Register for the Open Food Facts Days 2023

Our annual community event Open Food Facts Days 2023 will take place this October in Paris! To be a part of it, REGISTER HERE

close
arrow_upward

Gerblé - Sugar Free Shortbread, 132g (4.7oz)

edit Edit the page

Gerblé - Sugar Free Shortbread, 132g (4.7oz)

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 3175681134904 (EAN / EAN-13)

Common name: Biscuits sans sucre

Quantity: 132g

Packaging: Bag, Box, Individual bag, fr:Etui en carton, fr:Sachet en plastique

Brands: Gerblé

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits, Shortbread cookies

Labels, certifications, awards: Nutriscore, Nutriscore Grade A, Triman, Peu ou pas de sucre, Sans huile de palme, Sans sucre

Origin of the product and/or its ingredients: Fabriqué en France

Manufacturing or processing places: France

Stores: Super U, Magasins U, carrefour.fr

Countries where sold: France, Switzerland, United States

Matching with your preferences

Health

Ingredients

  • icon

    11 ingredients

    wheat flour 58.5%, sweetener: maltitols of vegetable origin, rapeseed oil, wheat starch, wheat fiber, natural flavour, sea salt, emulsifiers: rapeseed lecithins, baking powder: ammonium carbonates
    Allergens: Gluten
    Traces: Eggs, Lupin, Milk, Nuts, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E965 - Maltitol
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Sweetener

    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

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

Ingredients analysis

  • icon

    Maybe vegan

    Ingredients that may not be vegan: Natural flavouring
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

    : Farine de blé 58.5%, édulcorant, huile de colza, amidon de blé, fibre de blé, arôme naturels, sel de mer, émulsifiants (lécithines de colza), poudre à lever (carbonates d'ammonium)
    1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 58.5 - percent: 58.5 - percent_max: 58.5
    2. édulcorant -> en:sweetener - vegan: en:yes - vegetarian: en:yes - percent_min: 5.1875 - percent_max: 41.5
    3. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 33.3333333333333
    4. amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18.15625
    5. fibre de blé -> en:wheat-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.1041666666667
    6. arôme naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    7. sel de mer -> en:sea-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    8. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. lécithines de colza -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    9. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 5
      1. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrition

  • icon

    Very good 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: 8

    • Proteins: 3 / 5 (value: 6, rounded value: 6)
    • Fiber: 5 / 5 (value: 5.2, rounded value: 5.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 9.078125, rounded value: 9.1)

    Negative points: 6

    • Energy: 5 / 10 (value: 1774, rounded value: 1774)
    • Sugars: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat: 1 / 10 (value: 1.2, rounded value: 1.2)
    • Sodium: 0 / 10 (value: 10, rounded value: 10)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: -2 (6 - 8)

    Nutri-Score: A

  • icon

    Sugars in low quantity (0%)

    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 low quantity (0.025%)

    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 (Biscuit 11g)     		Compared to: Shortbread cookies
    Energy 1,774 kj
    (424 kcal)     		195 kj
    (46 kcal)     		-14%
    Fat 15 g 1.65 g -40%
    Saturated fat 1.2 g 0.132 g -91%
    Salt 0.025 g 0.003 g -96%
    Carbohydrates 72 g 7.92 g +17%
    Fiber 5.2 g 0.572 g +323%
    Sugars < 0 g < 0 g -100%
    Polyols (sugar alcohols) 21 g 2.31 g
    Proteins 6 g 0.66 g +24%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 9.078 % 9.078 %
Serving size: Biscuit 11g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by thaialagata.
Product page also edited by 8run0, autorotate-bot, date-limite-app, driveoff, ecoscore-impact-estimator, elttor, emiliemag31, feat, gavingt, inf, jhergault, kiliweb, magasins-u, mapifrasi, p20n, packbot, quechoisir, roboto-app, scanbot, tacinte, tacite, teolemon, val-20o4, yonaile64, yuka.VnA4eERLMGVsdElzd3ZRZjJnbkU0ZXNzNHJhclFIL25kT0UvSVE9PQ, yuka.YTVBT0ZMb3JoTWNxbzh3aDNqckt5L2hYN1ptWEEzaU5HYllmSWc9PQ, yuka.ZDRSWkZmMHF1ZHNUbE1BRS9CaUoxdDl3eExuMFVVV3lLY1ZKSUE9PQ, yuka.ZllsY0hyOFlvOGhUdWN3bm93enc2UE5NNTZXQ0FrbTFKZkFUSVE9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Edit the page