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Saveur vanille et chocolat - Carrefour - 318 g 600 ml

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Saveur vanille et chocolat - Carrefour - 318 g 600 ml

Nota important: aquest producte ja no es ven. Les dades es conserven només com a referència. Aquest producte no apareix a les cerques habituals i no es té en compte per a les estadístiques.
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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant Carrefour.

Codi de barres: 3560070822140 (EAN / EAN-13)

Nom comú: Biscuits 40,8% garnis de glace saveur vanille 29,6% et de glace saveur chocolat 29,6%.

Quantitat: 318 g 600 ml

Marques: Carrefour

Origen del producte i / o dels seus ingredients: Este producto se fabrica en España a partir de leche desnatada en polvo procedente de la Unión Europea.

Productor: Fabricado en España por Ice Cream Factory Comaker RGSEAA: 28/00001V para Interdis.

Botigues: Carrefour

Països on es va vendre: França, Espanya

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Ingredients

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    32 ingredients

    : Farine de blé, lait écrémé en poudre reconstitué, eau, sucre, graisses végétales (coco et palme), sirop de glucose, lactose et protéines de lait, cacao maigre en poudre 1,48%, sirop de glucose-fructose, lactosérum en poudre, émulsifiants : lécithines de tournesol et mono - et diglycérides d'acides gras, stabilisants : farine de graines de caroube - gomme guar - carraghénanes, sel, chocolat 0,06% (sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithines de soja), poudres à lever : carbonates de sodium et carbonates d'ammonium, arômes naturels, sucre caramélisé, colorant : caroténoïdes. Pourcentages exprimés sur l'ensemble du produit. Peut contenir des traces d'œufs et de fruits à coque.
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Eggs, en:Nuts

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: E322 - Lecitines
    • Additiu: E407 - Carragahen
    • Additiu: E412 - Goma de guar
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Lactosa
    • Ingredient: Proteina de la llet
    • Ingredient: Sèrum de llet

    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

  • 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)

  • E407 - Carragahen

    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.
    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)

  • E500 - Carbonats de sodi

    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.
    Origen: Wikipedia (Anglès)

  • E503 - Carbonatos de amonio

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: fr:Lait écrémé en poudre reconstitué, Lactosa i proteïnes de la llet, Xerigot en pols
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    Pot ser vegetarià

    Ingredients que potser no són vegetarians: Xerigot en pols, E471, Aroma natural, E160
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

    : Farine de _blé_, _lait_ écrémé en poudre reconstitué, eau, sucre, graisses végétales de coco, graisses végétales de palme, sirop de glucose, _lactose_ et protéines de _lait_, cacao maigre en poudre 1.48%, sirop de glucose-fructose, _lactosérum_ en poudre, émulsifiants (lécithines de tournesol, mono- et diglycérides d'acides gras), stabilisants (farine de graines de caroube), gomme guar, carraghénanes, sel, chocolat 0.06% (sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithines de _soja_)), poudres à lever (carbonates de sodium, carbonates d'ammonium), arômes naturels, sucre caramélisé, colorant (caroténoïdes)
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 4.76190476190476 - percent_max: 87.68
    2. _lait_ écrémé en poudre reconstitué -> fr:lait-ecreme-en-poudre-reconstitue - vegan: no - vegetarian: yes - percent_min: 1.48 - percent_max: 44.58
    3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.48 - percent_max: 30.2133333333333
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.48 - percent_max: 23.03
    5. graisses végétales de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 1.48 - percent_max: 18.72
    6. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 1.48 - percent_max: 15.8466666666667
    7. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 1.48 - percent_max: 13.7942857142857
    8. _lactose_ et protéines de _lait_ -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 1.48 - percent_max: 12.255
    9. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 1.48 - percent: 1.48 - percent_max: 1.48
    10. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0.06 - percent_max: 1.48
    11. _lactosérum_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0.06 - percent_max: 1.48
    12. émulsifiants -> en:emulsifier - percent_min: 0.06 - percent_max: 1.48
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.48
      2. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.74
    13. stabilisants -> en:stabiliser - percent_min: 0.06 - percent_max: 1.48
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.48
    14. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0.06 - percent_max: 1.48
    15. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0.06 - percent_max: 1.48
    16. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.06 - percent_max: 1.48
    17. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0.06 - percent: 0.06 - percent_max: 0.06
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.06
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.06
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.06
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.06
        1. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.06
    18. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.06
      1. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.06
      2. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.06
    19. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.06
    20. sucre caramélisé -> en:caramelised-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.06
    21. colorant -> en:colour - percent_min: 0 - percent_max: 0.06
      1. caroténoïdes -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.06

Nutrició

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml
    Energia 1.212 kj
    (288 kcal)
    Greix 9,2 g
    Àcid gras saturat 5,6 g
    Hidrats de carboni 45 g
    Sucre 21 g
    Fiber 1,6 g
    Proteïna 5,3 g
    Sal comuna 0,2 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Espècies amenaçades

Altres dades

Altres dades: Estos 6 sándwiches no se pueden vender por separado. Déjese seducir por este sándwich compuesto de dos galletas y un cremoso helado sabor a vainilla y chocolate. x6+ envase individual Elaborado en España

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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