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10 Pains au lait aux pépites de chocolat au lait - Grand Frais - 350 g (10 pains au lait)

10 Pains au lait aux pépites de chocolat au lait - Grand Frais - 350 g (10 pains au lait)

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条形码: 3580280748245 (EAN / EAN-13)

通用名: Pains au lait aux pépites de chocolat au lait

数量: 350 g (10 pains au lait)

包装: en:Plastic, en:Bag

品牌: Grand Frais

分类: 零食, 含糖零食, en:Viennoiseries, en:Milk bread rolls, en:Milk bread rolls with chocolate

标签,认证,奖励: en:Green Dot, 法国制造

制造或者加工场所: France, Saint-Priest

溯源代码: EMB 44038A - Chauvé (Loire-Atlantique, France)

可出售的国家: 法国

Matching with your preferences

健康

成分

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    34 种成分


    法语: farine de blé, pépites de chocolat au lait 11% (sucre, lait en poudre, beurre de cacao, pâte de cacao, lactose, émulsifiant : lécithine de tournesol, arôme naturel de vanille), eau, œufs, sucre, matières grasses végétales (palme, coprah, colza), levure, fibres de blé, gluten de blé, émulsifiants : E471, E472e, E481,amidon modifié de maïs, poudre de _lait_écrémé 1%, sel, arômes (contient du blé et du lait), colorant : E160a, conservateur : E282, antioxydant: E300
    过敏原: 雞蛋, 麸质, 乳

食品加工

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    超级加工食品


    指示产品在 4 - 超加工食品和饮料产品 类中的元素:

    • 添加剂: 化製澱粉
    • 添加剂: E160a
    • 添加剂: E322
    • 添加剂: E471
    • 添加剂: E472e
    • 添加剂: E481
    • 成分: 色素
    • 成分: Emulsifier
    • 成分: 调味剂
    • 成分: 麸质
    • 成分: 乳糖

    食品按加工程度分为四类:

    1. 未加工或最低限度加工的食物
    2. 处理过的烹饪原料
    3. 加工食品
    4. 超级加工食品

    分类按照产品的类型和包含的配料确定。

    了解有关 NOVA 分类的更多信息

添加剂

  • E160a


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    来源: Wikipedia (英语)
  • 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.
    来源: Wikipedia (英语)
  • E322i - 卵磷脂


    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.
    来源: Wikipedia (英语)
  • E471


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    来源: Wikipedia (英语)
  • E481


    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    来源: Wikipedia (英语)

分析成分

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    en:Non-vegan


    非素食配料: fr:Pépites de chocolat au lait, en:Milk powder, 乳糖, 雞蛋, en:Skimmed milk powder
该分析仅基于列出的成分,不考虑加工方法
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    成分分析的详细信息


    farine de _blé_, pépites de chocolat au _lait_ 11% (sucre, _lait_ en poudre, beurre de cacao, pâte de cacao, _lactose_, émulsifiant (lécithine de tournesol), arôme naturel de vanille), eau, _œufs_, sucre, matières grasses végétales (palme, coprah, colza), levure, fibres de _blé_, _gluten de blé_, émulsifiants (e471), e472e, e481, amidon modifié de maïs, poudre de _lait_écrémé 1%, sel, arômes (), colorant (e160a), conservateur (e282), antioxydant (e300)
    1. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 11 - percent_max: 77
    2. pépites de chocolat au _lait_ -> fr:pepites-de-chocolat-au-lait - vegan: no - vegetarian: yes - percent_min: 11 - percent: 11 - percent_max: 11
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.57142857142857 - percent_max: 11
      2. _lait_ en poudre -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.66666666666667
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75
      5. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.2
      6. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.83333333333333
        1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.83333333333333
      7. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.57142857142857
    3. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 11
    4. _œufs_ -> en:egg - vegan: no - vegetarian: yes - percent_min: 1 - percent_max: 11
    5. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 11
    6. matières grasses végétales -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 1 - percent_max: 11
      1. palme -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0.333333333333333 - percent_max: 11
      2. coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5.5
      3. colza -> en:rapeseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.66666666666667
    7. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 11
    8. fibres de _blé_ -> en:wheat-fiber - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 11
    9. _gluten de blé_ -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 10.4285714285714
    10. émulsifiants -> en:emulsifier - percent_min: 1 - percent_max: 9
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 1 - percent_max: 9
    11. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 1 - percent_max: 7.88888888888889
    12. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 1 - percent_max: 7
    13. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 6.27272727272727
    14. poudre de _lait_écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 1 - percent: 1 - percent_max: 1
    15. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    16. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    17. colorant -> en:colour - percent_min: 0 - percent_max: 0
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0
    18. conservateur -> en:preservative - percent_min: 0 - percent_max: 0
      1. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    19. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Nutrition

  • icon

    营养质量差


    ⚠️ 警告:未指定纤维数量,它们对营养等级可能的正向贡献或许不被考虑在内。
    ⚠️ 警告:标签上没有注明水果、蔬菜和坚果的含量,它是根据配料表估计的: 0

    在计算营养分数时,产品是否不被认为是饮料

    积极点: 0

    • 蛋白质: 5 / 5 (值: 8.7, 四舍五入值: 8.7)
    • 膳食纤维: 0 / 5 (值: 0, 四舍五入值: 0)
    • 水果,蔬菜,坚果,油菜/核桃/橄榄油: 0 / 5 (值: 0, 四舍五入值: 0)

    消极点: 14

    • 能量: 4 / 10 (值: 1469, 四舍五入值: 1469)
    • 糖: 2 / 10 (值: 13, 四舍五入值: 13)
    • 饱和脂肪: 4 / 10 (值: 5, 四舍五入值: 5)
    • 钠: 4 / 10 (值: 400, 四舍五入值: 400)

    蛋白质的分数不计算,因为负的分数大于或等于11。

    营养评分: 14 (14 - 0)

    营养分数: D

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    糖在最高含量中 (13%)


    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

    食盐在中等数量中 (1%)


    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.

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    营养成分


    营养成分 已售出的
    对于 100 克 / 100 毫升
    已售出的
    每份 (35 g)
    与它比较:: en:Milk bread rolls with chocolate
    能量 1,469 kj
    (351 kcal)
    514 kj
    (123 kcal)
    -4%
    脂肪 12 g 4.2 g -8%
    饱和脂肪 5 g 1.75 g +7%
    碳水化合物 50 g 17.5 g -4%
    13 g 4.55 g -23%
    膳食纤维 ? ?
    蛋白质 8.7 g 3.04 g +2%
    食盐 1 g 0.35 g +9%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
份量: 35 g

环境影响

碳足迹

包装

运输

受威胁物种

数据来源

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