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Erdbeer-Vanille Hörnchen - Bon Gelati - 6pcs

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Erdbeer-Vanille Hörnchen - Bon Gelati - 6pcs

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Barra-kodea: 20294564

Kopurua: 6pcs

Markak: Bon Gelati

Kategoriak: en:Desserts, en:Frozen foods, en:Frozen desserts, en:Ice creams and sorbets, Izozki, en:Ice cream cones

Etiketak, ziurtagiriak, sariak: en:Sustainable, en:Sustainable farming, en:Sustainable Palm Oil, en:Green Dot, en:Made in Germany, en:Rainforest Alliance, en:Roundtable on Sustainable Palm Oil, UTZ Certified

Origin of ingredients: Alemania

Dendak: Lidl

Saltzen diren herrialdeak: Frantzia, Alemania, Espainia

Matching with your preferences

Health

Osagaiak

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    28 ingredients

    Frantses: lait écrémé, sucre, eau, sirop de glucose-fructose, farine de blé, 7,6%, purée de fraise à base de concentré, matière grasse de coco, lactosérum (lait), 2,1% jus fraise à base de concentré, émulsifiants : lécithine de soja, mono - et diglycérides d'acides gras, 0,5% purée de fraise, 0,4% cacao maigre en poudre, gomme guar, alginate de sodium, pectines, acidifiant: acide citrique , arômes naturels, concentré de jus de betterave rouge, concentrés colorants de fruits et de plantes (baie de sureau, carthame, citron, cassis, carotte), extrait de vanille Bourbon
    Alergenoak: en:Gluten, en:Milk, en:Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

    • Gehigarria: E322
    • Gehigarria: E401
    • Gehigarria: E412
    • Gehigarria: E440 - Pektina
    • Gehigarria: E471
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Esne-gazur

    Food products are classified into 4 groups according to their degree of processing:

    1. Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
    2. Sukaldaritzako osagaiak prozesatu
    3. Prozesatutako jakiak
    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

Gehigarriak

  • E322

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Ingeles)

  • E322i - Lezitina

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Ingeles)

  • E330 - Azido zitriko

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia (Ingeles)

  • 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 (Ingeles)

  • E440 - Pektina

    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 (Ingeles)

  • 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 (Ingeles)

Ingredients analysis

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    en:Maybe vegetarian

    Ingredients that may not be vegetarian: en:Concentrated strawberry puree, Esne-gazur, E471, en:Strawberry puree, en:Natural flavouring
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

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    Some ingredients could not be recognized.

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    fr: lait écrémé, sucre, eau, sirop de glucose-fructose, farine de blé 7.6%, purée de fraise à base de concentré, matière grasse de coco, lactosérum, jus fraise 2.1%, émulsifiants (lécithine de soja), mono- et diglycérides d'acides gras, purée de fraise 0.5%, cacao maigre en poudre 0.4%, gomme guar, alginate de sodium, pectines, acidifiant (acide citrique), arômes naturels, betterave rouge, concentrés colorants de fruits et (baie de sureau, carthame, citron, cassis, carotte), extrait de vanille Bourbon
    1. lait écrémé -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 7.6 - percent_max: 59.3
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.6 - percent_max: 27.1
    3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 7.6 - percent_max: 24.8333333333333
    4. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 7.6 - percent_max: 20.525
    5. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 7.6 - percent: 7.6 - percent_max: 7.6
    6. purée de fraise à base de concentré -> en:concentrated-strawberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13014 - percent_min: 2.1 - percent_max: 7.6
    7. matière grasse de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 2.1 - percent_max: 7.6
    8. lactosérum -> en:whey - vegan: no - vegetarian: maybe - percent_min: 2.1 - percent_max: 7.6
    9. jus fraise -> en:strawberry-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 2.1 - percent: 2.1 - percent_max: 2.1
    10. émulsifiants -> en:emulsifier - percent_min: 0.5 - percent_max: 2.1
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0.5 - percent_max: 2.1
    11. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0.5 - percent_max: 2.1
    12. purée de fraise -> en:strawberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13014 - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    13. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0.4 - percent: 0.4 - percent_max: 0.4
    14. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    15. alginate de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    16. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    17. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.4
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    18. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4
    19. betterave rouge -> en:red-beetroot - vegan: yes - vegetarian: yes - ciqual_food_code: 20091 - percent_min: 0 - percent_max: 0.4
    20. concentrés colorants de fruits et -> fr:concentres-colorants-de-fruits-et - labels: en:vegan - vegan: en:yes - vegetarian: en:yes - percent_min: 0 - percent_max: 0.4
      1. baie de sureau -> en:elderberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13126 - percent_min: 0 - percent_max: 0.4
      2. carthame -> en:safflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      3. citron -> en:lemon - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 0.133333333333333
      4. cassis -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 0 - percent_max: 0.133333333333333
      5. carotte -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.08
    21. extrait de vanille Bourbon -> en:bourbon-vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065 - percent_min: 0 - percent_max: 0.4

Elikadura

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 7

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

    Positive points: 0

    • Proteinak: 1 / 5 (balioa: 3.2, rounded value: 3.2)
    • Fiber: 0 / 5 (balioa: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 7.45, rounded value: 7.5)

    Negative points: 16

    • Energia: 3 / 10 (balioa: 1086, rounded value: 1086)
    • Azukreak: 6 / 10 (balioa: 27.1, rounded value: 27.1)
    • Gantz saturatua: 7 / 10 (balioa: 7.9, rounded value: 7.9)
    • Sodioa: 0 / 10 (balioa: 36, rounded value: 36)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (16 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Ice cream cones
    Energia 1.086 kj
    (258 kcal)     		-% 10
    Koipe 9,6 g -% 31
    Gantz-azido ase 7,9 g -% 25
    Carbohydrates 39,2 g +% 7
    Azukre 27,1 g +% 10
    Fiber 0 g -% 100
    Proteina 3,2 g -% 11
    Gatz arrunt 0,09 g -% 53
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 7,45 %

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