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Secret de Mousse Duo Chocolat au Lait Chocolat Blanc - La Laitière - 236 g (4 * 59 g)

Secret de Mousse Duo Chocolat au Lait Chocolat Blanc - La Laitière - 236 g (4 * 59 g)

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Barcode: 3023290230183 (EAN / EAN-13)

Quantity: 236 g (4 * 59 g)

Packaging: Plastic, Pot, Cardboard, Fresh

Brands: La Laitière, Nestlé, Lactalis Nestlé, LNUF

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

Labels, certifications, awards: Green Dot, Made in France

EMB code: FR 44.212.001 CE - Vallet (Loire-Atlantique, France)

Stores: Magasins U, carrefour.fr

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    51 ingredients


    French: Lait entier (72,1%), sucre, chocolat blanc (5,9 %) [sucre, poudre de lait entier, beurre de cacao, poudre de lactoserum (lait), matière grasse végétale (palme, karité, sal, mangue), arôme, émulsifiant (lécithine de soja)], poudre de lait écrémé, chocolat au lait (2,5 %) [sucre, poudre de lait entier, beurre de cacao, pâte de cacao, poudre de lactoserum (lait), émulsifiant (lécithine de tournesol), arôme naturel de vanille], lait écrémé, poudre de cacao maigre, caramel [sucre, eau, sirop de glucose, correcteur d'acidité (E524)], chocolat [pâte de cacao, sucre, émulsifiant (lécithine de tournesol), arôme naturel de vanille], amidon de maïs, épaississants (carraghénane, farine de graines de caroube, alginate de sodium), arômes, colorant (rocou), émulsifiant (E472b), gélatine bovine.
    Allergens: Milk, Soybeans

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: E160b - Annatto
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • 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: Glucose syrup
    • Ingredient: Thickener
    • Ingredient: Whey

    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
  • E407 - Carrageenan


    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia
  • E524 - Sodium hydroxide


    Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm fat
  • icon

    Non-vegan


    Non-vegan ingredients: Whole milk, Whole milk powder, Whey powder, Milk, Skimmed milk powder, Milk chocolate, Whole milk powder, Whey powder, Milk, Skimmed milk, 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 72.1%, sucre, chocolat blanc 5.9% (sucre, poudre de _lait_ entier, beurre de cacao, poudre de _lactoserum_ (_lait_), matière grasse végétale de palme, matière grasse végétale de karité, matière grasse végétale de sal, matière grasse végétale de mangue, arôme, émulsifiant (lécithine de _soja_)), poudre de _lait_ écrémé, chocolat au _lait_ 2.5% (sucre, poudre de _lait_ entier, beurre de cacao, pâte de cacao, poudre de _lactoserum_ (_lait_), émulsifiant (lécithine de tournesol), arôme naturel de vanille), _lait_ écrémé, poudre de cacao maigre, caramel (sucre, eau, sirop de glucose, correcteur d'acidité (e524)), chocolat (pâte de cacao, sucre, émulsifiant (lécithine de tournesol), arôme naturel de vanille), amidon de maïs, épaississants (carraghénane, farine de graines de caroube, alginate de sodium), arômes, colorant (rocou), émulsifiant (e472b), gélatine bovine
    1. _Lait_ entier -> en:whole-milk - vegan: no - vegetarian: yes - percent_min: 72.1 - percent: 72.1 - percent_max: 72.1
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5.9 - percent_max: 17
    3. chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - percent_min: 5.9 - percent: 5.9 - percent_max: 5.9
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.59 - percent_max: 5.9
      2. poudre de _lait_ entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.95
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.96666666666667
      4. poudre de _lactoserum_ -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.475
        1. _lait_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.475
      5. matière grasse végétale de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 1.18
      6. matière grasse végétale de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.983333333333333
      7. matière grasse végétale de sal -> en:shorea-robusta-seed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.842857142857143
      8. matière grasse végétale de mangue -> en:mango-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.7375
      9. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.655555555555556
      10. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.59
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.59
    4. poudre de _lait_ écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 2.5 - percent_max: 5.9
    5. chocolat au _lait_ -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.357142857142857 - percent_max: 2.5
      2. poudre de _lait_ entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
      5. poudre de _lactoserum_ -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
        1. _lait_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      6. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.416666666666667
        1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
      7. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
    6. _lait_ écrémé -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    7. poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    8. caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      3. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      4. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.625
        1. e524 -> en:e524 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
    9. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      3. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.833333333333333
        1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      4. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
    10. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.125
    11. épaississants -> en:thickener - percent_min: 0 - percent_max: 1.88888888888889
      1. carraghénane -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.88888888888889
      2. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.944444444444444
      3. alginate de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.629629629629629
    12. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.7
    13. colorant -> en:colour - percent_min: 0 - percent_max: 1.54545454545454
      1. rocou -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.54545454545454
    14. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.41666666666667
      1. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.41666666666667
    15. gélatine bovine -> en:beef-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.30769230769231

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: 2 / 5 (value: 4.8, rounded value: 4.8)
    • Fiber: 0 / 5 (value: 0.7, rounded value: 0.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 8

    • Energy: 1 / 10 (value: 653, rounded value: 653)
    • Sugars: 4 / 10 (value: 19.2, rounded value: 19.2)
    • Saturated fat: 3 / 10 (value: 3.7, rounded value: 3.7)
    • Sodium: 0 / 10 (value: 80, rounded value: 80)

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

    Score nutritionnel: 6 (8 - 2)

    Nutri-Score: C

  • icon

    Sugars in high quantity (19.2%)


    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 (0.2%)


    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
    As sold
    per serving (59 g)
    Compared to: Dairy Mousses
    Energy 653 kj
    (156 kcal)
    385 kj
    (92 kcal)
    -12%
    Fat 5.7 g 3.36 g -35%
    Saturated fat 3.7 g 2.18 g -36%
    Carbohydrates 21.01 g 12.4 g +9%
    Sugars 19.2 g 11.3 g +10%
    Fiber 0.7 g 0.413 g -27%
    Proteins 4.8 g 2.83 g +17%
    Salt 0.2 g 0.118 g +17%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 59 g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by roboto-app.
Product page also edited by beniben, date-limite-app, driveoff, kiliweb, magasins-u, nicolas97, packbot, segundo, yuka.SFlOZlN2MWJnT0FtbXNjQW9DdlczUEZ4N0pxQUJGMndGZEV0SVE9PQ, yuka.WEtjL0Vwc1pnTVpXdmZRNitTcU4wUGgrNkptWlRGbXNLdFVUSVE9PQ.

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