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Мороженое пломбир ванильный в вафлях - Viante Vittoria - 80 г

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Мороженое пломбир ванильный в вафлях - Viante Vittoria - 80 г

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Barcode: 4620032652129 (EAN / EAN-13)

Quantity: 80 г

Packaging: ru:84

Brands: Viante Vittoria

Categories: Desserts, Frozen foods, Frozen desserts, Ice creams and sorbets, Ice creams

Labels, certifications, awards: EAC

Manufacturing or processing places: ООО «Вологодское мороженое», Россия, 160021, Вологодская область, г. Вологда, ул. Александра Клубова, д. 87

Stores: Сеть гипермаркетов «ДА»

Countries where sold: Russia

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Health

Ingredients

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    34 ingredients

    Russian: Массовая доля молочного жира 12% в молочной части продукта. пломбир ванильный ( молоко коровье цельное , вода питьевая, масло сливочное , сахар, молоко сухое обезжиренное , сухой глюкозный сироп, сухая молочная смесь ( сухая молочная сыворотка , сухой глюкозный сироп, молочный белок ), сыворотка молочная сухая , мальтодекстрин, комплексная пищевая добавка (эмульгатор моно - и диглицериды жирных кислот, стабилизаторы: гуаровая камедь, камедь рожкового дерева, камедь тары, каррагинан), ароматизатор ванилин), вафли ( мука пшеничная , масло соевое , вода питьевая, эмульгатор лецитин ( соевый ), яичный порошок , разрыхлитель - гидрокарбонат натрия (сода пищевая), соль).
    Allergens: Milk, ru:масло-сливочное, ru:масло-соевое, ru:молоко-коровье-цельное, ru:молоко-сухое-обезжиренное, ru:молочный-белок, ru:мука-пшеничная, ru:соевый, ru:сухая-молочная-смесь, ru:сухая-молочная-сыворотка, ru:сыворотка-молочная-сухая, ru:яичный-порошок
    Traces: Nuts, Peanuts

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: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Milk proteins
    • Ingredient: Whey

    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

  • 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: Whole cow's milk, Butter, Skimmed milk powder, Whey powder, Milk proteins, Whey powder, Egg powder
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    Vegetarian status unknown

    Unrecognized ingredients: ru:Массовая доля молочного жира 12 % в молочной части продукта, ru:пломбир ванильный, ru:сухой глюкозный сироп, ru:_сухая молочная смесь_, ru:сухой глюкозный сироп, ru:эмульгатор моно, ru:камедь тары, Vanillin, ru:вафли, bg:e500ii, bg:e500ii

    Some ingredients could not be recognized.

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    • 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!

    Массовая доля молочного жира 12% в молочной части продукта, пломбир ванильный (_молоко коровье цельное_, вода питьевая, _масло сливочное _, сахар, _молоко сухое обезжиренное_, сухой глюкозный сироп, _сухая молочная смесь_ (_сухая молочная сыворотка_, сухой глюкозный сироп, _молочный белок_), _сыворотка молочная сухая_, мальтодекстрин, комплексная пищевая добавка (эмульгатор моно, и диглицериды жирных кислот, стабилизаторы (гуаровая камедь), камедь рожкового дерева, камедь тары, каррагинан), ароматизатор ванилин), вафли (_мука пшеничная_, _масло соевое_, вода питьевая, эмульгатор (лецитин (_соевый_)), _яичный порошок_, разрыхлитель-гидрокарбонат натрия (сода пищевая), соль)
    1. Массовая доля молочного жира 12% в молочной части продукта -> ru:Массовая доля молочного жира 12 % в молочной части продукта - percent_min: 33.3333333333333 - percent_max: 100
    2. пломбир ванильный -> ru:пломбир ванильный - percent_min: 0 - percent_max: 50
      1. _молоко коровье цельное_ -> en:whole-cow-s-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. вода питьевая -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. _масло сливочное _ -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      4. сахар -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. _молоко сухое обезжиренное_ -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. сухой глюкозный сироп -> ru:сухой глюкозный сироп - percent_min: 0 - percent_max: 8.33333333333333
      7. _сухая молочная смесь_ -> ru:_сухая молочная смесь_ - percent_min: 0 - percent_max: 7.14285714285714
        1. _сухая молочная сыворотка_ -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714
        2. сухой глюкозный сироп -> ru:сухой глюкозный сироп - percent_min: 0 - percent_max: 3.57142857142857
        3. _молочный белок_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
      8. _сыворотка молочная сухая_ -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
      9. мальтодекстрин -> en:maltodextrins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      10. комплексная пищевая добавка -> ru:комплексная-пищевая-добавка - percent_min: 0 - percent_max: 5
        1. эмульгатор моно -> ru:эмульгатор моно - percent_min: 0 - percent_max: 5
        2. и диглицериды жирных кислот -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.5
        3. стабилизаторы -> en:stabiliser - percent_min: 0 - percent_max: 1.66666666666667
          1. гуаровая камедь -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
        4. камедь рожкового дерева -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
        5. камедь тары -> ru:камедь тары - percent_min: 0 - percent_max: 1
        6. каррагинан -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      11. ароматизатор ванилин -> en:vanillin - percent_min: 0 - percent_max: 4.54545454545455
    3. вафли -> ru:вафли - percent_min: 0 - percent_max: 33.3333333333333
      1. _мука пшеничная_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. _масло соевое_ -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 16.6666666666667
      3. вода питьевая -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      4. эмульгатор -> en:emulsifier - percent_min: 0 - percent_max: 8.33333333333333
        1. лецитин -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
          1. _соевый_ -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      5. _яичный порошок_ -> en:egg-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. разрыхлитель-гидрокарбонат натрия -> bg:e500ii - percent_min: 0 - percent_max: 5.55555555555556
        1. сода пищевая -> bg:e500ii - percent_min: 0 - percent_max: 5.55555555555556
      7. соль -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476

Nutrition

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    Sugars in high quantity (13%)

    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     		As sold
    per serving (80g)     		Compared to: Ice creams
    Energy 880 kj
    (210 kcal)     		704 kj
    (168 kcal)     		-9%
    Fat 11.5 g 9.2 g -
    Saturated fat ? ?
    Carbohydrates 24 g 19.2 g -15%
    Sugars 13 g 10.4 g -43%
    Sucrose 13 g 10.4 g
    Fiber ? ?
    Proteins 2.5 g 2 g -24%
    Salt ? ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 80g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by pruna
Last edit of product page on by pruna.

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