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Bâtonnets glacés - 8 parfum vanille 8 parfum chocolat - Tous les jours - 536 g

Bâtonnets glacés - 8 parfum vanille 8 parfum chocolat - Tous les jours - 536 g

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

Barcode: 3700311811216 (EAN / EAN-13)

Common name: Glace parfum vanille avec enrobage parfum cacao Glace parfum chocolat avec enrobage parfum cacao

Quantity: 536 g

Brands: Tous les jours

Countries where sold: France

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Health

Ingredients

  • icon

    42 ingredients


    French: Glace parfum vanille avec enrobage parfum cacao.glace parfum vanille 78% : lactose et protéines de lait - eau - lait écrémé - sucre - matière grasse végétale de coprah - sirop de glucose-fructose - émulsifiant : e471 - stabilisants : e410, e412 - arôme - colorant : e160a. enrobage au cacao maigre 22% : matière grasse végétale de coprah - sucre - poudre de cacao maigre 10% - émulsifiant : lécithine de soja (e322).traces de fruits à coque. glace parfum chocolat avec enrobage parfum cacao.glace parfum chocolat 78% : lactose et protéines de lait - lait écrémé - eau - sucre - matière grasse végétale de coprah - sirop de glucose-fructose - poudre de cacao maigre 3% - émulsifiant : e471 - stabilisants : e410, e412. enrobage au cacao maigre 22% : matière grasse végétale de coprah - sucre - poudre de cacao maigre 10% - émulsifiant : lécithine de soja (e322).traces de fruits à coque.
    Allergens: Milk, Soybeans, fr:enrobage-au-cacao-maigre, fr:glace-parfum-vanille-78-lactose, fr:enrobage-au-cacao-maigre, fr:glace-parfum-vanille-78-lactose
    Traces: Milk, Nuts, Soybeans, fr:enrobage-au-cacao-maigre-22, fr:glace-parfum-chocolat-78-lactose, fr:enrobage-au-cacao-maigre-22, fr:glace-parfum-chocolat-78-lactose

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: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • 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

  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • 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
  • E410 - Locust bean gum


    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    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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    Non-vegan


    Non-vegan ingredients: Lactose and milk proteins, Skimmed milk, Lactose and milk proteins, Skimmed milk

    Some ingredients could not be recognized.

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    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!

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    Vegetarian status unknown


    Unrecognized ingredients: fr:glace-parfum-vanille-avec-enrobage-parfum-cacao-glace-parfum-vanille, fr:glace-parfum-chocolat-avec-enrobage-parfum-cacao-glace-parfum-chocolat

    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 parfum vanille avec enrobage parfum cacao._glace parfum vanille 78% (lactose_ et protéines de _lait_), eau, _lait_ écrémé, sucre, matière grasse végétale de coprah, sirop de glucose-fructose, émulsifiant (e471), stabilisants (e410), e412, arôme, colorant (e160a, _enrobage au cacao maigre_ 22%), matière grasse végétale de coprah, sucre, poudre de cacao maigre 10%, émulsifiant (lécithine de _soja_ (e322), glace parfum chocolat avec enrobage parfum cacao._glace parfum chocolat 78%), lactose_ et protéines de _lait_, _lait_ écrémé, eau, sucre, matière grasse végétale de coprah, sirop de glucose-fructose, poudre de cacao maigre 3%, émulsifiant (e471), stabilisants (e410), e412, _enrobage au cacao maigre 22% (_ matière grasse végétale de coprah), sucre, poudre de cacao maigre 10%, émulsifiant (lécithine de _soja_ (e322))
    1. Glace parfum vanille avec enrobage parfum cacao._glace parfum vanille -> fr:glace-parfum-vanille-avec-enrobage-parfum-cacao-glace-parfum-vanille - percent: 78
      1. lactose_ et protéines de _lait_ -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes
    2. eau -> en:water - vegan: yes - vegetarian: yes
    3. _lait_ écrémé -> en:skimmed-milk - vegan: no - vegetarian: yes
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes
    5. matière grasse végétale de coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    6. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes
    7. émulsifiant -> en:emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    8. stabilisants -> en:stabiliser
      1. e410 -> en:e410 - vegan: yes - vegetarian: yes
    9. e412 -> en:e412 - vegan: yes - vegetarian: yes
    10. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    11. colorant -> en:colour
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. _enrobage au cacao maigre_ -> fr:decor-au-cacao-maigre - vegan: ignore - vegetarian: ignore - percent: 22
    12. matière grasse végétale de coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    13. sucre -> en:sugar - vegan: yes - vegetarian: yes
    14. poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent: 10
    15. émulsifiant -> en:emulsifier
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
      2. glace parfum chocolat avec enrobage parfum cacao._glace parfum chocolat -> fr:glace-parfum-chocolat-avec-enrobage-parfum-cacao-glace-parfum-chocolat - percent: 78
    16. lactose_ et protéines de _lait_ -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes
    17. _lait_ écrémé -> en:skimmed-milk - vegan: no - vegetarian: yes
    18. eau -> en:water - vegan: yes - vegetarian: yes
    19. sucre -> en:sugar - vegan: yes - vegetarian: yes
    20. matière grasse végétale de coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    21. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes
    22. poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent: 3
    23. émulsifiant -> en:emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    24. stabilisants -> en:stabiliser
      1. e410 -> en:e410 - vegan: yes - vegetarian: yes
    25. e412 -> en:e412 - vegan: yes - vegetarian: yes
    26. _enrobage au cacao maigre -> fr:decor-au-cacao-maigre - vegan: ignore - vegetarian: ignore - percent: 22
      1. _ matière grasse végétale de coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    27. sucre -> en:sugar - vegan: yes - vegetarian: yes
    28. poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent: 10
    29. émulsifiant -> en:emulsifier
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,250 kj
    (300 kcal)
    Fat 21 g
    Saturated fat 19 g
    Carbohydrates 25 g
    Sugars 24 g
    Fiber ?
    Proteins 2.8 g
    Salt 0.15 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Other information

Other information: Conditionné par Ysco NV 8920 Langemark Belgique.

Conservation conditions: Plusieurs mois dans le compartiment à -18°C d'un congélateur dans la limite du délai optimal de conservation. Attention : Ne jamais recongeler un produit décongelé !

Recycling instructions - To recycle: Etui carton

Recycling instructions - To discard: Bâtonnet bois et emballage individuel plastique

Data sources

Product added on by kiliweb
Last edit of product page on by casino-off.
Product page also edited by autorotate-bot, casino, openfoodfacts-contributors, teolemon, yuka.WnFJNEVLNGx2TjRGdy8wUCtSSFAwWXBxK1krN1hVV29HZlFySVE9PQ.

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