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Pot White Chocolate Cookies – Magnum – 300 g

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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, 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, Punt verd, Aliança Tropical
Punt verd Aliança Tropical

Origen del producte i / o dels seus ingredients: Hongrie

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

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Salut

Nutrició

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    Nutri-Score D

    Lower nutritional quality
    ⚠ ️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: 0
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      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
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      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

      The display of this logo is recommended by public health authorities without obligation for companies.

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    Punts negatius: 15/55

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      Energia

      2/10 points (977kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sucres

      5/15 points (20g)

      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.

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      Sal

      0/20 points (0.16g)

      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.

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    Punts positius: 0/10

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      Fibra

      0/5 points (0.5g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Detalls del càlcul de la Nutri-Score

      ⚠ ️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: 0

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

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

      Puntuació nutricional: 15 (15 - 0)

      Nutri-Score: D

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (100 g)     		Comparat amb: Terrines de gelat
    Energia 977 kj
    (233 kcal)     		977 kj
    (233 kcal)     		+5%
    Greix 15 g 15 g +36%
    Àcid gras saturat 8,3 g 8,3 g +14%
    Hidrats de carboni 22 g 22 g -18%
    Sucre 20 g 20 g -15%
    Fiber 0,5 g 0,5 g -39%
    Proteïna 3,2 g 3,2 g -2%
    Sal comuna 0,16 g 0,16 g +4%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,227 % 0,227 %
Mida de la porció: 100 g

Ingredients

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    37 ingredients

    Francès: LAIT écrémé réhydraté, sucre, CRÈME (17%), beurre de cacao¹, sirop de glucose-fructose, LAIT en poudre écrémé, LAIT écrémé en poudre ou concentré, BEURRE concentré, huiles végétales (soja, colza), LAIT en poudre entier, farine de BLÉ, cacao maigre en poudre¹, émulsifiants (E471 (d'origine végétale), lécithines (contient SOJA)), sirop de glucose, stabilisants (E412, E410, E417, E407), sirop de sucre inverti, arômes naturels, sel, poudre à lever (E500). Peut contenir : ORGE, AVOINE, AMANDES, NOISETTES, NOIX, NOIX DE CAJOU, NOIX DE PÉCAN, NOIX DU BRÉSIL, PISTACHES, NOIX DE MACADAMIA. ¹Certifié Rainforest Alliance.
    Al·lèrgens: en:Gluten, en:Milk, en:Nuts, en:Soybeans
    Rastres: en:Gluten, en:Nuts

    • Ingredient information

      • Llet descremada: 41.5% (estimate)

      • Sucre: 18.5% (estimate)

      • Nata: 17.0%

      • Mantega de cacau: 8.5% (estimate)

      • Xarop de glucosa-fructosa: 7.2% (estimate)

      • Llet desnatada en pols: 3.6% (estimate)

      • Llet desnatada en pols: < 2% (estimate)

      • Butterfat: < 2% (estimate)

      • Oli vegetal: < 2% (estimate)

      • — Oli de soia: < 2% (estimate)

      • — Oli de colza: < 2% (estimate)

      • Llet sencera en pols: < 2% (estimate)

      • Farina de ble: < 2% (estimate)

      • Cacau desgreixat en pols: < 2% (estimate)

      • Emulsionant: < 2% (estimate)

      • — E471: < 2% (estimate)

      • — E322: < 2% (estimate)

      • Xarop de glucosa: < 2% (estimate)

      • Estabilitzador: < 2% (estimate)

      • — E412: < 2% (estimate)

      • — E410: < 2% (estimate)

      • — E417: < 2% (estimate)

      • — E407: < 2% (estimate)

      • Invert sugar syrup: < 2% (estimate)

      • Aroma natural: < 2% (estimate)

      • Sal: < 2% (estimate)

      • Gasificants: < 2% (estimate)

      • — E500: < 2% (estimate)

      • Civada: < 2% (estimate)

      • Ametlla: < 2% (estimate)

      • Avellana: < 2% (estimate)

      • Nous: < 2% (estimate)

      • Anacards: < 2% (estimate)

      • Pecan nut: < 2% (estimate)

      • Brazil nut: < 2% (estimate)

      • Festuc: < 2% (estimate)

      • Macadamia nut: < 2% (estimate)

Processament d'aliments

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)

  • 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)

