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Magnum Glace en Pot EUPHORIA 440 ML - 311 g

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Magnum Glace en Pot EUPHORIA 440 ML - 311 g

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

Barcode: 8711327621978 (EAN / EAN-13)

Common name: Crème glacée citron, sauce à la framboise aromatisée (12%), une coque de chocolat blanc (20%), des pépites de sucre parfum fruits rouges et éclats de bonbons pétillants en décor (1%).

Quantity: 311 g

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

Matching with your preferences

Health

Ingredients

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    40 ingredients

    French: LAIT écrémé réhydraté, CRÈME (17%), sucre, sirop de glucose-fructose, beurre de cacao¹, LAIT en poudre écrémé, purée de framboise (3%), jus de framboise (2,5%), BEURRE concentré, LAIT en poudre entier, jus de citron concentré (1,5%), sirop de glucose, émulsifiants (E471 (d'origine végétale), lécithines), stabilisants (gomme guar, pectines, farine de graines de caroube, gomme Tara, carraghénanes), amidon de maïs modifié, arôme naturel de citron, arôme naturel de vanille, arômes naturels, arôme naturel de fraise avec autres arômes naturels, jus de carotte concentré, concentré de cassis, correcteurs d'acidité (E270, E330, E331), LACTOSE, concentré de carthame, sel, colorant (anthocyanes), dioxyde de carbone (E290). Peut contenir : amandes, noix de pécan, blé. ¹Certifié Rainforest Alliance.
    Allergens: Milk
    Traces: Gluten, 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: E163 - Anthocyanins
    • Additive: E290 - Carbon dioxide
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E417 - Tara gum
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Lactose

    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

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • 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

  • E290 - Carbon dioxide

    Carbon dioxide: Carbon dioxide -chemical formula CO2- is a colorless gas with a density about 60% higher than that of dry air. Carbon dioxide consists of a carbon atom covalently double bonded to two oxygen atoms. It occurs naturally in Earth's atmosphere as a trace gas. The current concentration is about 0.04% -410 ppm- by volume, having risen from pre-industrial levels of 280 ppm. Natural sources include volcanoes, hot springs and geysers, and it is freed from carbonate rocks by dissolution in water and acids. Because carbon dioxide is soluble in water, it occurs naturally in groundwater, rivers and lakes, ice caps, glaciers and seawater. It is present in deposits of petroleum and natural gas. Carbon dioxide is odorless at normally encountered concentrations, however, at high concentrations, it has a sharp and acidic odor.As the source of available carbon in the carbon cycle, atmospheric carbon dioxide is the primary carbon source for life on Earth and its concentration in Earth's pre-industrial atmosphere since late in the Precambrian has been regulated by photosynthetic organisms and geological phenomena. Plants, algae and cyanobacteria use light energy to photosynthesize carbohydrate from carbon dioxide and water, with oxygen produced as a waste product.CO2 is produced by all aerobic organisms when they metabolize carbohydrates and lipids to produce energy by respiration. It is returned to water via the gills of fish and to the air via the lungs of air-breathing land animals, including humans. Carbon dioxide is produced during the processes of decay of organic materials and the fermentation of sugars in bread, beer and wine making. It is produced by combustion of wood and other organic materials and fossil fuels such as coal, peat, petroleum and natural gas. It is an unwanted byproduct in many large scale oxidation processes, for example, in the production of acrylic acid -over 5 million tons/year-.It is a versatile industrial material, used, for example, as an inert gas in welding and fire extinguishers, as a pressurizing gas in air guns and oil recovery, as a chemical feedstock and as a supercritical fluid solvent in decaffeination of coffee and supercritical drying. It is added to drinking water and carbonated beverages including beer and sparkling wine to add effervescence. The frozen solid form of CO2, known as dry ice is used as a refrigerant and as an abrasive in dry-ice blasting. Carbon dioxide is the most significant long-lived greenhouse gas in Earth's atmosphere. Since the Industrial Revolution anthropogenic emissions – primarily from use of fossil fuels and deforestation – have rapidly increased its concentration in the atmosphere, leading to global warming. Carbon dioxide also causes ocean acidification because it dissolves in water to form carbonic acid.
    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.

  • 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.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • 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.

  • 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.

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary 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.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Reconstituted skimmed milk, Cream, Skimmed milk powder, Butterfat, Whole milk powder, Lactose
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    Maybe vegetarian

    Ingredients that may not be vegetarian: Raspberry puree, E322, Natural flavouring, Natural strawberry flavouring, 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

    fr: LAIT écrémé réhydraté, CRÈME 17%, sucre, sirop de glucose-fructose, beurre de cacao¹, LAIT en poudre écrémé, purée de framboise 3%, jus de framboise 2.5%, BEURRE concentré, LAIT en poudre entier, jus de citron concentré 1.5%, sirop de glucose, émulsifiants (e471, lécithines), stabilisants (gomme guar, pectines, farine de graines de caroube, gomme Tara, carraghénanes), amidon de maïs modifié, arôme naturel de citron, arôme naturel de vanille, arômes naturels, arôme naturel de fraise, arômes naturels, jus de carotte concentré, cassis, correcteurs d'acidité (e270, e330, e331), LACTOSE, concentré de carthame, sel, colorant (anthocyanes), dioxyde de carbone (e290)
    1. LAIT écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 17 - percent_max: 61
    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: 3 - percent_max: 17
    4. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 3 - percent_max: 17
    5. beurre de cacao¹ -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 3 - percent_max: 17
    6. LAIT en poudre écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 3 - percent_max: 15
    7. purée de framboise -> en:raspberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13015 - percent_min: 3 - percent: 3 - percent_max: 3
    8. jus de framboise -> en:raspberry-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    9. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 1.5 - percent_max: 2.5
    10. LAIT en poudre entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 1.5 - percent_max: 2.5
    11. jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 1.5 - percent: 1.5 - percent_max: 1.5
    12. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.5
    13. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 1.5
      1. e471 -> en:e471 - vegan: en:yes - vegetarian: en:yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.5
      2. lécithines -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.75
    14. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 1.5
      1. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      2. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
      3. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.5
      4. gomme Tara -> en:e417 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.375
      5. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    15. amidon de maïs modifié -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.5
    16. arôme naturel de citron -> en:natural-lemon-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    17. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    18. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
    19. arôme naturel de fraise -> en:natural-strawberry-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
    20. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
    21. jus de carotte concentré -> en:concentrated-carrot-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 1.5
    22. cassis -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 0 - percent_max: 1.5
    23. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.5
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      2. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
      3. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    24. LACTOSE -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    25. concentré de carthame -> en:safflower-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    26. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.1
    27. colorant -> en:colour - percent_min: 0 - percent_max: 0.1
      1. anthocyanes -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    28. dioxyde de carbone -> en:e290 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      1. e290 -> en:e290 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1

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: 7

    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, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 7, rounded value: 7)

    Negative points: 13

    • Energy: 2 / 10 (value: 869, rounded value: 869)
    • Sugars: 4 / 10 (value: 19, rounded value: 19)
    • Saturated fat: 7 / 10 (value: 7.2, rounded value: 7.2)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

    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 869 kj
    (207 kcal)     		-6%
    Fat 11 g -9%
    Saturated fat 7.2 g -2%
    Carbohydrates 23 g -7%
    Sugars 19 g -10%
    Fiber ?
    Proteins 2.6 g -20%
    Salt 0.1 g -50%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 7 %

Environment

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Packaging

Transportation

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Other information

Conservation conditions: À conserver à -18°C.

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

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