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Dessert au fromage blanc Fraise - Luxlait - 150g

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Dessert au fromage blanc Fraise - Luxlait - 150g

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Barcode: 5450168560901 (EAN / EAN-13)

Common name: Fromage blanc à la vanille sur lit de fraises à 6,0% m.g.

Quantity: 150g

Brands: Luxlait

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Desserts, Dairy desserts, Fermented dairy desserts, Flavoured fermented dairy desserts, Quarks, fr:Fromages blancs, Cream cheeses, fr:Fromages blancs aromatisés

Manufacturing or processing places: Luxembourg

Traceability code: LU L2 EC

Countries where sold: Luxembourg

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Health

Ingredients

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    24 ingredients

    : Fromage blanc (lait écrémé pasteurisé, crème pasteurisée (lait), présure, ferments lactiques), fraise 10,5%, sucre, sirop de glucose-fructose, purée de fraises concentrée, extrait de vanille 0,12%, vanille en poudre 0,05%, arôme naturel, arôme, correcteurs d’acidité: acide citrique, citrates de sodium, phosphates de calcium, amidons modifiés, épaississants: pectine, carraghénane, curcuma, colorant: bêta-carotène.
    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: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E407 - Carrageenan
    • Additive: E440 - Pectins
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • 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

  • 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

  • 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

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    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.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Fromage blanc, Pasteurized skimmed milk, Cream
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    Maybe vegetarian

    Ingredients that may not be vegetarian: Rennet, Concentrated strawberry puree, Natural flavouring, Flavouring, E160ai
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

    : Fromage blanc (_lait_ écrémé pasteurisé, crème, présure, ferments lactiques), fraise 10.5%, sucre, sirop de glucose-fructose, purée de fraises concentrée, extrait de vanille 0.12%, vanille en poudre 0.05%, arôme naturel, arôme, correcteurs d'acidité (acide citrique), citrates de sodium, phosphates de calcium, amidons modifiés, épaississants (pectine), carraghénane, curcuma, colorant (bêta-carotène)
    1. Fromage blanc -> en:fromage-blanc - vegan: no - vegetarian: maybe - ciqual_food_code: 19501 - percent_min: 57.33 - percent_max: 88.97
      1. _lait_ écrémé pasteurisé -> en:pasteurized-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19051 - percent_min: 14.3325 - percent_max: 88.97
      2. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 44.485
      3. présure -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 29.6566666666667
      4. ferments lactiques -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 22.2425
    2. fraise -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 10.5 - percent: 10.5 - percent_max: 10.5
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.12 - percent_max: 10.5
    4. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0.12 - percent_max: 10.5
    5. purée de fraises concentrée -> en:concentrated-strawberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13014 - percent_min: 0.12 - percent_max: 10.5
    6. extrait de vanille -> en:vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065 - percent_min: 0.12 - percent: 0.12 - percent_max: 0.12
    7. vanille en poudre -> en:vanilla-powder - vegan: yes - vegetarian: yes - percent_min: 0.05 - percent: 0.05 - percent_max: 0.05
    8. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.05
    9. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.05
    10. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.05
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.05
    11. citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.05
    12. phosphates de calcium -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.05
    13. amidons modifiés -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.05
    14. épaississants -> en:thickener - percent_min: 0 - percent_max: 0.05
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.05
    15. carraghénane -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.05
    16. curcuma -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 0.05
    17. colorant -> en:colour - percent_min: 0 - percent_max: 0.05
      1. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.05

Nutrition

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    Average nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 13

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

    Positive points: 3

    • Proteins: 3 / 5 (value: 6, rounded value: 6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 13.425, rounded value: 13.4)

    Negative points: 8

    • Energy: 1 / 10 (value: 628, rounded value: 628)
    • Sugars: 3 / 10 (value: 16.8, rounded value: 16.8)
    • Saturated fat: 4 / 10 (value: 4.2, rounded value: 4.2)
    • Sodium: 0 / 10 (value: 32, rounded value: 32)

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

    Nutritional score: (8 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (150g)     		Compared to: fr:Fromages blancs aromatisés
    Energy 628 kj
    (150 kcal)     		942 kj
    (225 kcal)     		+50%
    Fat 6 g 9 g +102%
    Saturated fat 4.2 g 6.3 g +115%
    Carbohydrates 18.1 g 27.2 g +56%
    Sugars 16.8 g 25.2 g +54%
    Fiber ? ?
    Proteins 6 g 9 g -5%
    Salt 0.08 g 0.12 g -12%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13.425 % 13.425 %
Serving size: 150g

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Data sources

Product added on by kiliweb
Last edit of product page on by kiliweb.
Product page also edited by openfoodfacts-contributors, smetzger, yuka.VzdFOFRiMHN2dWdTdXNNMThSZnhvSU4xMnEyVlVqeXdMdllMSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhd6Sf31hmL0LgX6oRyV6uqDH7PybuN4s5X6HKs.

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