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Milsa vanille

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Barcode: 26069463

Packaging: fr:Pot en carton

Brands: Milsa

Categories: Dairies, Fermented foods, Fermented milk products, Desserts, Dairy desserts, Fermented dairy desserts, Yogurts

Labels, certifications, awards: Nutriscore, Nutriscore Grade C

Countries where sold: France

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Health

Ingredients

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    14 ingredients

    : Fromage blanc (lait), sucre, yaourt (lait), eau, sirop de glucose-fructose, amidon, arôme naturel, concentrés colorants de plantes : carotte, citrouille ; correcteurs d'acidité : acide lactique, citrate de sodium ; gousse de vanille moulue (0,02%)
    Allergens: Milk

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:

    • Ingredient: Flavouring
    • Ingredient: Glucose

    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

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Fromage blanc, Yogurt
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Fromage blanc, sucre, yaourt, eau, sirop de glucose-fructose, amidon, arôme naturel, concentrés colorants (carotte), citrouille, correcteurs d'acidité (acide lactique), citrate de sodium, gousse de vanille moulue 0.02%
    1. Fromage blanc -> en:fromage-blanc - vegan: no - vegetarian: maybe - ciqual_food_code: 19501 - percent_min: 8.33333333333333 - percent_max: 99.78
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.02 - percent_max: 15
    3. yaourt -> en:yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593 - percent_min: 0.02 - percent_max: 15
    4. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.02 - percent_max: 15
    5. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0.02 - percent_max: 15
    6. amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0.02 - percent_max: 15
    7. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.02 - percent_max: 5
    8. concentrés colorants -> de:färbende-konzentrate - labels: en:vegan - vegan: en:yes - vegetarian: en:yes - percent_min: 0.02 - percent_max: 5
      1. carotte -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 5
    9. citrouille -> en:pumpkin - vegan: yes - vegetarian: yes - ciqual_food_code: 20139 - percent_min: 0.02 - percent_max: 5
    10. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0.02 - percent_max: 5
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. citrate de sodium -> en:sodium-citrate - percent_min: 0.02 - percent_max: 5
    12. gousse de vanille moulue -> en:ground-vanilla-beans - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent: 0.02 - percent_max: 0.02

Nutrition

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    Average 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: 3

    • Proteins: 3 / 5 (value: 5.6, rounded value: 5.6)
    • Fiber: 0 / 5 (value: 0.5, rounded value: 0.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 4.20666666666665, rounded value: 4.2)

    Negative points: 7

    • Energy: 1 / 10 (value: 565, rounded value: 565)
    • Sugars: 3 / 10 (value: 15, rounded value: 15)
    • Saturated fat: 3 / 10 (value: 3.3, rounded value: 3.3)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

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

    Nutritional score: (7 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Yogurts
    Energy 565 kj
    (135 kcal)     		+54%
    Fat 5.1 g +91%
    Saturated fat 3.3 g +99%
    Carbohydrates 17 g +56%
    Sugars 15 g +55%
    Fiber 0.5 g +87%
    Proteins 5.6 g +31%
    Salt 0.1 g -15%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4.207 %

Environment

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Product added on by kiliweb
Last edit of product page on by kiliweb.
Product page also edited by ecoscore-impact-estimator, floriane-yuka, openfoodfacts-contributors, quechoisir, roboto-app, teolemon, yuka.U3Y4TkdZRVFqZjRubzhGaXprMkw1b0p1K0pPRFhrT29kN0lVSWc9PQ, yuka.UjdzR0VJTUFqZDhPbjgwMzFSRDRwdkZ1M0pxUWIxMkdHL05BSVE9PQ, yuka.UktkYUVLb3ZwZHBXaGZFUnhEWG8zZTlvMXJYNVkyK0lHOGs3SVE9PQ, yuka.UpdIHf7SM_IdLsrp0qNlwTOQLr_rCKFjKU8xog, yuka.V2E0R0twbzh2OUFnbmRzanhncU0zUHh0N0tIMEREL3JFZFk2SVE9PQ, yuka.Va1uIODWIf0bA8vZgZ0LxR-WF7juHfBpJXlTog, yuka.WHAwL0xZMGdoUGd3aDlzTW9USEw4WWg4K3NPYmNrQ1ZCT0VkSVE9PQ, yuka.WVpFUE80MCtvNmtVaHRzUzN5N1B4TlpiK0xEMERHYWVKZk1xSVE9PQ, yuka.YVo0R0xLOHNqL2dNb3N3bjFUNkwvdFpSNktiNVpVV1BjZGNLSVE9PQ, yuka.YXZ3aFBwUWg5L2N6Z2NRdzJ6UFl3ZmRFLzdEMFJtcWJLdEJJSVE9PQ, yuka.ZVBvZkdZMCsvS2tsaE5nenAwTFd4ZlZuMVliNFdYT3BBZlFlSWc9PQ, yuka.ZnFNdE5hMGVvZWdOdnNJY3hTN1EyNDFRN3JXTGZXZXBJZWMvSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhVHcMqBrC_4ExnkgWGE4Yzefqf4e8FL6NHzMag, yuka.sY2b0xO6T85zoF3NwEKvlk9_covdn27tLEfho2jU7-ikDLK0c88s0oveHao, yuka.sY2b0xO6T85zoF3NwEKvlkVsXf_6sxKUEyLSqRaO-dKRNpXLbPV_8tOkLKg, yuka.sY2b0xO6T85zoF3NwEKvlktaWtrEhCvmOjzmv3el4t2eEJHvQ_51-IGnH6s, yuka.sY2b0xO6T85zoF3NwEKvlkxjbcjw-B2fFkX6mX-G592ON5b0MYBjyJXcbKo, yuka.sY2b0xO6T85zoF3NwEKvllRHCfbcrxLILzD6nme0n4iVF7zGZ_Fdzo_oa6o, yuka.sY2b0xO6T85zoF3NwEKvllVKQ9SC-THENRHfkkyUmemjBbiwX89Uz7qjF6s, yuka.sY2b0xO6T85zoF3NwEKvllxrWYT-hw3mLjPgmxTXn47TKqDkP8tRy7X8Kag, yuka.sY2b0xO6T85zoF3NwEKvlm9BDMT7swnNakHWkFKs29icApzmaP1J_7j_Ias, yuka.sY2b0xO6T85zoF3NwEKvlmFgd4HnjBv6MxrfokLX_smOLpr6Me9A26-mLqs, yuka.sY2b0xO6T85zoF3NwEKvlmdOCsXzjwDPPCzVu2SazcawIpbiRtFpz5CjDqs, yuka.sY2b0xO6T85zoF3NwEKvlmtIUfXQrDDUaxj6pV_W6dehE7O0bYFUuLX0Mqg.

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