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Helado Lotus - 213 g

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Codi de barres: 5410126487008 (EAN / EAN-13)

Quantitat: 213 g

Empaquetament: 22 PAP

Marques: Lotus

Categories: Postres, Aliments congelats, Postres congelats, Sorbets i gelats, Gelat

Origen dels ingredients: Bèlgica

Països on es va vendre: Espanya

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Health

Ingredients

  • icon

    44 ingredients

    Castellà: Chocolate blanco (azúcar, manteca de cacao, suero en polvo (leche), grasa láctea, leche desnatada en polvo, aceite de coco, emulgentes (lecitina, polirricinoleato de poliglicerol), aroma natural de vainilla), leche desnatada, galletas caramelizadas (harina de trigo, azúcar, aceites vegetales (aceite de palma*, aceite de nabina), jarabe de azúcar moreno, levadura en polvo (bicarbonato sódico), harina de soja, sal, canela), crema 10%, aceite de nabina, azúcar, jarabe de glucosa-fructosa, proteína de suero concentrado (leche), manteca de cacao, emulgentes (mono - y diglicéridos de ácidos grasos, lecitinas (soja)). almidón, estabilizante (goma de garrofín, goma guar), ácido (ácido cítrico), sal. *Aceite de palma proveniente de plantaciones sostenibles y certificadas. Puede contener trazas de: frutos secos.
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans
    Rastres: en:dried-fruits

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E322 - Lecitines
    • Additiu: E410 - Goma de garrofí
    • Additiu: E412 - Goma de guar
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Sèrum de llet

    Food products are classified into 4 groups according to their degree of processing:

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

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.
    Source: 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.
    Source: 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.
    Source: 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.
    Source: Wikipedia (Anglès)

  • E476 - Poliricinoleat de poligliceril

    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 (Anglès)

  • E500 - E500 food additive

    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 (Anglès)

  • E500ii - Hidrogencarbonat 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.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Non-vegan ingredients: Xerigot en pols, Llet, en:Milkfat, Llet desnatada en pols, Llet descremada, Nata, Llet

    Some ingredients could not be recognized.

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    Es desconeix si és vegetarià

    Unrecognized ingredients: es:galletas-caramelizadas, es:jarabe-de-azucar-moreno, es:proteina-de-suero-concentrado, es:aceite-de-palma-proveniente-de-plantaciones-sostenibles-y-certificadas

    Some ingredients could not be recognized.

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The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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    Chocolate blanco (azúcar, manteca de cacao, suero en polvo (leche), grasa láctea, leche desnatada en polvo, aceite de coco, emulgentes (lecitina, polirricinoleato de poliglicerol), aroma natural de vainilla), leche desnatada, galletas caramelizadas (harina de trigo, azúcar, aceites vegetales (aceite de palma, aceite de nabina), jarabe de azúcar moreno, levadura en polvo (bicarbonato sódico), harina de soja, sal, canela), crema 10%, aceite de nabina, azúcar, jarabe de glucosa-fructosa, proteína de suero concentrado (leche), manteca de cacao, emulgentes (mono- y diglicéridos de ácidos grasos, lecitinas (soja)), almidón, estabilizante (goma de garrofín, goma guar), ácido (ácido cítrico), sal, Aceite de palma proveniente de plantaciones sostenibles y certificadas
    1. Chocolate blanco -> en:white-chocolate - vegan: maybe - vegetarian: yes - percent_min: 10 - percent_max: 70
      1. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.25 - percent_max: 70
      2. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 35
      3. suero en polvo -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 23.3333333333333
        1. leche -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 23.3333333333333
      4. grasa láctea -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 17.5
      5. leche desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14
      6. aceite de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 11.6666666666667
      7. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 10
        1. lecitina -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
        2. polirricinoleato de poliglicerol -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      8. aroma natural de vainilla -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.75
    2. leche desnatada -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 10 - percent_max: 40
    3. galletas caramelizadas -> es:galletas-caramelizadas - percent_min: 10 - percent_max: 30
      1. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 1.25 - percent_max: 30
      2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15
      3. aceites vegetales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 10
        1. aceite de palma -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 10
        2. aceite de nabina -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5
      4. jarabe de azúcar moreno -> es:jarabe-de-azucar-moreno - percent_min: 0 - percent_max: 7.5
      5. levadura en polvo -> en:yeast-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
        1. bicarbonato sódico -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
      6. harina de soja -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      7. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.28571428571429
      8. canela -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.75
    4. crema -> en:cream - vegan: no - vegetarian: yes - percent_min: 10 - percent: 10 - percent_max: 10
    5. aceite de nabina -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 10
    6. azúcar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    7. jarabe de glucosa-fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    8. proteína de suero concentrado -> es:proteina-de-suero-concentrado - percent_min: 0 - percent_max: 10
      1. leche -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    9. manteca de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    10. emulgentes -> en:emulsifier - percent_min: 0 - percent_max: 8.75
      1. mono- y diglicéridos de ácidos grasos -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 8.75
      2. lecitinas -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.375
        1. soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.375
    11. almidón -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.77777777777778
    12. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 7
      1. goma de garrofín -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
      2. goma guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
    13. ácido -> en:acid - percent_min: 0 - percent_max: 6.36363636363636
      1. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.36363636363636
    14. sal -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.83333333333333
    15. Aceite de palma proveniente de plantaciones sostenibles y certificadas -> es:aceite-de-palma-proveniente-de-plantaciones-sostenibles-y-certificadas - percent_min: 0 - percent_max: 5.38461538461539

Nutrició

  • icon

    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

    • Proteïnes: 2 / 5 (valor: 3.3, rounded value: 3.3)
    • Fiber: 0 / 5 (valor: 0.3, rounded value: 0.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 23

    • Energia: 5 / 10 (valor: 1824, rounded value: 1824)
    • Sucres: 7 / 10 (valor: 33, rounded value: 33)
    • Greixos saturats: 10 / 10 (valor: 13, rounded value: 13)
    • Sodi: 1 / 10 (valor: 160, rounded value: 160)

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

    Score nutritionnel: 23 (23 - 0)

    Nutri-Score: E

  • icon

    Sucre en alta quantitat (33%)

    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
  • icon

    Sal comuna en Quantitat moderada (0.4%)

    Què us cal saber
    • Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Compared to: Gelat
    Energia 1.824 kj
    (436 kcal)     		+70%
    Greix 29 g +125%
    Àcid gras saturat 13 g +50%
    Carbohydrates 41 g +39%
    Sucre 33 g +41%
    Fiber 0,3 g -75%
    Proteïna 3,3 g -4%
    Sal comuna 0,4 g +147%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Carbon footprint

Empaquetament

Transportation

Threatened species

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per usuario03c1.
La pàgina del producte, també editada per openfoodfacts-contributors, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvllxlc9_anzv9LALfol-x4Ye8HJvrPfsuuqjnMag.

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