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คัพเค้กกล้วยหอม - เลอแปง - 55 g

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คัพเค้กกล้วยหอม - เลอแปง - 55 g

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Barcode: 8851351931473 (EAN / EAN-13)

Quantity: 55 g

Brands: เลอแปง, Le pan

Categories: th:คัพเค้ก

Countries where sold: Thailand

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Health

Ingredients

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    33 ingredients

    เนื้อกล้วยหอมผสมกล้วยน้ำว้า (Banana) 27.20% น้ำมันพืช (Vegetable Oil) 20.80% แป้งสาลี (Wheat Flour) 20.70% นํ้าตาลอ้อยธรรมชาติ (Natural Cane Sugar) 15.60% ไข่ไก่ (Egg) 8.40% นมปรุงแต่งชนิดเหลว (Liquid Flavored Milk) 5.60% สีสังเคราะห์ (Artificial Color Added) (INS 102, INS 110) แต่งกลิ่นสังเคราะห์ (Artificial Flavor Added) วัตถุเจือปนอาหาร (Food Additives) (INS 170(i), INS 262(i). INS 339(i), INS 339(ii), INS 365, INS 407, INS 450(i), INS 460(i). INS 466, INS 471, INS 500(ii), INS 508, INS 1400, INS 1520)
    Allergens: Banana, Eggs, Gluten

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: E110 - Sunset yellow FCF
    • Additive: E1400 - Dextrin
    • Additive: E170 - Calcium carbonates
    • Additive: E407 - Carrageenan
    • Additive: E450 - Diphosphates
    • Additive: E460 - Cellulose
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Flavouring

    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

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E170 - Calcium carbonates

    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    Source: Wikipedia

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • E262i - Sodium acetate

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E339i - Monosodium phosphate

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E339ii - Disodium phosphate

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E460i - Microcrystalline cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E508 - Potassium chloride

    Potassium chloride: Potassium chloride -KCl- is a metal halide salt composed of potassium and chlorine. It is odorless and has a white or colorless vitreous crystal appearance. The solid dissolves readily in water and its solutions have a salt-like taste. KCl is used as a fertilizer, in medicine, in scientific applications, and in food processing. In a few states of the United States it is used to cause cardiac arrest as the third drug in the "three drug cocktail" for executions by lethal injection. It occurs naturally as the mineral sylvite, and in combination with sodium chloride as sylvinite.The version for injection is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: 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: เนื้อกล้วยหอมผสมกล้วยน้ำว้า, น้ำมันพืช, แป้งสาลี, นํ้าตาลอ้อยธรรมชาติ, ไข่ไก่, นมปรุงแต่งชนิดเหลว, สีสังเคราะห์, แต่งกลิ่นสังเคราะห์, วัตถุเจือปนอาหาร, Food-additives, E339ii

    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!

    en: เนื้อกล้วยหอมผสมกล้วยน้ำว้า (Banana), น้ำมันพืช 27.2% (Vegetable Oil), แป้งสาลี 20.8% (Wheat Flour), นํ้าตาลอ้อยธรรมชาติ 20.7% (Natural Cane Sugar), ไข่ไก่ 15.6%, นมปรุงแต่งชนิดเหลว 8.4% (Milk), สีสังเคราะห์ 5.6% (Artificial Color Added, e102, e110), แต่งกลิ่นสังเคราะห์ (Artificial Flavor Added), วัตถุเจือปนอาหาร (Food Additives, e170i, e262i, e339i, e339ii, e365, e407, e450i, e460i, e466, e471, e500ii, e508, e1400, e1520)
    1. เนื้อกล้วยหอมผสมกล้วยน้ำว้า -> en:เนื้อกล้วยหอมผสมกล้วยน้ำว้า
      1. Banana -> en:banana - vegan: yes - vegetarian: yes - ciqual_food_code: 13005
    2. น้ำมันพืช -> en:น้ำมันพืช - percent: 27.2
      1. Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
    3. แป้งสาลี -> en:แป้งสาลี - percent: 20.8
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    4. นํ้าตาลอ้อยธรรมชาติ -> en:นํ้าตาลอ้อยธรรมชาติ - percent: 20.7
      1. Natural Cane Sugar -> en:cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    5. ไข่ไก่ -> en:ไข่ไก่ - percent: 15.6
    6. นมปรุงแต่งชนิดเหลว -> en:นมปรุงแต่งชนิดเหลว - percent: 8.4
      1. Milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    7. สีสังเคราะห์ -> en:สีสังเคราะห์ - percent: 5.6
      1. Artificial Color Added -> en:colour
      2. e102 -> en:e102 - vegan: yes - vegetarian: yes
      3. e110 -> en:e110 - vegan: yes - vegetarian: yes
    8. แต่งกลิ่นสังเคราะห์ -> en:แต่งกลิ่นสังเคราะห์
      1. Artificial Flavor Added -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe
    9. วัตถุเจือปนอาหาร -> en:วัตถุเจือปนอาหาร
      1. Food Additives -> en:food-additives
      2. e170i -> en:e170i - vegan: maybe - vegetarian: maybe
      3. e262i -> en:e262i - vegan: yes - vegetarian: yes
      4. e339i -> en:e339i - vegan: yes - vegetarian: yes
      5. e339ii -> en:e339ii
      6. e365 -> en:e365 - vegan: yes - vegetarian: yes
      7. e407 -> en:e407 - vegan: yes - vegetarian: yes
      8. e450i -> en:e450i - vegan: yes - vegetarian: yes
      9. e460i -> en:e460i - vegan: yes - vegetarian: yes
      10. e466 -> en:e466 - vegan: yes - vegetarian: yes
      11. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      12. e500ii -> en:e500ii - vegan: yes - vegetarian: yes
      13. e508 -> en:e508 - vegan: yes - vegetarian: yes
      14. e1400 -> en:e1400 - vegan: yes - vegetarian: yes
      15. e1520 -> en:e490 - vegan: yes - vegetarian: yes

Nutrition

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    Nutrient levels

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      Sugars in high quantity (25.5%)

      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.
    • icon

      Salt in moderate quantity (0.955%)

      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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (55 g)
    Energy 1,670 kj
    (400 kcal)     		920 kj
    (220 kcal)
    Fat 23.6 g 13 g
    Saturated fat ? ?
    Carbohydrates 43.6 g 24 g
    Sugars 25.5 g 14 g
    Fiber ? ?
    Proteins 3.64 g 2 g
    Salt 0.955 g 0.525 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 50 % 50 %
Serving size: 55 g

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Data sources

Product added on by kiliweb
Last edit of product page on by bodinthd.
Product page also edited by bank-pc, openfoodfacts-contributors, yuka.UVo5ZUNQVUl2Y0FobWN4ZzN4MkUxdmQyeHJpbkIxcVFjY2toSVE9PQ.

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