - percent_min: 0 - percent_max: 3.125
      2. Solsikke -> fr:solsikke - percent_min: 0 - percent_max: 1.5625
      3. Bomull -> fr:bomull - percent_min: 0 - percent_max: 1.04166666666667
      4. Raps -> fr:raps - percent_min: 0 - percent_max: 0.78125
    33. Glukose-fruktosesirup -> fr:glukose-fruktosesirup - percent_min: 0 - percent_max: 3.03030303030303
    34. Fuktighet sendere -> fr:fuktighet-sendere - percent_min: 0 - percent_max: 2.94117647058824
      1. Glyserol -> fr:glyserol - percent_min: 0 - percent_max: 2.94117647058824
      2. Sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.47058823529412
    35. mono- og ISnrbinsyre -> fr:mono-og-isnrbinsyre - percent_min: 0 - percent_max: 2.94117647058824

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,841 kj
    (440 kcal)
    Fat 21.8 g
    Saturated fat 12.7 g
    Carbohydrates 58.6 g
    Sugars 33.8 g
    Fiber ?
    Proteins 5.2 g
    Salt 0.8 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by kiliweb
Last edit of product page on by gluten-scan.
Product page also edited by openfoodfacts-contributors, yuka.U2E4TkRLOWRqZjliZ1BjazdFdmMzdnRiL29Dc1R6bXFNUGNhSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkp-ScjApG3pFEDVk1TbyMrSc4zWWc9OurjjIas.

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