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Mousse dark chocolate with ganache - Gü - 140g

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Mousse dark chocolate with ganache - Gü - 140g

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Barcode: 5060425288099 (EAN / EAN-13)

Common name: Dark chocolate mousses with a chocolate ganache

Quantity: 140g

Packaging: en:Green dot

Brands: Gü

Categories: en:Dairies, en:Desserts, en:Dairy desserts, en:Chocolate desserts, en:Sweet mousses, en:Dairy Mousses, en:Chocolate mousses, en:Refrigerated chocolate mousses, fr:Mousses au chocolat noir

Labels, certifications, awards: en:Vegetarian, en:Green Dot, Triman

Stores: Lidl

Countries where sold: An Rìoghachd Aonaichte

Matching with your preferences

Health

Ingredients

  • icon

    33 ingredients

    : Dark chocolate 38% (cocoa mass, sugar, cocoa butter, emulsifier (soya lecithin), natural flavouring), pasteurised egg white, whipping cream (milk), salted butter (butter (milk), salt), whole milk, pasteurised egg yolk, milk chocolate 3% (sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier (soya lecithin), natural flavouring), sugar, glucose syrup, stabilisers (guar gum, xanthan gum), preservative (potassium sorbate), water, acidity regulator (citric acid), fat reduced cocoa powder.
    Allergens: en:Eggs, en:Milk, en:Soybeans
    Traces: en:Nuts

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: E412
    • Additive: E415
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E202

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia (Beurla)

  • 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)

  • E330

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia (Beurla)

  • E412

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia (Beurla)

  • E415

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia (Beurla)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Egg white, en:Whipping cream, en:Salted butter, en:Butter, en:Whole milk, en:Pasteurised egg yolk, en:Milk chocolate, en:Whole milk powder
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

    : Dark chocolate 38% (cocoa mass, sugar, cocoa butter, emulsifier (_soya_ lecithin), natural flavouring), _egg_ white, whipping cream, salted butter (butter, salt), whole _milk_, pasteurised _egg_ yolk, milk chocolate 3% (sugar, cocoa butter, whole _milk_ powder, cocoa mass, emulsifier (_soya_ lecithin), natural flavouring), sugar, glucose syrup, stabilisers (guar gum, xanthan gum), preservative (potassium sorbate), water, acidity regulator (citric acid), fat reduced cocoa powder
    1. Dark chocolate -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent_min: 38 - percent: 38 - percent_max: 38
      1. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 7.6 - percent_max: 38
      2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 19
      3. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 12.6666666666667
      4. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 9.5
        1. _soya_ lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 9.5
      5. natural flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.6
    2. _egg_ white -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 4.76923076923077 - percent_max: 38
    3. whipping cream -> en:whipping-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 3 - percent_max: 29.3333333333333
    4. salted butter -> en:salted-butter - vegan: no - vegetarian: yes - ciqual_food_code: 16403 - percent_min: 3 - percent_max: 22.75
      1. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 2.56 - percent_max: 22.75
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.44
    5. whole _milk_ -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 3 - percent_max: 18.0769230769231
    6. pasteurised _egg_ yolk -> en:pasteurised-egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 3 - percent_max: 12.8076923076923
    7. milk chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 3 - percent: 3 - percent_max: 3
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.5 - percent_max: 3
      2. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 1.5
      3. whole _milk_ powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 1
      4. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.75
      5. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.6
        1. _soya_ lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.6
      6. natural flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    8. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3
    9. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3
    10. stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 3
      1. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      2. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    11. preservative -> en:preservative - percent_min: 0 - percent_max: 3
      1. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    12. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3
    13. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 3
      1. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    14. fat reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 3

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: 2

    • Proteins: 3 / 5 (value: 6.4, rounded value: 6.4)
    • Fiber: 2 / 5 (value: 2.4, rounded value: 2.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 19

    • Energy: 4 / 10 (value: 1558, rounded value: 1558)
    • Sugars: 4 / 10 (value: 21, rounded value: 21)
    • Saturated fat: 10 / 10 (value: 16, rounded value: 16)
    • Sodium: 1 / 10 (value: 176, rounded value: 176)

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

    Nutritional score: (19 - 2)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (70g)     		Compared to: en:Chocolate mousses
    Lùth 1,558 kj
    (375 kcal)     		1,090 kj
    (262 kcal)     		+53%
    Fat 28 g 19.6 g +92%
    Saturated fat 16 g 11.2 g +75%
    Carbohydrates 25 g 17.5 g +14%
    Siùcar 21 g 14.7 g +9%
    Fiber 2.4 g 1.68 g +64%
    Proteins 6.4 g 4.48 g +24%
    Salann 0.44 g 0.308 g +126%
    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 teolemon.
Product page also edited by alia, ecoscore-impact-estimator, fluff, moon-rabbit, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvllJqVd3muiieLUz4hETa4d2CH6P0UcBJutb7Gqo.

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