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Shortbread glutenfree chocolate chip shortbread - Walkers - 140 g

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Shortbread glutenfree chocolate chip shortbread - Walkers - 140 g

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

Barcode: 0039047010215 (EAN / EAN-13) 039047010215 (UPC / UPC-A)

Common name: Sables pur beurre aux pepites de chocolat sans gluten.

Quantity: 140 g

Packaging: Plastic, Cardboard, Film

Brands: Walkers

Brand owner: WALKERS

Categories: Snacks, Sweet snacks, Specific products, Biscuits and cakes, Products for specific diets, Biscuits, Products without gluten, Chocolate biscuits, Shortbread cookies, Gluten-free biscuits, Shortbread

Labels, certifications, awards: Kosher, No gluten, Green Dot, Orthodox Union Kosher, Pure butter

Manufacturing or processing places: Écosse

Countries where sold: Belgium, Switzerland, United Kingdom, United States

Matching with your preferences

Health

Ingredients

  • icon

    17 ingredients

    Flour blend (rice, potato starch, maize, stabiliser: xanthan gum), butter, sugar, sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, natural vanilla flavoring), salt.
    Allergens: Milk, Soybeans
    Traces: Milk, Peanuts

Food processing

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    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    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 - Lecithins

    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

  • E322i - Lecithin

    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

  • E415 - Xanthan gum

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Melange de farines (riz, fecule de pomme de terre, mais, stabilisant (gomme xanthane)), BEURRE (lait), sucre, pepites de chocolat noir 12% (sucre, pate de cacao, BEURRE de cacao, emulsifiant (lecithine de SOJA), arome naturel de vanille), sel
    1. Melange de farines -> en:flour-blend - vegan: yes - vegetarian: yes - percent_min: 20 - percent_max: 64
      1. riz -> en:rice - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 64
      2. fecule de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 32
      3. mais -> en:corn - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 21.3333333333333
      4. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 16
        1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16
    2. BEURRE -> en:butter - vegan: no - vegetarian: yes - percent_min: 12 - percent_max: 38
      1. lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 12 - percent_max: 38
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 12 - percent_max: 29.3333333333333
    4. pepites de chocolat noir -> en:dark-chocolate-chunks - vegan: maybe - vegetarian: yes - percent_min: 12 - percent: 12 - percent_max: 12
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.4 - percent_max: 12
      2. pate de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
      3. BEURRE de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      4. emulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3
        1. lecithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      5. arome naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4
    5. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12

Nutrition

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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: 0

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 3.7, rounded value: 3.7)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 24

    • Energy: 6 / 10 (value: 2157, rounded value: 2157)
    • Sugars: 6 / 10 (value: 28.3, rounded value: 28.3)
    • Saturated fat: 10 / 10 (value: 16.8, rounded value: 16.8)
    • Sodium: 2 / 10 (value: 232, rounded value: 232)

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

    Nutritional score: 24 (24 - 0)

    Nutri-Score: E

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    Sugars in high quantity (28.3%)

    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

    Salt in moderate quantity (0.58%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (2 PIECES (31 g))     		Compared to: Shortbread
    Energy 2,157 kj
    (516 kcal)     		669 kj
    (160 kcal)     		-
    Fat 27.1 g 8.4 g -5%
    Saturated fat 16.8 g 5.21 g +2%
    Trans fat 0 g 0 g
    Cholesterol 65 mg 20.1 mg -3%
    Salt 0.58 g 0.18 g -22%
    Carbohydrates 63.5 g 19.7 g +6%
    Fiber 0 g 0 g -100%
    Sugars 28.3 g 8.77 g +44%
    Proteins 3.7 g 1.15 g -22%
    Vitamin A 290.4 µg 90 µg +39%
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Potassium 0 mg 0 mg
    Calcium 0 mg 0 mg -100%
    Iron 2.26 mg 0.701 mg +174%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 2 PIECES (31 g)

Environment

Carbon footprint

Packaging

Transportation

Other information

Conservation conditions: A conserver à 16 °C

Customer service: KAMBLY FRANCE, 5, Rue Cadet 75009 PARIS

Data sources

The manufacturer KAMBLY FRANCE uses Equadis to automatically transmit data and photos for its products.

Product added on by openfoodfacts-contributors
Last edit of product page on by org-kambly-france.
Product page also edited by ampoib, beniben, foodrepo, kiliweb, musarana, openfood-ch-import, org-database-usda, packbot, tacite, tacite-mass-editor, teolemon, usda-ndb-import, wolfgang8741, yuka.WVlCZkdwcFlyZFlid2NZWjN5MzcyZGRUeGJteEFVMndkdWNvSVE9PQ, yuka.YXEwcE92OHZtdHd0aThNcytTanVwb2hzeVlmNGNXenFjdm94SUE9PQ, yuka.ZTZJQ0UvdzZyNkF5cHN3QitrbisrZFJOeHNINFgyMlNOT29BSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmNlCvTgnQPdDRrRmh2IwdSHCqGzfvgq89PoGao, yukafix.
Last check of product page on by beniben.

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