Mousse, powder base, prepared

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	10.0
Carbohydrate	21.9
Protein	4.3
Dietary fibre	0.0
Alcohol	0.0
Water	64.0

Energy content

Energy content	energiprosent
Fat	45
Carbohydrate	46
Protein	9
Dietary fibre	0
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 815 kJ (195 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			45 E%
Carbohydrate			45 E%
Dietary fibre			0 E%
Protein			8 E%
Alcohol			0 E%
Water			-

Carbohydrates

Carbohydrate	Source	Quantity
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

Fat	Source	Quantity
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Source	Quantity
Vitamin A (RAE)
Vitamin A (RE)		–
Retinol
Beta-carotene
Vitamin D			0 %
Vitamin E

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			5 %
Vitamin B2 (riboflavin)			11 %
Vitamin B3 (niacin)
Niacin equivalents			5 %
Vitamin B6 (pyridoxine)
Vitamin B9 (folate)
Vitamin B12 (cobalamin)			15 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			13 %
Sodium (Na)
Potassium (K)
Magnesium (Mg)
Phosphorus (P)

Trace elements	Source	Quantity
Iron (Fe)			0 %
Zinc (Zn)
Selenium (Se)
Copper (Cu)
Iodine (I)			8 %

Classification

Food ID: 10.002

FoodEx2: Other desserts spoonable (A04NS)

Facets
F02 Part-nature	Neither water- nor dairy- based spoonable dessert (as part-nature) (A16FG)
F28 Process	Reconstitution from concentrate, powder or other dehydrated form (A07MR)

LanguaL

LanguaL	Classification
A0169	Gelatin dessert (US CFR)
A0864	Dessert (EUROFIR)
B1370	Sugar beet
C0157	White sugar
E0147	Whole, shape achieved by forming
F0014	Fully heat-treated
G0014	Boiled
H0117	Flavoring or taste ingredient added
H0150	Color added
H0165	Gelatin added
J0001	Preservation method not known
K0003	No packing medium used
M0001	Container or wrapping not known
N0001	Food contact surface not known
P0024	Human consumer, no age specification

The foods in the Food Composition Table are described using two classification systems.

FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.

LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.

Sources

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

93

KBS (2019), University of Oslo

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

701G

Aggregated value from several food items

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)