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Gelato a base de coco - Valsoia - 200 g (4 x 50 g)

Gelato a base de coco - Valsoia - 200 g (4 x 50 g)

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Barra-kodea: 8006040140562 (EAN / EAN-13)

Izen arrunta: Helado vegetal a base de coco con cobertura (30%)

Kopurua: 200 g (4 x 50 g)

Ontziratzea: en:Plastic, en:Box, en:container, en:Frozen

Markak: Valsoia

Kategoriak: en:Plant-based foods and beverages, en:Dairy substitutes, en:Desserts, en:Frozen foods, en:Frozen desserts, en:Ice creams and sorbets, en:Plant-based ice creams, en:Plant-based ice cream bars

Etiketak, ziurtagiriak, sariak: en:No gluten, en:Vegetarian, en:Vegan, en:Green Dot, en:No lactose, es:Producto de Italia

Manufacturing or processing places: Italia

Link to the product page on the official site of the producer: https://www.valsoia.it/prodotti/gelati-v...

Dendak: Carrefour

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

25 ingredients

: agua, chocolate (23%) (pasta de cacao, azúcar, manteca de cacao, emulgente: lecitina de soja, aroma natural de vainilla), aceite de coco, azucar, pasta de coco (5,9%) (extracto de coco, agua), jarabe de glucosa, maltodextrina, estabilizantes: metilcelulosa - goma arábiga - goma garrofín - goma guar, virutas de coco (0,35%), dextrosa, proteínas de guisante, sal marina, aroma natural.

Alergenoak: en:Soybeans

Food processing

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

Gehigarria: E322

Gehigarria: E410 - Algarrobo-goma

Gehigarria: E412

Gehigarria: E414

Gehigarria: E461

Osagaia: Dextrose

Osagaia: Emulsifier

Osagaia: Flavouring

Osagaia: Glukosa

Osagaia: Almibar

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

Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak

Sukaldaritzako osagaiak prozesatu

Prozesatutako jakiak

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)

E410 - Algarrobo-goma

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 (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)

E414

Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
Source: Wikipedia (Ingeles)

E461

Methyl cellulose: Methyl cellulose -or methylcellulose- is a chemical compound derived from cellulose. It is a hydrophilic white powder in pure form and dissolves in cold -but not in hot- water, forming a clear viscous solution or gel. It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a treatment of constipation. Like cellulose, it is not digestible, not toxic, and not an allergen.
Source: Wikipedia (Ingeles)

Ingredients analysis

en:Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: es:pasta-de-coco, es:virutas-de-coco
Some ingredients could not be recognized.
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en:Vegan
No non-vegan ingredients

Unrecognized ingredients: es:pasta-de-coco, es:virutas-de-coco
Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

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en:Vegetarian
No non-vegetarian ingredients detected

Unrecognized ingredients: es:pasta-de-coco, es:virutas-de-coco
Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: agua, chocolate 23% (pasta de cacao, azúcar, manteca de cacao, emulgente (lecitina de _soja_), aroma natural de vainilla), aceite de coco, azucar, pasta de coco 5.9% (coco, agua), jarabe de glucosa, maltodextrina, estabilizantes (metilcelulosa), goma arábiga, goma garrofín, goma guar, virutas de coco 0.35%, dextrosa, proteínas de guisante, sal marina, aroma natural
agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 23 - percent_max: 56.85

chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 23 - percent: 23 - percent_max: 23

pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 4.6 - percent_max: 23

azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.5

manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 7.66666666666667

emulgente -> en:emulsifier - percent_min: 0 - percent_max: 5.75

lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5.75

aroma natural de vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.6

aceite de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 5.9 - percent_max: 23

azucar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.9 - percent_max: 23

pasta de coco -> es:pasta-de-coco - percent_min: 5.9 - percent: 5.9 - percent_max: 5.9

coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 2.95 - percent_max: 5.9

agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.95

jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.35 - percent_max: 5.9

maltodextrina -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0.35 - percent_max: 5.9

estabilizantes -> en:stabiliser - percent_min: 0.35 - percent_max: 5.9

metilcelulosa -> en:e461 - vegan: yes - vegetarian: yes - percent_min: 0.35 - percent_max: 5.9

goma arábiga -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0.35 - percent_max: 5.9

goma garrofín -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0.35 - percent_max: 5.1

goma guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0.35 - percent_max: 4.49444444444445

virutas de coco -> es:virutas-de-coco - percent_min: 0.35 - percent: 0.35 - percent_max: 0.35

dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.35

proteínas de guisante -> en:pea-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35

sal marina -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.09

aroma natural -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.09

Elikadura

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: 4
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 2

Proteinak: 1 / 5 (balioa: 1.7, rounded value: 1.7)

Fiber: 2 / 5 (balioa: 2.3, rounded value: 2.3)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 4.425, rounded value: 4.4)

Negative points: 18

Energia: 3 / 10 (balioa: 1284, rounded value: 1284)

Azukreak: 5 / 10 (balioa: 25, rounded value: 25)

Gantz saturatua: 10 / 10 (balioa: 16, rounded value: 16)

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: (18 - 2)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Koipe in moderate quantity (20%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Gantz-azido ase in high quantity (16%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Azukre in high quantity (25%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Gatz arrunt in low quantity (0.09%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (1 unidad 50 g)	Compared to: en:Plant-based ice cream bars
Energia	1.284 kj (307 kcal)	642 kj (154 kcal)	+% 49
Koipe	20 g	10 g	+% 71
Gantz-azido ase	16 g	8 g	+% 78
Carbohydrates	29 g	14,5 g	+% 25
Azukre	25 g	12,5 g	+% 28
Fiber	2,3 g	1,15 g	+% 35
Proteina	1,7 g	0,85 g	-% 2
Gatz arrunt	0,09 g	0,045 g	+% 20
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	4,425 %	4,425 %

Serving size: 1 unidad 50 g

Ingurumena

Eco-Score not computed - Unknown environmental impact

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Ontziratzea

Packaging with a medium impact

Packaging parts

Box (Plastic)

Bilgarriaren materialak

Material	%	Bilgarriaren pisua	Bilgarriaren pisua produktuaren 100g-ko
Plastic

Transportation

Origins of ingredients
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Datuen iturria

Product added on 2018(e)ko maiatzaren 16(a) 15:24:41 (CEST) by neptuno
Last edit of product page on 2022(e)ko otsailaren 10(a) 19:32:16 (CET) by packbot.
Produktuaren orria -gatik editatua acuario, kiliweb, musarana, yuka.UzZRQ0d2d1p2L1pXbnYxdjdEcnIrdFJWNWJ1SFhGUHBjL1kvSVE9PQ.

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Gelato a base de coco - Valsoia - 200 g (4 x 50 g)