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Kræsj Green - Diplom-Is - 68g

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Kræsj Green - Diplom-Is - 68g

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Barcode: 7037210120641 (EAN / EAN-13)

Quantity: 68g

Brands: Diplom-Is

Categories: Snacks, Desserts, Sweet snacks, Frozen foods, Bars, Frozen desserts, Ice creams and sorbets, Ice creams, Chocolate-coated-ice-cream, Ice pops

Manufacturing or processing places: Norway

Stores: Coop Extra

Countries where sold: Norway

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Health

Ingredients

  • icon

    40 ingredients

    : Vannis {Vann, sukker, glukosesirup, vegetabilsk olje (kokos), surhetsregulerende middel (sitronsyre), fettredusert kakao, stabilisator (guarkjernernel, natriumalyat), aromaer, fargetistel, spirulina*, sitron*, emulgator (lecitin (soya)), eple*. *fra konsentrat} Tyggegummipinne {Tyggeguminibase, spøtstoff (isomalt, maltitol, sorbitol, xylitol, altitoisirup, steviolglykosider), aroma, fuktighetsbevarende middel (glyserol), emulgator (lecitin), surhetsregulerende middel (eplesyre), fargestoff (karotener), antioksidant (E321). Produktet kan inneholde spor av melk og nøtter.}
    Allergens: Soybeans
    Traces: Milk, Nuts

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: E420 - Sorbitol
    • Additive: E953 - Isomalt
    • Additive: E960 - Steviol glycosides
    • Additive: E965 - Maltitol
    • Additive: E967 - Xylitol
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E296 - Malic acid

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia

  • E321 - Butylated hydroxytoluene

    Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
    Source: Wikipedia

  • 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.

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia

  • E960 - Steviol glycosides

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

  • E967 - Xylitol

    Xylitol: Xylitol is a sugar alcohol used as a sweetener. The name derives from Ancient Greek: ξύλον, xyl[on], "wood" + suffix -itol, used to denote sugar alcohols. Xylitol is categorized as a polyalcohol or sugar alcohol -specifically an alditol-. It has the formula CH2OH-CHOH-3CH2OH. It is a colorless or white solid that is soluble in water. Use of manufactured products containing xylitol may reduce tooth decay.
    Source: Wikipedia

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: nb:vannis, nb:fettredusert-kakao, nb:guarkjernernel, nb:natriumalyat, nb:fargetistel, nb:lecitin, nb:fra-konsentrat, nb:tyggegummipinne, nb:tyggeguminibase, nb:spøtstoff, nb:altitoisirup, nb:fuktighetsbevarende-middel, nb:glyserol, nb:lecitin

    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

    Vegetarian status unknown

    Unrecognized ingredients: nb:vannis, nb:fettredusert-kakao, nb:guarkjernernel, nb:natriumalyat, nb:fargetistel, nb:lecitin, nb:fra-konsentrat, nb:tyggegummipinne, nb:tyggeguminibase, nb:spøtstoff, nb:altitoisirup, nb:fuktighetsbevarende-middel, nb:glyserol, nb:lecitin

    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!

    : Vannis (Vann, sukker, glukosesirup, vegetabilsk olje (kokos), surhetsregulerende middel (sitronsyre), fettredusert kakao, stabilisator (guarkjernernel, natriumalyat), aromaer, fargetistel, spirulina, sitron, emulgator (lecitin), eple, fra konsentrat), Tyggegummipinne (Tyggeguminibase, spøtstoff (isomalt, maltitol, sorbitol, xylitol, altitoisirup, steviolglykosider), aroma, fuktighetsbevarende middel (glyserol), emulgator (lecitin), surhetsregulerende middel (eplesyre), fargestoff (karotener), antioksidant (e321))
    1. Vannis -> nb:vannis - percent_min: 50 - percent_max: 100
      1. Vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 3.57142857142857 - percent_max: 100
      2. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 18
      3. glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 18
      4. vegetabilsk olje -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 18
        1. kokos -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 18
      5. surhetsregulerende middel -> en:acidity-regulator - percent_min: 0 - percent_max: 18
        1. sitronsyre -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18
      6. fettredusert kakao -> nb:fettredusert-kakao - percent_min: 0 - percent_max: 16.6666666666667
      7. stabilisator -> en:stabiliser - percent_min: 0 - percent_max: 14.2857142857143
        1. guarkjernernel -> nb:guarkjernernel - percent_min: 0 - percent_max: 14.2857142857143
        2. natriumalyat -> nb:natriumalyat - percent_min: 0 - percent_max: 7.14285714285714
      8. aromaer -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      9. fargetistel -> nb:fargetistel - percent_min: 0 - percent_max: 5
      10. spirulina -> en:spirulina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 5
      11. sitron -> en:lemon - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 5
      12. emulgator -> en:emulsifier - percent_min: 0 - percent_max: 5
        1. lecitin -> nb:lecitin - percent_min: 0 - percent_max: 5
      13. eple -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 5
      14. fra konsentrat -> nb:fra-konsentrat - percent_min: 0 - percent_max: 5
    2. Tyggegummipinne -> nb:tyggegummipinne - percent_min: 0 - percent_max: 50
      1. Tyggeguminibase -> nb:tyggeguminibase - percent_min: 0 - percent_max: 50
      2. spøtstoff -> nb:spøtstoff - percent_min: 0 - percent_max: 25
        1. isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
        2. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
        3. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        4. xylitol -> en:e967 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
        5. altitoisirup -> nb:altitoisirup - percent_min: 0 - percent_max: 5
        6. steviolglykosider -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      3. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      4. fuktighetsbevarende middel -> nb:fuktighetsbevarende-middel - percent_min: 0 - percent_max: 12.5
        1. glyserol -> nb:glyserol - percent_min: 0 - percent_max: 12.5
      5. emulgator -> en:emulsifier - percent_min: 0 - percent_max: 10
        1. lecitin -> nb:lecitin - percent_min: 0 - percent_max: 10
      6. surhetsregulerende middel -> en:acidity-regulator - percent_min: 0 - percent_max: 8.33333333333333
        1. eplesyre -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      7. fargestoff -> en:colour - percent_min: 0 - percent_max: 7.14285714285714
        1. karotener -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.14285714285714
      8. antioksidant -> en:antioxidant - percent_min: 0 - percent_max: 6.25
        1. e321 -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25

Nutrition

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    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 9

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

    Positive points: 0

    • Proteins: 0 / 5 (value: 0.5, rounded value: 0.5)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 9.08203125000001, rounded value: 9.1)

    Negative points: 6

    • Energy: 1 / 10 (value: 522, rounded value: 522)
    • Sugars: 3 / 10 (value: 18, rounded value: 18)
    • Saturated fat: 2 / 10 (value: 2.8, rounded value: 2.8)
    • Sodium: 0 / 10 (value: 4, rounded value: 4)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (6 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (68g)     		Compared to: Chocolate-coated-ice-cream
    Energy 522 kj
    (124 kcal)     		355 kj
    (84 kcal)     		-59%
    Fat 3.1 g 2.11 g -84%
    Saturated fat 2.8 g 1.9 g -77%
    Carbohydrates 27 g 18.4 g -8%
    Sugars 18 g 12.2 g -25%
    Fiber - -
    Proteins < 0.5 g < 0.34 g -86%
    Salt < 0.01 g < 0.007 g -94%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 9.082 % 9.082 %
Serving size: 68g

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Product added on by odinh
Last edit of product page on by odinh.
Product page also edited by roboto-app.

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