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Maxibon – peters – 620ml

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Maxibon – peters – 620ml

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Barcode:
9310080109656(EAN / EAN-13)

Quantity: 620ml

Brands: peters

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

Labels, certifications, awards: Australian made

Stores: Woolworths, Coles

Countries where sold: Australia

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score UNKNOWN

    Missing nutrition facts
    ⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

    Missing nutrition facts: Energy, Fat, Proteins, Saturated fat, Sodium, Sugars

    Could you add the information needed to compute the Nutri-Score?
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Ice creams
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.062 %

Ingredients

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    38 ingredients

    Peters Honeycomb Flavoured Ice Confection with Biscui (16%), Compound Chocolate (15%), Chocolate (4.5%) and Confectionery Pieces (0.5%) Ingredients: Water, Sugar, Milk Solids, Vegetable Oil and or Cream, Wheat Flour, Glucose Syrup (Wheat), Cocoa Solids, Maltodextrin, Vegetable Origin Emulsifiers [477, 322 (Soy), 471 (Soy)] Flavours, Butter Oil, Malt Extract (Barley), Vegetable Gum (412), Salt Colours (160a, 120), Mineral Salts (503,500), Maize Starch, Gelatine Contains Milk, Wheat, Soy and Barley. May contain traces of Peanut and Tree Nuts Store at or below-18'C CONTACT US 1800 633 200 (A 0800 838 181 (N MADE IN AUSTRALIA www.peters.com Peters Ice Cream, 254 Wellington Road, Mulgrave VIC 3170, Australia.
    Allergens: Gluten, Milk, Soybeans
    Traces: Peanuts

    • Ingredient information

      • Peters-honeycomb-flavoured-ice-confection-with-biscui: 16.0%

      • Compound-chocolate: 15.0%

      • Chocolate: 4.5%

      • Confectionery-pieces: 0.5%

      • Ingredients: 32.0% (estimate)

      • — Water: 32.0% (estimate)

      • Sugar: 16.0% (estimate)

      • Milk-solids: 8.0% (estimate)

      • Vegetable oil: 4.0% (estimate)

      • Cream: 2.0% (estimate)

      • Wheat flour: < 2% (estimate)

      • Glucose syrup: < 2% (estimate)

        • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
        • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
        • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
        • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
        • Concerns:
        • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
        • May contribute to "empty calories" with little nutritional value.
        • Sources: WHO

      • — Wheat: < 2% (estimate)

      • Cocoa solids: < 2% (estimate)

      • Maltodextrin: < 2% (estimate)

      • Vegetable: < 2% (estimate)

      • — 477: < 2% (estimate)

      • — 322: < 2% (estimate)

      • — 471: < 2% (estimate)

      • Flavouring: < 2% (estimate)

      • Butterfat: < 2% (estimate)

      • Malt extract: < 2% (estimate)

      • — Barley: < 2% (estimate)

      • Vegetable-gum: < 2% (estimate)

      • — 412: < 2% (estimate)

      • Salt-colours: < 2% (estimate)

      • — 160a: < 2% (estimate)

      • — 120: < 2% (estimate)

      • Mineral-salts: < 2% (estimate)

      • — 503-500: < 2% (estimate)

      • Corn starch: < 2% (estimate)

      • E428: < 2% (estimate)

      • Store-at-and-below-18-c-contact-us-1800-633-200: < 2% (estimate)

      • A-0800-838-181: < 2% (estimate)

      • N-made-in-australia-www-peters-com-peters-ice-cream: < 2% (estimate)

      • 254-wellington-road: < 2% (estimate)

      • Mulgrave-vic-3170: < 2% (estimate)

      • Australia: < 2% (estimate)

Food processing

Additives

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • 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

  • E181 - Tannin

    Tannin: Tannins -or tannoids- are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term tannin -from tanna, an Old High German word for oak or fir tree, as in Tannenbaum- refers to the use of wood tannins from oak in tanning animal hides into leather; hence the words "tan" and "tanning" for the treatment of leather. By extension the term "tannin" is widely applied to any large polyphenolic compound containing sufficient hydroxyls and other suitable groups -such as carboxyls- to form strong complexes with various macromolecules. The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation, and perhaps also as pesticides, and might help in regulating plant growth. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. Likewise, the destruction or modification of tannins with time plays an important role when determining harvesting times. Tannins have molecular weights ranging from 500 to over 3‚000 -gallic acid esters- and up to 20‚000 -proanthocyanidins-.
    Source: Wikipedia

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    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.

