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Magnum Ice Cream Lolly ALMOND 120 ML - 86 g

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Magnum Ice Cream Lolly ALMOND 120 ML - 86 g

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Sesetengah data untuk produk ini telah disediakan secara langsung oleh pengilang Unilever France.

Barkod: 8000920500224 (EAN / EAN-13)

Nama biasa: Glace vanille à l'arôme naturel de vanille de Madagascar enrobée de chocolat au lait (28%) et d'amandes (5%).

Kuantiti: 86 g

Pembungkusan: en:multilayer-composite, en:Film, 81 C/X

Jenama: Magnum, Unilever

Kategori-kategori: en:Snacks, en:Desserts, en:Sweet snacks, en:Confectioneries, en:Frozen foods, en:Frozen desserts, en:Ice creams and sorbets, Aiskrim, en:Ice cream bars

Label, pensijilan, anugerah: en:No gluten, en:Green Dot, en:Rainforest Alliance, Rainforest Alliance Cocoa, Triman, it:Bezglutenowy

Asal produk dan / atau ramuannya: France

Kedai: EDEKA

Country: Austria, Belgium, Perancis, Jerman, Guadeloupe, Itali, Singapura, Sepanyol, Sweden, Switzerland

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Health

Bahan-bahan

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    25 ingredients

    Bahasa Perancis: LAIT écrémé réhydraté, sucre, beurre de cacao¹, huile de coco, AMANDES, LAIT en poudre écrémé, sirop de glucose, sirop de glucose-fructose, BEURRE concentré, LACTOSE et protéines de LAIT, pâte de cacao¹, émulsifiants (E442, E476, E471), gousses de vanille épuisées broyées, stabilisants (E407, E410, E412), arôme naturel de vanille¹ (dont LAIT), arôme, colorant (E160a). Peut contenir : soja, autres fruits à coque. Sans gluten. ¹Vérifié Rainforest Alliance™.
    Alergen: en:Milk, en:Nuts, en:Soybeans
    Kesan-kesan: en:Nuts, en:Soybeans

Food processing

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    Ultra processed foods

    Elemen yang menunjukkan produk berada dalam kumpulan en:4 - Ultra processed food and drink products:

    • Aditif: E160a
    • Aditif: E407
    • Aditif: E410
    • Aditif: E412
    • Aditif: E442
    • Aditif: E471
    • Aditif: E476
    • Ramuan: Colour
    • Ramuan: Emulsifier
    • Ramuan: Flavouring
    • Ramuan: Glukosa
    • Ramuan: Glucose syrup
    • Ramuan: Laktosa
    • Ramuan: Milk proteins

    Produk makanan dikelaskan kepada 4 kumpulan mengikut tahap pemprosesannya:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    Penentuan kumpulan adalah berdasarkan kategori produk dan ramuan yang dikandunginya.

    → Ketahui lebih lanjut tentang klasifikasi NOVA

Aditif

  • 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 (Bahasa Inggeris)

  • E407

    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.
    Source: Wikipedia (Bahasa Inggeris)

  • E410

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia (Bahasa Inggeris)

  • E412

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia (Bahasa Inggeris)

  • E442

    Mixed ammonium salts of phosphorylated glycerides: The mix of ammonium salts of phosphorylated glycerides can be either made synthetically or from mixture of glycerol and partially hardened plant -most often used: rapeseed oil- oils.
    Source: Wikipedia (Bahasa Inggeris)

  • E471

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia (Bahasa Inggeris)

  • E476

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia (Bahasa Inggeris)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Reconstituted skimmed milk, en:Skimmed milk powder, Lemak mentega, en:Lactose and milk proteins, Susu
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

    fr: LAIT écrémé réhydraté, sucre, beurre de cacao¹, huile de coco, AMANDES, LAIT en poudre écrémé, sirop de glucose, sirop de glucose-fructose, BEURRE concentré, LACTOSE et protéines de LAIT, pâte de cacao¹, émulsifiants (e442, e476, e471), gousses de vanille épuisées broyées, stabilisants (e407, e410, e412), arôme naturel de vanille¹ (dont LAIT), arôme, colorant (e160a)
    1. LAIT écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 5.88235294117647 - percent_max: 100
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 20
    3. beurre de cacao¹ -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 20
    4. huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 20
    5. AMANDES -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 20
    6. LAIT en poudre écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 16.6666666666667
    7. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.2857142857143
    8. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 12.5
    9. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 11.1111111111111
    10. LACTOSE et protéines de LAIT -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. pâte de cacao¹ -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 9.09090909090909
    12. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 8.33333333333333
      1. e442 -> en:e442 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      3. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.77777777777778
    13. gousses de vanille épuisées broyées -> en:exhausted-ground-vanilla-pod - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 7.14285714285714
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      2. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      3. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    15. arôme naturel de vanille¹ -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. dont LAIT -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5
    16. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    17. colorant -> en:colour - percent_min: 0 - percent_max: 5
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5

Pemakanan

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    Poor nutritional quality

    ⚠ ️Amaran: jumlah serat tidak dinyatakan, sumbangan positif mereka yang mungkin terhadap gred tidak dapat diambil kira.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 8

    Produk ini tidak dianggap sebagai minuman untuk pengiraan Nutri-Score.

    Mata positif: 0

    • Proteins: 2 / 5 (nilai: 3.4, nilai bulat: 3.4)
    • Fiber: 0 / 5 (nilai: 0, nilai bulat: 0)
    • Buah-buahan, sayur-sayuran, kekacang, dan minyak colza/walnut/zaitun: 0 / 5 (nilai: 8.52941176470588, nilai bulat: 8.5)

    Mata negatif: 14

    • Energy: 2 / 10 (nilai: 976, nilai bulat: 976)
    • Sugars: 4 / 10 (nilai: 20, nilai bulat: 20)
    • Saturated fat: 8 / 10 (nilai: 8.8, nilai bulat: 8.8)
    • Sodium: 0 / 10 (nilai: 40, nilai bulat: 40)

    Mata untuk protein tidak dikira kerana mata negatif lebih besar atau menyamai 11.

    Skor pemakanan: (14 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts Seperti yang dijual
    untuk 100 g / 100 ml     		Seperti yang dijual
    setiap hidangan (120 ml (120 Millil Etat initial))     		Compared to: Aiskrim
    Tenaga 976 kj
    (233 kcal)     		1,170 kj
    (280 kcal)     		+6%
    Lemak 14 g 16.8 g +9%
    Lemak tepu 8.8 g 10.6 g +6%
    Carbohydrates 22 g 26.4 g -0%
    Gula 20 g 24 g +1%
    Fiber ? ?
    Protein 3.4 g 4.08 g +17%
    Garam 0.1 g 0.12 g -29%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8.529 % 8.529 %
Saiz hidangan: 120 ml (120 Millil Etat initial)

Environment

Carbon footprint

Pembungkusan

Pangangkutan

Label-label

Maklumat lain

Keadaan pemeliharaan: À conserver à -18°C.

Perkhidmatan pelanggan: Magnum Relation Consommateurs, Unilever France, 20 rue des Deux Gares 92842 Rueil-Malmaison Cedex

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Produk ditambah pada oleh openfoodfacts-contributors
Suntingan terakhir halaman produk pada oleh foodless.
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