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Unicorne cornet - Jouy & Co - 5 x 25 g

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Unicorne cornet - Jouy & Co - 5 x 25 g

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Barcode: 8719189419979 (EAN / EAN-13)

Quantity: 5 x 25 g

Brands: Jouy & Co

Countries where sold: France

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Health

Ingredients

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    57 ingredients

    : 40,7% crème, au noisettes (sucre, huile de palme totalement, hydrogénée, poudre de lactosérum déminéralisé (lait), lait écrémé en poudre, 3,6% noişettes, émulsifants (lécithine de soja, E476), arôme (noisette), 33,3% fantaisie au cacao (sucrę, huile palme totalement hydrogénée, poudre de lactosérum déminéralisé (lait), lait écrémé en poudre, cacao en poudre, émulsifiants, (lécithine de soja, E476), arômes vanilline, lait, chocolat)), 22% gaufrette (sucre, farine de blé, huile de palme, amidon, de mais, émulsifiant lécithine de soja), sel), 4% dragées goût chocolat (sucre, huile de palmiste totalement hydrogénée, poudre de lactosérum déminéralisé (lait), cacao en poudre, lait écrémé en poudre, émulsifiants (lécithine de soja, E476), arômes (vanilline, lait, chocolat), colorants (dioxyde de titane, tartrazine, carmoisine*, erythrosinę, bleu patenté V, brun HT), épaississant (gomme arabique), agent d'enrobage (cire de camauba).
    Allergens: Gluten, Milk, Nuts, Soybeans, fr:noişettes
    Traces: Eggs

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: E102 - Tartrazine
    • Additive: E122 - Azorubine
    • Additive: E131 - Patent blue v
    • Additive: E155 - Brown ht
    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Hydrogenated oil
    • Ingredient: Thickener
    • 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

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E122 - Azorubine

    Azorubine: Azorubine is an azo dye produced as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122.
    Source: Wikipedia

  • E131 - Patent blue v

    Patent Blue V: Patent Blue V, also called Food Blue 5, Sulphan Blue, Acid Blue 3, L-Blau 3, C-Blau 20, Patentblau V, Sky Blue, or C.I. 42051 and is a dark bluish synthetic triphenylmethane dye used as a food coloring. As a food additive, it has E number E131. It is a sodium or calcium salt of [4--α--4-diethylaminophenyl--5-hydroxy- 2‚4-disulfophenylmethylidene--2‚5-cyclohexadien-1-ylidene] diethylammonium hydroxide inner salt.
    Source: Wikipedia

  • E155 - Brown ht

    Brown HT: Brown HT, also called Chocolate Brown HT, Food Brown 3, and C.I. 20285, is a brown synthetic coal tar diazo dye. When used as a food dye, its E number is E155. It is used to substitute cocoa or caramel as a colorant. It is used mainly in chocolate cakes, but also in milk and cheeses, yogurts, jams, fruit products, fish, and other products. It may provoke allergic reactions in asthmatics, people sensitive to aspirin, and other sensitive individuals, and may induce skin sensitivity.It is one of the food colorings that the Hyperactive Children's Support Group recommends be eliminated from the diet of children. It is banned in Austria, Belgium, Denmark, France, Germany, United States, Norway, Switzerland, and Sweden.
    Source: Wikipedia

  • E171 - Titanium dioxide

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia

  • 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.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    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: Totally hydrogenated palm oil, Palm oil, fr:Palmiste totalement hydrogénée
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    Non-vegan

    Non-vegan ingredients: Cream, Demineralised whey, Skimmed milk powder, Demineralised whey, Skimmed milk powder, Milk, Demineralised whey, Skimmed milk 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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:huile-de-palme-totalement, fr:hydrogenee, fr:noişettes, fr:emulsifants, fr:fantaisie-au-cacao, fr:sucrę, Neapolitan wafer, fr:dragees-gout-chocolat, Vanillin, fr:erythrosinę, fr:cire-de-camauba

    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!

