FRENCH STYLE CHEESECAKE MOUSSE, FRENCH STYLE CHEESECAKE — Profile D | Nutrition facts · Wal-Mart Stores, Inc. | BetterBite
Wal-Mart Stores, Inc.
D
ProfileConcern
FRENCH STYLE CHEESECAKE MOUSSE, FRENCH STYLE CHEESECAKE
Snacks & Chips USVerified
Label Serving
74 g
Barcode
681131166706
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 (74 g) — the label's %RDA
Energy & macronutrients
Energy250 kcal13%
Total Fat17gHigh22%
Saturated Fat12gHigh60%
Trans Fat0gLow0%
Cholesterol40mg13%
Carbohydrates20g7%
Total Sugars16gHigh32%
Added Sugars15gHigh30%
Dietary Fiber0.22g<1%
Protein3g6%
Sodium170mg7%
Minerals
Calcium40mg3%
Iron0mg0%
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
18 / 25 researched · AI analyzing 7 more...
Ingredients — as printed on the label
CREAM CHEESE (MILK, CREAM, BACTERIAL CULTURE, SALT, CAROB BEAN GUM), SOUR CREAM (CREAM, MICROBIAL ENZYMES), SUGAR, WATER, HIGH FRUCTOSE CORN SYRUP, MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SALT, MONO- AND DIGLYCERIDES, ARTIFICIAL FLAVOR, ANNATTO EXTRACT, PRESERVATIVE [CALCIUM DISODIUM EDTA], VITAMIN A PALMITATE), HYDROGENATED COCONUT OIL, HYDROGENATED PALM KERNEL OIL, ENRICHED UNBLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CONTAINS LESS THAN 2% OF THE FOLLOWING: GRAHAM FLOUR, PALM OIL, CORN SYRUP, NATURAL AND ARTIFICIAL FLAVOR, BROWN SUGAR, HONEY, MODIFIED CORNSTARCH, SODIUM CASEINATE, CELLULOSE GEL, SALT, SORBITAN MONOSTEARATE, POLYSORBATE 60, CARBOHYDRATE GUM, MONOGLYCERIDES, BAKING SODA, (CELLULOSE GUM, POLYGLYCERATE 60 (ETHOXYLATED MONO- AND DIGLYCERIDES), GUAR GUM, POLYSORBATE 80, YELLOW 5, CITRIC ACID, RED 40, YELLOW 6, BETA-CAROTENE COLOR.
Contains allergens: Margarine
1
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
2
Cream Cheese
Under Review
AI summary pending...
3
Sour Cream
Under Review
AI summary pending...
4
Margarine
Synthetic
ModerateAllergen
Fat spread, structural agent in baking, and culinary medium
5
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
6
High Fructose Corn Syrup
Moderate
sweetener
7
Hydrogenated Palm Kernel Oil
Moderate
Texturizer, fat source, and coating agent in confectionery, bakery items, and dairy alternatives.
8
Hydrogenated Coconut Oil
Synthetic
Moderate
Texturizing agent, fat source, and shelf-life extender in baked goods, confectionery, and dairy alternatives.
9
Unbleached Wheat Flour
Low
Structuring agent, carbohydrate source, and primary matrix for baked goods, pasta, and bread products.
10
Palm Oil
Moderate
Structuring agent, frying oil, and textural modifier in baked goods, confectionery, and processed foods.
11
Corn Syrup
Moderate
Sweetener, texturizer, humectant, and anti-crystallizing agent in food products.
12
Contains Less Than 2% Of The Following: Graham Flour
Under Review
AI summary pending...
13
Brown Sugar
Moderate
sweetener, flavor enhancer, and texture modifier in culinary and bakery applications
14
Natural And Artificial Flavor
Synthetic
No Notables
flavour
15
Honey
Low
sweetener / flavor / humectant
16
Cellulose Gel
Under Review
AI summary pending...
17
Sodium Caseinate
INS 469
Low
Emulsifier, stabilizer, thickening agent, and protein supplement
18
Modified Corn Starch
E1422
No Notables
Stabilizer, thickener, and emulsifier in food manufacturing to improve texture and shelf-life stability.
19
Polysorbate 60
E435
Low
emulsifier, stabilizer, and dispersing agent
20
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
21
Sorbitan Monostearate
Under Review
AI summary pending...
22
Carbohydrate Gum
Under Review
AI summary pending...
