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KINDER Bueno Barre Glacée Noisette enrobée de Chocolat au Lait - 45 ml (32 g)

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KINDER Bueno Barre Glacée Noisette enrobée de Chocolat au Lait - 45 ml (32 g)

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

Barra-kodea: 8711327328945 (EAN / EAN-13)

Izen arrunta: Glace parfum noisette enrobée de chocolat au lait (34%) avec un coeur et un décor à la noisette (17%).

Kopurua: 45 ml (32 g)

Ontziratzea: en:Wrapper

Markak: Kinder

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

Etiketak, ziurtagiriak, sariak: en:Green Dot

Saltzen diren herrialdeak: Frantzia, Luxenburgo, Espainia, Suitza

Matching with your preferences

Health

Osagaiak

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    21 ingredients

    : LAIT écrémé réhydraté, sucre, beurre de cacao, LAIT en poudre entier, LAIT concentré écrémé, CRÈME, huiles végétales (coco, tournesol), pâte de NOISETTE (4%), LAIT en poudre écrémé, pâte de cacao, sirop de glucose, émulsifiants (mono - et diglycérides d'acides gras, lécithine de SOJA), cacao maigre en poudre, sirop de sucre caramélisé, stabilisants (farine de graines de caroube, gomme guar), arômes. Peut contenir: oeuf, autres fruits à coque, arachides.
    Alergenoak: en:Milk, en:Nuts, 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: E322
    • Gehigarria: E412
    • Gehigarria: E471
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Almibar

    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)

  • 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

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    en:Non-vegan

    Non-vegan ingredients: en:Reconstituted skimmed milk, en:Whole milk powder, en:Condensed skimmed milk, Esne-gaina, en:Skimmed milk powder
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

    : LAIT écrémé réhydraté, sucre, beurre de cacao, LAIT en poudre entier, LAIT concentré écrémé, CRÈME, huiles végétales de coco, huiles végétales de tournesol, pâte de NOISETTE 4%, LAIT en poudre écrémé, pâte de cacao, sirop de glucose, émulsifiants (mono- et diglycérides d'acides gras, lécithine de SOJA), cacao maigre en poudre, sirop de sucre caramélisé, stabilisants (farine de graines de caroube, gomme guar), arômes
    1. LAIT écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 5.88235294117647 - percent_max: 68
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4 - percent_max: 31
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 4 - percent_max: 25.3333333333333
    4. LAIT en poudre entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 4 - percent_max: 20
    5. LAIT concentré écrémé -> en:condensed-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 4 - percent_max: 16.8
    6. CRÈME -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 4 - percent_max: 14.6666666666667
    7. huiles végétales de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 4 - percent_max: 13.1428571428571
    8. huiles végétales de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 4 - percent_max: 12
    9. pâte de NOISETTE -> en:hazelnut-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 4 - percent: 4 - percent_max: 4
    10. LAIT en poudre écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 4
    11. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 4
    12. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4
    13. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4
      2. lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2
    14. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 4
    15. sirop de sucre caramélisé -> en:brown-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    16. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 4
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 4
      2. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    17. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4

Elikadura

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    Bad nutritional quality

    ⚠ ️Abisua: zuntz kopurua ez dago zehaztuta, ezin izan dute kontuan izan kalifikaziorako izan dezaketen ekarpen positiboa.
    ⚠ ️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: 0

    • Proteinak: 3 / 5 (balioa: 6.2, rounded value: 6.2)
    • Fiber: 0 / 5 (balioa: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 4, rounded value: 4)

    Negative points: 21

    • Energia: 5 / 10 (balioa: 1709, rounded value: 1709)
    • Azukreak: 6 / 10 (balioa: 31, rounded value: 31)
    • Gantz saturatua: 10 / 10 (balioa: 15, rounded value: 15)
    • Sodioa: 0 / 10 (balioa: 72, rounded value: 72)

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

    Nutritional score: (21 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Ice cream bars
    Energia 1.709 kj
    (408 kcal)     		+% 34
    Koipe 28 g +% 46
    Gantz-azido ase 15 g +% 20
    Carbohydrates 32 g +% 9
    Azukre 31 g +% 21
    Fiber ?
    Proteina 6,2 g +% 76
    Gatz arrunt 0,18 g +% 21
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4 %

Ingurumena

Carbon footprint

Ontziratzea

Transportation

Other information

Preparation: Pour une dégustation encore plus onctueuse de votre crème glacée, sortez-le quelques minutes avant de servir.

Conservation conditions: A conserver à -18°C

Customer service: 20 rue des deux gares 92840 Rueil Malmaison cedex

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Product added on by kiliweb
Last edit of product page on by itsjustruby.
Produktuaren orria -gatik editatua date-limite-app, elcoco, openfoodfacts-contributors, org-unilever-france-gms, packbot, scanbot, sebleouf, thaialagata, yuka.DZ1PHNiqPJR8OfqLiKUl8SWQD8j-AvB8EnVSog, yuka.FLB4Bv-SRsgIMfqDioE3xGXjStzBE-B-AWVTow, yuka.LqASIO_TEdw_HMXP1dowhwq7K8bJPq5XOWxRog, yuka.ZC9vUFM3MWRvK3NrbXZjeTNEcnY1STlSNlpTSlYyU2NMTFErSUE9PQ.

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