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Mousse Fromage Frais - P'tit Ursi

Mousse Fromage Frais - P'tit Ursi

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Barcode: 26030555

Brands: P'tit Ursi

Categories: Dairies, Desserts, Dairy desserts, Sweet mousses, Dairy Mousses

Traceability code: EMB 50579 - Sottevast (Manche, France)

Countries where sold: France

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Health

Ingredients

22 ingredients

: Fromage frais au lait écrémé pasteurisé 575%, crème pasteurisée, sucre (9,4%),eau, purée de fruits(fraise abricot framboise)5%), sirop de glucose fructose, gélatine bovine, amidon transformé de tapioca, émulsifiant : esters lactiques de mono et diglycérides d'acides gras (colza), colorants (anthocyanes, rouge de betterave, extrait de paprika), arômes, jus concentrés de cassis et de sureau, correcteur d'acidité : citrates de sodium, épaississant: carraghénanes

Allergens: Milk

Food processing

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

Additive: E14XX - Modified Starch

Additive: E160c - Paprika extract

Additive: E162 - Beetroot red

Additive: E163 - Anthocyanins

Additive: E407 - Carrageenan

Additive: E428 - Gelatine

Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids

Ingredient: Colour

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Thickener
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E14XX - Modified Starch

E160c - Paprika extract

E162 - Beetroot red

Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
Source: Wikipedia

E163 - Anthocyanins

Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
Source: Wikipedia

E331 - Sodium citrates

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
Source: Wikipedia

E407 - Carrageenan

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

E428 - Gelatine

E472b - Lactic acid esters of mono- and diglycerides of fatty acids

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: fr:fromage-frais-au-lait-ecreme-pasteurise, fr:fraise-abricot-framboise, fr:esters-lactiques-de-mono-et-diglycerides-d-acides-gras, fr:jus-concentres-de-cassis-et-de-sureau
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Non-vegan
Non-vegan ingredients: Cream, Beef gelatin
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Non-vegetarian
Non-vegetarian ingredients: Beef gelatin
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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: Fromage frais au lait écrémé pasteurisé 575%, crème, sucre 9.4%, eau, purée de fruits 5% (fraise abricot framboise), sirop de glucose fructose, gélatine bovine, amidon transformé de tapioca, émulsifiant (esters lactiques de mono- et diglycérides d'acides gras (colza)), colorants (anthocyanes, rouge de betterave, extrait de paprika), arômes, jus concentrés de cassis et de sureau, correcteur d'acidité (citrates de sodium), épaississant (carraghénanes)
Fromage frais au lait écrémé pasteurisé -> fr:fromage-frais-au-lait-ecreme-pasteurise - percent: 575

crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent: 9.4

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

purée de fruits -> fr:puree-de-fruits - vegan: yes - vegetarian: yes - percent: 5

fraise abricot framboise -> fr:fraise-abricot-framboise

sirop de glucose fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077

gélatine bovine -> en:beef-gelatin - vegan: no - vegetarian: no

amidon transformé de tapioca -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510

émulsifiant -> en:emulsifier

esters lactiques de mono- et diglycérides d'acides gras -> fr:esters-lactiques-de-mono-et-diglycerides-d-acides-gras

colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130

colorants -> en:colour

anthocyanes -> en:e163 - vegan: yes - vegetarian: yes

rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes

extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes

arômes -> en:flavouring - vegan: maybe - vegetarian: maybe

jus concentrés de cassis et de sureau -> fr:jus-concentres-de-cassis-et-de-sureau

correcteur d'acidité -> en:acidity-regulator

citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes

épaississant -> en:thickener

carraghénanes -> en:e407 - vegan: yes - vegetarian: yes

Nutrition

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Nutrient levels
- Fat in moderate quantity (6.9%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (4.4%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in moderate quantity (11.8%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Dairy Mousses
Energy	573 kj (137 kcal)	-46%
Fat	6.9 g	-55%
Saturated fat	4.4 g	-54%
Carbohydrates	12.5 g	-42%
Sugars	11.8 g	-38%
Fiber	0 g	-100%
Proteins	6.3 g	+13%
Salt	?
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	5 %

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Data sources

Product added on February 1, 2017, 9:33:07 AM CET by kiliweb
Last edit of product page on December 14, 2022, 2:27:10 PM CET by kiliweb.
Product page also edited by autorotate-bot, cocotte, julie-yuka, openfoodfacts-contributors, roboto-app, tacite, teolemon, vaporous, yuka.MKB-BuS3H9AmDsDP2r831x-8LMK5BsFURVg3og, yuka.PLxJbcCQA88cDt_56Ks--WSWSL7FBMMAM1snog, yuka.YTV3dlRmd2xxT1pWdS9JbXBRejUrdk5id3FHeGUweVNEc3RQSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllNbSuPgmDPtMDvlglCq5tC2c7bWeIxtx43Ca6o, yuka.sY2b0xO6T85zoF3NwEKvlnZNd8LGkGjlPhLQwRyCzM6xP83WaP1puaXwaao.

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Mousse Fromage Frais - P'tit Ursi