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Feuilleté de mousse - Nestlé

Feuilleté de mousse - Nestlé

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Barcode: 3023290029862 (EAN / EAN-13)

Packaging: fr:Pot plastique et opercule à jeter

Brands: Nestlé

Categories: Dairies, Desserts, Dairy desserts, Chocolate desserts

Stores: carrefour.fr

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    27 ingredients


    French: Lait entier (59,7%), sucre, crème (lait), chocolat noir (5%) [pâte de cacao, sucre, émulsifiant (lécithine de tournesol), arôme naturel de vanille], pâte de cacao, beurre de cacao, cacao maigre en poudre, chocolat en poudre (2,1%) [poudre de cacao. poudre de cacao maigre, pâte de cacao, sucre], poudre de cacao, poudre de lait écrémé, gélatine bovine, émulsifiant (E472b), arôme vanille, édulcorants (sucralose, acésulfame K).
    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:

    • Additive: E322 - Lecithins
    • Additive: E428 - Gelatine
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Additive: E950 - Acesulfame k
    • Additive: E955 - Sucralose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Sweetener

    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

  • 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
  • E322i - Lecithin


    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
  • E950 - Acesulfame k


    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Source: Wikipedia
  • E955 - Sucralose


    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Whole milk, Cream, Milk, Skimmed milk powder, Beef gelatin
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


    _Lait entier_ 59.7%, sucre, _crème_ (_lait_), chocolat noir 5% (pâte de cacao, sucre, émulsifiant (lécithine de tournesol), arôme naturel de vanille), pâte de cacao, beurre de cacao, cacao maigre en poudre, chocolat en poudre 2.1% (poudre de cacao, poudre de cacao maigre, pâte de cacao, sucre), poudre de cacao, poudre de lait écrémé, gélatine bovine, émulsifiant (e472b), arôme vanille, édulcorants (sucralose, acésulfame K)
    1. _Lait entier_ -> en:whole-milk - vegan: no - vegetarian: yes - percent_min: 59.7 - percent: 59.7 - percent_max: 59.7
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 21.9
    3. _crème_ -> en:cream - vegan: no - vegetarian: yes - percent_min: 5 - percent_max: 21.9
      1. _lait_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 5 - percent_max: 21.9
    4. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 5 - percent: 5 - percent_max: 5
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 1.25 - percent_max: 5
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.66666666666667
        1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      4. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
    5. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 2.1 - percent_max: 5
    6. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 2.1 - percent_max: 5
    7. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 2.1 - percent_max: 5
    8. chocolat en poudre -> en:chocolate-powder - vegan: maybe - vegetarian: yes - percent_min: 2.1 - percent: 2.1 - percent_max: 2.1
      1. poudre de cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0.525 - percent_max: 2.1
      2. poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.05
      3. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
      4. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.525
    9. poudre de cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.1
    10. poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.1
    11. gélatine bovine -> en:beef-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.1
    12. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.1
      1. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.1
    13. arôme vanille -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.99090909090909
    14. édulcorants -> en:sweetener - percent_min: 0 - percent_max: 1.825
      1. sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.825
      2. acésulfame K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.912500000000001

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: 0

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

    Positive points: 2

    • Proteins: 3 / 5 (value: 5.2, rounded value: 5.2)
    • Fiber: 2 / 5 (value: 2.7, rounded value: 2.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 12

    • Energy: 2 / 10 (value: 870, rounded value: 870)
    • Sugars: 3 / 10 (value: 17.7, rounded value: 17.7)
    • Saturated fat: 7 / 10 (value: 7.6, rounded value: 7.6)
    • Sodium: 0 / 10 (value: 68, rounded value: 68)

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

    Score nutritionnel: 10 (12 - 2)

    Nutri-Score: C

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    Sugars in high quantity (17.7%)


    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.
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    Salt in low quantity (0.17%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Chocolate desserts
    Energy 870 kj
    (208 kcal)
    +5%
    Fat 11.7 g +19%
    Saturated fat 7.6 g +29%
    Carbohydrates 19.1 g -9%
    Sugars 17.7 g +1%
    Fiber 2.7 g +82%
    Proteins 5.2 g +16%
    Salt 0.17 g -3%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by kiliweb.
Product page also edited by date-limite-app, driveoff, maxjp67, off.cc6ad287-6479-4969-8c06-557ce82ba571, openfoodfacts-contributors, packbot, raphael0202, roboto-app, yuka.UUljclRLNHJyOFFGZ05zTTkwN1gxUDVIeDV5bURHK1BOZkFNSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlldaTfDEvA3kN0XVp0vb2IqVAIPyc4pc-dXrGqs, yuka.sY2b0xO6T85zoF3NwEKvlmZgd8jgvTuYMwDuskaF9tilPoPhRtVZvq_QMas.

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