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Je suis noisette la première pâte à tartiner sans huile de palme - Casino - 400 g

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Je suis noisette la première pâte à tartiner sans huile de palme - Casino - 400 g

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บาร์โค้ด: 3222475190919 (EAN / EAN-13)

ชื่อสามัญ: Pâte à Tartiner aux noisettes et au cacao maigre

ปริมาณ: 400 g

บรรจุภัณฑ์: en:Plastic, en:Pot, en:Lid, fr:Opercule en métal à recycler

ยี่ห้อสินค้า: Casino

Brand owner: Casino

หมวดหมู่: อาหารเช้า, en:Spreads, en:Sweet spreads, fr:Pâtes à tartiner, en:Hazelnut spreads, en:Chocolate spreads, en:Cocoa and hazelnuts spreads, fr:Tartinades

ฉลากต่างๆ การรับรอง และรางวัล: ไม่ใช้น้ำมันปาล์ม, en:Rainforest Alliance, Triman

สถานที่ผลิตหรือแปรรูป: Allemagne

ร้านค้า: Casino

ประเทศที่ขาย: ประเทศฝรั่งเศส, เรอูว์นียง, ประเทศไทย (Thai)

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Health

ส่วนผสม

  • icon

    10 ingredients

    : Sucre - huile de tournesol - noisettes 13% - cacao maigre en poudre 7,4% - poudre de lait écrémé - beurre de cacao - lactosérum en poudre - émulsifiant : lécithines de tournesol - arôme. Traces de fruits à coques.
    สารก่อภูมิแพ้: นม, อัลมอนด์
    Traces: อัลมอนด์, ถั่วเหลือง

Food processing

  • icon

    Ultra processed foods

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

    • สารปรุงแต่งอาหาร: E322
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: หางนม

    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

สารปรุงแต่งอาหาร

  • E322

    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 (ภาษาอังกฤษ)

  • E322i - เลซิทิน

    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 (ภาษาอังกฤษ)

Ingredients analysis

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

    : Sucre, huile de tournesol, noisettes 13%, cacao maigre en poudre 7.4%, poudre de lait écrémé, beurre de cacao, lactosérum en poudre, émulsifiant (lécithines de tournesol), arôme
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 13 - percent_max: 66.6
    2. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 13 - percent_max: 39.8
    3. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 13 - percent: 13 - percent_max: 13
    4. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 7.4 - percent: 7.4 - percent_max: 7.4
    5. poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 7.4
    6. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 7.4
    7. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 7.4
    8. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 7.4
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.4
    9. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

อาหารการกิน

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    Poor nutritional quality

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 3

    • โปรตีน: 3 / 5 (value: 5.9, rounded value: 5.9)
    • Fiber: 3 / 5 (value: 3.5, rounded value: 3.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 13, rounded value: 13)

    Negative points: 21

    • พลังงาน: 6 / 10 (value: 2265, rounded value: 2265)
    • น้ำตาล: 10 / 10 (value: 54, rounded value: 54)
    • ไขมันอิ่มตัว: 5 / 10 (value: 5.5, rounded value: 5.5)
    • โซเดียม: 0 / 10 (value: 52, rounded value: 52)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (21 - 3)

    Nutri-Score:

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    ข้อมูลโภชนาการ

    ข้อมูลโภชนาการ As sold
    สำหรับ 100 กรัม / 100 มล.     		As sold
    ต่อการให้บริการ (100 g)     		Compared to: en:Sweet spreads
    พลังงาน 2,265 kj
    (543 kcal)     		2,260 kj
    (543 kcal)     		+94%
    ไขมัน 32 g 32 g +852%
    กรดไขมันอิ่มตัว 5.5 g 5.5 g +1,238%
    Carbohydrates 56 g 56 g -1%
    น้ำตาล 54 g 54 g +24%
    Fiber 3.5 g 3.5 g +171%
    โปรตีน 5.9 g 5.9 g +266%
    เกลือ 0.13 g 0.13 g +68%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 13 % 13 %
    ผลไม้ ‚ ผัก ‚ ถั่วและเรพซีด ‚ วอลนัทและน้ำมันมะกอก (ประมาณจากการวิเคราะห์รายการส่วนผสม) 13 % 13 %
หน่วยบริโภค: 100 g

สิ่งแวดล้อม

Carbon footprint

บรรจุภัณฑ์

Transportation

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Other information

Conservation conditions: Avant ouverture, à conserver à température ambiante, à l'abri de la chaleur et de la lumière. Après ouverture, à consommer dans le mois. Ne pas mettre au réfrigérateur.

Recycling instructions - To recycle: opercule métal

Recycling instructions - To discard: pot et couvercle plastique

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