Crème Caramel
Prefix 528 was issued by GS1 Lebanon. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 368 kcal | 18% |
| Fat | 0.00 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 96.0 g | 37% |
| of which sugars | 96.0 g | 107% |
| Fibre | 0.00 g | — |
| Protein | 0.00 g | 0% |
| Salt | 0.60 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Mélange crème caramel: Sucre, amidon de maïs, épaississant (carraghénane E407), sel, arôme caramel identique au naturel, colorants naturels (E160a, E160b). Sauce Caramel: Sirop de glucose, sucre caramélisé. Peut contenir des traces de blé, lait et du soja.
- E160acaroteneColour
- E160bAnnattoColour
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Custard puddings with caramel sauce”: 1.90 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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