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Crème glacée chocolat Adélie - 1 L

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Crème glacée chocolat Adélie - 1 L

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Streckkod: 3250390600718 (EAN / EAN-13)

Vanligt namn: Crème glacée chocolat

Kvantitet: 1 L

Förpackning: en:Frozen, fr:Boîte plastique, fr:Couvercle plastique

Varumärken: Adélie, Intermarché

Kategorier: Efterrätter, Fryst mat, Frysta efterrätter, Glass och sorbet, Glass, Glassbyttor, en:Chocolate ice cream tubs

Ingredients ursprung: en:Unspecified

Tillverknings eller bearbetningsplats: France

Spårbarhetskod: EMB 35360C - Vitré (Ille-et-Vilaine, France)

Butiker: Intermarché

Länder där såld: Frankrike

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Ingredienser

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    22 ingredients

    Franska: Eau , crème fraîche , poudre de chocolat (14%) (sucre, cacao 33% minimum) , lactose et protéines de lait , sucre , morceaux de chocolat (4,8%) (cacao 40% minimum) (sucre, pâte et beurre de cacao, émulsifiant : lécithines (soja)) , sirop de glucose , poudre de cacao maigre , émulsifiant : E471 , stabilisants : gomme guar, farine de graines de caroube, carraghénanes , arôme
    Allergener: Mjölk, Soja
    Spår: Nötter

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Tillsats: E322 - Lecitiner
    • Tillsats: E407 - Karragenan
    • Tillsats: E412 - Guarkärnmjöl
    • Tillsats: E471 - Mono- och diglycerider av fettsyror
    • Ingrediens: Emulgeringsmedel
    • Ingrediens: Arom
    • Ingrediens: Glukos
    • Ingrediens: Glukossirap
    • Ingrediens: Laktos
    • Ingrediens: Mjölkprotein

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

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    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

Tillsatser

  • E322 - Lecitiner

    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.
    Källa: Wikipedia (Engelska)

  • E322i - Lecitin

    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.
    Källa: Wikipedia (Engelska)

  • E407 - Karragenan

    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.
    Källa: Wikipedia (Engelska)

  • E412 - Guarkärnmjöl

    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.
    Källa: Wikipedia (Engelska)

  • E471 - Mono- och diglycerider av fettsyror

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Icke-vegan

    Non-vegan ingredients: Färsk grädde, en:Lactose and milk proteins
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    Eau, crème fraîche, poudre de chocolat 14% (sucre, cacao 4.62%), lactose et protéines de lait, sucre, morceaux de chocolat 4.8% (cacao 1.92%, sucre, pâte et beurre de cacao, émulsifiant (lécithines de soja)), sirop de glucose, poudre de cacao maigre, émulsifiant (e471), stabilisants (gomme guar), farine de graines de caroube, carraghénanes, arôme
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 14 - percent_max: 57.6
    2. crème fraîche -> en:fresh-cream - vegan: no - vegetarian: yes - percent_min: 14 - percent_max: 35.8
    3. poudre de chocolat -> en:chocolate-powder - vegan: maybe - vegetarian: yes - percent_min: 14 - percent: 14 - percent_max: 14
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 9.38 - percent_max: 9.38
      2. cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 4.62 - percent: 4.62 - percent_max: 4.62
    4. lactose et protéines de lait -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 4.8 - percent_max: 14
    5. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4.8 - percent_max: 14
    6. morceaux de chocolat -> en:chocolate-chunk - vegan: maybe - vegetarian: yes - percent_min: 4.8 - percent: 4.8 - percent_max: 4.8
      1. cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 1.92 - percent: 1.92 - percent_max: 1.92
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.96 - percent_max: 1.92
      3. pâte et beurre de cacao -> en:cocoa-mass-and-cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0.48 - percent_max: 1.6
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.96
        1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.96
    7. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.8
    8. poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.8
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 4.8
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.8
    10. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 4.8
      1. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.8
    11. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.8
    12. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.8
    13. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.8

Näring

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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.

    Positiva poäng: 0

    • Proteiner: 2 / 5 (värde: 3.4, avrundat värde: 3.4)
    • Fiber: 0 / 5 (värde: 0.7, avrundat värde: 0.7)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 0, avrundat värde: 0)

    Negativa poäng: 15

    • Energi: 2 / 10 (värde: 933, avrundat värde: 933)
    • Socker: 5 / 10 (värde: 25.3, avrundat värde: 25.3)
    • Mättat fett: 7 / 10 (värde: 7.4, avrundat värde: 7.4)
    • Natrium: 1 / 10 (värde: 160, avrundat värde: 160)

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

    Näringsvärde: 15 (15 - 0)

    Nutri-Score: D

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    Sockerarter i hög kvantitet (25.3%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt i måttlig kvantitet (0.4%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Näringsfakta

    Näringsfakta Som såld
    för 100 g / 100 ml     		Som såld
    per portion (59,3 g)     		Compared to: en:Chocolate ice cream tubs
    Energi 933 kj
    (223 kcal)     		553 kj
    (132 kcal)     		−3 %
    Fett 10,8 g 6,4 g −8 %
    Mättat fett 7,4 g 4,39 g −2 %
    Kolhydrat 27,5 g 16,3 g +5 %
    Sockerarter 25,3 g 15 g +12 %
    Fiber 0,7 g 0,415 g −60 %
    Protein 3,4 g 2,02 g −8 %
    Salt 0,4 g 0,237 g +184 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Portionsstorlek: 59,3 g

Miljö

Carbon footprint

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