  • 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.

  • E428 - Gelatine

  • 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.

  • E477 - Propane-1‚2-diol esters of fatty acids

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Milk-solids, Cream, Butterfat, E428

    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

    Non-vegetarian

    Non-vegetarian ingredients: E428

    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!

    en: Peters Honeycomb Flavoured Ice Confection with Biscui 16%, Compound Chocolate 15%, Chocolate 4.5%, Confectionery Pieces 0.5%, Ingredients (Water), Sugar, Milk Solids, Vegetable Oil, or Cream, Wheat Flour, Glucose Syrup (Wheat), Cocoa Solids, Maltodextrin, Vegetable (477, 322, 471), Flavours, Butter Oil, Malt Extract (Barley), Vegetable Gum (412), Salt Colours (160a, 120), Mineral Salts (503‚500), Maize Starch, Gelatine, Store at and below-18'C CONTACT US 1800 633 200, A 0800 838 181, N MADE IN AUSTRALIA www.peters.com Peters Ice Cream, 254 Wellington Road, Mulgrave VIC 3170, Australia
    1. Peters Honeycomb Flavoured Ice Confection with Biscui -> en:peters-honeycomb-flavoured-ice-confection-with-biscui – percent: 16
    2. Compound Chocolate -> en:compound-chocolate – percent: 15
    3. Chocolate -> en:chocolate – vegan: maybe – vegetarian: yes – percent: 4.5
    4. Confectionery Pieces -> en:confectionery-pieces – percent: 0.5
    5. Ingredients -> en:ingredients
      1. Water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066
    6. Sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016
    7. Milk Solids -> en:milk-solids – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051
    8. Vegetable Oil -> en:vegetable-oil – vegan: yes – vegetarian: yes – from_palm_oil: maybe
    9. or Cream -> en:cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402
    10. Wheat Flour -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410
    11. Glucose Syrup -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016
      1. Wheat -> en:wheat – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410
    12. Cocoa Solids -> en:cocoa-solids – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 18100
    13. Maltodextrin -> en:maltodextrin – vegan: yes – vegetarian: yes
    14. Vegetable -> en:vegetable – vegan: yes – vegetarian: yes
      1. 477 -> en:477
      2. 322 -> en:322
      3. 471 -> en:471
    15. Flavours -> en:flavouring – vegan: maybe – vegetarian: maybe
    16. Butter Oil -> en:butterfat – vegan: no – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16401
    17. Malt Extract -> en:malt-extract – vegan: yes – vegetarian: yes
      1. Barley -> en:barley – vegan: yes – vegetarian: yes
    18. Vegetable Gum -> en:vegetable-gum
      1. 412 -> en:412
    19. Salt Colours -> en:salt-colours
      1. 160a -> en:160a
      2. 120 -> en:120
    20. Mineral Salts -> en:mineral-salts
      1. 503‚500 -> en:503-500
    21. Maize Starch -> en:corn-starch – vegan: yes – vegetarian: yes – ciqual_food_code: 9510
    22. Gelatine -> en:e428 – vegan: no – vegetarian: no
    23. Store at and below-18'C CONTACT US 1800 633 200 -> en:store-at-and-below-18-c-contact-us-1800-633-200
    24. A 0800 838 181 -> en:a-0800-838-181
    25. N MADE IN AUSTRALIA www.peters.com Peters Ice Cream -> en:n-made-in-australia-www-peters-com-peters-ice-cream
    26. 254 Wellington Road -> en:254-wellington-road
    27. Mulgrave VIC 3170 -> en:mulgrave-vic-3170
    28. Australia -> en:australia

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by archanox.
Product page also edited by ecoscore-impact-estimator, roboto-app.

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