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Secret de Mousse Framboise Sauce Mûre (4 Pots) - La Laitière - 236 g (4 x 59 g)

Secret de Mousse Framboise Sauce Mûre (4 Pots) - La Laitière - 236 g (4 x 59 g)

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Barcode: 3023290290613 (EAN / EAN-13)

Common name: Mousse lactée à la framboise avec un coulis à la mûre

Quantity: 236 g (4 x 59 g)

Packaging: Fresh, fr:Etui carton à recycler, fr:Pot plastique et opercule à jeter

Brands: La Laitière, Nestlé, Secret de Mousse

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

Labels, certifications, awards: Green Dot, fr:Eco-Emballages, fr:Nutritional Compass®

Manufacturing or processing places: Lactalis Nestlé Ultra-Frais Marques - LNUF Marques (Filiale Groupe Lactalis) - Boulevard Louis Beauquin - 44330 Vallet, Loire-Atlantique, Pays de la Loire, France

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

Countries where sold: France, Guadeloupe

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Health

Ingredients

  • icon

    45 ingredients


    French: Mousse lactée à la framboise (88,0 %) : Lait entier (56,3 %), sucre, eau, crème (lait), framboises (5,3 %) (purée, morceaux), poudre de lait écrémé, gélatine porcine, amidon modifié, émulsifiant (E472b), stabilisants (farine de graines de caroube, gomme guar), arôme, colorants (carmins, anthocyanes), conservateur (E202), correcteurs d'acidité (E270, E331, E524). Coulis à la mûre (12,0 %) : Eau, sucre, purée de mûre (0,6 %), amidon modifié, stabilisants (carraghénanes, gomme guar, gomme xanthane), arôme, colorants (carmins, E153), conservateur (E202), correcteurs d'acidité (E330, E331).
    Allergens: Milk

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E120 - Cochineal
    • Additive: E14XX - Modified Starch
    • Additive: E153 - Vegetable carbon
    • Additive: E163 - Anthocyanins
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E428 - Gelatine
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    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

  • E120 - Cochineal


    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    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
  • E202 - Potassium sorbate


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia
  • 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
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    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: 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
  • E412 - Guar gum


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    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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    Non-vegan


    Non-vegan ingredients: Whole milk, Cream, Milk, Skimmed milk powder, Pork gelatin, E120, E120

    Some ingredients could not be recognized.

    We need your help!

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    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
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    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian


    Non-vegetarian ingredients: Pork gelatin, E120, E120

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    Mousse lactée à la framboise 88% (_Lait_ entier 56.3%), sucre, eau, crème (_lait_), framboises 5.3% (purée, morceaux), poudre de _lait_ écrémé, gélatine porcine, amidon modifié, émulsifiant (e472b), stabilisants (farine de graines de caroube, gomme guar), arôme, colorants (carmins, anthocyanes), conservateur (e202), correcteurs d'acidité (e270, e331, e524), Coulis à la mûre 12% (Eau), sucre, mûre 0.6%, amidon modifié, stabilisants (carraghénanes, gomme guar, gomme xanthane), arôme, colorants (carmins, e153), conservateur (e202), correcteurs d'acidité (e330, e331)
    1. Mousse lactée à la framboise -> fr:mousse-lactee-a-la-framboise - percent: 88
      1. _Lait_ entier -> en:whole-milk - vegan: no - vegetarian: yes - percent: 56.3
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes
    3. eau -> en:water - vegan: yes - vegetarian: yes
    4. crème -> en:cream - vegan: no - vegetarian: yes
      1. _lait_ -> en:milk - vegan: no - vegetarian: yes
    5. framboises -> en:raspberry - vegan: yes - vegetarian: yes - percent: 5.3
      1. purée -> en:puree - vegan: ignore - vegetarian: ignore
      2. morceaux -> fr:morceaux
    6. poudre de _lait_ écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes
    7. gélatine porcine -> en:pork-gelatin - vegan: no - vegetarian: no
    8. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes
    9. émulsifiant -> en:emulsifier
      1. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    10. stabilisants -> en:stabiliser
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes
      2. gomme guar -> en:e412 - vegan: yes - vegetarian: yes
    11. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    12. colorants -> en:colour
      1. carmins -> en:e120 - vegan: no - vegetarian: no
      2. anthocyanes -> en:e163 - vegan: yes - vegetarian: yes
    13. conservateur -> en:preservative
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes
    14. correcteurs d'acidité -> en:acidity-regulator
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes
      2. e331 -> en:e331 - vegan: yes - vegetarian: yes
      3. e524 -> en:e524 - vegan: yes - vegetarian: yes
    15. Coulis à la mûre -> fr:coulis-a-la-mure - percent: 12
      1. Eau -> en:water - vegan: yes - vegetarian: yes
    16. sucre -> en:sugar - vegan: yes - vegetarian: yes
    17. mûre -> en:blackberry - vegan: yes - vegetarian: yes - percent: 0.6
    18. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes
    19. stabilisants -> en:stabiliser
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes
      2. gomme guar -> en:e412 - vegan: yes - vegetarian: yes
      3. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes
    20. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    21. colorants -> en:colour
      1. carmins -> en:e120 - vegan: no - vegetarian: no
      2. e153 -> en:e153 - vegan: yes - vegetarian: yes
    22. conservateur -> en:preservative
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes
    23. correcteurs d'acidité -> en:acidity-regulator
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes
      2. e331 -> en:e331 - vegan: yes - vegetarian: yes

Nutrition

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    Average nutritional quality


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

    Positive points: 2

    • Proteins: 2 / 5 (value: 3.7, rounded value: 3.7)
    • Fiber: 0 / 5 (value: 0.4, rounded value: 0.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.9, rounded value: 5.9)

    Negative points: 9

    • Energy: 1 / 10 (value: 525, rounded value: 525)
    • Sugars: 3 / 10 (value: 15.4, rounded value: 15.4)
    • Saturated fat: 3 / 10 (value: 3.2, rounded value: 3.2)
    • Sodium: 2 / 10 (value: 193.04, rounded value: 193)

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

    Score nutritionnel: 7 (9 - 2)

    Nutri-Score: C

  • icon

    Sugars in high quantity (15.4%)


    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 moderate quantity (0.483%)


    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
    Compared to: Fruit mousses
    Energy 525 kj
    (125 kcal)
    +7%
    Fat 4.6 g +3%
    Saturated fat 3.2 g +7%
    Carbohydrates 16.4 g +9%
    Sugars 15.4 g +16%
    Fiber 0.4 g -47%
    Proteins 3.7 g +21%
    Salt 0.483 g +508%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 5.9 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5.9 %
Serving size: 59 g (1 pot)

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by aristoi
Last edit of product page on by moon-rabbit.
Product page also edited by jacob80, packbot, tacite.

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