CHOCOLATE FRENCH SILK DESSERT MIX, CHOCOLATE FRENCH SILK — Profile D | Nutrition facts · The Jel Sert Company | BetterBite
The Jel Sert Company
D
ProfileConcern
CHOCOLATE FRENCH SILK DESSERT MIX, CHOCOLATE FRENCH SILK
Bakery & Breads USVerified
Label Serving
43 g
Barcode
072392029723
Data last verified: 1 Oct 2026
Important Disclaimer
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Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (43 g) — the label's %RDA
Energy & macronutrients
Energy180 kcal9%
Total Fat6g8%
Saturated Fat4.5gHigh23%
Cholesterol0mgLow0%
Carbohydrates30g11%
Total Sugars14gHigh28%
Added Sugars14gHigh28%
Dietary Fiber2.02g7%
Protein2g4%
Sodium270mg12%
Minerals
Potassium116mg2%
Calcium6.88mg<1%
Iron2mg11%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
16 / 22 researched · AI analyzing 6 more...
Ingredients — as printed on the label
PUDDING MIX: SUGAR, PALM KERNEL OIL, CORN SYRUP SOLIDS, COCOA (PROCESSED WITH ALKALI), ARTIFICIAL FLAVORS, MODIFIED FOOD STARCH, CONTAINS 2% OR LESS OF THE FOLLOWING: PROPYLENE GLYCOL MONOSTEARATE, SODIUM CASEINATE (CONTAINS MILK), ACETYLATED MONOGLYCERIDES, TETRASODIUM PYROPHOSPHATE, MONO AND DIGLYCERIDES, MICROCRYSTALLINE CELLULOSE, SODIUM CARBOXYMETHYL CELLULOSE, RED 40, YELLOW 5, BLUE 1. PIE CRUST MIX: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE WHEAT FLOUR, SUGAR, SOYBEAN AND PALM OIL, HONEY, SODIUM BICARBONATE, SALT.
Contains allergens: Food Starch-Modified
1
Palm Kernel Oil
Moderate
Texturizer, fat source, and coating agent in confectionery, bakery items, and dairy alternatives.
2
Corn Syrup Solids
Moderate
sweetener and bulking agent
3
Pudding Mix: Sugar
Under Review
AI summary pending...
4
Cocoa
No Notables
Flavour and coloring agent in confectionery, beverages, and baked goods.
5
Flavors
No Notables
flavour
6
Food Starch-Modified
INS 1400-1450 RANGE
LowAllergen
Thickening agent, stabilizer, emulsifier, and texturizer in processed foods.
7
Sodium Caseinate
INS 469
Low
Emulsifier, stabilizer, thickening agent, and protein supplement
8
Acetylated Monoglycerides
Under Review
AI summary pending...
9
Contains 2% Or Less Of The Following: Propylene Glycol Monostearate
Under Review
AI summary pending...
10
Tetrasodium Pyrophosphate
Under Review
AI summary pending...
11
Powdered Cellulose (To Prevent Caking)
INS 460(II)
No Notables
Anti-caking agent, texturizer, bulking agent, and fat replacer
12
Mono- And Diglycerides
E471
No Notables
Emulsifier and stabilizer used to improve texture, extend shelf-life, and prevent oil-water separation in baked goods, margarine, and confectionery.
13
Yellow 5
E102
Low
Color additive
14
Cellulose Gum
E466
No Notables
Thickener, stabilizer, emulsifier, and texture modifier
15
Red #40
E129
Low
Color additive
16
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
17
Whole Wheat Flour
No Notables
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
18
Blue 1. Pie Crust Mix: Enriched Flour
Under Review
AI summary pending...
19
Sodium Bicarbonate
INS 500II
No Notables
Leavening agent, pH regulator, and acidity regulator in food processing.
20
Honey
Low
sweetener / flavor / humectant
21
Palm And Soybean Oil
Under Review
AI summary pending...
22
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
Ingredient
Concern
Function
Notes
1
Palm Kernel Oil
⚠Moderate Concern
Texturizer, fat source, and coating agent in confectionery, bakery items, and dairy alternatives.
