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eXtrême Menthe Chocolat - Nestlé - 6 cornets, 720ml

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eXtrême Menthe Chocolat - Nestlé - 6 cornets, 720ml

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Barcode: 3033210003643 (EAN / EAN-13)

Quantity: 6 cornets, 720ml

Packaging: Cardboard, Frozen

Brands: Nestlé, eXtrême

Categories: Desserts, Frozen foods, Frozen desserts, Ice creams and sorbets, Ice creams, Ice cream cones

Labels, certifications, awards: Made in France, No colorings

Origin of ingredients: France

Manufacturing or processing places: NESTLE GRAND FROID 2 RUE CHARLES TELLIER 60000 BEAUVAIS France

EMB code: EMB 60057 - Beauvais (Oise, France), FR 60.057.012 CE - Beauvais (Oise, France)

Stores: Monoprix, Franprix

Countries where sold: France

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Health

Ingredients

  • icon

    37 ingredients

    French: eau, sucre, matière grasse végétale, lait écrémé, farine et amidon de blé, sirop de glucose, lactose et protéines de lait, cacao maigre, sucre inverti, pâte de cacao, dextrose, cacao (0,5%), noisettes, émulsifiants (lécithine de soja , mono - et diglycérides d’acides gras), beurre de cacao, alcool (0,3%), concentré de végétaux (carthame, spiruline, sirop de sucre inverti, sucre, correcteur d'acidité: acide citrique), stabilisants: (gomme guar, farine de graines de caroube, carraghénanes, gomme xanthane, E407a), arôme naturel de menthe, sel, amidon modifié, matière grasse de lait, arômes naturels.
    Allergens: Milk, Nuts, Soybeans
    Traces: Eggs, Nuts

Food processing

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    Ultra processed foods

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

    • Additive: E14XX - Modified Starch
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E407a - Processed eucheuma seaweed
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Invert sugar
    • Ingredient: Lactose
    • Ingredient: 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

  • E322 - Lecithins

    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

  • E322i - Lecithin

    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

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia

  • E407 - Carrageenan

    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

  • E407a - Processed eucheuma seaweed

    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

  • E412 - Guar gum

    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

  • E415 - Xanthan gum

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    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

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Skimmed milk, Lactose and milk proteins, Milkfat

    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

    Vegetarian status unknown

    Unrecognized ingredients: Invert sugar, Spirulina

    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!

    eau, sucre, matière grasse végétale, lait écrémé, farine, amidon de blé, sirop de glucose, lactose et protéines de lait, cacao maigre, sucre inverti, pâte de cacao, dextrose, cacao 0.5%, noisettes, émulsifiants (lécithine de soja, mono- et diglycérides d'acides gras), beurre de cacao, alcool 0.3%, concentré de (carthame, spiruline, sirop de sucre inverti, sucre, correcteur d'acidité (acide citrique)), stabilisants (gomme guar), farine de graines de caroube, carraghénanes, gomme xanthane, e407a, arôme naturel de menthe, sel, amidon modifié, matière grasse de lait, arômes naturels
    1. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 3.57142857142857 - percent_max: 92.8
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 46.65
    3. matière grasse végétale -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.5 - percent_max: 31.2666666666667
    4. lait écrémé -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 23.575
    5. farine -> en:flour - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 18.96
    6. amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 15.8833333333333
    7. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 13.6857142857143
    8. lactose et protéines de lait -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 12.0375
    9. cacao maigre -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 10.7555555555556
    10. sucre inverti -> en:invert-sugar - percent_min: 0.5 - percent_max: 9.73
    11. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 8.89090909090909
    12. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 8.19166666666667
    13. cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    14. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 0.5
    15. émulsifiants -> en:emulsifier - percent_min: 0.3 - percent_max: 0.5
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0.15 - percent_max: 0.5
      2. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.35
    16. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 0.5
    17. alcool -> en:alcohol - vegan: maybe - vegetarian: yes - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
    18. concentré de -> fr:concentre-de - labels: en:vegan - vegan: en:yes - vegetarian: en:yes - percent_min: 0 - percent_max: 0.3
      1. carthame -> en:safflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
      2. spiruline -> en:spirulina - percent_min: 0 - percent_max: 0.15
      3. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      4. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      5. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.1
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    19. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.3
      1. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    20. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    21. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    22. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    23. e407a -> en:e407a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    24. arôme naturel de menthe -> en:natural-mint-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3
    25. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    26. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    27. matière grasse de lait -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.3
    28. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3

Nutrition

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    Average 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.

    Positive points: 1

    • Proteins: 1 / 5 (value: 1.9, rounded value: 1.9)
    • Fiber: 1 / 5 (value: 1.1, rounded value: 1.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.3, rounded value: 0.3)

    Negative points: 11

    • Energy: 2 / 10 (value: 755, rounded value: 755)
    • Sugars: 3 / 10 (value: 16.8, rounded value: 16.8)
    • Saturated fat: 6 / 10 (value: 6.1, rounded value: 6.1)
    • Sodium: 0 / 10 (value: 40.64, rounded value: 40.6)

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

    Score nutritionnel: 10 (11 - 1)

    Nutri-Score: C

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    Sugars in high quantity (16.8%)

    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.
  • icon

    Salt in low quantity (0.102%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (120ml)     		Compared to: Ice cream cones
    Energy 755 kj
    (180 kcal)     		906 kj
    (217 kcal)     		-34%
    Fat 8.5 g 10.2 g -30%
    Saturated fat 6.1 g 7.32 g -32%
    Carbohydrates 23.2 g 27.8 g -36%
    Sugars 16.8 g 20.2 g -34%
    Fiber 1.1 g 1.32 g -15%
    Proteins 1.9 g 2.28 g -41%
    Salt 0.102 g 0.122 g -40%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.3 % 0.3 %
Serving size: 120ml

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by antoineg
Last edit of product page on by roboto-app.
Product page also edited by ecoscore-impact-estimator, emerycm, jeremy64, keragui, morganesh, packbot, raphael, scanparty-franprix-05-2016, tacinte, teolemon.

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