    : crème 40.7%, au _noisettes_, sucre, huile de palme totalement, hydrogénée, lactosérum déminéralisé, _lait_ écrémé en poudre, _noişettes_ 3.6%, émulsifants (lécithine de _soja_, e476), arôme (_noisette_), fantaisie au cacao 33.3% (sucrę, huile palme totalement hydrogénée, lactosérum déminéralisé, _lait_ écrémé en poudre, cacao en poudre, émulsifiants (lécithine de _soja_, e476), arômes vanilline, _lait_, chocolat), gaufrette 22% (sucre, farine de _blé_, huile de palme, amidon, de mais, émulsifiant lécithine de _soja_), sel, dragées goût chocolat 4%, sucre, huile de palmiste totalement hydrogénée, lactosérum déminéralisé, cacao en poudre, _lait_ écrémé en poudre, émulsifiants (lécithine de _soja_, e476), arômes (vanilline, _lait_, chocolat), colorants (dioxyde de titane, tartrazine, carmoisine, erythrosinę, bleu patenté V, brun HT), épaississant (gomme arabique), agent d'enrobage (cire de camauba)
    1. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent: 40.7
    2. au _noisettes_ -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    4. huile de palme totalement -> fr:huile-de-palme-totalement
    5. hydrogénée -> fr:hydrogenee
    6. lactosérum déminéralisé -> en:demineralised-whey - vegan: no - vegetarian: maybe
    7. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    8. _noişettes_ -> fr:noişettes - percent: 3.6
    9. émulsifants -> fr:emulsifants
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes
    10. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
      1. _noisette_ -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004
    11. fantaisie au cacao -> fr:fantaisie-au-cacao - percent: 33.3
      1. sucrę -> fr:sucrę
      2. huile palme totalement hydrogénée -> en:totally-hydrogenated-palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
      3. lactosérum déminéralisé -> en:demineralised-whey - vegan: no - vegetarian: maybe
      4. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
      5. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
      6. émulsifiants -> en:emulsifier
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes
      7. arômes vanilline -> de:aroma-vanillin - vegan: maybe - vegetarian: maybe
      8. _lait_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
      9. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes
    12. gaufrette -> en:neapolitan-wafer - percent: 22
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      3. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
      4. amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      5. de mais -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200
      6. émulsifiant lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    13. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    14. dragées goût chocolat -> fr:dragees-gout-chocolat - percent: 4
    15. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    16. huile de palmiste totalement hydrogénée -> fr:palmiste-totalement-hydrogenee - vegan: yes - vegetarian: yes - from_palm_oil: yes
    17. lactosérum déminéralisé -> en:demineralised-whey - vegan: no - vegetarian: maybe
    18. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    19. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    20. émulsifiants -> en:emulsifier
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes
    21. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
      1. vanilline -> en:vanillin
      2. _lait_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
      3. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes
    22. colorants -> en:colour
      1. dioxyde de titane -> en:e171 - vegan: yes - vegetarian: yes
      2. tartrazine -> en:e102 - vegan: yes - vegetarian: yes
      3. carmoisine -> en:e122 - vegan: yes - vegetarian: yes
      4. erythrosinę -> fr:erythrosinę
      5. bleu patenté V -> en:e131 - vegan: yes - vegetarian: yes
      6. brun HT -> en:e155 - vegan: yes - vegetarian: yes
    23. épaississant -> en:thickener
      1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes
    24. agent d'enrobage -> en:glazing-agent
      1. cire de camauba -> fr:cire-de-camauba

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,092 kj
    (500 kcal)
    Fat 26.01 g
    Saturated fat 21.4 g
    Carbohydrates 66.01 g
    Sugars 51.28 g
    Fiber ?
    Proteins 4.19 g
    Salt 446 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 29.65 %

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Data sources

Product added on by kiliweb
Last edit of product page on by vaporous.
Product page also edited by openfoodfacts-contributors, yuka.B4piA-ybJtMZMPfW1KlshwafEe3cHOF8KmATog, yuka.XL1vBe7QH-0YENzC-p8e4DidRPn6Oe19FGIgog, yuka.YW9NNlAvOE52T01XcXM4VTUwenV5KzRwOXBXM1FUL3BjOUE2SVE9PQ.

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