Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Glaces color fun rik&rok

edit Edit the page

Glaces color fun rik&rok

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 3596710390441 (EAN / EAN-13)

Brands: Rik&Rok

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    60 ingredients

    : Glace à la vanille 81 41% : lait écrémé reconstitué, sucre, matière grasse de coco, sirop de glucose-fructose, sirop de glucose ; émulsifiant : mono- et diglycérides d'acides gras, arôme naturel de vanille 0,2%* ? stabilisants : farine de graines de caroube, gomme guar. * pourcentage exprimé sur la glace à la vanille. Bonbons fourrés au chocolat au lait 10,6% : fourrage au chocolat au lait 60%** : sucre, pâte de cacao, beurre de cacao, lait entier en poudre 14%***, émulsifiant : lécithine de soja. Enrobage 40%** : sucre ; agents d'enrobage : cire d'abeille, cire de carnauba, shellac ; épaississant : gomme d'acacia ; colorants : rouge de betterave, curcumine, complexes cuivre-chlorophylles et chlorophyllines, oxyde de fer, dioxyde de titane. ** pourcentages exprimés sur les bonbons fourrés au chocolat au lait. *** pourcentage exprimé sur le fourrage au chocolat au lait. Eclats de bonbons fourrés au chocolat de ménage au lait 8,3% : fourrage au chocolat de ménage au lait 60%** : sucre, lait entier en , beurre de cacao, pâte de cacao, émulsifiant : lécithine de tournesol. Enrobage 40%** : sucre ; colorants : curcumine, poudre anthocyanes, dioxyde de titane, complexes cuivre-chlorophylles et chlorophyllines, carmins ; épaississant : gomme d'acacia, sirop de glucose ; agents d'enrobage : cire d'abeille, cire de carnauba, shellac ; sel, correcteur d'acidité : acide citrique. ** pourcentages exprimés sur les éclats de bonbons fourrés au chocolat de ménage au lait. *** pourcentage exprimé sur le fourrage au chocolat de ménage au lait. Traces éventuelles d'?uf et de fruits à coque.
    Allergens: Milk
    Traces: Nuts

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E100 - Curcumin
    • Additive: E120 - Cochineal
    • Additive: E140 - Chlorophylls and Chlorophyllins
    • Additive: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E162 - Beetroot red
    • Additive: E171 - Titanium dioxide
    • Additive: E172 - Iron oxides and iron hydroxides
    • Additive: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E901 - White and yellow beeswax
    • Additive: E903 - Carnauba wax
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Thickener

    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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • E140 - Chlorophylls and Chlorophyllins

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • E140ii - Chlorophyllins

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    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.

  • 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.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    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.

  • E901 - White and yellow beeswax

    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    Source: Wikipedia

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: fr:Lait écrémé reconstitué, Whole milk powder, E901, E904, Whole milk, E120, E901, E904

    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: E904, E120, E904

    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!

