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Chocolate mousse - Bonne Maman - 140g

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Chocolate mousse - Bonne Maman - 140g

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Barcode: 3608580782063 (EAN / EAN-13)

Common name: Milk chocolate mousse

Quantity: 140g

Brands: Bonne Maman

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

Labels, certifications, awards: en:No artificial flavors, en:Non-vegetarian, en:Contains milk, en:Do not freeze, en:Green Dot, en:No artificial colors, en:No artificial colours or flavours, en:No hydrogenated fats

Traceability code: GB MZ 006

Stores: Sainsbury's

Countries where sold: An Fhraing, An Rìoghachd Aonaichte

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Health

Ingredients

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    17 ingredients

    : Cream (42%), Whole milk, Milk chocolate (sugar, whole milk powder, cocoa butter, cocoa mass, emulsifier (sunflower lecithin), natural vanilla flavouring), sugar, cocoa powder, skim milk powder, pork gelatine, fat reduced cocoa powder, gelling agent (fruit pectin).
    Allergens: en:Milk, en:whole-milk, en:skim-milk-powder, en:whole-milk-powder

Food processing

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    Ultra processed foods

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

    • Additive: E322
    • Additive: E428
    • Additive: E440
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent

    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

  • E322

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Beurla)

  • E322i

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Beurla)

  • E440

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia (Beurla)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: Bàrr a' bhainne, en:Whole milk, en:Milk chocolate, en:Whole milk powder, en:Skimmed milk powder, en:Pork gelatin
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

    : _Cream_ 42%, _Whole milk_, Milk chocolate (sugar, _whole milk powder_, cocoa butter, cocoa mass, emulsifier (sunflower lecithin), natural vanilla flavouring), sugar, cocoa powder, _skim milk powder_, pork gelatine, fat reduced cocoa powder, gelling agent (fruit pectin)
    1. _Cream_ -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 42 - percent: 42 - percent_max: 42
    2. _Whole milk_ -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 7.25 - percent_max: 42
    3. Milk chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 2.28571428571429 - percent_max: 33.3333333333333
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.380952380952381 - percent_max: 18.1
      2. _whole milk powder_ -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 16.6666666666667
      3. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 11.1111111111111
      4. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 8.33333333333333
      5. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 6.66666666666667
        1. sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. natural vanilla flavouring -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    4. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 18.1
    5. cocoa powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 16.9166666666667
    6. _skim milk powder_ -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 12.6875
    7. pork gelatine -> en:pork-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 10.15
    8. fat reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 8.45833333333333
    9. gelling agent -> en:gelling-agent - percent_min: 0 - percent_max: 7.25
      1. fruit pectin -> en:fruit-pectin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.25

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 3.6, rounded value: 3.6)
    • Fiber: 0 / 5 (value: 0.8, rounded value: 0.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 17

    • Energy: 3 / 10 (value: 1228, rounded value: 1228)
    • Sugars: 4 / 10 (value: 18.1, rounded value: 18.1)
    • Saturated fat: 10 / 10 (value: 14.1, rounded value: 14.1)
    • 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: (17 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (70g)     		Compared to: en:Chocolate mousses
    Lùth 1,228 kj
    (295 kcal)     		860 kj
    (206 kcal)     		+20%
    Fat 22.7 g 15.9 g +55%
    Saturated fat 14.1 g 9.87 g +54%
    Carbohydrates 18.8 g 13.2 g -15%
    Siùcar 18.1 g 12.7 g -6%
    Fiber 0.8 g 0.56 g -45%
    Proteins 3.6 g 2.52 g -30%
    Salann 0.1 g 0.07 g -49%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 70g

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Data sources

Product added on by kiliweb
Last edit of product page on by alia.
Product page also edited by autorotate-bot, openfoodfacts-contributors, teolemon, yuka.ZWJoZFNhZ0JnZU1Wby9ZQzcwM08vb3hMbDg2RGVsMlpBdmRLSVE9PQ.

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