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Sablé caramel - M&S

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Barcode: 00892605

Brands: M&S

Stores: Marks & Spencer

Countries where sold: An Fhraing, An Rìoghachd Aonaichte

Matching with your preferences

Health

Ingredients

  • icon

    37 ingredients

    : biscuit sabl.é recouvert coue,he caramei (400/1 , de chocolat au - lait (16%), ei d'un filet de chocolat blanc it\CàÉbieNÌS Sucre Beurre (Lait) • Farine de blé contient Gluten (avec arine de blé Carbonate de calcium, Fer, Niacine, Thiamine) • Farine de riz • Sirop de glucose • Lait concentré sucré (Lait entier • Sucre • Lactose (Lait)) • 'Beurre de cacao Sirop de sucre inverti • Huile de palme • Masse de cacao • Lait en poudre écréme • Matière grasse laitière (Laiì) • Sel • Lactose (Lait) • Emulsifiant : Lécithine de soja, Lécithine de tournesol, E491 • Lait en poudre entier • Arômes. Pour les allergènes, voir les ingrédients indiqués en arase, Ne convient pas aux personnes : allergiques aux arachides et aux fruits à coque en raison des méthodes de fabrication, CONSERVATION A consommer de préference avant le : voir sur le dessus de Ilembat:age.
    Allergens: en:Gluten, en:Milk, en:Soybeans

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:

    • Additive: E322
    • Additive: E491
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Lactose

    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

  • 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 (Beurla)

  • E322i

    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 (Beurla)

  • E491

    Sorbitan monostearate: Sorbitan monostearate is an ester of sorbitan -a sorbitol derivative- and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used as an emulsifier to keep water and oils mixed. Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic surfactant with emulsifying, dispersing, and wetting properties. It is also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries. Sorbitans are also known as "Spans". Sorbitan monostearate has been approved by the European Union for use as a food additive -emulsifier- -E number: E 491-
    Source: Wikipedia (Beurla)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: Bainne, en:Sweetened condensed milk, en:Whole milk, en:Lactose, en:Skimmed milk powder, en:Milkfat, en:Lactose, en:Whole milk powder

    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

    en:Vegetarian status unknown

    Unrecognized ingredients: fr:biscuit-sabl-e-recouvert-coue, fr:he-caramei, fr:400, fr:1, fr:ei-d-un-filet-de-chocolat-blanc-it-caebienis-sucre-beurre, fr:avec-arine-de-ble-carbonate-de-calcium, Iarann, en:Thiamin, fr:beurre-de-cacao-sirop-de-sucre-inverti, fr:laii, fr:voir-les-ingredients-indiques-en-arase, fr:ne-convient-pas-aux-personnes, fr:allergiques-aux-arachides-et-aux-fruits-a-coque-en-raison-des-methodes-de-fabrication, fr:conservation-a-consommer-de-preference-avant-le, fr:voir-sur-le-dessus-de-ilembat, fr:age

    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!

    : biscuit sabl.é recouvert coue, he caramei, 400, 1, de chocolat au, lait 16%, ei d'un filet de chocolat blanc it\CàÉbieNÌS Sucre Beurre (avec arine de blé Carbonate de calcium, Fer, Niacine, Thiamine), Farine de riz, Sirop de glucose, Lait concentré sucré (Lait entier, Sucre, Lactose), Beurre de cacao Sirop de sucre inverti, Huile de palme, Masse de cacao, Lait en poudre écréme, Matière grasse laitière (Laiì), Sel, Lactose, Emulsifiant (Lécithine de soja), Lécithine de tournesol, e491, Lait en poudre entier, Arômes, voir les ingrédients indiqués en arase, Ne convient pas aux personnes (allergiques aux arachides et aux fruits à coque en raison des méthodes de fabrication), CONSERVATION A consommer de préference avant le (voir sur le dessus de Ilembat), age
    1. biscuit sabl.é recouvert coue -> fr:biscuit-sabl-e-recouvert-coue - percent_min: 16 - percent_max: 20
    2. he caramei -> fr:he-caramei - percent_min: 16 - percent_max: 18
    3. 400 -> fr:400 - percent_min: 16 - percent_max: 17.3333333333333
    4. 1 -> fr:1 - percent_min: 16 - percent_max: 17
    5. de chocolat au -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 16 - percent_max: 16.8
    6. lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 16 - percent: 16 - percent_max: 9
    7. ei d'un filet de chocolat blanc it\CàÉbieNÌS Sucre Beurre -> fr:ei-d-un-filet-de-chocolat-blanc-it-caebienis-sucre-beurre - percent_min: 0 - percent_max: 4
      1. avec arine de blé Carbonate de calcium -> fr:avec-arine-de-ble-carbonate-de-calcium - percent_min: 0 - percent_max: 4
      2. Fer -> en:iron - percent_min: 0 - percent_max: 2
      3. Niacine -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.33333333333333
      4. Thiamine -> en:thiamin - percent_min: 0 - percent_max: 1
    8. Farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 3.33333333333333
    9. Sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.85714285714286
    10. Lait concentré sucré -> en:sweetened-condensed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.5
      1. Lait entier -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 0 - percent_max: 2.5
      2. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.25
      3. Lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
    11. Beurre de cacao Sirop de sucre inverti -> fr:beurre-de-cacao-sirop-de-sucre-inverti - percent_min: 0 - percent_max: 2.22222222222222
    12. Huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 2
    13. Masse de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 1.81818181818182
    14. Lait en poudre écréme -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 1.66666666666667
    15. Matière grasse laitière -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.53846153846154
      1. Laiì -> fr:laii - percent_min: 0 - percent_max: 1.53846153846154
    16. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4
    17. Lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    18. Emulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.4
      1. Lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.4
    19. Lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    20. e491 -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4
    21. Lait en poudre entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 0.4
    22. Arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4
    23. voir les ingrédients indiqués en arase -> fr:voir-les-ingredients-indiques-en-arase - percent_min: 0 - percent_max: 0.4
    24. Ne convient pas aux personnes -> fr:ne-convient-pas-aux-personnes - percent_min: 0 - percent_max: 0.4
      1. allergiques aux arachides et aux fruits à coque en raison des méthodes de fabrication -> fr:allergiques-aux-arachides-et-aux-fruits-a-coque-en-raison-des-methodes-de-fabrication - percent_min: 0 - percent_max: 0.4
    25. CONSERVATION A consommer de préference avant le -> fr:conservation-a-consommer-de-preference-avant-le - percent_min: 0 - percent_max: 0.4
      1. voir sur le dessus de Ilembat -> fr:voir-sur-le-dessus-de-ilembat - percent_min: 0 - percent_max: 0.4
    26. age -> fr:age - percent_min: 0 - percent_max: 0.4

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Lùth 2,046 kj
    (489 kcal)
    Fat 24.9 g
    Saturated fat 14.9 g
    Carbohydrates 61 g
    Siùcar 41.3 g
    Fiber 2.7 g
    Proteins 3.8 g
    Salann 0.4 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by autorotate-bot, openfoodfacts-contributors, tacite-mass-editor, teolemon, yuka.SEtRakdhTWdpT0ExcGNZZDlSN24vZXRLNHBqemYxNmVPOW9JSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhF8fOaBvg3uNiPglhO148-_C7zYav9LvrLBI6g.

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