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Citron framboise - Carrefour - 461,4 g

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Citron framboise - Carrefour - 461,4 g

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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant Carrefour.

Codi de barres: 3560070820856 (EAN / EAN-13)

Nom comú: Sorbet au citron 35,7% et sorbet à la framboise, aromatisé 33,8%, gaufrette 14,9%, sauce à la framboise en décor 6,5% et en crayon 2%, chemisage au cacao maigre 7,1%.

Quantitat: 461,4 g

Marques: Carrefour

Categories: Postres, Aliments congelats, Postres congelats, Sorbets i gelats, Gelat, Cons de gelat

Etiquetes, certificacions, premis: Punt verd, Fet a França, Comptador Nutricional

Productor: Fabriqué en France par EMB 33539 pour Interdis.

Codi de traçabilitat: EMB 33539 - Vayres (Gironde, France)

Botigues: Carrefour

Països on es va vendre: França, Espanya

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Ingredients

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    25 ingredients

    Francès: Eau, sucre, purée de framboise 12,6 %, farine de blé, jus de citron à base de concentré 5,7%, graisse et huile végétale de coprah, cacao maigre en poudre 0,6%, émulsifiant : lécithines de soja, épaississant : gomme xanthane, gélifiants : gomme guar et pectines, dextrose, protéines de pois hydrolysées, jus concentré de sureau, jus concentré de citron, arôme naturel de citron, sel, colorants : rouge de betterave et caroténoïdes, arôme naturel. Peut contenir des traces de lait, d'œufs, d'arachides et de fruits à coque.
    Al·lèrgens: en:Gluten, en:Soybeans
    Rastres: en:Eggs, en:Milk, en:Nuts, en:Peanuts

Processament d'aliments

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    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E160 - Carotenoides
    • Additiu: E162 - Betanina
    • Additiu: E322 - Lecitines
    • Additiu: E412 - Goma de guar
    • Additiu: E415 - Goma de xantè
    • Additiu: E440 - Pectina
    • Ingredient: Color
    • Ingredient: Dextrosa
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • Ingredient: Glucosa
    • Ingredient: Espessidor

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Aliments ultra processats

    La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.

    → Més informació sobre la classificació NOVA

Additius

  • E162 - Betanina

    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.
    Origen: Wikipedia (Anglès)

  • E322 - Lecitines

    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.
    Origen: Wikipedia (Anglès)

  • E322i - Lecitina

    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.
    Origen: Wikipedia (Anglès)

  • E412 - Goma de guar

    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.
    Origen: Wikipedia (Anglès)

  • E415 - Goma de xantè

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Origen: Wikipedia (Anglès)

  • E440 - Pectina

    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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Pot ser vegà

    Ingredients que potser no són vegans: en:Raspberry puree, Greix, E160, Aroma natural
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    Pot ser vegetarià

    Ingredients que potser no són vegetarians: en:Raspberry puree, Greix, E160, Aroma natural
L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients

    fr: Eau, sucre, purée de framboise 12.6%, farine de _blé_, jus de citron à base de concentré 5.7%, graisse, huile végétale de coprah, cacao maigre en poudre 0.6%, émulsifiant (lécithines de _soja_), épaississant (gomme xanthane), gélifiants (gomme guar, pectines), dextrose, protéines de pois hydrolysées, jus concentré de sureau, jus concentré de citron, arôme naturel de citron, sel, colorants (rouge de betterave, caroténoïdes), arôme naturel
    1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 21.88 - percent_max: 61.6
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 12.6 - percent_max: 30
    3. purée de framboise -> en:raspberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13015 - percent_min: 12.6 - percent: 12.6 - percent_max: 12.6
    4. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 5.7 - percent_max: 12.6
    5. jus de citron à base de concentré -> en:lemon-juice-from-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 5.7 - percent: 5.7 - percent_max: 5.7
    6. graisse -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0.6 - percent_max: 5.7
    7. huile végétale de coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0.6 - percent_max: 5.7
    8. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.6
      1. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.6
    10. épaississant -> en:thickener - percent_min: 0 - percent_max: 0.6
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    11. gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 0.6
      1. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      2. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    12. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.6
    13. protéines de pois hydrolysées -> en:hydrolysed-pea-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    14. jus concentré de sureau -> en:elderberry-juice-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 13126 - percent_min: 0 - percent_max: 0.6
    15. jus concentré de citron -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 0.6
    16. arôme naturel de citron -> en:natural-lemon-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    17. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.14
    18. colorants -> en:colour - percent_min: 0 - percent_max: 0.14
      1. rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.14
      2. caroténoïdes -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.14
    19. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.14

Nutrició

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    Qualitat nutricional mitjana

    ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 18

    Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

    Punts positius: 1

    • Proteïnes: 0 / 5 (valor: 1.4, valor arrodonit: 1.4)
    • Fibra: 1 / 5 (valor: 1, valor arrodonit: 1)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 18.9, valor arrodonit: 18.9)

    Punts negatius: 11

    • Energia: 2 / 10 (valor: 822, valor arrodonit: 822)
    • Sucres: 6 / 10 (valor: 30, valor arrodonit: 30)
    • Greixos saturats: 3 / 10 (valor: 3.6, valor arrodonit: 3.6)
    • Sodi: 0 / 10 (valor: 56, valor arrodonit: 56)

    Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

    Puntuació nutricional: (11 - 1)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Cons de gelat
    Energia 822 kj
    (195 kcal)     		-32%
    Greix 4,3 g -69%
    Àcid gras saturat 3,6 g -66%
    Hidrats de carboni 37 g +1%
    Sucre 30 g +22%
    Fiber 1 g -47%
    Proteïna 1,4 g -61%
    Sal comuna 0,14 g -27%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 18,9 %

Entorn

Petjada de carboni

Empaquetament

Transport

Altres dades

Altres dades: Ces 6 cônes ne peuvent être vendus séparément. Picto GDA Laissez-vous envahir par la fraîcheur de ce cône garni d'un sorbet à la framboise et d'un sorbet au citron. Vous apprécierez son cœur de sauce à la framboise. Variez les plaisirs en découvrant les autres parfums de la gamme. Sauce à la framboise+ picto X6

Avís: ATTENTION, NE PAS RECONGELER APRÈS DÉCONGÉLATION.

Condicions de conservació: À consommer de préférence avant la date indiquée sur le côté de l'emballage et à conserver dans un congélateur *** à -18°C.

Servei al client: Interdis - TSA 91431 - 91343 MASSY Cedex - France.

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