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DOUBLE STRAWBERRY Chocolat Blanc Fraise - Carrefour - 304 g

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DOUBLE STRAWBERRY Chocolat Blanc Fraise - Carrefour - 304 g

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: 3560071082581 (EAN / EAN-13)

Nom comú: Glace à la fraise 59,2% marbrée de sauce aux fruits rouges 13,2%, enrobage chocolat blanc 27,6%. Strawberry = Fraise.

Quantitat: 304 g

Marques: Carrefour

Categories: Postres, Aliments congelats, Postres congelats, Sorbets i gelats, Gelat, en:Ice cream bars

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

Productor: Fabriqué en France par EMB 29181 pour Interdis

Codi de traçabilitat: EMB 29181 - Plouédern (Finistère, France)

Botigues: Carrefour

Països on es va vendre: França, Espanya

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Ingredients

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    36 ingredients

    : Chocolat blanc 27,6% (sucre, beurre de cacao, lactosérum en poudre, matière grasse laitière anhydre, lait écrémé en poudre, émulsifiants : lécithines de soja et polyricinoléate de polyglycérol, arôme naturel de vanille), lait écrémé réhydraté, sucre, eau, purée de fraise 11,2%, graisse végétale de coprah, sirop de glucose, lactose et protéines de lait, purée de framboise 2,3%, sirop de sucre inverti, purée de cassis 0,7%, jus de cassis à base de concentré 0,6%, émulsifiant : mono - et diglycérides d'acides gras, gélifiants : farine de graines de caroube - gomme guar - pectines, arôme naturel de fraise, colorant : rouge de betterave, acidifiant : acide citrique, jus concentré de sureau, arôme naturel de cassis, jus concentré de citron, arôme naturel de framboise. Peut contenir des traces de céréales contenant du gluten, d'œufs, d'arachides, et de fruits à coque.
    Al·lèrgens: en:Milk, en:Soybeans
    Rastres: en:Eggs, en:Gluten, 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: E162 - Betanina
    • Additiu: E322 - Lecitines
    • Additiu: E412 - Goma de guar
    • Additiu: E440 - Pectina
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Color
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Gelificant
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Sucre invertit
    • 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

  • 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)

  • E330 - Acid citric

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    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)

  • 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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    No és vegà

    Ingredients no vegans: Xerigot en pols, Llet desnatada en pols, Llet desnatada reconstituida, Lactosa i proteïnes de la llet
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

    : Chocolat blanc 27.6% (sucre, beurre de cacao, _lactosérum_ en poudre, matière grasse _laitière_ anhydre, _lait_ écrémé en poudre, émulsifiants (lécithines de _soja_, polyricinoléate de polyglycérol), arôme naturel de vanille), _lait_ écrémé réhydraté, sucre, eau, purée de fraise 11.2%, graisse végétale de coprah, sirop de glucose, _lactose_ et protéines de _lait_, purée de framboise 2.3%, sirop de sucre inverti, cassis 0.7%, jus de cassis à base de concentré 0.6%, émulsifiant (mono- et diglycérides d'acides gras), gélifiants (farine de graines de caroube), gomme guar, pectines, arôme naturel de fraise, colorant (rouge de betterave), acidifiant (acide citrique), jus concentré de sureau, arôme naturel de cassis, jus concentré de citron, arôme naturel de framboise
    1. Chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - percent_min: 27.6 - percent: 27.6 - percent_max: 27.6
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3.94285714285714 - percent_max: 27.6
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 13.8
      3. _lactosérum_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 9.2
      4. matière grasse _laitière_ anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 0 - percent_max: 6.9
      5. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 5.52
      6. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4.6
        1. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 4.6
        2. polyricinoléate de polyglycérol -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
      7. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.94285714285714
    2. _lait_ écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 11.2 - percent_max: 27.6
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 11.2 - percent_max: 22.1333333333333
    4. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 11.2 - percent_max: 19.4
    5. purée de fraise -> en:strawberry-puree - vegan: ignore - vegetarian: ignore - ciqual_food_code: 13014 - percent_min: 11.2 - percent: 11.2 - percent_max: 11.2
    6. graisse végétale de coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 2.3 - percent_max: 9.7
    7. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 2.3 - percent_max: 7.3
    8. _lactose_ et protéines de _lait_ -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 2.3 - percent_max: 5.7
    9. purée de framboise -> en:raspberry-puree - vegan: ignore - vegetarian: ignore - ciqual_food_code: 13015 - percent_min: 2.3 - percent: 2.3 - percent_max: 2.3
    10. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0.7 - percent_max: 2.3
    11. cassis -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 0.7 - percent: 0.7 - percent_max: 0.7
    12. jus de cassis à base de concentré -> en:blackcurrant-juice-from-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
    13. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.6
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.6
    14. gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 0.6
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    15. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    16. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    17. arôme naturel de fraise -> en:natural-strawberry-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6
    18. colorant -> en:colour - percent_min: 0 - percent_max: 0.6
      1. rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    19. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.6
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    20. jus concentré de sureau -> en:elderberry-juice-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 13126 - percent_min: 0 - percent_max: 0.6
    21. arôme naturel de cassis -> en:natural-blackcurrant-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6
    22. jus concentré de citron -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 0.6
    23. arôme naturel de framboise -> en:natural-raspberry-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6

Nutrició

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    Mala qualitat nutricional

    ⚠ ️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: 14

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

    Punts positius: 0

    • Proteïnes: 1 / 5 (valor: 2.1, valor arrodonit: 2.1)
    • Fibra: 0 / 5 (valor: 0.5, valor arrodonit: 0.5)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 14.8, valor arrodonit: 14.8)

    Punts negatius: 20

    • Energia: 3 / 10 (valor: 1249, valor arrodonit: 1249)
    • Sucres: 7 / 10 (valor: 33, valor arrodonit: 33)
    • Greixos saturats: 10 / 10 (valor: 12, valor arrodonit: 12)
    • Sodi: 0 / 10 (valor: 64, valor arrodonit: 64)

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

    Puntuació nutricional: 20 (20 - 0)

    Nutri-Score: E

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Ice cream bars
    Energia 1.249 kj
    (299 kcal)     		-2%
    Greix 17 g -11%
    Àcid gras saturat 12 g -4%
    Hidrats de carboni 34 g +16%
    Sucre 33 g +28%
    Fiber 0,5 g -57%
    Proteïna 2,1 g -41%
    Sal comuna 0,16 g +7%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14,8 %

Entorn

Petjada de carboni

Empaquetament

Transport

Altres dades

Altres dades: Ces 4 bâtonnets ne peuvent être vendus séparément Picto GDA X4 picto bâtonnet 12028403 Chocolat Blanc Cœur Fraise Marbrée de sauce aux fruits rouges

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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