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Snickers Ice Cream Bar - 48 g

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Snickers Ice Cream Bar - 48 g

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Barcode: 5000159343961 (EAN / EAN-13)

Quantity: 48 g

Packaging: Plastic

Brands: Snickers

Categories: Snacks, Desserts, Sweet snacks, Cocoa and its products, Confectioneries, Frozen foods, Bars, Chocolate candies, Frozen desserts, Ice creams and sorbets, Ice creams, Bars covered with chocolate, Ice cream bars, fr:Barres glacées

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    29 ingredients

    sucre, sirop de glucose, lait écréme (13%), v cacahuètes, crème légère (lait), eau, lait écrémé concentré sucré, matiere grasse de noix de coco, beurre de cacao, matière grasse de palme, pâte de cacao/lait écrèmé en poudre, matière grasse du lait, lactose, petit-lait en poudre, émulsifiants (lécithine de soja, e471, e477), stabilisants*, cacao maigre, sel, extrait nąturel de vanille. (peut contenir: amande, noisette). b nl ijs, pinda's (12%) en karamel (16%) omhuld met een chocolaag (27%) • ingrediënten: suiker, glucosesiroop. magere melk (10%6), pinda's, room (van melk), water, gecondenseerde magere melk met suiker, kokosvet, cacaoboter, palmvet, cacaomassa, magere melkpoeder, botervet (van melk), lactose, weipoeder (van melk), emulgatoren (sojalecithine, e471, e477), stabilisatoren*, magere cacao, zout, natuurlijk vanille-extract. (kan bevatten: amandel, hazelnoot). e407 , e410 , e412.
    Allergens: Milk, Peanuts, Soybeans
    Traces: Milk, Nuts, Peanuts, Soybeans

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
    • Additive: E477 - Propane-1‚2-diol esters of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Lactose
    • 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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    Palm oil

    Ingredients that contain palm oil: Palm fat
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    Non-vegan

    Non-vegan ingredients: Skimmed milk, Light cream, Milk, Sweetened condensed semi-skimmed milk, Skimmed milk powder, Lactose, Milkfat, Whey powder, Milk
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    Maybe vegetarian

    Ingredients that may not be vegetarian: Whey powder, E471, E477, Natural flavouring
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    sucre, sirop de glucose, lait écrémé 13%, cacahuètes 12%, crème légère (lait), eau, lait écrémé concentré sucré, matière grasse de noix de coco, beurre de cacao, matière grasse de palme, pâte de cacao, lait écrémé en poudre, lactose, matière grasse du lait, petit-lait en poudre, émulsifiants (lécithine de soja, e471, e477), stabilisants (e407, e410, e412), cacao maigre, sel, extrait naturel de vanille, arôme naturel (lait)
    1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 13 - percent_max: 62
    2. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 13 - percent_max: 37.5
    3. lait écrémé -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 13 - percent: 13 - percent_max: 13
    4. cacahuètes -> en:peanut - vegan: yes - vegetarian: yes - percent_min: 12 - percent: 12 - percent_max: 12
    5. crème légère -> en:light-cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12
      1. lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12
    6. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12
    7. lait écrémé concentré sucré -> en:sweetened-condensed-semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12
    8. matière grasse de noix de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 10.3333333333333
    9. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.85714285714286
    10. matière grasse de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 7.75
    11. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.88888888888889
    12. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.2
    13. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.63636363636364
    14. matière grasse du lait -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.16666666666667
    15. petit-lait en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4.76923076923077
    16. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4.42857142857143
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.42857142857143
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.21428571428571
      3. e477 -> en:e477 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.47619047619048
    17. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 4.13333333333333
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.13333333333333
      2. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.06666666666667
      3. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.37777777777778
    18. cacao maigre -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.875
    19. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.64705882352941
    20. extrait naturel de vanille -> en:natural-vanilla-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44444444444444
    21. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.26315789473684
      1. lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.26315789473684

Nutrition

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    Poor nutritional quality

    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 12

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 3 / 5 (value: 5, rounded value: 5)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 12, rounded value: 12)

    Negative points: 18

    • Energy: 4 / 10 (value: 1414, rounded value: 1414)
    • Sugars: 5 / 10 (value: 26, rounded value: 26)
    • Saturated fat: 9 / 10 (value: 10, rounded value: 10)
    • Sodium: 0 / 10 (value: 88, rounded value: 88)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 18 (18 - 0)

    Nutri-Score: D

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    Sugars in high quantity (26%)

    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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    Salt in low quantity (0.22%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100ml)     		Compared to: fr:Barres glacées
    Energy 1,414 kj
    (341 kcal)     		1,410 kj
    (341 kcal)     		+16%
    Fat 19 g 19 g +18%
    Saturated fat 10 g 10 g +2%
    Carbohydrates 34 g 34 g +6%
    Sugars 26 g 26 g +4%
    Fiber ? ?
    Proteins 5 g 5 g +27%
    Salt 0.22 g 0.22 g +9%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 12 % 12 %
Serving size: 100ml

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by kiliweb
Last edit of product page on by feat.
Product page also edited by inf, openfoodfacts-contributors, teolemon, thepainofeating, yuka.SFpva0hmMDhwK1lIdk1jbDhDTFM0ZTEvMlpUMkRIS3dLZWROSVE9PQ, yuka.WXB3T09xWWppT2dhdy9RTzdCanI5dUJvN1pYeFlsaTRCUGhBSUE9PQ, yuka.ZEtjOUZxOGhtS0lveGNZbDBRclk5UGR4MnNHSFhFZTdBdVFzSVE9PQ, yuka.ZVBnWUZJOWF1UFJUaThVai9oRHMvTnRuNkorUWNtS2VlclU3SUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmtaTPnT8xbZFwz4pXOp1NG-B8DwcdxbvrT3Lag.

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