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Dessert lactés aux fruits stérilisé UHT - Mangue - Elle & Vire - 4 x 125 g

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Dessert lactés aux fruits stérilisé UHT - Mangue - Elle & Vire - 4 x 125 g

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Some of the data for this product has been provided directly by the manufacturer Elle&Vire.

Kaody bara: 3451790872051 (EAN / EAN-13)

Common name: Dessert lacté Mangue

Quantity: 4 x 125 g

Packaging: en:Plastic, fr:Opercule matériau composite et étiquette papier, fr:Pot plastique

Marika: Elle & Vire, Elle&Vire International

Brand owner: Savencia

Sokajy: en:Dairies, en:Fermented foods, en:Fermented milk products, en:Desserts, en:Dairy desserts, en:Fermented dairy desserts, en:Fermented dairy desserts with fruits

Labels, certifications, awards: en:French milk, en:Made in France

Origin of the product and/or its ingredients: France

Origin of ingredients: Frantsa

Manufacturing or processing places: ELVIR 50890 CONDE SUR VIR FRANCE, Normandie, France

Traceability code: FR 50.139.001 CE - Condé-sur-Vire (Manche, France)

Stores: Noz, ID Stock, Toutes enseignes GMS

Firenana ivarotana: Frantsa, Madagasikara, en:World

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Health

Ingredients

  • icon

    19 ingredients

    : Lait de vache à 26g de MG/litre, fermenté traité thermiquement, sucre, solution de lactose, eau, mangue 6%, additifs alimentaires: épaississants: SIN1422 / E1422, agar-agar, stabilisant: pectine, colorant: SIN160a/E160a, protéines de lait, arôme mangue artificiel.
    Singa mitondra tsy fahazakana: en:Milk

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:

    • Fangaron-tsakafo: E1422
    • Fangaron-tsakafo: E160a
    • Fangaron-tsakafo: E406
    • Fangaron-tsakafo: E440
    • Ingredient: Colour
    • Ingredient: Milk proteins
    • 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

Fangaron-tsakafo

  • E1422

    Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
    Source: Wikipedia (Fiteny anglisy)

  • E160a

    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 (Fiteny anglisy)

  • E406

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia (Fiteny anglisy)

  • 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 (Fiteny anglisy)

Ingredients analysis

  • icon

    en:Non-vegan

    Non-vegan ingredients: en:Milk proteins

    Some ingredients could not be recognized.

    We need your help!

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    • 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

    en:Vegetarian status unknown

    Unrecognized ingredients: fr:lait-de-vache-a-26g-de-mg, fr:litre, fr:fermente-traite-thermiquement, fr:solution-de-lactose, fr:arome-mangue-artificiel

    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!

    : Lait de vache à 26g de MG, litre, fermenté traité thermiquement, sucre, solution de lactose, eau, mangue 6%, additifs alimentaires (épaississants), e1422, e1422, agar-agar, stabilisant (pectine), colorant (e160a, e160a), protéines de lait, arôme mangue artificiel
    1. Lait de vache à 26g de MG -> fr:lait-de-vache-a-26g-de-mg - percent_min: 6.66666666666667 - percent_max: 64
    2. litre -> fr:litre - percent_min: 6 - percent_max: 35
    3. fermenté traité thermiquement -> fr:fermente-traite-thermiquement - percent_min: 6 - percent_max: 25.3333333333333
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6 - percent_max: 15.3
    5. solution de lactose -> fr:solution-de-lactose - percent_min: 6 - percent_max: 15.3
    6. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 6 - percent_max: 15.3
    7. mangue -> en:mango - vegan: yes - vegetarian: yes - ciqual_food_code: 13025 - percent_min: 6 - percent: 6 - percent_max: 6
    8. additifs alimentaires -> fr:additifs-alimentaires - percent_min: 0 - percent_max: 6
      1. épaississants -> en:thickener - percent_min: 0 - percent_max: 6
    9. e1422 -> en:e1422 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    10. e1422 -> en:e1422 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    11. agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 6
    12. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 6
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    13. colorant -> en:colour - percent_min: 0 - percent_max: 5.75757575757576
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.75757575757576
      2. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.87878787878788
    14. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.27777777777778
    15. arôme mangue artificiel -> fr:arome-mangue-artificiel - percent_min: 0 - percent_max: 4.87179487179487

    • en:milk -> en:milk

Nutrition

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    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was manually estimated from the list of ingredients: 6

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

    Positive points: 1

    • Proteins: 1 / 5 (value: 2.2, rounded value: 2.2)
    • Fiber: 0 / 5 (value: 0.6, rounded value: 0.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6, rounded value: 6)

    Negative points: 4

    • Energy: 1 / 10 (value: 390, rounded value: 390)
    • Sugars: 3 / 10 (value: 15.3, rounded value: 15.3)
    • Saturated fat: 0 / 10 (value: 1, rounded value: 1)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

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

    Nutritional score: (4 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (125 g)     		Compared to: en:Dairy desserts
    Angôvo 390 kj
    (92 kcal)     		488 kj
    (115 kcal)     		-
    Fat 1.5 g 1.88 g
    Saturated fat 1 g 1.25 g
    Carbohydrates 17.2 g 21.5 g +37%
    Sugars 15.3 g 19.1 g
    Fiber 0.6 g 0.75 g
    Proteins 2.2 g 2.75 g -17%
    Salt 0.1 g 0.125 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (manual estimate from ingredients list) 6 % 6 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6 % 6 %
Serving size: 125 g

Environment

Packaging

Transportation

Other information

Preparation: Meilleur servi frais

Conservation conditions: Entre +2 et +25°C recommandé.

Recycling instructions - To discard: 4 pots plastique 125G à jeter, 1 opercule matériau composite à jeter

Customer service: 0969395409

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