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Veg Ice - Royne - 240 g (6 x 40 g), 300 ml (6 x 50 ml)

Veg Ice - Royne - 240 g (6 x 40 g), 300 ml (6 x 50 ml)

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Barra-kodea: 8411462007438 (EAN / EAN-13)

Izen arrunta: Postre de soja congelado sabor a vainilla con cobertura de chocolate negro y trocitos de galleta y avellanas tostadas

Kopurua: 240 g (6 x 40 g), 300 ml (6 x 50 ml)

Ontziratzea: en:Frozen, es:Caja de cartón, es:Envoltorio de plástico

Markak: Royne

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, es:Polos de leche de soja recubiertos con chocolate

Etiketak, ziurtagiriak, sariak: en:Organic, en:Vegetarian, en:EU Organic, en:Sustainable farming, en:Vegan, en:No lactose, UTZ Certified, UTZ Certified Cocoa, AB Agriculture Biologique

Manufacturing or processing places: [1], Alcobendas, Madrid (comunidad autónoma), España, [2], Leganés

Traceability code: [1], ES 28.00071/M CE, [2], ES 28.002545/M CE, FABRICANTE Y ENVASADOR:, CRESTAS LA GALETA S.A.

Link to the product page on the official site of the producer: http://www.somosierra.eu/es/alimentacion...

Dendak: Carrefour

Saltzen diren herrialdeak: Espainia

Matching with your preferences

Health

Osagaiak

35 ingredients

Gaztelania: Agua, cobertura de chocolate negro 30% [cobertura de chocolate negro (pasta de cacao, azúcar, manteca de cacao, emulgente: lecitina de soja (E-322), aroma natural de vainilla), grasa vegetal de coco], azúcar, grasa vegetal de coco, jarabe de glucosa-fructosa, trocitos de galleta y avellana tostada 2,5% {[galleta (harina de trigo, azúcar, grasa vegetal de coco, emulgente: lecitina de soja (E-322), colorante: caramelo (E-150a), sal] y avellana}, proteína aislada de soja, incrementador de volumen: polidextrosa (E-1200), emulgente: mono y diglicéridos de ácidos grasos (E-471), estabilizantes: goma guar (E-412), carragenanos (E-407) y goma garrofín (E-410); colorante: annato (E-160b) y aromas.

Alergenoak: en:Gluten, en:Nuts, en:Soybeans

Aztarnak: en:Milk, en:Peanuts

Food processing

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

Gehigarria: E150 - Karamelu

Gehigarria: E150a

Gehigarria: E160b

Gehigarria: E322

Gehigarria: E407

Gehigarria: E410 - Algarrobo-goma

Gehigarria: E412

Gehigarria: E471

Osagaia: Bulking agent

Osagaia: Colour

Osagaia: Emulsifier

Osagaia: Flavouring

Osagaia: Glukosa
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

E1200

Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
Source: Wikipedia (Ingeles)

E150 - Karamelu

E150a

E160b

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)

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 (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)

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

en:May contain palm oil

Ingredients that may contain palm oil: E471

en:Vegan
No non-vegan ingredients

Unrecognized ingredients: Gaileta, es:proteina-aislada-de-soja
Some ingredients could not be recognized.
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en:Vegetarian
No non-vegetarian ingredients detected

Unrecognized ingredients: Gaileta, es:proteina-aislada-de-soja
Some ingredients could not be recognized.
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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!
es: Agua, cobertura de chocolate negro 30% (cobertura de chocolate negro (pasta de cacao, azúcar, manteca de cacao, emulgente (lecitina de _soja_ (e322)), aroma natural de vainilla), grasa vegetal de coco), azúcar, grasa vegetal de coco, jarabe de glucosa-fructosa, de galleta, _avellana_ 2.5% (_avellana_), proteína aislada de _soja_, incrementador de volumen (polidextrosa (e1200)), emulgente (mono- y diglicéridos de ácidos grasos (e471)), estabilizantes (goma guar (e412)), carragenanos (e407), goma garrofín (e410), colorante (annato (e160b), y aromas)
Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 30 - percent_max: 57.5

