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Magnum Glace Bâtonnet Mini Classic x6 330ml - 330 ml / 264 g

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Magnum Glace Bâtonnet Mini Classic x6 330ml - 330 ml / 264 g

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Some of the data for this product has been provided directly by the manufacturer Unilever France.

Barcode: 8714100635674 (EAN / EAN-13)

Ainm coitianta: Glace vanille à l'arôme naturel de vanille de Madagascar enrobée de chocolat au lait (33%).

Quantity: 330 ml / 264 g

Packaging: en:Box, Cairtchlár, en:Film, en:Wrapper, en:container, fr:Point vert, fr:Tidyman wastebasket

Brandaí: Magnum

Catagóirí: en:Desserts, en:Frozen foods, en:Frozen desserts, en:Ice creams and sorbets, Uachtar reoite, en:Ice cream bars, en:Vanilla ice cream bars

Labels, certifications, awards: en:No gluten, en:Green Dot, en:Rainforest Alliance, Rainforest Alliance Cocoa, Tidy man, Triman

Origin of the product and/or its ingredients: Allemagne

Siopaí: Franprix

Country: An Ostair, An Bheilg, An Fhrainc, An Ghearmáin, Poblacht na hÉireann, An Ísiltír, An Spáinn, An Eilvéis

Matching with your preferences

Health

Comhábhair

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    25 ingredients

    An Fhraincis: LAIT écrémé réhydraté, sucre, beurre de cacao¹, pâte de cacao¹, eau, huile de coco, sirop de glucose, LAIT en poudre entier, sirop de glucose-fructose, LACTOSE et protéines de LAIT, BEURRE concentré, émulsifiants (lécithine de SOJA, E476, E471), gousses de vanille épuisées broyées, stabilisants (E407, E410, E412), arôme naturel de vanille¹ (dont LAIT), arôme, colorant (E160a). Peut contenir : amande. Sans gluten. ¹Vérifié Rainforest Alliance™.
    Hailléirginí: Bainne, Pónairí soighe
    Traces: Cnónna, Piseanna

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: E160a
    • Additive: E322
    • Additive: E407
    • Additive: E410
    • Additive: E412
    • Additive: E471
    • Additive: E476 - Polairicineoláit pholaigliocróil
    • Comhábhar: Dath
    • Comhábhar: Eiblitheoir
    • Comhábhar: Flavouring
    • Comhábhar: Glúcós
    • Comhábhar: Glucose syrup
    • Comhábhar: Lachtós
    • Comhábhar: Milk proteins

    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

  • E160a

    Caraitéin: Grúpa líocha a thugann na dathanna nádúrtha do chairéid, glasraí glasa, algaí, ribí róibéis is trátaí. Bíonn cuid mhaith béite-charaitéine i gcairéid is glasraí glasa, agus déántar vitimín A de suas le 16% di seo i gconair an bhia.
    Source: Wikipedia

  • 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)

  • 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)

  • 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)

  • E476 - Polairicineoláit pholaigliocróil

    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 (An Béarla)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Reconstituted skimmed milk, en:Whole milk powder, en:Lactose and milk proteins, en:Butterfat, Bainne
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

    fr: LAIT écrémé réhydraté, sucre, beurre de cacao¹, pâte de cacao¹, eau, huile de coco, sirop de glucose, LAIT en poudre entier, sirop de glucose-fructose, LACTOSE et protéines de LAIT, BEURRE concentré, émulsifiants (lécithine de SOJA, e476, e471), gousses de vanille épuisées broyées, stabilisants (e407, e410, e412), arôme naturel de vanille¹ (dont LAIT), arôme, colorant (e160a)
    1. LAIT écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 5.88235294117647 - percent_max: 100
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 22
    3. beurre de cacao¹ -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 22
    4. pâte de cacao¹ -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 22
    5. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 20
    6. huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 16.6666666666667
    7. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.2857142857143
    8. LAIT en poudre entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 12.5
    9. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 11.1111111111111
    10. LACTOSE et protéines de LAIT -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 9.09090909090909
    12. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 8.33333333333333
      1. lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 8.33333333333333
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      3. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.77777777777778
    13. gousses de vanille épuisées broyées -> en:exhausted-ground-vanilla-pod - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 7.14285714285714
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      2. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      3. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    15. arôme naturel de vanille¹ -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. dont LAIT -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5
    16. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    17. colorant -> en:colour - percent_min: 0 - percent_max: 5
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️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.

    Positive points: 0

    • Próitéiní: 1 / 5 (value: 2.7, rounded value: 2.7)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 17

    • Energy: 3 / 10 (value: 1093, rounded value: 1093)
    • Siúcraí: 4 / 10 (value: 22, rounded value: 22)
    • Saturated fat: 10 / 10 (value: 11, rounded value: 11)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

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

    Nutritional score: (17 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (55 ml)     		Compared to: en:Ice cream bars
    Fuinneamh 1,093 kj
    (261 kcal)     		601 kj
    (144 kcal)     		-2%
    Saill 16 g 8.8 g +2%
    SáSitheáin saill 11 g 6.05 g +7%
    Carbaihiodráit 25 g 13.8 g -10%
    Siúcraí 22 g 12.1 g -8%
    Snáithín ? ?
    Próitéin 2.7 g 1.49 g -13%
    Salann 0.1 g 0.055 g -25%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 55 ml

Environment

Carbon footprint

Packaging

Transportation

Labels

Other information

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

Conservation conditions: A conserver à -18°C.

Seirbhís do chustaiméirí: Magnum Relation Consommateurs, Unilever France, 20 rue des Deux Gares 92842 Rueil-Malmaison Cedex

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