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Délice soja mousse au chocolat - Nat & Vie - 2 x 70 g

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Délice soja mousse au chocolat - Nat & Vie - 2 x 70 g

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Streckkod: 3564706562462 (EAN / EAN-13)

Kvantitet: 2 x 70 g

Förpackning: fr:Etui en carton, fr:Pot en plastique

Varumärken: Nat & Vie, Marque Repère

Kategorier: Efterrätter

Etiketter, certifieringar, utmärkelser: Vegetarisk, Vegansk, Europeiska Vegetariska Unionen, Europeiska Vegetariska Unionen Vegan, en:Végétalien, en:Végétarien

Butiker: Leclerc

Länder där såld: Frankrike

Matching with your preferences

Hälsa

Ingredienser

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    25 ingredients

    Franska: Jus de soja 69 % (eau, graines de soja 7,7%) , sucre, chocolat 9 % (Sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithines (soja), arôme naturel de vanille), graisse de coprah, cacao maigre en poudre, épaississants: carraghénanes, gomme xanthane, alginate de sodium, émulsifiant: E472b, amidon modifié de maïs , phosphates de calcium, extrait de cacao, arôme naturel, sel, vitamine D, Traces de fruits à coque, Les pourcentages sont exprimés sur le produit total
    Allergener: Soja
    Spår: Nötter

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:

    • Tillsats: E14XX - Modifierad stärkelse
    • Tillsats: E322 - Lecitiner
    • Tillsats: E401 - Natriumalginat
    • Tillsats: E407 - Karragenan
    • Tillsats: E415 - Xantangummi
    • Tillsats: E472b - Mono- och diglyceriders mjölksyraestrar
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Förtjockningsmedel

    Food products are classified into 4 groups according to their degree of processing:

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    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

Tillsatser

  • E322 - Lecitiner

    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.
    Källa: Wikipedia (Engelska)

  • E322i - Lecitin

    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.
    Källa: Wikipedia (Engelska)

  • E407 - Karragenan

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Källa: Wikipedia (Engelska)

  • E415 - Xantangummi

    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.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Vegansk

    No non-vegan ingredients

    Unrecognized ingredients: Vitamin D
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    Vegetariskt

    No non-vegetarian ingredients detected

    Unrecognized ingredients: Vitamin D
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

    Jus de soja 69% (eau, graines de soja 7.7%), sucre, chocolat 9% (Sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithines de soja), arôme naturel de vanille), graisse de coprah, cacao maigre en poudre, épaississants (carraghénanes), gomme xanthane, alginate de sodium, émulsifiant (e472b), amidon modifié de maïs, phosphates de calcium, extrait de cacao, arôme naturel, sel, vitamine D
    1. Jus de soja -> en:soy-base - vegan: yes - vegetarian: yes - percent_min: 69 - percent: 69 - percent_max: 69
      1. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 61.3 - percent_max: 61.3
      2. graines de soja -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 7.7 - percent: 7.7 - percent_max: 7.7
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 22
    3. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 9 - percent: 9 - percent_max: 9
      1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.8 - percent_max: 9
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.25
        1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
      5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    4. graisse de coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 9
    5. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.33333333333333
    6. épaississants -> en:thickener - percent_min: 0 - percent_max: 5.5
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
    7. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.4
    8. alginate de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.66666666666667
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3.14285714285714
      1. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.14285714285714
    10. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75
    11. phosphates de calcium -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.44444444444444
    12. extrait de cacao -> bg:екстракт-от-какао - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
    13. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    14. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.83333333333333
    15. vitamine D -> en:vitamin-d - percent_min: 0 - percent_max: 1.69230769230769

Näring

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    Poor nutritional quality

    ⚠️ Varning: mängden fibrer är inte angiven, eventuella positiv inverkan på betyget kunde inte beaktas.
    ⚠️ Varning: mängden frukt, grönsaker och nötter anges inte på etiketten, den uppskattades från ingrediensförteckningen: 0

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

    Positiva poäng: 0

    • Proteiner: 2 / 5 (värde: 3.4, avrundat värde: 3.4)
    • Fiber: 0 / 5 (värde: 0, avrundat värde: 0)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

    Negativa poäng: 11

    • Energi: 2 / 10 (värde: 753, avrundat värde: 753)
    • Socker: 3 / 10 (värde: 18, avrundat värde: 18)
    • Mättat fett: 6 / 10 (värde: 6.6, avrundat värde: 6.6)
    • Natrium: 0 / 10 (värde: 80, avrundat värde: 80)

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

    Näringsvärde: 11 (11 - 0)

    Nutri-Score: D

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    Sockerarter i hög kvantitet (18%)

    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.
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    Salt i låg kvantitet (0.2%)

    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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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Compared to: Efterrätter
    Energi 753 kj
    (180 kcal)     		+25 %
    Fett 9,5 g +77 %
    Mättat fett 6,6 g +110 %
    Kolhydrat 19 g −1 %
    Sockerarter 18 g +18 %
    Fiber ?
    Protein 3,4 g −5 %
    Salt 0,2 g +45 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Miljö

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