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Profiteroles au Cacao - Carrefour - 160 g (2 x 80 g)

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Some of the data for this product has been provided directly by the manufacturer Carrefour.

Barra-kodea: 8431876113150 (EAN / EAN-13)

Izen arrunta: Dessert pâtissier composé de choux garnis d´une préparation (36%) alcoolisée , nappés de sauce (55%) au chocolat.

Kopurua: 160 g (2 x 80 g)

Markak: Carrefour

Kategoriak: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, en:Pastries, en:Cream puff, en:Profiteroles

Etiketak, ziurtagiriak, sariak: en:No colorings

Traceability code: ES, 26.00083/GR, CE

Dendak: Carrefour

Saltzen diren herrialdeak: Frantzia, Espainia

Matching with your preferences

Health

Osagaiak

39 ingredients

: Eau, sirop de glucose, sirop de glucose-fructose, choux 9% (eau, œuf pasteurisé, farine de blé, graisse végétale de coco, sel, conservateur: sorbate de potassium), sucre, poudre de lait écrémé,graisse végétale de coco, couverture de chocolat 5% ( sucre, pâte de cacao, beurre de cacao, émulsifiant: lécithine de soja, arôme naturel de vanille), poudre de cacao maigre 2,7%, jaune d´œuf pasteurisé, alcool 1,1%, protéines du lait, stabilisants: carraghénanes - agar-agar - farine de graines de caroube-mono et diglycérides d´acides gras, gélifiants : carraghénanes - agar-agar - farine de graines de caroube, conservateur: sorbate de potassium, sel, épaississant : gome xhantane, arôme naturel.

Alergenoak: en:Eggs, en:Gluten, en:Milk, en:Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

Gehigarria: E322

Gehigarria: E406 - Agar-agar

Gehigarria: E407

Osagaia: Emulsifier

Osagaia: Flavouring

Osagaia: Gelling agent

Osagaia: Glukosa

Osagaia: Almibar

Osagaia: Milk proteins

Osagaia: Thickener
Food products are classified into 4 groups according to their degree of processing:

Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak

Sukaldaritzako osagaiak prozesatu

Prozesatutako jakiak

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

Gehigarriak

E202

Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
Source: Wikipedia (Ingeles)

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 (Ingeles)

E322i - Lezitina

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 (Ingeles)

E406 - Agar-agar

Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
Source: Wikipedia (Ingeles)

E407

Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
Source: Wikipedia (Ingeles)

Ingredients analysis

en:Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: fr:couverture-de-chocolat, fr:farine-de-graines-de-caroube-mono-et-diglycerides-d-acides-gras, fr:gome-xhantane
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en:Non-vegan
Non-vegan ingredients: Arrautza, en:Skimmed milk powder, en:Pasteurised egg yolk, en:Milk proteins
Some ingredients could not be recognized.
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en:Vegetarian status unknown
Unrecognized ingredients: fr:couverture-de-chocolat, fr:farine-de-graines-de-caroube-mono-et-diglycerides-d-acides-gras, fr:gome-xhantane
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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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.

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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!
: Eau, sirop de glucose, sirop de glucose-fructose, choux 9% (eau, _œuf_, farine de _blé_, graisse végétale de coco, sel, conservateur (sorbate de potassium)), sucre, poudre de _lait_ écrémé, graisse végétale de coco, couverture de chocolat 5% (sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithine de _soja_), arôme naturel de vanille), poudre de cacao maigre 2.7%, jaune d´_œuf_ pasteurisé, alcool 1.1%, protéines du _lait_, stabilisants (carraghénanes), agar-agar, farine de graines de caroube-mono- et diglycérides d´acides gras, gélifiants (carraghénanes), agar-agar, farine de graines de caroube, conservateur (sorbate de potassium), sel, épaississant (gome xhantane), arôme naturel
Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 9 - percent_max: 48.1

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 9 - percent_max: 28.55

sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 9 - percent_max: 22.0333333333333

choux -> en:cabbage - vegan: yes - vegetarian: yes - percent_min: 9 - percent: 9 - percent_max: 9

