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Icecream - HB - 348 g (6 x 58 g)

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Icecream - HB - 348 g (6 x 58 g)

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Barcode: 8710908917080 (EAN / EAN-13)

Ainm coitianta: Loop the Loop (6 pack)

Quantity: 348 g (6 x 58 g)

Brandaí: HB

Catagóirí: en:Desserts, en:Frozen foods, en:Frozen desserts, en:Ice creams and sorbets, Uachtar reoite, en:Ice pops

Siopaí: Tesco

Country: Poblacht na hÉireann

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Health

Comhábhair

  • icon

    23 ingredients

    : lime flavour water ice and lemon flavour sherbet with chocolate flavour coating (6%), ingredients, reconstituted skimmed milk, sugar, glucose-fructose syrup, coconut oil, cocoa mass, acidity regulator (citric acid), skimmed milk powder, stabilisers (guar gum, locust bean gum, carrageenan, pectin), fat reduced cocoa powder, emulsifiers (mono-and di-glycerides of fatty acids, sunflower lecithin), flavourings, colours (curcumin, chlorophylls)
    Hailléirginí: Bainne

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:

    • Additive: E100 - Curcumina
    • Additive: E140
    • Additive: E322
    • Additive: E407
    • Additive: E410
    • Additive: E412
    • Additive: E440 - Peictin
    • Additive: E471
    • Comhábhar: Dath
    • Comhábhar: Eiblitheoir
    • Comhábhar: Flavouring
    • Comhábhar: Glúcós

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • E140

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia (An Béarla)

  • E140i - Clóraifill

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia (An Béarla)

  • E322

    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 (An Béarla)

  • E322i

    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 (An Béarla)

  • E330 - Aigéad citreach

    Aigéad citreach: Aigéad carbocsaileach é an t-aigéad citreach HOOCCH2CHOH-COOH-CH2COOH. Tá sé le fáil go nádúrtha sa líomóid, san oráiste agus sna torthaí citris eile. Leasaitheach nádúrtha atá ann, agus cuirtear leis an mbia agus leis an deoch go minic é. Tá ról tábhachtach ag an aigéad citreach i meitibileacht na neach beo go léir, nó tá a leithéid ann agus timthriall an aigéid chitrigh. Timthriall d'imoibrithe ceimiceacha atá i gceist ina bhfuil an t-aigéad citreach ar ceann de na céimeanna, agus is cuid den ríospráid cheallach é - is é sin, an dóigh a mbíonn na cealla ag "análú" agus ag claochlú -ag dó- na saille agus na gcarbaihiodráití go dé-ocsaíd charbóin.
    Source: Wikipedia

  • E407

    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 (An Béarla)

  • E410

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia (An Béarla)

  • E412

    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 (An Béarla)

  • E440 - Peictin

    Peictin: Móilín coimpléascach -aonpholaisiúcríd- atá an-saibhir in aigéad galachtúrónach. Feidhmíonn sé mar ghliú i mballaí cealla plandaí, sna ballaí i bpríomhchealla óga go háirithe. Flúirseach in úlla.
    Source: Wikipedia

  • E471

    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.
    Source: Wikipedia (An Béarla)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Reconstituted skimmed milk, en:Skimmed milk powder

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    en:Vegetarian status unknown

    Unrecognized ingredients: en:lime-flavour-water-ice-and-lemon-flavour-sherbet-with-chocolate-flavour-coating, en:ingredients

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : lime flavour water ice and lemon flavour sherbet with chocolate flavour coating 6%, ingredients, reconstituted skimmed milk, sugar, glucose-fructose syrup, coconut oil, cocoa mass, acidity regulator (citric acid), skimmed milk powder, stabilisers (guar gum, locust bean gum, carrageenan, pectin), fat reduced cocoa powder, emulsifiers (mono- and diglycerides of fatty acids, sunflower lecithin), flavourings, colours (curcumin, chlorophylls)
    1. lime flavour water ice and lemon flavour sherbet with chocolate flavour coating -> en:lime-flavour-water-ice-and-lemon-flavour-sherbet-with-chocolate-flavour-coating - percent: 6
    2. ingredients -> en:ingredients
    3. reconstituted skimmed milk -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    4. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    5. glucose-fructose syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    6. coconut oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040
    7. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    8. acidity regulator -> en:acidity-regulator
      1. citric acid -> en:e330 - vegan: yes - vegetarian: yes
    9. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    10. stabilisers -> en:stabiliser
      1. guar gum -> en:e412 - vegan: yes - vegetarian: yes
      2. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes
      3. carrageenan -> en:e407 - vegan: yes - vegetarian: yes
      4. pectin -> en:e440a - vegan: yes - vegetarian: yes
    11. fat reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    12. emulsifiers -> en:emulsifier
      1. mono- and diglycerides of fatty acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    13. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe
    14. colours -> en:colour
      1. curcumin -> en:e100 - vegan: yes - vegetarian: yes
      2. chlorophylls -> en:e140i - vegan: yes - vegetarian: yes

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (58 g)     		Compared to: Uachtar reoite
    Fuinneamh 607 kj
    (145 kcal)     		352 kj
    (84 kcal)     		-40%
    Saill 4.9 g 2.84 g -60%
    SáSitheáin saill 4.3 g 2.49 g -49%
    Carbaihiodráit 23 g 13.3 g -18%
    Siúcraí 22 g 12.8 g -2%
    Snáithín ? ?
    Próitéin 1.3 g 0.754 g -60%
    Salann ? ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 58 g

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Data sources

Product added on ag scrypt
Last edit of product page on ag inf.
Product page also edited by kiliweb, openfoodfacts-contributors, vaporous, yuka.sY2b0xO6T85zoF3NwEKvlmgeCf6GrG2dKjjkwkqVmIjfdYWxYOF27tXFE6s.

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