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Bûche glacée, Fruits rouges - Adélie - 1 L

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Bûche glacée, Fruits rouges - Adélie - 1 L

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

Barcode: 3250390719885 (EAN / EAN-13)

Common name: Sorbet framboise (46,9%), sorbet cassis, préparation de baies de cassis (2,6%), glace goût crème (20,4%), sauce à la framboise (7,9%), et décor pépites au cassis (1%) et plaquette de chocolat blanc (0,5%)

Quantity: 1 L

Packaging: Frozen

Brands: Adélie

Categories: Snacks, Desserts, Sweet snacks, Festive foods, Frozen foods, Biscuits and cakes, Christmas foods and drinks, Frozen desserts, Cakes, Yule log, Ice cream log

Countries where sold: France

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Health

Ingredients

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    43 ingredients

    : Eau ; sucre ; purée de framboise (13,8%) ; purée, baies et jus de cassis à base de concentré (9,3%) ; sirop glucose ; sirop de glucose-fructose ; purée de framboise concentrée (2,3%) ; lactose (lait) et protéines de lait ; graisse végétale (noix de coco) ; émulsifiant : mono et diglycérides d'acides gras d'origine végétale ; stabilisants : gomme guar, farine de graines de caroube, gomme xanthane, méthylcellulose, glycérol, phosphates de calcium ; arômes ; amidon transformé ; jus de sureau concentré ; beurre de cacao ; lait entier en poudre ; pommes ; dextrose ; gélifiants : pectine, alginate de sodium ; arômes naturels de vanille ; acidifiants : E330, E270 ; fibres d'ananas ; correcteurs d'acidité : E331, E332 ; colorants : E163, E172 ; conservateur : E202.
    Allergens: Milk
    Traces: Eggs, Gluten, Nuts, Soybeans

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: E163 - Anthocyanins
    • Additive: E172 - Iron oxides and iron hydroxides
    • Additive: E401 - Sodium alginate
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E461 - Methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E332 - Potassium citrates

    Potassium citrate: Potassium citrate -also known as tripotassium citrate- is a potassium salt of citric acid with the molecular formula K3C6H5O7. It is a white, hygroscopic crystalline powder. It is odorless with a saline taste. It contains 38.28% potassium by mass. In the monohydrate form it is highly hygroscopic and deliquescent. As a food additive, potassium citrate is used to regulate acidity and is known as E number E332. Medicinally, it may be used to control kidney stones derived from either uric acid or cystine.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E461 - Methyl cellulose

    Methyl cellulose: Methyl cellulose -or methylcellulose- is a chemical compound derived from cellulose. It is a hydrophilic white powder in pure form and dissolves in cold -but not in hot- water, forming a clear viscous solution or gel. It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a treatment of constipation. Like cellulose, it is not digestible, not toxic, and not an allergen.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Lactose, Milk proteins, Whole milk powder
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    Maybe vegetarian

