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Chocolate and hazelnut flavour ice cream coated with belgian milk chocolate (31%) and caramelised hazelnut pieces (4%) - Magnum - 276 g

Chocolate and hazelnut flavour ice cream coated with belgian milk chocolate (31%) and caramelised hazelnut pieces (4%) - Magnum - 276 g

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

Codi de barres: 8714100638415 (EAN / EAN-13)

Nom comú: Chocolate and hazelnut flavour ice cream coated with belgian milk chocolate (31%) and caramelised hazelnut pieces (4%)

Quantitat: 276 g

Empaquetament: en:Box, en:Frozen, fr:Boite carton, fr:Film plastique, fr:Point vert, nl:Tidyman wastebasket

Marques: Magnum

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

Etiquetes, certificacions, premis: Lliure de gluten, en:Made in the EU, Aliança Tropical, fr:Punto Verde, fr:Sin gluten

Botigues: SuperU, Magasins U, Delhaize

Països on es va vendre: Àustria, Bèlgica, França, Alemanya, República d'Irlanda, Itàlia, Països Baixos, Portugal, Singapur, Espanya, Suïssa, Regne Unit

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Health

Ingredients

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    24 ingredients


    Anglès: reconstituted skimmed milk , sugar, water, cocoa butter, cocoa mass, hazelnut pieces 3%, coconut oil, whole milk powder, glucose syrup, whey solids ( milk ), hazelnut paste, butteroil ( milk ), fat reduced cocoa powder, emulsifiers (e471, soy lecithin, e476), stabilisers (e412, e410, e407), flavourings
    Al·lèrgens: en:Milk, en:Nuts, 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
    • Additiu: E476 - Poliricinoleat de poligliceril
    • Ingredient: Emulsionant
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Xarop de 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)
  • 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)
  • 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)

Anàlisi dels ingredients

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    No és vegà


    Non-vegan ingredients: Llet desnatada reconstituida, Llet sencera en pols, Sèrum de llet, Llet, Llet

    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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  • icon

    Es desconeix si és vegetarià


    Unrecognized ingredients: en:butteroil

    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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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.

    Uniu-vos al canal #ingredients del nostre espai de discussió a Slack i/o apreneu sobre l'anàlisi dels ingredients en la nostra wiki, si voleu ajudar. Gràcies!

    reconstituted skimmed milk, sugar, water, cocoa butter, cocoa mass, hazelnut 3%, coconut oil, whole milk powder, glucose syrup, whey (milk), hazelnut paste, butteroil (milk), fat reduced cocoa powder, emulsifiers (e471, soy lecithin, e476), stabilisers (e412, e410, e407), flavourings
    1. reconstituted skimmed milk -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 6.25 - percent_max: 85
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 44
    3. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 30.3333333333333
    4. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 23.5
    5. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 19.4
    6. hazelnut -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
    7. coconut oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3
    8. whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3
    9. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    10. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 3
      1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3
    11. hazelnut paste -> en:hazelnut-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    12. butteroil -> en:butteroil - percent_min: 0 - percent_max: 3
      1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3
    13. fat reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    14. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 3
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3
      2. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      3. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    15. stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 3
      1. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      2. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      3. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    16. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3

Nutrició

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    Poor nutritional quality


    ⚠️ Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 3

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteïnes: 2 / 5 (valor: 3.4, rounded value: 3.4)
    • Fiber: 0 / 5 (valor: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 3, rounded value: 3)

    Negative points: 16

    • Energia: 3 / 10 (valor: 1152, rounded value: 1152)
    • Sucres: 4 / 10 (valor: 22, rounded value: 22)
    • Greixos saturats: 9 / 10 (valor: 10, rounded value: 10)
    • Sodi: 0 / 10 (valor: 40, rounded value: 40)

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

    Score nutritionnel: 16 (16 - 0)

    Nutri-Score: D

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    Sucre en alta quantitat (22%)


    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 (0.1%)


    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
    Com es ven
    per porció (46 g)
    Compared to: en:Chocolate ice cream bars
    Energia 1.152 kj
    (275 kcal)
    530 kj
    (126 kcal)
    -13%
    Greix 18 g 8,28 g -13%
    Àcid gras saturat 10 g 4,6 g -25%
    Carbohydrates 24 g 11 g -18%
    Sucre 22 g 10,1 g -13%
    Fiber ? ?
    Proteïna 3,4 g 1,56 g -6%
    Sal comuna 0,1 g 0,046 g -31%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3 % 3 %
Mida de la porció: 46 g

Entorn

Carbon footprint

Empaquetament

Transportation

Altres dades

Preparació: Sortez vos glaces du congélateur quelques minutes avant de les déguster, afin de profiter pleinement de leurs saveurs.

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

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

Fonts de dades

Producte afegit per kiliweb
Última modificació de la pàgina del producte per roboto-app.
La pàgina del producte, també editada per aleene, countrybot, desan, inf, magasins-u, openfoodfacts-contributors, org-unilever-france-gms, packbot, thaialagata, unilever-france, yuka.R3FvblFJazR2K2NLaS9jQTVoZjBvK3RRbkppc1lqK1pPdWtqSVE9PQ, yuka.U0xJT1BJTUFnL1lCeXNNZXdFNysyY3A1bnEyeVlUSzJFdFFNSWc9PQ, yuka.VjVvalA3VVlnT1VtcXNJbjBnL0grczlNK0xXa0EwN3RKYk15SVE9PQ, yuka.Zm9SZlB2VS9uOVZUdHNVMzBRcjEvZlZybnBLdkFXaUdDZkU0SVE9PQ.

Si les dades són incorrectes o incompletes, pot completar o corregir editant aquesta pàgina.