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Secret de Mousse Citron - La Laitière - 236 g (4 x 59 g)

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Secret de Mousse Citron - La Laitière - 236 g (4 x 59 g)

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Barcode: 3023290419755 (EAN / EAN-13)

Common name: Mousse lactée au citron et sauce aromatisée - Secret de Mousse Citron

Quantity: 236 g (4 x 59 g)

Packaging: Plastic, Pot, Cardboard, Fresh, Ps-polystyrene, fr:Etui carton à recycler, fr:Plastique (PS), fr:Pot plastique et opercule à jeter

Brands: La Laitière, Nestlé, Secret de Mousse

Categories: Dairies, Desserts, Dairy desserts, Fresh foods, Sweet mousses, Dairy 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

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

Stores: Banque alimentaire

Countries where sold: France

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Health

Ingredients

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    39 ingredients

    : Mousse lactée au citron (88 %) : Lait entier (56,2 %), sucre, purée de citron (6,2 %), crème (lait), poudre de lait écrémé, jus de citron, sirop de glucose-fructose, amidon modifié de maïs, stabilisants (farine de graines de caroube, pectine), arôme, conservateur (E202), correcteurs d'acidité (E270, E330, E331, E524), émulsifiant (E472b), gélatine porcine. Sauce (12,0 %) : Eau, sucre, amidon modifié de maïs, stabilisants (carraghénanes, gomme guar, gomme xanthane), arôme, colorants (curcumine, bêta-carotène), conservateur (E202), correcteur d'acidité (E270).
    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: E100 - Curcumin
    • Additive: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E428 - Gelatine
    • Additive: E440 - Pectins
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • 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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • 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 is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • 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, Skimmed milk powder, Pork gelatin

    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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Pork gelatin

    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 au citron 88% (_Lait_ entier 56.2%), sucre, purée de citron 6.2%, crème, poudre de _lait_ écrémé, jus de citron, sirop de glucose-fructose, amidon modifié de maïs, stabilisants (farine de graines de caroube, pectine), arôme, conservateur (e202), correcteurs d'acidité (e270, e330, e331, e524), émulsifiant (e472b), gélatine porcine, Sauce 12% (Eau), sucre, amidon modifié de maïs, stabilisants (carraghénanes, gomme guar, gomme xanthane), arôme, colorants (curcumine, bêta-carotène), conservateur (e202), correcteur d'acidité (e270)
    1. Mousse lactée au citron -> fr:mousse-lactee-au-citron - percent: 88
      1. _Lait_ entier -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent: 56.2
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. purée de citron -> en:lemon-puree - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent: 6.2
    4. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    5. poudre de _lait_ écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    6. jus de citron -> en:lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028
    7. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    8. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    9. stabilisants -> en:stabiliser
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      2. pectine -> en:e440a - vegan: yes - vegetarian: yes
    10. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    11. conservateur -> en:preservative
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes
    12. correcteurs d'acidité -> en:acidity-regulator
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes
      2. e330 -> en:e330 - vegan: yes - vegetarian: yes
      3. e331 -> en:e331 - vegan: yes - vegetarian: yes
      4. e524 -> en:e524 - vegan: yes - vegetarian: yes
    13. émulsifiant -> en:emulsifier
      1. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    14. gélatine porcine -> en:pork-gelatin - vegan: no - vegetarian: no
    15. Sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent: 12
      1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    16. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    17. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    18. 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
    19. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    20. colorants -> en:colour
      1. curcumine -> en:e100 - vegan: yes - vegetarian: yes
      2. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    21. conservateur -> en:preservative
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes
    22. correcteur d'acidité -> en:acidity-regulator
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes

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: 6

    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: 0.1, rounded value: 0.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6.2, rounded value: 6.2)

    Negative points: 8

    • Energy: 1 / 10 (value: 549, rounded value: 549)
    • Sugars: 3 / 10 (value: 17.3, rounded value: 17.3)
    • Saturated fat: 3 / 10 (value: 3.3, rounded value: 3.3)
    • Sodium: 1 / 10 (value: 112, rounded value: 112)

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

    Nutritional score: (8 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 pot 59 g)     		Compared to: Dairy Mousses
    Energy 549 kj
    (131 kcal)     		324 kj
    (77 kcal)     		-49%
    Fat 4.7 g 2.77 g -70%
    Saturated fat 3.3 g 1.95 g -65%
    Carbohydrates 17.7 g 10.4 g -18%
    Sugars 17.3 g 10.2 g -9%
    Fiber 0.1 g 0.059 g -94%
    Proteins 3.7 g 2.18 g -34%
    Salt 0.28 g 0.165 g +33%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6.2 % 6.2 %
Serving size: 1 pot 59 g

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Data sources

Product added on by mmu-man
Last edit of product page on by packbot.
Product page also edited by beniben, date-limite-app, jacob80, roboto-app, tacite.

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