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Gâteau dauphinois aux citrons
Greenveil's read: consider avoiding.
- Critical
- Pâte d'enrobage60%—
- Wheat flour60%—›
- Butterfat16%—›
- Colour16%—
- Beta carotene dye16%—
- Sugar12%—›
- Egg6%—›
- Invert sugar syrup3%—›
- Milk1.5%—›
- Raising agent0.8%—
- E450i0.4%—
- E500ii0.4%—
- Flavouring0.4%—
- Salt0.2%—›
- Filling0.2%—
- Lemon—›
- Glucose syrup—›
- Butter—›
- Gelling agent—
- E440a—
- Natural flavouring—
- Diphosphates (E450)⚠ Low
Show original label text
Pâte d'enrobage 60 % : farine de _blé_, _beurre_ concentré 16 % (colorant : bêta carotène), sucre, _oeufs_, sirop de sucre inverti, _lait_, poudre levante (diphosphate disodique, carbonate acide de sodium), arôme, sel - Fourrage 40 % : sucre, jus de citrons jaunes avec pulpe 27 %, sirop de glucose, _beurre_, gélifiant : pectine, arôme naturel.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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