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Heavenly Moments - Asda - 3 x 100 ml

Heavenly Moments - Asda - 3 x 100 ml

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Barcode: 5057172295722 (EAN / EAN-13)

Quantity: 3 x 100 ml

Packaging: Cardboard, Card-box, Mixed plastic-packet

Brands: Asda

Categories: Desserts, Frozen foods, Frozen desserts, Ice creams and sorbets, Ice creams, Ice cream in a box

Labels, certifications, awards: Vegetarian

Manufacturing or processing places: United Kingdom

Stores: Asda

Countries where sold: United Kingdom

Matching with your preferences

Health

Ingredients

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    27 ingredients


    Partially Reconstituted Skimmed Milk Concentrate, Milk Chocolate (32%) [Sugar, Cocoa Butter, Cocoa Mass, Butter Oil (Milk), Skimmed Milk Powder, Whey Powder (Milk), Emulsifiers (Soya Lecithins, Polyglycerol Polyricinoleate)], Glucose Syrup, Coconut Oil, Sugar, Whey Powder (Milk), Emulsifier (Mono - and Diglycerides of Fatty Acids), Flavourings, Stabilisers (Carob Bean Gum, Guar Gum), Ground Vanilla Pods, Colour (Carotenes).
    Allergens: Milk, Soybeans
    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: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • 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
  • 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
  • E476 - Polyglycerol polyricinoleate


    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Skimmed milk, Milk chocolate, Butterfat, Milk, Skimmed milk powder, Whey powder, Milk, Whey powder, Milk
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


    Skimmed Milk, Milk Chocolate 32% (Sugar, Cocoa Butter, Cocoa Mass, Butter Oil (Milk), Skimmed Milk Powder, Whey Powder (Milk), Emulsifiers (Soya Lecithins, Polyglycerol Polyricinoleate)), Glucose Syrup, Coconut Oil, Sugar, Whey Powder (Milk), Emulsifier (mono- and Diglycerides of Fatty Acids), Flavourings, Stabilisers (Carob Bean Gum, Guar Gum), Ground Vanilla Pods, Colour (Carotenes)
    1. Skimmed Milk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 32 - percent_max: 68
    2. Milk Chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 32 - percent: 32 - percent_max: 32
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4.57142857142857 - percent_max: 32
      2. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16
      3. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.6666666666667
      4. Butter Oil -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 8
        1. Milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8
      5. Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.4
      6. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5.33333333333333
        1. Milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.33333333333333
      7. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 4.57142857142857
        1. Soya Lecithins -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.57142857142857
        2. Polyglycerol Polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.28571428571429
    3. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 32
    4. Coconut Oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 18
    5. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12
    6. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 9
      1. Milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9
    7. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 7.2
      1. mono- and Diglycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.2
    8. Flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6
    9. Stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 5.14285714285714
      1. Carob Bean Gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.14285714285714
      2. Guar Gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.57142857142857
    10. Ground Vanilla Pods -> en:ground-vanilla-beans - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    11. Colour -> en:colour - percent_min: 0 - percent_max: 4
      1. Carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4

Nutrition

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    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 0

    • Proteins: 1 / 5 (value: 2.7, rounded value: 2.7)
    • Fiber: 0 / 5 (value: 0.5, rounded value: 0.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 12

    • Energy: 2 / 10 (value: 757, rounded value: 757)
    • Sugars: 3 / 10 (value: 16, rounded value: 16)
    • Saturated fat: 7 / 10 (value: 7.8, rounded value: 7.8)
    • Sodium: 0 / 10 (value: 36, rounded value: 36)

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

    Score nutritionnel: 12 (12 - 0)

    Nutri-Score: D

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    Sugars in high quantity (16%)


    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 (0.09%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (110ml)
    Compared to: Ice cream in a box
    Energy 757 kj
    (181 kcal)
    833 kj
    (199 kcal)
    -13%
    Fat 10 g 11 g +13%
    Saturated fat 7.8 g 8.58 g +39%
    Carbohydrates 19 g 20.9 g -32%
    Sugars 16 g 17.6 g -32%
    Fiber 0.5 g 0.55 g -36%
    Proteins 2.7 g 2.97 g -6%
    Salt 0.09 g 0.099 g -33%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 110ml

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by ownhwd
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by openfoodfacts-contributors, packbot, swipe-studio, vaporous.

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