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Magnum Glace Batonnet Miel Nougat x4 440ml - 316 g

Magnum Glace Batonnet Miel Nougat x4 440ml - 316 g

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

Barcode: 8712566328468 (EAN / EAN-13)

Common name: Glace miel aromatisée enrobée de chocolat au lait (27%) et de morceaux de nougat (2,5%).

Quantity: 316 g

Packaging: Plastic, Box, Cardboard, Film, Frozen, Wrapper

Brands: Magnum, Miko

Categories: Desserts, Frozen foods, Frozen desserts, Ice creams and sorbets, Ice creams, Ice cream bars

Labels, certifications, awards: Green Dot, Rainforest Alliance

Origin of the product and/or its ingredients: Europe

Stores: Carrefour Market, Magasins U

Countries where sold: France

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Health

Ingredients

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    23 ingredients


    skim milk rehydrated, sugar, butter cacao1 oil, coconut oil, skimmed milk powder, glucose-fructose syrup, honey (3%), concentrated butter, lactose and milk protein, pulp cacao1, skim milk from concentrate, glucose syrup, almonds, emulsifiers (e471, e442, e476), stabilisers (e410, e407), glazing agent (e903), flavourings, egg white, colour (e160a), may contain : other nuts, peanuts, 1vérifié rainforest alliance™
    Allergens: Eggs, Milk, Nuts, Soybeans
    Traces: 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: E160a - Carotene
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E442 - Ammonium phosphatides
    • 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

  • 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
  • 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
  • E442 - Ammonium phosphatides


    Mixed ammonium salts of phosphorylated glycerides: The mix of ammonium salts of phosphorylated glycerides can be either made synthetically or from mixture of glycerol and partially hardened plant -most often used: rapeseed oil- oils.
    Source: Wikipedia
  • 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, Skimmed milk powder, Honey, Butterfat, Lactose and milk proteins, Egg white
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


    : LAIT écrémé réhydraté, sucre, beurre de cacao¹, huile de coco, LAIT en poudre écrémé, sirop de glucose-fructose, miel 3%, BEURRE concentré, LACTOSE et protéines de LAIT, pâte de cacao¹, sirop de glucose, AMANDES, émulsifiants (e471, e442, e476), stabilisants (e410, e407), arômes, blanc d'ŒUF, colorant (e160a)
    1. LAIT écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 5.88235294117647 - percent_max: 82
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 31
    3. beurre de cacao¹ -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 29.3333333333333
    4. huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 3 - percent_max: 22.75
    5. LAIT en poudre écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 3 - percent_max: 18.8
    6. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 16.1666666666667
    7. miel -> en:honey - vegan: no - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
    8. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3
    9. LACTOSE et protéines de LAIT -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3
    10. pâte de cacao¹ -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    11. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    12. AMANDES -> en:almond - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    13. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 3
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3
      2. e442 -> en:e442 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
      3. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    14. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 3
      1. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      2. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    15. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3
    16. blanc d'ŒUF -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3
    17. colorant -> en:colour - percent_min: 0 - percent_max: 3
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3

Nutrition

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    Bad 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: 0

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 4.1, rounded value: 4.1)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 19

    • Energy: 3 / 10 (value: 1320, rounded value: 1320)
    • Sugars: 6 / 10 (value: 31, rounded value: 31)
    • Saturated fat: 10 / 10 (value: 13, rounded value: 13)
    • Sodium: 0 / 10 (value: 60, rounded value: 60)

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

    Nutritional score: (19 - 0)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Ice cream bars
    Energy 1,320 kj
    (315 kcal)
    +17%
    Fat 19 g +18%
    Saturated fat 13 g +20%
    Carbohydrates 32 g +13%
    Sugars 31 g +29%
    Fiber ?
    Proteins 4.1 g +34%
    Salt 0.15 g +6%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Serving size: 110 ml (110 Millil Etat initial)

Environment

Carbon footprint

Packaging

Transportation

Other information

Preparation: Sortez vos glaces du congélateur quelques minutes avant de les déguster, afin de profiter pleinement de leurs saveurs.

Conservation conditions: À conserver à -18°C.

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

Data sources

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

Product added on by tacite
Last edit of product page on by org-unilever-france-gms.
Product page also edited by date-limite-app, ecoscore-impact-estimator, inf, magasins-u, packbot, unilever-france, yuka.BrR4Gve1RelwMMrPz9pq-D_rO8a9EtloJ2YCoQ, yuka.VnE5Y0NaUVovdFVNbnZZODh5M3IwWTlTbHIrbWUwbWxjZEV5SVE9PQ.

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