Palm kernel oil contains high levels of saturated fats, meaning consumption patterns should align with broader dietary guidelines for lipid intake.
2
Corn Syrup Solids
⚠Moderate Concern
sweetener and bulking agent
Corn syrup solids contribute rapidly digestible carbohydrates and caloric content, requiring mindful integration into daily nutritional planning.
3
Pudding Mix: Sugar
?Under Review
—
AI summary pending...
4
Cocoa
✓No Notable Concerns
Flavour and coloring agent in confectionery, beverages, and baked goods.
Cocoa is a naturally occurring ingredient with a long history of culinary use and generally recognized safety profiles when consumed as part of a balanced diet.
5
Flavors
✓No Notable Concerns
flavour
Flavors are widely utilized additives regulated under strict safety standards for consumption.
6
Food Starch-Modified
INS 1400-1450 RANGE
Allergen
✓Low Concern
Thickening agent, stabilizer, emulsifier, and texturizer in processed foods.
Food starch-modified is a widely utilized processing ingredient generally recognized as safe, though individuals managing gluten sensitivities should verify the specific plant source.
7
Sodium Caseinate
INS 469
✓Low Concern
Emulsifier, stabilizer, thickening agent, and protein supplement
Sodium caseinate is a commonly utilized dairy-derived protein ingredient generally recognized as safe, with primary considerations relating to milk protein sensitivity.
8
Acetylated Monoglycerides
?Under Review
—
AI summary pending...
9
Contains 2% Or Less Of The Following: Propylene Glycol Monostearate
?Under Review
—
AI summary pending...
10
Tetrasodium Pyrophosphate
?Under Review
—
AI summary pending...
11
Powdered Cellulose (To Prevent Caking)
INS 460(II)
✓No Notable Concerns
Anti-caking agent, texturizer, bulking agent, and fat replacer
Powdered cellulose is a widely accepted plant fiber utilized for texture and moisture control with a well-established safety profile.
12
Mono- And Diglycerides
E471
✓No Notable Concerns
Emulsifier and stabilizer used to improve texture, extend shelf-life, and prevent oil-water separation in baked goods, margarine, and confectionery.
Mono- and diglycerides are commonly utilized food emulsifiers that are metabolized by the body similarly to standard dietary fats and are recognized as safe by major global regulatory agencies.
13
Yellow 5
E102
✓Low Concern
Color additive
Yellow 5 is a widely permitted synthetic colorant with established acceptable daily intake levels, though monitored for specific individual sensitivities.
14
Cellulose Gum
E466
✓No Notable Concerns
Thickener, stabilizer, emulsifier, and texture modifier
Cellulose gum is widely recognized as safe by global regulatory bodies, functioning primarily as an inert texturizer with minimal systemic absorption.
15
Red #40
E129
✓Low Concern
Color additive
Red #40 is a widely utilized synthetic colorant with established regulatory safety limits and no recognized allergen profile.
16
Sugar
⚠Moderate Concern
Sweetener, texturizer, preservative, and browning agent
Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines.
17
Whole Wheat Flour
✓No Notable Concerns
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
Whole wheat flour is a standard nutritional staple generally well-tolerated by the broader population, with dietary consideration required primarily for individuals managing gluten-related sensitivities.
18
Blue 1. Pie Crust Mix: Enriched Flour
?Under Review
—
AI summary pending...
19
Sodium Bicarbonate
INS 500II
✓No Notable Concerns
Leavening agent, pH regulator, and acidity regulator in food processing.
Baking soda is a commonly utilized leavening agent with a well-established safety profile for normal culinary applications.
20
Honey
✓Low Concern
sweetener / flavor / humectant
Honey is a natural nutritive sweetener generally recognized as safe for adults, while requiring specific age-related considerations for infants.
21
Palm And Soybean Oil
?Under Review
—
AI summary pending...
22
Salt
⚠Moderate Concern
flavour enhancer, preservative, texture modifier, and fermentation controller
An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines.
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live Syncing
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or medical advice.
