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Dessert pâtissier au mascarpone avec préparation aux cerises aromatisée 22% et génoise saupoudré de cacao - U Saveurs - 2 x 100 g

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Dessert pâtissier au mascarpone avec préparation aux cerises aromatisée 22% et génoise saupoudré de cacao - U Saveurs - 2 x 100 g

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Some of the data for this product has been provided directly by the manufacturer Système U.

Barcode: 3368955826791 (EAN / EAN-13)

Quantity: 2 x 100 g

Packaging: Plastic, Cardboard, Fresh

Brands: U Saveurs, U

Categories: Snacks, Desserts, Sweet snacks, Biscuits and cakes, Pastries, Tiramisu

Labels, certifications, awards: FSC

Traceability code: IT Q7S5F CE

Stores: U, Magasins U

Countries where sold: France

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Health

Ingredients

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    39 ingredients

    : Eau, MASCARPONE 16,2% (CRÈME, LAIT, correcteur d'acidité : acide lactique (LAIT)), sirop de glucose, cerises 9,9%, sucre, génoise 7% (farine de BLÉ, OEUFS, sucre, émulsifiant: mono - et diglycérides d'acides gras, poudres à lever : diphosphates et carbonates de sodium), LAIT ÉCRÉMÉ en poudre, OEUFS, sirop de glucose-fructose, purée de cerises 1,1%, vin marsala 1,1%, alcool éthylique, cacao en poudre 1%, amidon de maïs, fibre d'agrumes, épaississant: carraghénanes, émulsifiant: mono - et diglycérides d'acides gras, gélifiant : pectines, arômes naturels, correcteurs d'acidité : acide citrique et citrates de sodium, conservateur : sorbate de potassium. Teneur en alcool 1,1%.
    Allergens: Eggs, Gluten, 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: E407 - Carrageenan
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Thickener

    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

  • E1510 - Ethanol

    Ethanol: Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula C2H5OH. Its formula can be also written as CH3−CH2−OH or C2H5−OH -an ethyl group linked to a hydroxyl group-, and is often abbreviated as EtOH. Ethanol is a volatile, flammable, colorless liquid with a slight characteristic odor. It is a psychoactive substance and is the principal type of alcohol found in alcoholic drinks. Ethanol is naturally produced by the fermentation of sugars by yeasts or via petrochemical processes, and is most commonly consumed as a popular recreational drug. It also has medical applications as an antiseptic and disinfectant. The compound is widely used as a chemical solvent, either for scientific chemical testing or in synthesis of other organic compounds, and is a vital substance used across many different kinds of manufacturing industries. Ethanol is also used as a clean-burning fuel source.
    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.

  • 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.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Mascarpone, Cream, Milk, Egg, Skimmed milk powder, Egg
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

    : Eau, MASCARPONE 16.2% (CRÈME, LAIT, correcteur d'acidité (acide lactique)), sirop de glucose, cerises 9.9%, sucre, génoise 7% (farine de BLÉ, OEUFS, sucre, émulsifiant (mono- et diglycérides d'acides gras), poudres à lever (diphosphates de sodium), carbonates de sodium), LAIT ÉCRÉMÉ en poudre, OEUFS, sirop de glucose-fructose, purée de cerises 1.1%, vin marsala 1.1%, alcool éthylique, cacao en poudre 1%, amidon de maïs, fibre d'agrumes, épaississant (carraghénanes), émulsifiant (mono- et diglycérides d'acides gras), gélifiant (pectines), arômes naturels, correcteurs d'acidité (acide citrique, citrates de sodium), conservateur (sorbate de potassium)
    1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 16.2 - percent_max: 42.5
    2. MASCARPONE -> en:mascarpone - vegan: no - vegetarian: maybe - ciqual_food_code: 19584 - percent_min: 16.2 - percent: 16.2 - percent_max: 16.2
      1. CRÈME -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 5.4 - percent_max: 16.2
      2. LAIT -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 8.1
      3. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 5.4
        1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.4
    3. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 9.9 - percent_max: 16.2
    4. cerises -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 9.9 - percent: 9.9 - percent_max: 9.9
    5. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7 - percent_max: 9.9
    6. génoise -> fr:genoise - percent_min: 7 - percent: 7 - percent_max: 7
      1. farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.16666666666667 - percent_max: 7
      2. OEUFS -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 3.5
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.33333333333333
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.75
        1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.75
      5. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 1.4
        1. diphosphates de sodium -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
      6. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16666666666667
    7. LAIT ÉCRÉMÉ en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 1.1 - percent_max: 7
    8. OEUFS -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 1.1 - percent_max: 7
    9. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 1.1 - percent_max: 5.92857142857143
    10. purée de cerises -> en:cherry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13008 - percent_min: 1.1 - percent: 1.1 - percent_max: 1.1
    11. vin marsala -> en:marsala-wine - vegan: maybe - vegetarian: yes - ciqual_food_code: 1015 - percent_min: 1.1 - percent: 1.1 - percent_max: 1.1
    12. alcool éthylique -> en:e1510 - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 1.1
    13. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 1 - percent: 1 - percent_max: 1
    14. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1
    15. fibre d'agrumes -> en:citrus-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    16. épaississant -> en:thickener - percent_min: 0 - percent_max: 1
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    17. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
    18. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 1
      1. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    19. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    20. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    21. conservateur -> en:preservative - percent_min: 0 - percent_max: 1
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    • Teneur en alcool 1.1%
      alcool -> en:alcohol - percent: 1.1

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: 11

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

    Positive points: 1

    • Proteins: 2 / 5 (value: 3.9, rounded value: 3.9)
    • Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 11, rounded value: 11)

    Negative points: 11

    • Energy: 2 / 10 (value: 937, rounded value: 937)
    • Sugars: 4 / 10 (value: 22, rounded value: 22)
    • Saturated fat: 5 / 10 (value: 5.5, rounded value: 5.5)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

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

    Nutritional score: (11 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100g)     		Compared to: Tiramisu
    Energy 937 kj
    (224 kcal)     		937 kj
    (224 kcal)     		-16%
    Fat 8 g 8 g -35%
    Saturated fat 5.5 g 5.5 g -34%
    Carbohydrates 32 g 32 g -2%
    Sugars 22 g 22 g +2%
    Fiber 1.3 g 1.3 g +10%
    Proteins 3.9 g 3.9 g -5%
    Salt 0.1 g 0.1 g -45%
    Alcohol 1.1 % vol 1.1 % vol -24%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 11 % 11 %
Serving size: 100g

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Data sources

Product added on by ennoia11
Last edit of product page on by itsjustruby.
Product page also edited by kiliweb, openfoodfacts-contributors, org-systeme-u, packbot, roboto-app, yuka.MZFyAtyFO-suPPrM_ZwV8xOxO8z4G9lQGFQSog, yuka.sY2b0xO6T85zoF3NwEKvln4dVPn8nRXoCjnQwxGI2d3THJPWb91u_LbwLKs.

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