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Ben & Jerry's Ice Cream STRAWBERRY_CHEESECAKE 465 ML - Unilever norge - 416 g

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Ben & Jerry's Ice Cream STRAWBERRY_CHEESECAKE 465 ML - Unilever norge - 416 g

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

Codi de barres:
8711327374126(EAN / EAN-13)

Nom comú: Crème glacée façon cheesecake à la fraise avec des morceaux de fraises sucrées et de la pâte à cookies (9%).

Quantitat: 416 g

Empaquetament: 22 PAP

Marques: Unilever norge

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

Origen del producte i / o dels seus ingredients: Pays-Bas

Botigues: Coop, Albert Heijn, Jumbo, Deen, City Gross

Països on es va vendre: França, Països Baixos, Espanya, Suècia

Matching with your preferences

Salut

Nutrició

  • icon

    Nutri-Score D

    Poca qualitat nutricional
    ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠ ️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: 11
    • icon

      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)
    • icon

      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.

    icon

    Punts negatius: 15/55

    • icon

      Energia

      2/10 points (909kJ)

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

    • icon

      Sucres

      6/15 points (21g)

      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.

    • icon

      Sal

      1/20 points (0.25g)

      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.

    icon

    Punts positius: 0/10

    • icon

      Fibra

      0/5 points (desconegut)

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

    • icon

      Detalls del càlcul de la Nutri-Score

      ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
      ⚠ ️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: 11

      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

  • icon

    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (89 g)     		Comparat amb: en:Luxury ice cream in a cup
    Energia 909 kj
    (217 kcal)     		809 kj
    (193 kcal)     		-4%
    Greix 12 g 10,7 g -7%
    Àcid gras saturat 6,6 g 5,87 g -17%
    Hidrats de carboni 24 g 21,4 g +3%
    Sucre 21 g 18,7 g +1%
    Fiber ? ?
    Proteïna 2,9 g 2,58 g -13%
    Sal comuna 0,25 g 0,223 g +47%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 11,575 % 11,575 %
Mida de la porció: 89 g

Ingredients

  • icon

    36 ingredients

    Francès: CRÈME (24%), sucre, eau, LAIT concentré écrémé, purée de fraise (6%), morceaux de fraise (4%), huiles végétales (soja, colza), farines (BLÉ, BLÉ complet), jaune d'ŒUF, amidon de maïs, FROMAGE frais (0,9%), BEURRE concentré, stabilisants (pectines, gomme guar, farine de graines de caroube, carraghénanes), jus de citron concentré, sel, émulsifiant (lécithines de SOJA), arômes naturels, miel, poudre à lever (carbonate acide de sodium), jus de sureau concentré, correcteur d'acidité (acide lactique). > Sucre, miel : issus du commerce équitable Fairtrade dans le respect du bilan de masse (48% du poids total) hors eau et produits laitiers.F
    Al·lèrgens: en:Eggs, en:Gluten, en:Milk, en:Soybeans
    Rastres: en:Eggs, en:Gluten, en:Milk, en:Soybeans

Processament d'aliments

Additius

  • E270 - Àcid làctic

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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)

  • 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)

  • 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)

  • 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)

  • E500ii - Bicarbonat 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

  • icon

    No conté oli de palma

    No s'han detectat ingredients que continguin oli de palma

    Ingredients no reconeguts: fr:fairtrade-dans-le-respect-du-bilan-de-masse, fr:hors-eau-et-produits-laitiers-f

    Alguns ingredients no s'han pogut reconèixer.

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  • icon

    No és vegà

    Ingredients no vegans: Nata, Llet descremada condensada, Rovell d'ou, Formatge blanc suau, en:Butterfat, Mel, Mel

    Alguns ingredients no s'han pogut reconèixer.

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  • icon

    Es desconeix si és vegetarià

    Ingredients no reconeguts: fr:fairtrade-dans-le-respect-du-bilan-de-masse, fr:hors-eau-et-produits-laitiers-f

    Alguns ingredients no s'han pogut reconèixer.

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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
  • icon

    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

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    fr: CRÈME 24%, sucre, eau, LAIT concentré écrémé, purée de fraise 6%, morceaux de fraise 4%, huiles végétales (huile de soja, huile de colza), farines (BLÉ, BLÉ complet), jaune d'ŒUF, amidon de maïs, FROMAGE frais 0.9%, BEURRE concentré, stabilisants (pectines, gomme guar, farine de graines de caroube, carraghénanes), jus de citron concentré, sel, émulsifiant (lécithines de SOJA), arômes naturels, miel, poudre à lever (carbonate acide de sodium), jus de sureau concentré, correcteur d'acidité (acide lactique), > Sucre, miel (Fairtrade dans le respect du bilan de masse, hors eau et produits laitiers.F)
    1. CRÈME -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 24 - percent: 24 - percent_max: 24
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6 - percent_max: 24
    3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 6 - percent_max: 24
    4. LAIT concentré écrémé -> en:condensed-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 6 - percent_max: 21.375
    5. purée de fraise -> en:strawberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13014 - percent_min: 6 - percent: 6 - percent_max: 6
    6. morceaux de fraise -> en:strawberry-pieces - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 4 - percent: 4 - percent_max: 4
    7. huiles végétales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.9 - percent_max: 4
      1. huile de soja -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0.45 - percent_max: 4
      2. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 2
    8. farines -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.9 - percent_max: 4
      1. BLÉ -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.45 - percent_max: 4
      2. BLÉ complet -> en:whole-wheat - vegan: yes - vegetarian: yes - ciqual_food_code: 9010 - percent_min: 0 - percent_max: 2
    9. jaune d'ŒUF -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0.9 - percent_max: 4
    10. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0.9 - percent_max: 4
    11. FROMAGE frais -> en:soft-white-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0.9 - percent: 0.9 - percent_max: 0.9
    12. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 0.9
    13. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.9
      1. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
      2. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.45
      3. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.3
      4. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.225
    14. jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 0.9
    15. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.25
    16. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.25
      1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.25
    17. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25
    18. miel -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 0.25
    19. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.25
      1. carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    20. jus de sureau concentré -> en:elderberry-juice-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 13126 - percent_min: 0 - percent_max: 0.25
    21. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.25
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    22. > Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.25
    23. miel -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 0.25
      1. Fairtrade dans le respect du bilan de masse -> fr:fairtrade-dans-le-respect-du-bilan-de-masse - labels: en:fair-trade - percent_min: 0 - percent_max: 0.12
      2. hors eau et produits laitiers.F -> fr:hors-eau-et-produits-laitiers-f - percent_min: 0 - percent_max: 0.12

Entorn

Petjada de carboni

Empaquetament

Transport

Altres dades

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

Servei al client: Ben & Jerry's Relation Consommateurs, Unilever France, 20 rue des Deux Gares 92842 Rueil-Malmaison Cedex

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