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Nata Fresa - Carrefour - 309 g

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Nata Fresa - Carrefour - 309 g

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Some of the data for this product has been provided directly by the manufacturer Carrefour.

Barra-kodea: 3560071082925 (EAN / EAN-13)

Izen arrunta: Helado sabor nata 35,8%, helado sabor fresa 35,8%, barquillo 14,9%, recubrimiento interior con cacao magro 7% y decoración de salsa de fresa 6,5%.

Kopurua: 309 g

Markak: Carrefour

Etiketak, ziurtagiriak, sariak: Nutriscore, Nutriscore A

Producer: Fabricado en Francia por FRONERI France SAS EMB 33539 para Interdis.

Dendak: Carrefour

Saltzen diren herrialdeak: Frantzia, Espainia

Matching with your preferences

Health

Osagaiak

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    27 ingredients

    : Agua, azúcar, leche desnatada rehidratada, harina de trigo, grasa y aceite vegetales de coco, jarabe de glucosa y fructosa, lactosa y proteínas de la leche, puré de fresa 3,5%, pulpa de fresa 2,9%, jarabe de azúcar invertido, emulgentes: lecitinas de soja y monoglicéridos y diglicéridos de ácidos grasos, gelificantes: goma garrofín - goma guar - pectinas, cacao magro en polvo, aroma natural de fresa, colorantes: rojo de remolacha y carotenos, acidulante: ácido cítrico, sal, aroma natural (contiene leche). Puede contener trazas de huevo, cacahuetes y frutos de cáscara.
    Alergenoak: en:Gluten, en:Milk, en:Soybeans
    Aztarnak: en:Eggs, en:Nuts, en:Peanuts

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: E162
    • Gehigarria: E322
    • Gehigarria: E410 - Algarrobo-goma
    • Gehigarria: E412
    • Gehigarria: E440 - Pektina
    • Osagaia: Colour
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Gelling agent
    • Osagaia: Glukosa
    • Osagaia: Invert sugar
    • Osagaia: Laktosa
    • Osagaia: Milk proteins

    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

  • E162

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia (Ingeles)

  • 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)

  • 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)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Reconstituted skimmed milk, en:Lactose and milk proteins
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    en:Maybe vegetarian

    Ingredients that may not be vegetarian: Koipe, en:Strawberry puree, E471, en:Natural strawberry flavouring, Karoteno, 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

    : Agua, azúcar, _leche_ desnatada rehidratada, harina de _trigo_, grasa, aceite vegetales de coco, jarabe de glucosa y fructosa, _lactosa_ y proteínas de la _leche_, puré de fresa 3.5%, fresa 2.9%, jarabe de azúcar invertido, emulgentes (lecitinas de _soja_, monoglicéridos y diglicéridos de ácidos grasos), gelificantes (goma garrofín), goma guar, pectinas, cacao magro en polvo, aroma natural de fresa, colorantes (rojo de remolacha, carotenos), acidulante (ácido cítrico), sal, aroma natural
    1. Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4.76190476190476 - percent_max: 69.1
    2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.5 - percent_max: 27
    3. _leche_ desnatada rehidratada -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 3.5 - percent_max: 25.3666666666667
    4. harina de _trigo_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.5 - percent_max: 19.9
    5. grasa -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 3.5 - percent_max: 16.62
    6. aceite vegetales de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 3.5 - percent_max: 14.4333333333333
    7. jarabe de glucosa y fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 3.5 - percent_max: 12.8714285714286
    8. _lactosa_ y proteínas de la _leche_ -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 3.5 - percent_max: 11.7
    9. puré de fresa -> en:strawberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13014 - percent_min: 3.5 - percent: 3.5 - percent_max: 3.5
    10. fresa -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 2.9 - percent: 2.9 - percent_max: 2.9
    11. jarabe de azúcar invertido -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    12. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 2.9
      1. lecitinas de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.9
      2. monoglicéridos y diglicéridos de ácidos grasos -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.45
    13. gelificantes -> en:gelling-agent - percent_min: 0 - percent_max: 2.9
      1. goma garrofín -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    14. goma guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    15. pectinas -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    16. cacao magro en polvo -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 2.9
    17. aroma natural de fresa -> en:natural-strawberry-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.9
    18. colorantes -> en:colour - percent_min: 0 - percent_max: 2.9
      1. rojo de remolacha -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
      2. carotenos -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.45
    19. acidulante -> en:acid - percent_min: 0 - percent_max: 2.9
      1. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    20. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.18
    21. aroma natural -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.18

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energia 1.027 kj
    (245 kcal)
    Koipe 10 g
    Gantz-azido ase 9 g
    Carbohydrates 35 g
    Azukre 27 g
    Fiber 0,8 g
    Proteina 2,6 g
    Gatz arrunt 0,18 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6,4 %

Ingurumena

Ontziratzea

Transportation

Other information

Other information: Estos 4 conos no pueden venderse por separado. Con salsa de fresa

Abisua: ATENCIÓN, NO VOLVER A CONGELAR UNA VEZ DESCONGELADO.

Conservation conditions: Consumir preferentemente antes del fin de: ver fecha indicada en el lateral del envase y conservar en un congelador*** a -18ºC.

Customer service: Interdis - TSA 91431 - 91343 MASSY Cedex - France.

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Product added on by carrefour
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