  • E417 - Goma tara

  • 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)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Llet descremada, Nata, Llet desnatada en pols, Llet desnatada en pols, en:Butterfat, Llet sencera en pols
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: LAIT écrémé, sucre, CRÈME 17%, beurre de cacao¹, sirop de glucose-fructose, LAIT en poudre écrémé, LAIT écrémé en poudre, BEURRE concentré, huiles végétales (huile de soja, huile de colza), LAIT en poudre entier, farine de BLÉ, cacao maigre en poudre¹, émulsifiants (e471, lécithines), sirop de glucose, stabilisants (e412, e410, e417, e407), sirop de sucre inverti, arômes naturels, sel, poudre à lever (e500), AVOINE, AMANDES, NOISETTES, NOIX, NOIX DE CAJOU, NOIX DE PÉCAN, NOIX DU BRÉSIL, PISTACHES, NOIX DE MACADAMIA
    1. LAIT écrémé -> en:skimmed-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 17 – percent_max: 66
    2. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 17 – percent_max: 20
    3. CRÈME -> en:cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent_min: 17 – percent: 17 – percent_max: 17
    4. beurre de cacao¹ -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_max: 17
    5. sirop de glucose-fructose -> en:glucose-fructose-syrup – vegan: yes – vegetarian: yes – ciqual_food_code: 31077 – percent_min: 0 – percent_max: 17
    6. LAIT en poudre écrémé -> en:skimmed-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19054 – percent_min: 0 – percent_max: 16.5
    7. LAIT écrémé en poudre -> en:skimmed-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19054 – percent_min: 0 – percent_max: 13.2
    8. BEURRE concentré -> en:butterfat – vegan: no – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16401 – percent_min: 0 – percent_max: 11
    9. huiles végétales -> en:vegetable-oil – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0 – percent_max: 9.42857142857143
      1. huile de soja -> en:soya-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17420 – percent_min: 0 – percent_max: 9.42857142857143
      2. huile de colza -> en:colza-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17130 – percent_min: 0 – percent_max: 4.71428571428571
    10. LAIT en poudre entier -> en:whole-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19021 – percent_min: 0 – percent_max: 8.25
    11. farine de BLÉ -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 7.33333333333333
    12. cacao maigre en poudre¹ -> en:fat-reduced-cocoa-powder – vegan: yes – vegetarian: yes – ciqual_food_code: 18100 – percent_min: 0 – percent_max: 6.6
    13. émulsifiants -> en:emulsifier – percent_min: 0 – percent_max: 6
      1. e471 -> en:e471 – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0 – percent_max: 6
      2. lécithines -> en:e322 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 3
    14. sirop de glucose -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 5.5
    15. stabilisants -> en:stabiliser – percent_min: 0 – percent_max: 5.07692307692308
      1. e412 -> en:e412 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5.07692307692308
      2. e410 -> en:e410 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.53846153846154
      3. e417 -> en:e417 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.69230769230769
      4. e407 -> en:e407 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.26923076923077
    16. sirop de sucre inverti -> en:invert-sugar-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 4.71428571428571
    17. arômes naturels -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 4.4
    18. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 4.125
    19. poudre à lever -> en:raising-agent – percent_min: 0 – percent_max: 3.88235294117647
      1. e500 -> en:e500 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.88235294117647
    20. AVOINE -> en:oat – vegan: yes – vegetarian: yes – ciqual_food_code: 9310 – percent_min: 0 – percent_max: 3.66666666666667
    21. AMANDES -> en:almond – vegan: yes – vegetarian: yes – ciqual_food_code: 15041 – percent_min: 0 – percent_max: 3.47368421052632
    22. NOISETTES -> en:hazelnut – vegan: yes – vegetarian: yes – ciqual_food_code: 15004 – percent_min: 0 – percent_max: 3.3
    23. NOIX -> en:walnut – vegan: yes – vegetarian: yes – ciqual_food_code: 15023 – percent_min: 0 – percent_max: 3.14285714285714
    24. NOIX DE CAJOU -> en:cashew-nuts – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 15055 – percent_min: 0 – percent_max: 3
    25. NOIX DE PÉCAN -> en:pecan-nut – vegan: yes – vegetarian: yes – ciqual_food_code: 15026 – percent_min: 0 – percent_max: 2.8695652173913
    26. NOIX DU BRÉSIL -> en:brazil-nut – vegan: yes – vegetarian: yes – ciqual_food_code: 15008 – percent_min: 0 – percent_max: 2.75
    27. PISTACHES -> en:pistachio-nuts – vegan: yes – vegetarian: yes – ciqual_food_code: 15044 – percent_min: 0 – percent_max: 2.64
    28. NOIX DE MACADAMIA -> en:macadamia-nut – vegan: yes – vegetarian: yes – ciqual_food_code: 15027 – percent_min: 0 – percent_max: 2.53846153846154

Entorn

Petjada de carboni

Empaquetament

Transport

Etiquetes

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    Aliança Tropical

Altres dades

Preparació: Open-Wait-Crack²

Condicions de conservació: À conserver à -18°C.

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

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