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MAGNUM Glace Bâtonnet Chocolat Blanc & Cookies 4x90ml - 296 g

MAGNUM Glace Bâtonnet Chocolat Blanc & Cookies 4x90ml - 296 g

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

Barcode: 8717163690475 (EAN / EAN-13)

Common name: Glace avec une sauce cacao parfum cookie (6%), enrobée de chocolat blanc (27%) aux éclats de cookies (4%).

Quantity: 296 g

Packaging: Box, Film, Wrapper, fr:Boîte en carton, fr:Stück

Brands: Magnum

Categories: Desserts, Frozen foods, Frozen desserts, Ice creams and sorbets, Ice creams, Ice cream bars, Ice cream tubs, fr:Glaces au chocolat blanc

Labels, certifications, awards: Rainforest Alliance, fr:Grüner Punkt

Origin of the product and/or its ingredients: Pologne

Stores: carrefour.fr

Countries where sold: France, Germany

Matching with your preferences

Health

Ingredients

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    27 ingredients


    skim milk rehydrated, sugar, butter cacao1, glucose syrup, cream (4,5%), whole milk powder, vegetable oils (coconut, sunflower), fructose, wheat flour, concentrated butter, lactose and milk proteins, skimmed milk powder, glucose-fructose syrup, emulsifiers (e471, e442, e476), stabilisers (e410, e412, e407), cocoa poudre1, salt, flavourings, may contain : soya, nuts, 1vérifié rainforest alliance™
    Allergens: Gluten, Milk
    Traces: Gluten, Nuts, 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: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • 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

  • 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
  • E322i - Lecithin


    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
  • E412 - Guar gum


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    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

Ingredients analysis

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    Non-vegan


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


    LAIT écrémé réhydraté, sucre, beurre de cacao¹, eau, sirop de glucose, LAIT en poudre écrémé, CRÈME 4.5%, huile de coco, BEURRE concentré, fructose, LAIT en poudre entier, LACTOSE et protéines de LAIT, cacao maigre en poudre¹, farine de tapioca, farine de riz, huile de tournesol, sirop de glucose fructose, émulsifiants (e471, lécithines de tournesol), stabilisants (e410, e412, e407), sel, arômes, avoine
    1. LAIT écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 4.54545454545455 - percent_max: 73
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4.5 - percent_max: 38.75
    3. beurre de cacao¹ -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 4.5 - percent_max: 27.3333333333333
    4. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 4.5 - percent_max: 21.625
    5. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 4.5 - percent_max: 18.2
    6. LAIT en poudre écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 4.5 - percent_max: 15.9166666666667
    7. CRÈME -> en:cream - vegan: no - vegetarian: yes - percent_min: 4.5 - percent: 4.5 - percent_max: 4.5
    8. huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.5
    9. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.5
    10. fructose -> en:fructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    11. LAIT en poudre entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    12. LACTOSE et protéines de LAIT -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    13. cacao maigre en poudre¹ -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    14. farine de tapioca -> en:tapioca-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    15. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    16. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.5
    17. sirop de glucose fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
    18. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4.5
      1. e471 -> en:e471 - vegan: en:yes - vegetarian: en:yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.5
      2. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
    19. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 4.29144385026738
      1. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.29144385026738
      2. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.14572192513369
      3. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    20. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.0530303030303
    21. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.83971291866029
    22. avoine -> en:oat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.64772727272727

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: 2 / 5 (value: 3.6, rounded value: 3.6)
    • Fiber: 0 / 5 (value: 0.52, rounded value: 0.52)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 16

    • Energy: 3 / 10 (value: 1068, rounded value: 1068)
    • Sugars: 4 / 10 (value: 21, rounded value: 21)
    • Saturated fat: 9 / 10 (value: 9.8, rounded value: 9.8)
    • 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.

    Score nutritionnel: 16 (16 - 0)

    Nutri-Score: D

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    Sugars in high quantity (21%)


    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt in low quantity (0.15%)


    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Ice cream bars
    Energy 1,068 kj
    (255 kcal)
    -9%
    Fat 15 g -9%
    Saturated fat 9.8 g -10%
    Carbohydrates 26 g -8%
    Sugars 21 g -15%
    Fiber 0.52 g -38%
    Proteins 3.6 g +17%
    Salt 0.15 g +15%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Serving size: 90 ml (90 Millil Etat initial)

Environment

Carbon footprint

Packaging

Transportation

Other information

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

Conservation conditions: À conserver entre -25°C et -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 kiliweb
Last edit of product page on by org-unilever-france-gms.
Product page also edited by anticultist, date-limite-app, driveoff, ecoscore-impact-estimator, fabe56, inf, margotg, moon-rabbit, openfoodfacts-contributors, packbot, roboto-app, teolemon, unilever-france, yuka.R1pGUUY3VU5qK01McGYwa3JpN285dXBwNGJUNVpqdXBFOWNjSVE9PQ, yuka.RjRvS0lJY2pvdEFSeXRnNjhCRHAvL2QzOTgrNGVtT3pOTWNJSVE9PQ, yuka.SHIwYlM3ZzZyTlZicWM4KzVoNy93T3BmekxPb1ptL3ZKN1VlSWc9PQ, yuka.WllzR0xac3FvK0FBdHRnLzdpR0Y4WWxjM3BtTlJGSG9kUGN5SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlnNdWPX5rmP5LA7ushXTxMyldsDWTPBd-aHdaqs.

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