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Pot White Chocolate Cookies - Magnum - 300 g

Pot White Chocolate Cookies - Magnum - 300 g

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

Codi de barres: 8711327315600 (EAN / EAN-13)

Nom comú: Crème glacée avec une sauce cookie cacao maigre (7%), des éclats et une coque de chocolat blanc (22%) et des morceaux de cookie (0,7%).

Quantitat: 300 g

Empaquetament: en:Pot, en:Film, en:Wrapper, fr:Pint

Marques: Magnum

Categories: Postres, Aliments congelats, Postres congelats, Sorbets i gelats, Gelat, Terrines de gelat, en:Luxury ice cream in a cup, fr:Glace Pot

Etiquetes, certificacions, premis: Lactovegetarià, Ovovegetarià, Ovolactovegetarià, Aliança Tropical, fr:Lacto-vegetariano, fr:Ovo-lacto-vegetariano, fr:Ovo-vegetariano, fr:Punto Verde

Origen del producte i / o dels seus ingredients: Hongrie

Països on es va vendre: Bèlgica, França, Alemanya, Espanya

Matching with your preferences

Health

Ingredients

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    29 ingredients


    Francès: Ingrédients LAIT écrémé réhydraté, sucre, CRÈME (17%), LAIT écrémé en poudre ou concentré, beurre de cacao¹, sirop de glucose-fructose, LAIT écrémé en poudre, BEURRE concentré, huiles végétales (soja, tournesol), LAIT en poudre entier, farine de BLÉ, cacao maigre en poudre¹, émulsifiants (E471 (d'origine végétale), lécithine de tournesol, lécithine de SOJA), sirop de glucose, stabilisants (E410, E412, E407), sirop de sucre inverti, arômes naturels, cacao en poudre¹, sel, poudre à lever (E500). Peut contenir amandes, pécan. ¹Certifié Rainforest Alliance.
    Al·lèrgens: en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Nuts

Food processing

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    Ultra processed foods


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

    • Additiu: E322 - Lecitines
    • Additiu: E407 - Carragahen
    • Additiu: E410 - Goma de garrofí
    • Additiu: E412 - Goma de guar
    • Additiu: E471 - Monoglicèrids i diglicèrids d'àcids grassos
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de glucosa
    • Ingredient: Sucre invertit

    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)
  • 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.
    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)
  • 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)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: Nata, Llet desnatada en pols, Llet desnatada en pols, en:Butterfat, Llet sencera en pols

    Some ingredients could not be recognized.

    We need your help!

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    Es desconeix si és vegetarià


    Unrecognized ingredients: fr:ingredients-lait-ecreme-rehydrate, fr:pecan

    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:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
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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:

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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    Ingrédients LAIT écrémé réhydraté, sucre, CRÈME 17%, LAIT écrémé en poudre, beurre de cacao¹, sirop de glucose-fructose, LAIT écrémé en poudre, BEURRE concentré, huiles végétales de soja, huiles végétales de tournesol, LAIT en poudre entier, farine de BLÉ, cacao maigre en poudre¹, émulsifiants (e471, lécithine de tournesol, lécithine de SOJA), sirop de glucose, stabilisants (e410, e412, e407), sirop de sucre inverti, arômes naturels, cacao en poudre¹, sel, poudre à lever (e500), pécan
    1. Ingrédients LAIT écrémé réhydraté -> fr:ingredients-lait-ecreme-rehydrate - percent_min: 17 - percent_max: 66
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 17 - percent_max: 41.5
    3. CRÈME -> en:cream - vegan: no - vegetarian: yes - percent_min: 17 - percent: 17 - percent_max: 17
    4. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 17
    5. beurre de cacao¹ -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 17
    6. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.5
    7. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 13.2
    8. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 11
    9. huiles végétales de soja -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 9.42857142857143
    10. huiles végétales de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 8.25
    11. LAIT en poudre entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.33333333333333
    12. farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.6
    13. cacao maigre en poudre¹ -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    14. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 5.5
      1. e471 -> en:e471 - vegan: en:yes - vegetarian: en:yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.5
      2. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75
      3. lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.83333333333333
    15. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.07692307692308
    16. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 4.71428571428571
      1. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.71428571428571
      2. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.35714285714286
      3. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.57142857142857
    17. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.4
    18. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.125
    19. cacao en poudre¹ -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.88235294117647
    20. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.66666666666667
    21. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 3.47368421052632
      1. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.47368421052632
    22. pécan -> fr:pecan - percent_min: 0 - percent_max: 3.3

Nutrició

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    Poor 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: 0.38, rounded value: 0.38)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

    Negative points: 14

    • Energia: 2 / 10 (valor: 977, rounded value: 977)
    • Sucres: 4 / 10 (valor: 20, rounded value: 20)
    • Greixos saturats: 8 / 10 (valor: 8.3, rounded value: 8.3)
    • Sodi: 0 / 10 (valor: 64, rounded value: 64)

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

    Score nutritionnel: 14 (14 - 0)

    Nutri-Score: D

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    Sucre en alta quantitat (20%)


    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 baixa quantitat (0.16%)


    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: Terrines de gelat
    Energia 977 kj
    (234 kcal)
    +6%
    Greix 15 g +38%
    Àcid gras saturat 8,3 g +12%
    Carbohydrates 22 g -17%
    Sucre 20 g -12%
    Fiber 0,38 g -54%
    Proteïna 3,3 g +3%
    Sal comuna 0,16 g +10%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Entorn

Carbon footprint

Empaquetament

Transportation

Altres dades

Preparació: Open-Wait-Crack²

Condicions de conservació: À conserver entre -25°C et -18°C

Servei al client: Magnum Relation Consommateurs, Unilever France, 20 rue des Deux Gares 92842 Rueil-Malmaison Cedex

Fonts de dades

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La pàgina del producte, també editada per acuario, date-limite-app, elcoco, musarana, nanino, openfoodfacts-contributors, org-unilever-france-gms, packbot, scanbot, tacite-mass-editor, thaialagata, unilever-france, yuka.ZEpBclNha2YrcVExdzhRRzh4cnMxL1o2NWJtdlpYMjNLZUFjSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkp9C-qFr2jFDw7tmlCL4darMpmyRONcxNXgaqo.

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