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Gaufre de Liège (l'originale chocolat au lait) - Lotus - 362.6 g (7 unités de 51.8 g)

Gaufre de Liège (l'originale chocolat au lait) - Lotus - 362.6 g (7 unités de 51.8 g)

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Streckkod: 5410126832570 (EAN / EAN-13)

Vanligt namn: Gaufre de Liège au chocolat au lait

Kvantitet: 362.6 g (7 unités de 51.8 g)

Förpackning: fr:Sachet plastique

Varumärken: Lotus

Kategorier: Snacks, Söta snacks, Kakor och tårtor, en:Pastries, en:Waffles, en:Chocolate coated waffles, fr:Gaufres liégeoises

Tillverknings eller bearbetningsplats: Belgique

Butiker: Noz, carrefour.fr

Länder där såld: Frankrike

Matching with your preferences

Hälsa

Ingredienser

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    24 ingredients


    Franska: Farine de blé tendre, perles de sucre 18%, huiles végétales (palme, colza), chocolat au lait 13% (sucre, beurre de cacao, pâte de cacao, poudre de lait entier, lactosérum en poudre (lait), émulsifiant (lécithine de soja, E476), arôme vanille naturel), sirop de glucose-fructose, oeufs frais, levure, émulsifiant (mono - et di-glycérides d'acides gras, stéaroyl-2-lactylate de sodium, lécithine de soja), sel, arme.
    Allergener: Ägg, Gluten, Mjölk, Soja

Food processing

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    Ultra processed foods


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

    • Tillsats: E322 - Lecitiner
    • Tillsats: E471 - Mono- och diglycerider av fettsyror
    • Tillsats: E476 - Polyglycerolpolyricinoleat
    • Tillsats: E481 - Natriumstearoyl-2-laktylat
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Glukos
    • Ingrediens: Vassle

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

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    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

Tillsatser

  • E322 - Lecitiner


    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.
    Källa: Wikipedia (Engelska)
  • E322i - Lecitin


    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.
    Källa: Wikipedia (Engelska)
  • E471 - Mono- och diglycerider av fettsyror


    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.
    Källa: Wikipedia (Engelska)
  • E476 - Polyglycerolpolyricinoleat


    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.
    Källa: Wikipedia (Engelska)
  • E481 - Natriumstearoyl-2-laktylat


    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.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Palmolja


    Ingredients that contain palm oil: Palmolja
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    Icke-vegan


    Non-vegan ingredients: Mjölkchoklad, Helmjölkspulver, Vasslepulver, Mjölk, Färska ägg

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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

    Vegetarisk status okänd


    Unrecognized ingredients: fr:perles-de-sucre, fr:arome-vanille-naturel, fr:arme

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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

    Vi behöver din hjälp!

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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!

    Farine de _blé_ tendre, perles de sucre 18%, huiles végétales de palme, huiles végétales de colza, chocolat au _lait_ 13% (sucre, beurre de cacao, pâte de cacao, poudre de _lait_ entier, lactosérum en poudre (_lait_), émulsifiant (lécithine de _soja_, e476), arôme vanille naturel), sirop de glucose-fructose, _oeufs_ frais, levure, émulsifiant (mono- et diglycérides d'acides gras, stéaroyl-2-lactylate de sodium, lécithine de _soja_), sel, arme
    1. Farine de _blé_ tendre -> de:weichweizenmehl - vegan: yes - vegetarian: yes - percent_min: 18 - percent_max: 43
    2. perles de sucre -> fr:perles-de-sucre - percent_min: 18 - percent: 18 - percent_max: 18
    3. huiles végétales de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 13 - percent_max: 18
    4. huiles végétales de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 13 - percent_max: 18
    5. chocolat au _lait_ -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 13 - percent: 13 - percent_max: 13
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.85714285714286 - percent_max: 13
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.5
      3. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.33333333333333
      4. poudre de _lait_ entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.25
      5. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.6
        1. _lait_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.6
      6. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.16666666666667
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.16666666666667
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.08333333333333
      7. arôme vanille naturel -> fr:arome-vanille-naturel - percent_min: 0 - percent_max: 1.85714285714286
    6. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.5
    7. _oeufs_ frais -> en:fresh-egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.6
    8. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.33333333333333
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 5.42857142857143
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.42857142857143
      2. stéaroyl-2-lactylate de sodium -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.71428571428571
      3. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.80952380952381
    10. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.75
    11. arme -> fr:arme - percent_min: 0 - percent_max: 4.22222222222222

Näring

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    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 13

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

    Positiva poäng: 1

    • Proteiner: 3 / 5 (värde: 5.2, avrundat värde: 5.2)
    • Fiber: 1 / 5 (värde: 1.2, avrundat värde: 1.2)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 13, avrundat värde: 13)

    Negativa poäng: 24

    • Energi: 5 / 10 (värde: 1916, avrundat värde: 1916)
    • Socker: 7 / 10 (värde: 32, avrundat värde: 32)
    • Mättat fett: 10 / 10 (värde: 12, avrundat värde: 12)
    • Natrium: 2 / 10 (värde: 228, avrundat värde: 228)

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

    Näringsvärde: 23 (24 - 1)

    Nutri-Score: E

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    Sockerarter i hög kvantitet (32%)


    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.
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    Salt i måttlig kvantitet (0.57%)


    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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    Näringsfakta


    Näringsfakta Som såld
    för 100 g / 100 ml
    Som såld
    per portion (51.8 g)
    Compared to: en:Chocolate coated waffles
    Energi 1 916 kj
    (458 kcal)
    992 kj
    (237 kcal)
    −5 %
    Fett 24 g 12,4 g −8 %
    Mättat fett 12 g 6,22 g −18 %
    Kolhydrat 55 g 28,5 g +1 %
    Sockerarter 32 g 16,6 g +3 %
    Fiber 1,2 g 0,622 g −43 %
    Protein 5,2 g 2,69 g −12 %
    Salt 0,57 g 0,295 g +12 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13 % 13 %
Portionsstorlek: 51.8 g

Miljö

Carbon footprint

Förpackning

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Produkt tillagd den av kiliweb
Senast ändrad produktsida på av quechoisir.
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