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Choc raspberry Vienna eclairs - Kez's

Choc raspberry Vienna eclairs - Kez's

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Barcode: 9316450952440 (EAN / EAN-13)

Brands: Kez's

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

Labels, certifications, awards: No gluten, Australian made

Stores: Woolworths, Coles

Countries where sold: Australia

Matching with your preferences

Health

Ingredients

  • icon

    42 ingredients


    gluten free flour ttapioca starch, rice flour, potato starch, modified tapioca starch, dextrose, thickeners (466, 464), emulsifier (471), vegetable gum (415)], raspberry filling [apple, sugar, gelling agent (440), acidity regulator (330), raspberry (2%), natural colour (120), flavour, preservative (202)1, compound chocolate [sugar, vegetable fat, milk solids, cocoa powder, emulsifiers (322, 476), natural flavour), butter, brown sugar, egg white, flavour, this product contains milk, egg and soy, despite our best cleaning efforts this product may contain traces of peanut, sesame, tree nut and sulphite because it shares equipment with other products, store away from direct sunlight in a cool dry place, to maintain freshness
    Allergens: Eggs, Milk, Soybeans
    Traces: Nuts, Peanuts, Sesame seeds

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: E120 - Cochineal
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E440 - Pectins
    • Additive: E464 - Hydroxypropyl methyl cellulose
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Thickener

    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

  • E120 - Cochineal


    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia
  • 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
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    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
  • E440 - Pectins


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia
  • E464 - Hydroxypropyl methyl cellulose


    Hypromellose: Hypromellose -INN-, short for hydroxypropyl methylcellulose -HPMC-, is a semisynthetic, inert, viscoelastic polymer used as eye drops, as well as an excipient and controlled-delivery component in oral medicaments, found in a variety of commercial products.As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an alternative to animal gelatin. Its Codex Alimentarius code -E number- is E464.
    Source: Wikipedia
  • E466 - Sodium carboxy methyl cellulose


    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    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.
    Source: Wikipedia
  • E476 - Polyglycerol polyricinoleate


    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.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Milk solids, Butter, Egg white

    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

    Vegetarian status unknown


    Unrecognized ingredients: Gluten-free-flour-ttapioca-starch, 466, 464, 471, Vegetable-gum, 415, 440, 330, 120, 202, No1, Compound-chocolate, 322, 476, Because-it-shares-equipment-with-other-products, Store-away-from-direct-sunlight-in-a-cool-dry-place

    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!

    gluten free flour ttapioca starch, rice flour, potato starch, modified tapioca starch, dextrose, thickeners (466, 464), emulsifier (471), vegetable gum (415), raspberry filling, apple, sugar, gelling agent (440), acidity regulator (330), raspberry 2%, natural colour (120), flavour, preservative (202), 1, compound chocolate, sugar, vegetable fat, milk solids, cocoa powder, emulsifiers (322, 476), natural flavour, butter, brown sugar, egg white, flavour, because it shares equipment with other products, store away from direct sunlight in a cool dry place, to maintain freshness
    1. gluten free flour ttapioca starch -> en:gluten-free-flour-ttapioca-starch - percent_min: 3.125 - percent_max: 74
    2. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 38
    3. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 26
    4. modified tapioca starch -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 20
    5. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 16.4
    6. thickeners -> en:thickener - percent_min: 2 - percent_max: 14
      1. 466 -> en:466 - percent_min: 1 - percent_max: 14
      2. 464 -> en:464 - percent_min: 0 - percent_max: 7
    7. emulsifier -> en:emulsifier - percent_min: 2 - percent_max: 12.2857142857143
      1. 471 -> en:471 - percent_min: 2 - percent_max: 12.2857142857143
    8. vegetable gum -> en:vegetable-gum - percent_min: 2 - percent_max: 11
      1. 415 -> en:415 - percent_min: 2 - percent_max: 11
    9. raspberry filling -> en:raspberry-filling - vegan: ignore - vegetarian: ignore - percent_min: 2 - percent_max: 10
    10. apple -> en:apple - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 9.2
    11. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 8.54545454545454
    12. gelling agent -> en:gelling-agent - percent_min: 2 - percent_max: 7.8875
      1. 440 -> en:440 - percent_min: 2 - percent_max: 7.8875
    13. acidity regulator -> en:acidity-regulator - percent_min: 2 - percent_max: 6.98863636363636
      1. 330 -> en:330 - percent_min: 2 - percent_max: 6.98863636363636
    14. raspberry -> en:raspberry - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
    15. natural colour -> en:natural-colours - percent_min: 0 - percent_max: 2
      1. 120 -> en:120 - percent_min: 0 - percent_max: 2
    16. flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    17. preservative -> en:preservative - percent_min: 0 - percent_max: 2
      1. 202 -> en:202 - percent_min: 0 - percent_max: 2
    18. 1 -> en:no1 - percent_min: 0 - percent_max: 2
    19. compound chocolate -> en:compound-chocolate - percent_min: 0 - percent_max: 2
    20. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    21. vegetable fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2
    22. milk solids -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    23. cocoa powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    24. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 2
      1. 322 -> en:322 - percent_min: 0 - percent_max: 2
      2. 476 -> en:476 - percent_min: 0 - percent_max: 1
    25. natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    26. butter -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    27. brown sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    28. egg white -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    29. flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    30. because it shares equipment with other products -> en:because-it-shares-equipment-with-other-products - percent_min: 0 - percent_max: 2
    31. store away from direct sunlight in a cool dry place -> en:store-away-from-direct-sunlight-in-a-cool-dry-place - percent_min: 0 - percent_max: 2
    32. to maintain freshness -> en:preservative - percent_min: 0 - percent_max: 2

Nutrition

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    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 4

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

    Positive points: 5

    • Proteins: 1 / 5 (value: 2.5, rounded value: 2.5)
    • Fiber: 5 / 5 (value: 65.625, rounded value: 65.63)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 4, rounded value: 4)

    Negative points: 22

    • Energy: 5 / 10 (value: 1896, rounded value: 1896)
    • Sugars: 7 / 10 (value: 33.75, rounded value: 33.75)
    • Saturated fat: 10 / 10 (value: 17.5, rounded value: 17.5)
    • Sodium: 0 / 10 (value: 65.625, rounded value: 65.6)

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

    Score nutritionnel: 17 (22 - 5)

    Nutri-Score: D

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    Sugars in high quantity (33.8%)


    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 (0.164%)


    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
    Compared to: Biscuits
    Energy 1,896 kj
    (453 kcal)
    +1%
    Fat 23.125 g +18%
    Saturated fat 17.5 g +72%
    Carbohydrates 60.312 g -1%
    Sugars 33.75 g +21%
    Fiber 65.625 g +2,147%
    Proteins 2.5 g -58%
    Salt 0.164 g -70%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by archanox.
Product page also edited by clockwerx, inf, kiliweb, yuka.sY2b0xO6T85zoF3NwEKvll4YdIT3-B_DbyflkHCMzPqPCJ3Wbt9v-7njIqs.

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