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Glace NUTY à la pâte de noisette & au cacao - HDG - 750 ml (487.5 g)

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Glace NUTY à la pâte de noisette & au cacao - HDG - 750 ml (487.5 g)

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Barcode: 3267180390582 (EAN / EAN-13)

Common name: Glace Nuty

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, Ice cream tubs

Labels, certifications, awards: No gluten, Green Dot, No colorings, fr:Triman, fr:Glace artisanale

Origin of ingredients: fr:Lait réhydraté : France / Carraghénanes : UE / Beurre : France

Manufacturing or processing places: Reventin-vaugris

EMB code: AUCUN

Stores: Intermarché Saint Maximin la Sainte Baume

Countries where sold: France

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Health

Ingredients

  • icon

    56 ingredients

    French: Lait écrémé réhydraté, sucre, marbrage (sucre, huiles végétales (tournesol, palme), pâte de noisette, cacao en poudre, lait écrémé en poudre, lactose, émulsifiant : lécithine de soja, protéines de lait, arômes), pâte de noisette romaine 5%, crème (crème, stabilisant : carraghénanes (extrait d'algues)), préparation en pâte (noisettes, sucre, cacao maigre en poudre, matières grasses végétales raffinées (noix de coco, palme, tournesol, carthame, coton, riz), lait écrémé en poudre, émulsifiant : lécithine de soja, sirop de glucose, protéines de lait, arômes), dextrose, chocolat pure origine Côte d'Ivoire 3% (fèves de cacao, sucre, beurre de cacao, émulsifiant : lécithine de soja), sirop de sucre inverti, beurre doux, huile de noix de coco, 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.
    Allergens: Milk, Nuts, Soybeans
    Traces: Eggs, fr:cacahuetes-arachides, fr:dioxyde-de-soufre-et-sulfites

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: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar 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

  • 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

  • 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

  • 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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    Palm oil

    Ingredients that contain palm oil: Palm oil, Palm
  • icon

    Non-vegan

    Non-vegan ingredients: Reconstituted skimmed milk, Skimmed milk powder, Lactose, Milk proteins, Cream, Cream, Skimmed milk powder, Milk proteins, Unsalted butter

    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:marbrage, fr:pate-de-noisette-romaine, fr:preparation-en-pate, fr:matieres-grasses-vegetales-raffinees, fr:coton, fr:chocolat-pure, 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, marbrage (sucre, huiles végétales de tournesol, huiles végétales de palme, pâte de noisette, cacao en poudre, lait écrémé en poudre, lactose, émulsifiant (lécithine de soja), protéines de lait, arômes), pâte de noisette romaine 5%, crème (crème, stabilisant (carraghénanes (extrait d'algues))), préparation en pâte (noisettes, sucre, cacao maigre en poudre, matières grasses végétales raffinées (noix de coco, palme, tournesol, carthame, coton, riz), lait écrémé en poudre, émulsifiant (lécithine de soja), sirop de glucose, protéines de lait, arômes), dextrose, chocolat pure 3% (fèves de cacao, sucre, beurre de cacao, émulsifiant (lécithine de soja)), sirop de sucre inverti, beurre doux, huile de noix de coco, 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
    1. Lait écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 6.25 - percent_max: 73
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 39
    3. marbrage -> fr:marbrage - percent_min: 5 - percent_max: 27.6666666666667
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 27.6666666666667
      2. huiles végétales de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 13.8333333333333
      3. huiles végétales de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 9.22222222222222
      4. pâte de noisette -> en:hazelnut-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.91666666666667
      5. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.53333333333333
      6. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.61111111111111
      7. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.95238095238095
      8. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3.45833333333333
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.45833333333333
      9. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.07407407407407
      10. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.76666666666667
    4. pâte de noisette romaine -> fr:pate-de-noisette-romaine - percent_min: 5 - percent: 5 - percent_max: 5
    5. crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 3 - percent_max: 5
      1. crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 1.5 - percent_max: 5
      2. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 2.5
        1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
          1. extrait d'algues -> en:algae-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    6. préparation en pâte -> fr:preparation-en-pate - percent_min: 3 - percent_max: 5
      1. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 0.333333333333333 - percent_max: 5
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      4. matières grasses végétales raffinées -> fr:matieres-grasses-vegetales-raffinees - percent_min: 0 - percent_max: 1.25
        1. noix de coco -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
        2. palme -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.625
        3. tournesol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
        4. carthame -> en:safflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3125
        5. coton -> fr:coton - percent_min: 0 - percent_max: 0.25
        6. riz -> en:rice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.208333333333333
      5. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
      6. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.833333333333333
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      7. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.714285714285714
      8. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.625
      9. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.555555555555556
    7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 5
    8. chocolat pure -> fr:chocolat-pure - percent_min: 3 - percent: 3 - percent_max: 3
      1. fèves de cacao -> en:cocoa-bean - vegan: yes - vegetarian: yes - percent_min: 0.75 - percent_max: 3
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.75
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
    9. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    10. beurre doux -> en:unsalted-butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3
    11. huile de noix de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3
    12. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3
        1. issus d'huiles végétales -> fr:issus-d-huiles-vegetales - percent_min: 0 - percent_max: 3
    13. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 3
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    14. alginate de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    15. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      1. extrait d'algues -> en:algae-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    16. farine de graines de guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3

Nutrition

  • icon

    Sugars in high quantity (28.2%)

    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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Ice cream tubs
    Energy 1,054 kj
    (252 kcal)     		+18%
    Fat 12.6 g +20%
    Saturated fat 4.7 g -29%
    Carbohydrates 28.8 g +12%
    Sugars 28.2 g +28%
    Fiber ?
    Proteins 5.1 g +54%
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.333 %

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by autorotate-bot, lauragineys, openfoodfacts-contributors, roboto-app, shahriyar, yuka.UnJJZ0FhNDRpZHBha3RnYndqamNvdFJYN3FUeFIxR3FCdUJMSUE9PQ.

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