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vianna - vandecasteele - 2000 g

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vianna - vandecasteele - 2000 g

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Barcode: 3475880123564 (EAN / EAN-13)

Quantity: 2000 g

Brands: Vandecasteele

Traceability code: FR 59.946.030 CE

Countries where sold: France

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Health

Ingredients

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    32 ingredients

    : VAIANA Poids net : 2000 g glacée vanille/ sorbet passion, meringue, coulis exotique cle la passion, eau, sucre Inverti, sirop de glucose, dextrose, Jaunes proteines iditières, vanille Bourbon, vanilline, dextrine de blé, masse de q. o. poudre cie hit entier, ttmnncles; huile végétale, glycérlnel, acidifiant [acide citrique), lécithine de épaissisant tgornme arabique)/ gélifiants [alginate de sodium, gotiÌtne de guar, cellulose, pectine), colorants [oxyde de titane, charbon [sorbate cle potassium), sel

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: E1400 - Dextrin
    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E440 - Pectins
    • Additive: E460 - Cellulose
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Invert sugar

    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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E171 - Titanium dioxide

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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.

  • 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.

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Bone

    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

    Non-vegetarian

    Non-vegetarian ingredients: Bone

    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!

    : VAIANA Poids net (glacée vanille, sorbet passion), meringue, coulis exotique cle la passion, eau, sucre Inverti, sirop de glucose, dextrose, Jaunes proteines iditières, vanille Bourbon, vanilline, dextrine de blé, masse de q, o, poudre cie hit entier, ttmnncles, huile végétale, glycérlnel, acidifiant (acide citrique), lécithine de épaissisant tgornme arabique, gélifiants (alginate de sodium), gotiÌtne de guar, cellulose, pectine, colorants (oxyde de titane), charbon, sorbate cle potassium, sel
    1. VAIANA Poids net -> fr:vaiana-poids-net - percent_min: 3.7037037037037 - percent_max: 100
      1. glacée vanille -> fr:glacee-vanille - percent_min: 1.85185185185185 - percent_max: 100
      2. sorbet passion -> fr:sorbet-passion - percent_min: 0 - percent_max: 50
    2. meringue -> fr:meringue - percent_min: 0 - percent_max: 50
    3. coulis exotique cle la passion -> fr:coulis-exotique-cle-la-passion - percent_min: 0 - percent_max: 33.3333333333333
    4. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
    5. sucre Inverti -> en:invert-sugar - percent_min: 0 - percent_max: 20
    6. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.6666666666667
    7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.2857142857143
    8. Jaunes proteines iditières -> fr:jaunes-proteines-iditieres - percent_min: 0 - percent_max: 12.5
    9. vanille Bourbon -> en:bourbon-vanilla - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. vanilline -> en:vanillin - percent_min: 0 - percent_max: 10
    11. dextrine de blé -> bg:пшеничен-декстрин - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. masse de q -> fr:masse-de-q - percent_min: 0 - percent_max: 8.33333333333333
    13. o -> en:bone - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 7.69230769230769
    14. poudre cie hit entier -> fr:poudre-cie-hit-entier - percent_min: 0 - percent_max: 7.14285714285714
    15. ttmnncles -> fr:ttmnncles - percent_min: 0 - percent_max: 6.66666666666667
    16. huile végétale -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.25
    17. glycérlnel -> fr:glycerlnel - percent_min: 0 - percent_max: 5.88235294117647
    18. acidifiant -> en:acid - percent_min: 0 - percent_max: 5.55555555555556
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. lécithine de épaissisant tgornme arabique -> fr:lecithine-de-epaissisant-tgornme-arabique - percent_min: 0 - percent_max: 5.26315789473684
    20. gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 5
      1. alginate de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. gotiÌtne de guar -> fr:gotiitne-de-guar - percent_min: 0 - percent_max: 4.76190476190476
    22. cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. colorants -> en:colour - percent_min: 0 - percent_max: 4.16666666666667
      1. oxyde de titane -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. charbon -> fr:charbon - percent_min: 0 - percent_max: 4
    26. sorbate cle potassium -> fr:sorbate-cle-potassium - percent_min: 0 - percent_max: 3.84615384615385
    27. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.8

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 992 kj
    (237 kcal)
    Fat 8.4 g
    Saturated fat 5.9 g
    Carbohydrates 21.4 g
    Sugars 9.4 g
    Fiber ?
    Proteins 3.6 g
    Salt 0.8 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by openfoodfacts-contributors, yuka.YmZnYkVKOER1dHBVcHZZMyt6VGE1ZGx4MThLWlFHbW9KK1l3SVE9PQ.

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