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Mag min gold bill 6x55ml - Magnum - 282 g

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Mag min gold bill 6x55ml - Magnum - 282 g

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

Barra-kodea: 8711327485082 (EAN / EAN-13)

Izen arrunta: Glace parfum biscuit et glace parfum noix de pécan, sauce caramel salé aromatisée (18%), enrobage chocolat blanc au caramel (30%), éclats de biscuits (3%).

Kopurua: 282 g

Ontziratzea: en:Box, en:Film

Markak: Magnum

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

Etiketak, ziurtagiriak, sariak: en:Rainforest Alliance

Origin of the product and/or its ingredients: Italie

Dendak: carrefour.fr

Saltzen diren herrialdeak: Frantzia, Espainia

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Health

Osagaiak

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    30 ingredients

    Frantses: LAIT écrémé réhydraté, sucre, beurre de cacao¹, LAIT en poudre écrémé, sirop de glucose, BEURRE concentré, sirop de glucose-fructose, huile de coco, fructose, amidon, LAIT écrémé ou concentré en poudre, LACTOSE et protéines de LAIT, sirop de sucre caramélisé, farine de riz, émulsifiants (E471 (d'origine végétale), E476, lécithines), stabilisants (E407, E417, E410, E412), huile de tournesol, arômes, sel (0,1%), pâte de cacao¹, BEURRE, poudre à lever (E500). Peut contenir : amandes, noix de cajou, soja. ¹Certifié Rainforest Alliance.
    Alergenoak: en:Milk
    Aztarnak: en:Eggs, en:Gluten, en:Nuts, 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: E407
    • Gehigarria: E410 - Algarrobo-goma
    • Gehigarria: E412
    • Gehigarria: E417
    • Gehigarria: E471
    • Gehigarria: E476
    • Osagaia: Emulsifier
    • Osagaia: Flavouring
    • Osagaia: Glukosa
    • Osagaia: Almibar
    • 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

  • 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)

  • 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)

  • 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)

  • E476

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia (Ingeles)

  • E500

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Reconstituted skimmed milk, en:Skimmed milk powder, en:Butterfat, en:Condensed skimmed milk, en:Lactose and milk proteins, Gurin
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

    fr: LAIT écrémé réhydraté, sucre, beurre de cacao¹, LAIT en poudre écrémé, sirop de glucose, BEURRE concentré, sirop de glucose-fructose, huile de coco, fructose, amidon, LAIT écrémé et concentré, LACTOSE et protéines de LAIT, sirop de sucre caramélisé, farine de riz, émulsifiants (e471, e476, lécithines), stabilisants (e407, e417, e410, e412), huile de tournesol, arômes, sel 0.1%, pâte de cacao¹, BEURRE, poudre à lever (e500)
    1. LAIT écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 4.54545454545455 - percent_max: 98.2
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.1 - percent_max: 26
    3. beurre de cacao¹ -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0.1 - percent_max: 26
    4. LAIT en poudre écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0.1 - percent_max: 24.625
    5. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.1 - percent_max: 19.72
    6. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0.1 - percent_max: 16.45
    7. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0.1 - percent_max: 14.1142857142857
    8. huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0.1 - percent_max: 12.3625
    9. fructose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0.1 - percent_max: 11
    10. amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0.1 - percent_max: 9.91
    11. LAIT écrémé et concentré -> en:condensed-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0.1 - percent_max: 9.01818181818182
    12. LACTOSE et protéines de LAIT -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 0.1 - percent_max: 8.275
    13. sirop de sucre caramélisé -> en:brown-sugar-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.1 - percent_max: 7.64615384615385
    14. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0.1 - percent_max: 7.10714285714286
    15. émulsifiants -> en:emulsifier - percent_min: 0.1 - percent_max: 6.64
      1. e471 -> en:e471 - vegan: en:yes - vegetarian: en:yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.64
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.32
      3. lécithines -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.21333333333333
    16. stabilisants -> en:stabiliser - percent_min: 0.1 - percent_max: 6.23125
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.23125
      2. e417 -> en:e417 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.115625
      3. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.07708333333333
      4. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5578125
    17. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0.1 - percent_max: 5.87058823529412
    18. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.1 - percent_max: 5
    19. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.1 - percent: 0.1 - percent_max: 0.1
    20. pâte de cacao¹ -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.1
    21. BEURRE -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.1
    22. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.1
      1. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1

Elikadura

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 0

    • Proteinak: 2 / 5 (balioa: 4, rounded value: 4)
    • Fiber: 0 / 5 (balioa: 0.225, rounded value: 0.23)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 0, rounded value: 0)

    Negative points: 19

    • Energia: 3 / 10 (balioa: 1226, rounded value: 1226)
    • Azukreak: 5 / 10 (balioa: 26, rounded value: 26)
    • Gantz saturatua: 10 / 10 (balioa: 11, rounded value: 11)
    • Sodioa: 1 / 10 (balioa: 108, rounded value: 108)

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

    Nutritional score: (19 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (55 ml (55 Millil Etat initial))     		Compared to: en:Ice cream bars
    Energia 1.226 kj
    (293 kcal)     		674 kj
    (161 kcal)     		-% 3
    Koipe 16 g 8,8 g -% 16
    Gantz-azido ase 11 g 6,05 g -% 11
    Carbohydrates 33 g 18,2 g +% 12
    Azukre 26 g 14,3 g +% 2
    Fiber 0,225 g 0,124 g -% 80
    Proteina 4 g 2,2 g +% 14
    Gatz arrunt 0,27 g 0,149 g +% 82
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 55 ml (55 Millil Etat initial)

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Carbon footprint

Ontziratzea

Transportation

Etiketak

Other information

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

Conservation conditions: À conserver à -18°C.

Customer service: Magnum Relation Consommateurs, Unilever France, 20 rue des Deux Gares 92842 Rueil-Malmaison Cedex

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