23
Monoglycerides
E471
Low
Emulsifier and texturizer
24
Baking Soda
INS 500II
No Notables
Leavening agent, pH regulator, and acidity regulator in food processing.
25
(Cellulose Gum, Polyglycerate 60 (Ethoxylated Mono- And Diglycerides), Guar Gum, Polysorbate 80, Yellow 5, Citric Acid, Red 40, Yellow 6, Beta-Carotene Color
Under Review
AI summary pending...
Ingredient
Concern
Function
Notes
1
Sugar
⚠Moderate Concern
Sweetener, texturizer, preservative, and browning agent
Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines.
2
Cream Cheese
?Under Review
—
AI summary pending...
3
Sour Cream
?Under Review
—
AI summary pending...
4
Margarine
Synthetic
Allergen
⚠Moderate Concern
Fat spread, structural agent in baking, and culinary medium
Margarine is generally recognized as safe, though nutritional considerations vary based on the presence of specific fatty acid profiles and processing methods.
5
Water
✓No Notable Concerns
solvent, moisture retention agent, beverage base, thermal transfer medium
Water is a fundamental and essential component of human nutrition with an established safety profile.
6
High Fructose Corn Syrup
⚠Moderate Concern
sweetener
High fructose corn syrup functions as a nutritive sweetener, with intake guidelines aligning with broader recommendations for added sugars to support metabolic balance.
7
Hydrogenated 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.
8
Hydrogenated Coconut Oil
Synthetic
⚠Moderate Concern
Texturizing agent, fat source, and shelf-life extender in baked goods, confectionery, and dairy alternatives.
Hydrogenated coconut oil contains high levels of saturated fats, and depending on the hydrogenation process, may contain trans fats, suggesting consumption should be moderated in line with standard dietary fat guidelines.
9
Unbleached Wheat Flour
✓Low Concern
Structuring agent, carbohydrate source, and primary matrix for baked goods, pasta, and bread products.
Generally recognized as safe for the general population, with specific dietary considerations required for individuals managing gluten-related disorders.
10
Palm Oil
⚠Moderate Concern
Structuring agent, frying oil, and textural modifier in baked goods, confectionery, and processed foods.
Palm oil is widely permitted and utilized for its stability, though consumption patterns high in its saturated fat content warrant moderation in accordance with standard dietary guidelines.
11
Corn Syrup
⚠Moderate Concern
Sweetener, texturizer, humectant, and anti-crystallizing agent in food products.
Corn syrup provides readily available caloric energy and functional benefits in food preparation, though intake moderation aligns with broader dietary guidelines regarding refined carbohydrates.
12
Contains Less Than 2% Of The Following: Graham Flour
?Under Review
—
AI summary pending...
13
Brown Sugar
⚠Moderate Concern
sweetener, flavor enhancer, and texture modifier in culinary and bakery applications
Brown sugar functions primarily as a caloric sweetener, and intake should be managed in alignment with dietary guidelines for added sugars.
14
Natural And Artificial Flavor
Synthetic
✓No Notable Concerns
flavour
Authorized flavorings are evaluated for safety by regulatory bodies and are generally recognized as safe for consumption within established usage limits.
15
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.
16
Cellulose Gel
?Under Review
—
AI summary pending...
17
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.
18
Modified Corn Starch
E1422
✓No Notable Concerns
Stabilizer, thickener, and emulsifier in food manufacturing to improve texture and shelf-life stability.
Modified corn starch is widely utilized as a food stabilizer and is generally recognized as safe by major regulatory bodies.
19
Polysorbate 60
E435
✓Low Concern
emulsifier, stabilizer, and dispersing agent
Polysorbate 60 is a widely permitted synthetic emulsifier with established regulatory safety margins for standard dietary consumption levels.
20
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.
21
Sorbitan Monostearate
?Under Review
—
AI summary pending...
22
Carbohydrate Gum
?Under Review
—
AI summary pending...
23
Monoglycerides
E471
✓Low Concern
Emulsifier and texturizer
Distilled monoglycerides are widely utilized lipid-based emulsifiers with established regulatory approval for food applications.
24
Baking Soda
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.
25
(Cellulose Gum, Polyglycerate 60 (Ethoxylated Mono- And Diglycerides), Guar Gum, Polysorbate 80, Yellow 5, Citric Acid, Red 40, Yellow 6, Beta-Carotene Color
?Under Review
—
AI summary pending...
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.