    : Glace à la vanille 81 41% (lait écrémé reconstitué), sucre, matière grasse de coco, sirop de glucose-fructose, sirop de glucose, émulsifiant (mono- et diglycérides d'acides gras), arôme naturel de vanille 0.2%* ? stabilisants (farine de graines de caroube), gomme guar, Bonbons fourrés au chocolat au lait 10.6% (fourrage au chocolat au lait 60%), sucre, pâte de cacao, beurre de cacao, lait entier en poudre 14%, émulsifiant (lécithine de soja, Enrobage 40%), sucre, agents d'enrobage (cire d'abeille), cire de carnauba, shellac, épaississant (gomme d'acacia), colorants (rouge de betterave), curcumine, complexes cuivre-chlorophylles et chlorophyllines, oxyde de fer, dioxyde de titane, Eclats de bonbons fourrés au chocolat de ménage au lait 8.3% (fourrage au chocolat de ménage au lait 60%), sucre, lait entier en, beurre de cacao, pâte de cacao, émulsifiant (lécithine de tournesol, Enrobage 40%), sucre, colorants (curcumine), poudre anthocyanes, dioxyde de titane, complexes cuivre-chlorophylles et chlorophyllines, carmins, épaississant (gomme d'acacia), sirop de glucose, agents d'enrobage (cire d'abeille), cire de carnauba, shellac, sel, correcteur d'acidité (acide citrique, Traces éventuelles d'?uf et de fruits à coque)
    1. Glace à la vanille 81 -> fr:glace-a-la-vanille-81 - percent: 41
      1. lait écrémé reconstitué -> fr:lait-ecreme-reconstitue - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. matière grasse de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040
    4. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    5. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    6. émulsifiant -> en:emulsifier
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    7. arôme naturel de vanille 0.2%* ? stabilisants -> fr:arome-naturel-de-vanille-0-2-stabilisants
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    8. gomme guar -> en:e412 - vegan: yes - vegetarian: yes
    9. Bonbons fourrés au chocolat au lait -> fr:bonbons-fourres-au-chocolat-au-lait - percent: 10.6
      1. fourrage au chocolat au lait -> fr:fourrage-au-chocolat-au-lait - percent: 60
    10. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    11. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    12. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    13. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent: 14
    14. émulsifiant -> en:emulsifier
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      2. Enrobage -> en:coating - vegan: maybe - vegetarian: maybe - percent: 40
    15. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    16. agents d'enrobage -> en:glazing-agent
      1. cire d'abeille -> en:e901 - vegan: no - vegetarian: yes
    17. cire de carnauba -> en:e903 - vegan: yes - vegetarian: yes
    18. shellac -> en:e904 - vegan: no - vegetarian: no
    19. épaississant -> en:thickener
      1. gomme d'acacia -> en:e414 - vegan: yes - vegetarian: yes
    20. colorants -> en:colour
      1. rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes
    21. curcumine -> en:e100 - vegan: yes - vegetarian: yes
    22. complexes cuivre-chlorophylles et chlorophyllines -> en:e140 - vegan: yes - vegetarian: yes
    23. oxyde de fer -> en:e172ii - vegan: yes - vegetarian: yes
    24. dioxyde de titane -> en:e171 - vegan: yes - vegetarian: yes
    25. Eclats de bonbons fourrés au chocolat de ménage au lait -> fr:eclats-de-bonbons-fourres-au-chocolat-de-menage-au-lait - percent: 8.3
      1. fourrage au chocolat de ménage au lait -> fr:fourrage-au-chocolat-de-menage-au-lait - percent: 60
    26. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    27. lait entier en -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023
    28. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    29. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    30. émulsifiant -> en:emulsifier
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
      2. Enrobage -> en:coating - vegan: maybe - vegetarian: maybe - percent: 40
    31. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    32. colorants -> en:colour
      1. curcumine -> en:e100 - vegan: yes - vegetarian: yes
    33. poudre anthocyanes -> fr:poudre-anthocyanes
    34. dioxyde de titane -> en:e171 - vegan: yes - vegetarian: yes
    35. complexes cuivre-chlorophylles et chlorophyllines -> en:e140 - vegan: yes - vegetarian: yes
    36. carmins -> en:e120 - vegan: no - vegetarian: no
    37. épaississant -> en:thickener
      1. gomme d'acacia -> en:e414 - vegan: yes - vegetarian: yes
    38. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    39. agents d'enrobage -> en:glazing-agent
      1. cire d'abeille -> en:e901 - vegan: no - vegetarian: yes
    40. cire de carnauba -> en:e903 - vegan: yes - vegetarian: yes
    41. shellac -> en:e904 - vegan: no - vegetarian: no
    42. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    43. correcteur d'acidité -> en:acidity-regulator
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
      2. Traces éventuelles d'?uf et de fruits à coque -> fr:traces-eventuelles-d-uf-et-de-fruits-a-coque

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,008 kj
    (241 kcal)
    Fat 10.4 g
    Saturated fat 8.7 g
    Carbohydrates 33.2 g
    Sugars 30.6 g
    Fiber 0.3 g
    Proteins 3.5 g
    Salt 0.14 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Report a problem

Data sources

Product added on by kiliweb
Last edit of product page on by autorotate-bot.
Product page also edited by openfoodfacts-contributors.

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