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After Dinner Classic - Magnum

After Dinner Classic - Magnum

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

Barcode: 8000920576502 (EAN / EAN-13)

Packaging: Box, Cardboard, Frozen

Brands: Magnum

Labels, certifications, awards: No gluten, Green Dot, Rainforest Alliance

Stores: Simply Market, Delhaize

Countries where sold: Germany

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Health

Ingredients

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    31 ingredients


    Reconstituted skimmed MILK, sugar, cocoa butter, cocoa mass, coconut oil, whole MILK powder, concentrated skimmed MILK, BUTTER oil, whey solids (MILK), emulsifiers (E471, SOYA lecithin, E476), stabilisers (E410, E407), vanilla bean pieces, flavourings, color (E160 carotenes). Gluten Free.
    Allergens: Milk, 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: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Flavouring

    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
  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E407 - Carrageenan


    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia
  • 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
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia
  • 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: Whole milk powder, Butter

    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!

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    Vegetarian status unknown


    Unrecognized ingredients: de:lanss-m-magnum-true-pleasure-for-find-out-how-we-re-supporting-and-their-environments-with-ou-de-at-ch, de:dejat, de:vanilleis-mit-milchschokolade, de:35, de:i, de:vanilleglace-mit-milchschokolade, de:zutater-entrahmte-milch, de:kakaobuterl, de:kokostet, de:molkenerzeugnis-emulgatoren, de:stabiisatoren, de:e160a-glutenftei, de:rainforest-aliance-zertfziert, de:ra-org, de:bei, de:18-c-mindestens-haltbar-bis-ende, de:sehe-setenfache, de:fr-be-glace-vanil

    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.
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    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!

    LANSS M MAGNUM TRUE PLEASURE FOR Find out how we're supporting and their environments with ou DE AT CH (DEJAT), Vanilleis mit Milchschokolade (35'%), I, Vanilleglace mit Milchschokolade 35%, Zutater Entrahmte MILCH, Zucker, Kakaobuterl, Kakaomasse, Kokostet, VOLLMILCHPULVER, BUTTERFETT, MOLKENERZEUGNIS Emulgatoren (Lecithine (mit SOJA), e476, e471), Stabiisatoren (e407, e410), vermahlene Vanilleschoten, Aromen, Farbstoff, e160a Glutenftei, Rainforest Aliance-zertfziert, ra.org, Bei, 18°C mindestens haltbar bis Ende (sehe Setenfache, FR BE Glace vanil)
    1. LANSS M MAGNUM TRUE PLEASURE FOR Find out how we're supporting and their environments with ou DE AT CH -> de:lanss-m-magnum-true-pleasure-for-find-out-how-we-re-supporting-and-their-environments-with-ou-de-at-ch
      1. DEJAT -> de:dejat
    2. Vanilleis mit Milchschokolade -> de:vanilleis-mit-milchschokolade
      1. 35'% -> de:35
    3. I -> de:i
    4. Vanilleglace mit Milchschokolade -> de:vanilleglace-mit-milchschokolade - percent: 35
    5. Zutater Entrahmte MILCH -> de:zutater-entrahmte-milch
    6. Zucker -> en:sugar - vegan: yes - vegetarian: yes
    7. Kakaobuterl -> de:kakaobuterl
    8. Kakaomasse -> en:cocoa-paste - vegan: yes - vegetarian: yes
    9. Kokostet -> de:kokostet
    10. VOLLMILCHPULVER -> en:whole-milk-powder - vegan: no - vegetarian: yes
    11. BUTTERFETT -> en:butter - vegan: no - vegetarian: yes
    12. MOLKENERZEUGNIS Emulgatoren -> de:molkenerzeugnis-emulgatoren
      1. Lecithine -> en:e322 - vegan: maybe - vegetarian: maybe
        1. mit SOJA -> en:soya - vegan: yes - vegetarian: yes
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes
      3. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    13. Stabiisatoren -> de:stabiisatoren
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes
      2. e410 -> en:e410 - vegan: yes - vegetarian: yes
    14. vermahlene Vanilleschoten -> en:ground-vanilla-beans - vegan: yes - vegetarian: yes
    15. Aromen -> en:flavouring - vegan: maybe - vegetarian: maybe
    16. Farbstoff -> en:colour
    17. e160a Glutenftei -> de:e160a-glutenftei
    18. Rainforest Aliance-zertfziert -> de:rainforest-aliance-zertfziert
    19. ra.org -> de:ra-org
    20. Bei -> de:bei
    21. 18°C mindestens haltbar bis Ende -> de:18-c-mindestens-haltbar-bis-ende
      1. sehe Setenfache -> de:sehe-setenfache
      2. FR BE Glace vanil -> de:fr-be-glace-vanil

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (29 g)
    Energy 1,477 kj
    (353 kcal)
    428 kj
    (102 kcal)
    Fat 24 g 6.96 g
    Saturated fat 18 g 5.22 g
    Carbohydrates 30 g 8.7 g
    Sugars 29 g 8.41 g
    Fiber ? ?
    Proteins 4 g 1.16 g
    Salt 0.16 g 0.046 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 29 g

Environment

Packaging

Transportation

Other information

Conservation conditions: A conserver à -18°C.

Customer service: Unilever France, 92842 Rueil-Malmaison Cedex. Magnum Relation Consommateurs : 09 69 32 03 90 (appel non surtaxé). www.facebook.com/Magnum www.sharehappy.com

Data sources

Product added on by tacite
Last edit of product page on by grumpf.
Product page also edited by countrybot, date-limite-app, foodrepo, kiliweb, musarana, openfood-ch-import, org-unilever-france-gms, packbot, scanbot, thaialagata, yuka.VExvL05vUmZndkpWbk1RQXpEL3Q5SXN1MjRDcFlHeWxNY1VySVE9PQ, yuka.VbEdO9WkGsU-R_DZ7rwp3R-kTr7FWONABVU3og.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.