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Glace Violette - HDG - 750 ml (487,5 g)

Glace Violette - HDG - 750 ml (487,5 g)

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Barcode: 3267180090215 (EAN / EAN-13)

Common name: Glace Violette

Quantity: 750 ml (487,5 g)

Packaging: Tray

Brands: HDG, Histoires De Glaces

Categories: Desserts, Frozen foods, Frozen desserts, Ice creams and sorbets, Ice creams, fr:Glaces à la violette

Labels, certifications, awards: No gluten, Green Dot, Made in France, No artificial colors, Triman

Origin of ingredients: France, European Union

Manufacturing or processing places: Reventin-vaugris

Stores: Cora

Countries where sold: France

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Health

Ingredients

  • icon

    39 ingredients


    : Lait écrémé réhydraté, sucre, miel des Alpes 7%, dextrose, crème (crème, stabilisant : carraghénanes (extrait d'algues)), beurre doux, huile de noix de coco, texturant (huile de noix de coco, dextrose, lactose, lait écrémé en poudre, protéines de lait, sirop de glucose, émulsifiant : mono et diglycérides d'acides gras, stabilisants : gomme de cellulose, farine de graines de guar), arôme violette 0,5% (arôme violette, acide lactique), émulsifiant : mono et diglycérides d'acides gras (issus d'huiles végétales), stabilisants : farine de graines de caroube, alginate de sodium, carraghénanes (extrait d'algues) et farine de graines de guar, denrée alimentaire colorante (concentré de patate douce, radis, pomme).
    Allergens: Milk
    Traces: Eggs, Nuts, Peanuts, Soybeans, Sulphur dioxide and sulphites

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: E401 - Sodium alginate
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • 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

  • 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
  • E407 - Carrageenan


    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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.

  • E466 - Sodium carboxy methyl cellulose


    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    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: Reconstituted skimmed milk, Cream, Cream, Unsalted butter, Lactose, Skimmed milk powder, Milk proteins

    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: fr:miel-des-alpes, fr:texturant, fr:arome-violette, fr:arome-violette, fr:issus-d-huiles-vegetales

    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!

    : Lait écrémé réhydraté, sucre, miel des Alpes 7%, dextrose, crème (crème, stabilisant (carraghénanes (extrait d'algues))), beurre doux, huile de noix de coco, texturant (huile de noix de coco, dextrose, lactose, lait écrémé en poudre, protéines de lait, sirop de glucose, émulsifiant (mono- et diglycérides d'acides gras), stabilisants (gomme de cellulose), farine de graines de guar), arôme violette 0.5% (arôme violette, acide lactique), émulsifiant (mono- et diglycérides d'acides gras (issus d'huiles végétales)), stabilisants (farine de graines de caroube), alginate de sodium, carraghénanes (extrait d'algues), farine de graines de guar, denrée alimentaire colorante (patate douce, radis, pomme)
    1. Lait écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 30 - percent_max: 83
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 24.5
    3. miel des Alpes -> fr:miel-des-alpes - percent_min: 7 - percent: 7 - percent_max: 7
    4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 7
    5. crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 7
      1. crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 0.25 - percent_max: 7
      2. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 3.5
        1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
          1. extrait d'algues -> en:algae-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
    6. beurre doux -> en:unsalted-butter - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 7
    7. huile de noix de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.5 - percent_max: 7
    8. texturant -> fr:texturant - percent_min: 0.5 - percent_max: 7
      1. huile de noix de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 7
      2. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
      3. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.33333333333333
      4. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.75
      5. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.4
      6. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16666666666667
      7. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1
        1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
      8. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.875
        1. gomme de cellulose -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.875
      9. farine de graines de guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.777777777777778
    9. arôme violette -> fr:arome-violette - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
      1. arôme violette -> fr:arome-violette - percent_min: 0.25 - percent_max: 0.5
      2. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    10. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.5
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5
        1. issus d'huiles végétales -> fr:issus-d-huiles-vegetales - percent_min: 0 - percent_max: 0.5
    11. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.5
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    12. alginate de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    13. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      1. extrait d'algues -> en:algae-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    14. farine de graines de guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    15. denrée alimentaire colorante -> fr:denree-alimentaire-colorante - percent_min: 0 - percent_max: 0.5
      1. patate douce -> en:sweet-potato - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      2. radis -> en:radish - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
      3. pomme -> en:apple - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667

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: 2

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 3.5, rounded value: 3.5)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.625, rounded value: 2.6)

    Negative points: 12

    • Energy: 2 / 10 (value: 730, rounded value: 730)
    • Sugars: 5 / 10 (value: 24.5, rounded value: 24.5)
    • Saturated fat: 5 / 10 (value: 5.2, rounded value: 5.2)
    • 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: (12 - 0)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: fr:glaces-a-la-violette
    Energy 730 kj
    (173 kcal)
    -0%
    Fat 6.5 g -11%
    Saturated fat 5.2 g +19%
    Carbohydrates 25 g +5%
    Sugars 24.5 g +19%
    Fiber ?
    Proteins 3.5 g +19%
    Salt 0.1 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.625 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by tacite
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by keragui, kiliweb, lauragineys, openfoodfacts-contributors, packbot, sebleouf, tacite-mass-editor, yuka.sY2b0xO6T85zoF3NwEKvlnx7DN3v8ijeOBHgtm6a2fWCL7jyQ81-y4r9D6s.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.