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Becher Double Gold Caramel Billionaire - Magnum - 303g

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Becher Double Gold Caramel Billionaire - Magnum - 303g

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

Barcode: 8711327480438 (EAN / EAN-13)

Common name: Crème glacée parfum biscuit, sauce caramel et cannelle aromatisée (11%), éclats et coque de chocolat blanc au caramel (21%) avec un mélange de noix de pécans caramélisées et de biscuits à la cannelle en décor (1%).

Quantity: 303g

Packaging: Pot, Film, Pp-lid, Pp-pot

Brands: Magnum

Categories: Desserts, Frozen foods, Frozen desserts, Ice creams and sorbets, Ice creams, Luxury ice cream in a cup

Labels, certifications, awards: Rainforest Alliance

Origin of the product and/or its ingredients: Hongrie

Countries where sold: France, Germany

Matching with your preferences

Health

Ingredients

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    35 ingredients

    rehydrated skimed milk, cream (17%), sugar, skimmed milk powder or concentrate, glucose-fructose syrup, glucose syrup, cocoa butter¹, concentrated butter, butter, lactose and milk protein, caramelized sugar, wheat flour, emulsifiers (e471, e476, e322), modified starch, stabilizers (e410, e412, e407, e415), pecan nuts, sunflower seed oil, flavorings, salt, cinnamon powder, caramel syrup, natural flavours, colour (e150a), cocoa mass¹, milk protein, acidity regulator (e270), may contain: eggs and other nuts, ¹rainforest alliance™ certified
    Allergens: Gluten, Milk, Nuts
    Traces: Eggs, 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: E14XX - Modified Starch
    • Additive: E150a - Plain caramel
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan 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: 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

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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 (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • 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: Reconstituted skimmed milk, Cream, Skimmed milk powder, Butterfat, Butter, Lactose and milk proteins, Milk proteins
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

    fr: LAIT écrémé réhydraté, CRÈME 17%, sucre, LAIT écrémé en poudre, sirop de glucose-fructose, sirop de glucose, beurre de cacao¹, BEURRE concentré, BEURRE, LACTOSE et protéines de LAIT, sucre caramélisé, farine de BLÉ, émulsifiants (e471, e476, e322), amidon modifié, stabilisants (e410, e412, e407, e415), NOIX DE PECAN, huile de graines de tournesol, arômes, sel, cannelle en poudre, sirop de caramel, arômes naturels, colorant (e150a), pâte de cacao¹, protéines de LAIT, correcteur d'acidité (e270)
    1. LAIT écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 17 - percent_max: 83
    2. CRÈME -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 17 - percent: 17 - percent_max: 17
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 17
    4. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 17
    5. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 17
    6. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.5
    7. beurre de cacao¹ -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 13.2
    8. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 11
    9. BEURRE -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 9.42857142857143
    10. LACTOSE et protéines de LAIT -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.25
    11. sucre caramélisé -> en:caramelised-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 7.33333333333333
    12. farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 6.6
    13. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 6
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 6
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      3. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    14. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5.5
    15. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 5.07692307692308
      1. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.07692307692308
      2. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.53846153846154
      3. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.69230769230769
      4. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.26923076923077
    16. NOIX DE PECAN -> en:pecan-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 15026 - percent_min: 0 - percent_max: 4.71428571428571
    17. huile de graines de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 4.4
    18. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.125
    19. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.17
    20. cannelle en poudre -> en:cinnamon-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11025 - percent_min: 0 - percent_max: 0.17
    21. sirop de caramel -> en:caramel-syrup - percent_min: 0 - percent_max: 0.17
    22. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.17
    23. colorant -> en:colour - percent_min: 0 - percent_max: 0.17
      1. e150a -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.17
    24. pâte de cacao¹ -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.17
    25. protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.17
    26. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.17
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.17

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: 2.6, rounded value: 2.6)
    • Fiber: 0 / 5 (value: 0.21, rounded value: 0.21)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.00390625, rounded value: 0)

    Negative points: 13

    • Energy: 2 / 10 (value: 865, rounded value: 865)
    • Sugars: 4 / 10 (value: 19, rounded value: 19)
    • Saturated fat: 7 / 10 (value: 7.2, rounded value: 7.2)
    • Sodium: 0 / 10 (value: 68, rounded value: 68)

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

    Nutritional score: (13 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Luxury ice cream in a cup
    Energy 865 kj
    (207 kcal)     		-7%
    Fat 12 g -1%
    Saturated fat 7.2 g -1%
    Carbohydrates 23 g -7%
    Sugars 19 g -10%
    Fiber 0.21 g -49%
    Proteins 2.6 g -21%
    Salt 0.17 g -16%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.004 %

Environment

Carbon footprint

Packaging

Transportation

Labels

Other information

Preparation: Pour une dégustation encore plus onctueuse de votre glace, sortez-le quelques minutes avant de servir.

Conservation conditions: A conserver à -18°C

Customer service: Magnum Relation Consommateurs, Unilever France, 20 rue des Deux Gares 92842 Rueil-Malmaison Cedex

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Data sources

The manufacturer Unilever France uses Equadis to automatically transmit data and photos for its products.

Product added on by org-unilever-france-gms
Last edit of product page on by org-unilever-france-gms.
Product page also edited by bugmenot, inf, kiliweb, openfoodfacts-contributors, packbot, prepperapp, swipe-studio, yuka.sY2b0xO6T85zoF3NwEKvlklCCYbvkmnAPEzWgkyv3_20A4P2fNty3JjzKqg, yuka.sY2b0xO6T85zoF3NwEKvlmFbdoXevjyeayPku0a3muavf6LWS-N5uoPkKKs.

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