cobertura de chocolate negro -> fr:chocolat-noir-de-couverture - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 31074 - percent_min: 30 - percent: 30 - percent_max: 30

cobertura de chocolate negro -> fr:chocolat-noir-de-couverture - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 31074 - percent_min: 15 - percent_max: 30

pasta de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 3 - percent_max: 30

azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 15

manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 10

emulgente -> en:emulsifier - percent_min: 0 - percent_max: 7.5

lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 7.5

e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.5

aroma natural de vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6

grasa vegetal de coco -> en:coconut-fat - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 15

azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.5 - percent_max: 22

grasa vegetal de coco -> en:coconut-fat - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 2.5 - percent_max: 20

jarabe de glucosa-fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 2.5 - percent_max: 12.5

de galleta -> en:biscuit - ciqual_food_code: 24000 - percent_min: 2.5 - percent_max: 8.75

_avellana_ -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5

_avellana_ -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 2.5 - percent_max: 2.5

proteína aislada de _soja_ -> es:proteina-aislada-de-soja - percent_min: 0 - percent_max: 2.5

incrementador de volumen -> en:bulking-agent - percent_min: 0 - percent_max: 2.5

polidextrosa -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

e1200 -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

emulgente -> en:emulsifier - percent_min: 0 - percent_max: 2.5

mono- y diglicéridos de ácidos grasos -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.5

e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.5

estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 2.5

goma guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

carragenanos -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

goma garrofín -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

colorante -> en:colour - percent_min: 0 - percent_max: 2.5

annato -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

e160b -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

y aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25

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: 2
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 4

Proteinak: 2 / 5 (balioa: 3.9, rounded value: 3.9)

Fiber: 4 / 5 (balioa: 4, rounded value: 4)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 2.5, rounded value: 2.5)

Negative points: 17

Energia: 3 / 10 (balioa: 1293, rounded value: 1293)

Azukreak: 4 / 10 (balioa: 22, rounded value: 22)

Gantz saturatua: 10 / 10 (balioa: 17, rounded value: 17)

Sodioa: 0 / 10 (balioa: 20, rounded value: 20)

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

Nutritional score: (17 - 4)

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

Nutrient levels
- Koipe in high quantity (23%)
  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 (17%)
  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 (22%)
  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 (0.05%)
  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 (40 g)	Compared to: en:Plant-based ice cream bars
Energia	1.293 kj (330 kcal)	517 kj (132 kcal)	+% 50
Koipe	23 g	9,2 g	+% 97
Gantz-azido ase	17 g	6,8 g	+% 89
Carbohydrates	25 g	10 g	+% 8
Azukre	22 g	8,8 g	+% 12
Fiber	4 g	1,6 g	+% 134
Proteina	3,9 g	1,56 g	+% 125
Gatz arrunt	0,05 g	0,02 g	-% 33
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	2,5 %	2,5 %

Serving size: 40 g

Ingurumena

Eco-Score not computed - Unknown environmental impact

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Ontziratzea

Packaging with a high impact

Packaging parts

Wrapper (Plastic)
Box

Bilgarriaren materialak

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

Transportation

Manufacturing or processing place

Origins of ingredients
Missing origins of ingredients information

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Etiketak

AB Agriculture Biologique
Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.

EU Organic
Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.

UTZ Certified

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Datuen iturria

Product added on 2015(e)ko ekainaren 19(a) 17:40:27 (CEST) by javichu
Last edit of product page on 2024(e)ko martxoaren 29(a) 15:24:43 (CET) by moon-rabbit.
Produktuaren orria -gatik editatua aleene, itsjustruby, kiliweb, musarana, packbot, roboto-app, teolemon, thaialagata, veganeamos, yuka.H4h7IN-ALeM5B9_L84YXhSiKLejCX9FDQnk0og, yuka.sY2b0xO6T85zoF3NwEKvlhJsaYH08hDYDEPjiROA9t7eD6HFX4136Jj-HKo.

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Editatu orria

Veg Ice - Royne - 240 g (6 x 40 g), 300 ml (6 x 50 ml)