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Light mousse - Délisse - 4 x 115 g

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Light mousse - Délisse - 4 x 115 g

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

Barcode:
3564700790953(EAN / EAN-13)

Common name: Mousse sur lit de fruits pêche ou fraise

Quantity: 4 x 115 g

Packaging: Plastic, Pot, Fresh

Brands: Délisse, Marque Repère

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

Labels, certifications, awards: Low or no fat, Low or no sugar, Low sugar, Reduced sugar, Calcium source, French milk, Green Dot, No fat
Green Dot

Origin of ingredients: France

Manufacturing or processing places: France

Stores: Leclerc

Countries where sold: France

Matching with your preferences

Health

Nutrition

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    Nutri-Score A

    Very good nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 10
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      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 0/55

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      Calories

      0/10 points (235kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      0/15 points (3.4g)

      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.

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      Salt

      0/20 points (0.09g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 2/17

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      Proteins

      2/7 points (7.1g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fiber

      0/5 points (1.7g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 10

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

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

      Nutritional score: -2 (0 - 2)

      Nutri-Score: A

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    Nutrient levels

    • icon

      Sugars in low quantity (3.4%)

      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 low quantity (0.09%)

      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     		As sold
    per serving (115 g)     		Compared to: Dairy Mousses
    Energy 235 kj
    (55 kcal)     		270 kj
    (63 kcal)     		-78%
    Fat 0 g 0 g -100%
    Saturated fat 0 g 0 g -100%
    Carbohydrates 5.9 g 6.79 g -73%
    Sugars 3.4 g 3.91 g -82%
    Fiber 1.7 g 1.96 g -2%
    Proteins 7.1 g 8.16 g +27%
    Salt 0.09 g 0.103 g -57%
    Vitamin D 0.75 µg 0.863 µg
    Calcium 120 mg 138 mg +8%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 10 % 10 %
Serving size: 115 g

Ingredients

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    28 ingredients

    French: Fromage frais 0 % au lait écrémé pasteurisé 64 % ; eau, fruits 10 % (fraise ou pêche) ; yaourt maigre ; oligofructose ; fructose ; amidon modifié de maïs ; amidon modifié de tapioca ; gélatine bovine ; lactate de calcium ; phosphate de calcium ; correcteurs d'acidité : acide citrique, E331 ; arômes ; épaississants : gomme guar, gomme xanthane ; colorants : E120 - bêta-carotène ; édulcorants : acésulfame K, sucralose ; vitamine D. Fabriqué à partir de lait d'origine France.
    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: E120 - Cochineal
    • Additive: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E327 - Calcium lactate
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E428 - Gelatine
    • Additive: E950 - Acesulfame k
    • Additive: E955 - Sucralose
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Sweetener
    • 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

  • 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

  • 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

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    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

  • 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.

  • 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: Skimmed yogurt, Beef gelatin, 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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Beef gelatin, 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!

    fr: Fromage frais 0 % au lait écrémé pasteurisé 64%, eau, fruits 10% (fraise, pêche), yaourt maigre, oligofructose, fructose, amidon modifié de maïs, amidon modifié de tapioca, gélatine bovine, lactate de calcium, phosphate de calcium, correcteurs d'acidité (acide citrique), e331, arômes, épaississants (gomme guar), gomme xanthane, colorants (e120), bêta-carotène, édulcorants (acésulfame K), sucralose, vitamine D, Fabriqué à partir de lait
    1. Fromage frais 0 % au lait écrémé pasteurisé -> fr:fromage-frais-0-au-lait-ecreme-pasteurise - percent_min: 64 - percent: 64 - percent_max: 64
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 10 - percent_max: 26
    3. fruits -> en:fruit - vegan: yes - vegetarian: yes - percent_min: 10 - percent: 10 - percent_max: 10
      1. fraise -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 5 - percent_max: 10
      2. pêche -> en:peach - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    4. yaourt maigre -> en:skimmed-yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593 - percent_min: 0 - percent_max: 10
    5. oligofructose -> en:oligofructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.66666666666667
    6. fructose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 6.5
    7. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 5.2
    8. amidon modifié de tapioca -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.33333333333333
    9. gélatine bovine -> en:beef-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.71428571428571
    10. lactate de calcium -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.25
    11. phosphate de calcium -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.88888888888889
    12. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 2.6
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6
    13. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.36363636363636
    14. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.16666666666667
    15. épaississants -> en:thickener - percent_min: 0 - percent_max: 2
      1. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    16. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85714285714286
    17. colorants -> en:colour - percent_min: 0 - percent_max: 1.73333333333333
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.73333333333333
    18. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.625
    19. édulcorants -> en:sweetener - percent_min: 0 - percent_max: 1.625
      1. acésulfame K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.625
    20. sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.44444444444444
    21. vitamine D -> en:vitamin-d - percent_min: 0 - percent_max: 1.44444444444444
    22. Fabriqué à partir de lait -> fr:fabrique-a-partir-de-lait - percent_min: 0 - percent_max: 1.3

    • en:milk -> en:milk

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Data sources

Product added on by date-limite-app
Last edit of product page on by omnomnotes-app.
Product page also edited by benbenben, beniben, danis1597, desan, feat, kiliweb, moon-rabbit, openfoodfacts-contributors, org-scamark, packbot, scamark, tacite-mass-editor, teolemon, yuka.Ep5oEseJM-sHPPfJzdwdwSS4BLnNX_VTB28Uog, yuka.ZnJBRUQvd1ltOEFGbmNRMDJFdm42czlZbmNHSGJEK2NjYlFWSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvll19XMHxmhzbCk3gyFaU9PiNCKH2Rv5-2qb_bqs.

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