    Ingredients that may not be vegetarian: Raspberry puree, Purée, fr:Purée de framboise concentrée, E422, Flavouring
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, sucre, purée de framboise 13.8%, purée, baies 9.3%, jus de cassis à base de concentré 9.3%, sirop glucose, sirop de glucose-fructose, purée de framboise concentrée 2.3%, lactose, protéines de _lait_, graisse végétale de noix de coco, émulsifiant, stabilisants (gomme guar), farine de graines de caroube, gomme xanthane, méthylcellulose, glycérol, phosphates de calcium, arômes, amidon transformé, jus de sureau concentré, beurre de cacao, _lait_ entier en poudre, pommes, dextrose, gélifiants (pectine), alginate de sodium, arômes naturels de vanille, acidifiants (e330), e270, fibres d'ananas, correcteurs d'acidité (e331), e332, colorants (e163), e172, conservateur (e202)
    1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 13.8 - percent_max: 37.6
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 13.8 - percent_max: 25.7
    3. purée de framboise -> en:raspberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13015 - percent_min: 13.8 - percent: 13.8 - percent_max: 13.8
    4. purée -> en:puree - vegan: maybe - vegetarian: maybe - percent_min: 9.3 - percent_max: 13.8
    5. baies -> en:berries - vegan: yes - vegetarian: yes - percent_min: 9.3 - percent: 9.3 - percent_max: 9.3
    6. jus de cassis à base de concentré -> en:blackcurrant-juice-from-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 9.3 - percent: 9.3 - percent_max: 9.3
    7. sirop glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.3 - percent_max: 8.9
    8. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 2.3 - percent_max: 7.03333333333333
    9. purée de framboise concentrée -> fr:puree-de-framboise-concentree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13015 - percent_min: 2.3 - percent: 2.3 - percent_max: 2.3
    10. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    11. protéines de _lait_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    12. graisse végétale de noix de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 2.3
    13. émulsifiant -> en:emulsifier - vegan: en:yes - vegetarian: en:yes - percent_min: 0 - percent_max: 2.3
    14. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 2.3
      1. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    15. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.3
    16. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    17. méthylcellulose -> en:e461 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    18. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.3
    19. phosphates de calcium -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    20. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.08888888888889
    21. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.97894736842105
    22. jus de sureau concentré -> en:elderberry-juice-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 13126 - percent_min: 0 - percent_max: 1.88
    23. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 1.79047619047619
    24. _lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 1.70909090909091
    25. pommes -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 1.63478260869565
    26. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.56666666666667
    27. gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 1.504
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.504
    28. alginate de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.44615384615385
    29. arômes naturels de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.39259259259259
    30. acidifiants -> en:acid - percent_min: 0 - percent_max: 1.34285714285714
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.34285714285714
    31. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.29655172413793
    32. fibres d'ananas -> en:pineapple-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25333333333333
    33. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.21290322580645
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.21290322580645
    34. e332 -> en:e332 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.175
    35. colorants -> en:colour - percent_min: 0 - percent_max: 1.13939393939394
      1. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.13939393939394
    36. e172 -> en:e172 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.10588235294118
    37. conservateur -> en:preservative - percent_min: 0 - percent_max: 1.07428571428571
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.07428571428571

Nutrition

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    Average 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: 34

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

    Positive points: 0

    • Proteins: 0 / 5 (value: 0.6, rounded value: 0.6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 34.7, rounded value: 34.7)

    Negative points: 7

    • Energy: 1 / 10 (value: 582, rounded value: 582)
    • Sugars: 5 / 10 (value: 26.9, rounded value: 26.9)
    • Saturated fat: 1 / 10 (value: 1.1, rounded value: 1.1)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (7 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Ice cream log
    Energy 582 kj
    (139 kcal)     		-31%
    Fat 1.4 g -83%
    Saturated fat 1.1 g -79%
    Carbohydrates 30.1 g +6%
    Sugars 26.9 g +9%
    Fiber ?
    Proteins 0.6 g -76%
    Salt 0.1 g -22%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 34.7 %

Environment

Carbon footprint

Packaging

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    Packaging with a high impact

    • Packaging parts

      Unknown
      1 x Lid or cap (PET 1 - Polyethylene terephthalate: 34.5 g)
      1 x Backing (PET 1 - Polyethylene terephthalate: 13.7 g)
      1 x Backing (PET 1 - Polyethylene terephthalate: 22 g)
      1 x Sleeve (Non-corrugated cardboard: 76.6 g)

    • Packaging materials

      Material % Packaging weight Packaging weight per 100 g of product
      Paper or cardboard 52.2% 76.6 g 7.7 g
      Plastic 47.8% 70.2 g 7 g
      Total 100% 146.8 g 14.7 g

Transportation

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Data sources

Product added on by kiliweb
Last edit of product page on by fix-serving-size-bot.
Product page also edited by asmoth, desan, openfoodfacts-contributors, org-les-mousquetaires, packbot, yuka.YUxBd0hJdFFvZnNXa2YwdTdoejAyOTlleGFLTlREbTlMKzRLSWc9PQ.

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