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.5 - percent_max: 9

_œuf_ -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 4.5

farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 3

graisse végétale de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 2.25

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.3

conservateur -> en:preservative - percent_min: 0 - percent_max: 0.3

sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5 - percent_max: 9

poudre de _lait_ écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 5 - percent_max: 9

graisse végétale de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 5 - percent_max: 9

couverture de chocolat -> fr:couverture-de-chocolat - percent_min: 5 - percent: 5 - percent_max: 5

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1 - percent_max: 5

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 2.5

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 1.66666666666667

émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.25

lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.25

arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 2.7 - percent: 2.7 - percent_max: 2.7

jaune d´_œuf_ pasteurisé -> en:pasteurised-egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 1.1 - percent_max: 2.7

alcool -> en:alcohol - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 1.1 - percent: 1.1 - percent_max: 1.1

protéines du _lait_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.1

stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 1.1

carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1

agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 1.1

farine de graines de caroube-mono- et diglycérides d´acides gras -> fr:farine-de-graines-de-caroube-mono-et-diglycerides-d-acides-gras - percent_min: 0 - percent_max: 1.1

gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 1.1

carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1

agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 1.1

farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.1

conservateur -> en:preservative - percent_min: 0 - percent_max: 1.1

sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.3

épaississant -> en:thickener - percent_min: 0 - percent_max: 0.3

gome xhantane -> fr:gome-xhantane - percent_min: 0 - percent_max: 0.3

arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3

Elikadura

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 9
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteinak: 3 / 5 (balioa: 5.5, rounded value: 5.5)

Fiber: 1 / 5 (balioa: 1, rounded value: 1)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 9, rounded value: 9)

Negative points: 18

Energia: 3 / 10 (balioa: 1253, rounded value: 1253)

Azukreak: 6 / 10 (balioa: 28, rounded value: 28)

Gantz saturatua: 8 / 10 (balioa: 8.6, rounded value: 8.6)

Sodioa: 1 / 10 (balioa: 120, rounded value: 120)

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

Nutritional score: (18 - 1)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Koipe in moderate quantity (12%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Gantz-azido ase in high quantity (8.6%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Azukre in high quantity (28%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Gatz arrunt in moderate quantity (0.3%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: en:profiteroles
Energia	1.253 kj (299 kcal)	-% 1
Koipe	12 g	-% 31
Gantz-azido ase	8,6 g	-% 26
Carbohydrates	41 g	+% 39
Azukre	28 g	+% 82
Fiber	1 g
Proteina	5,5 g	+% 20
Gatz arrunt	0,3 g	+% 38
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	9 %

Ingurumena

Eco-Score C - Moderate environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: B (Score: 77/100)

Kategoria: Pastry cream puff

PEF environmental score: 0.30 (the lower the score, the lower the impact)
including impact on climate change: 2.44 kg CO2 eq/kg of product

Stage	Impact
Agriculture	74.1 %
Processing	14.6 %
Ontziratzea	6.4 %
Transportation	3.3 %
Distribution	1.6 %
Consumption	0.0 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: C (Score: 57/100)
Produktua: Profiteroles au Cacao - Carrefour - 160 g (2 x 80 g)

Life cycle analysis score: 77
Sum of bonuses and maluses: -20

Final score: 57/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.3 km in a petrol car

244 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Pastry cream puff (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	73.8 %
Processing	8.6 %
Ontziratzea	11.8 %
Transportation	5.0 %
Distribution	0.8 %
Consumption	0.0 %

Ontziratzea

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

Other information

Conservation conditions: À consommer jusqu'au :voir la date indiquée sur le dessus de l'emballage. À conserver entre 0°C et +6°C.

Customer service: Interdis - TSA 91431 - 91343 MASSY Cedex - France

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Datuen iturria

Product added on 2019(e)ko uztailaren 14(a) 08:08:53 (CEST) by kiliweb
Last edit of product page on 2023(e)ko abuztuaren 11(a) 13:29:00 (CEST) by org-carrefour.
Produktuaren orria -gatik editatua roboto-app, teolemon, yuka.SGI0eUt2d3UvTU15dy9jazJBNzU4Tlo1eUwrVVowU0pCdWhMSVE9PQ.

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Profiteroles au Cacao - Carrefour - 160 g (2 x 80 g)