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dark passion Ice Cream Bar - - 3x50g

dark passion Ice Cream Bar - - 3x50g

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Barcode: 9120070100255 (EAN / EAN-13)

Quantity: 3x50g

Categories: Desserts, Frozen foods, Frozen desserts, de:Tiefkühltruhe-Desserts

Labels, certifications, awards: High proteins, No added sugar, de:Palmölfrei

Stores: Spar, Interspar, Eurospar, Famila, V-Markt, Kaufland, Carrefour, Cora

Countries where sold: Austria, Germany, Romania, Slovenia

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Health

Ingredients

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    34 ingredients


    water, milk protein, butter, waffle (wheat flour, sunflower oil, salt, wheat starch, wheat gluten, cocoa butter, emulsifier: lecithin, flavouring); sweeteners: erythritol, steviol glycosides, xylitol, maltitol; coconut oil fully hydrogenated, milk, modified starch, cocoa 4 %, soy flour, inulin, emulsifiers: lecithin (soy), mono - and diglycerides of fatty acids, polyglyerol polyricinoleate; stabilisers: locust bean gum, guar gum, sodium carboxymethyl cellulose; flavourings.
    Allergens: Gluten, Milk, Soybeans
    Traces: de:kann-spuren-von-anderen-schalenfrüchten-enthalten, de:kann-bei-übermäßigem-verzehr-abführend-wirken

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: E14XX - Modified Starch
    • Additive: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E960 - Steviol glycosides
    • Additive: E965 - Maltitol
    • Additive: E967 - Xylitol
    • Additive: E968 - Erythritol
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gluten
    • Ingredient: Milk proteins
    • Ingredient: Sweetener

    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
  • 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
  • E466 - Sodium carboxy methyl cellulose


    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    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
  • E960 - Steviol glycosides


    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia
  • E965 - Maltitol


    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia
  • E967 - Xylitol


    Xylitol: Xylitol is a sugar alcohol used as a sweetener. The name derives from Ancient Greek: ξύλον, xyl[on], "wood" + suffix -itol, used to denote sugar alcohols. Xylitol is categorized as a polyalcohol or sugar alcohol -specifically an alditol-. It has the formula CH2OH-CHOH-3CH2OH. It is a colorless or white solid that is soluble in water. Use of manufactured products containing xylitol may reduce tooth decay.
    Source: Wikipedia
  • E968 - Erythritol


    Erythritol: Erythritol --2R,3S--butane-1‚2,3‚4-tetrol- is a sugar alcohol -or polyol- that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by Scottish chemist John Stenhouse. It occurs naturally in some fruit and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. Erythritol is 60–70% as sweet as sucrose -table sugar- yet it is almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and feces. Under U.S. Food and Drug Administration -FDA- labeling requirements, it has a caloric value of 0.2 kilocalories per gram -95% less than sugar and other carbohydrates-, though nutritional labeling varies from country to country. Some countries, such as Japan and the United States, label it as zero-calorie; the European Union labels it 0 kcal/g.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Milk proteins, Butter, Milk
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    Vegetarian status unknown


    Unrecognized ingredients: Waffle, de:Kokosöl ganz gehärtet

    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!

    Wasser, Milcheiweiß, Butter, Waffel (Weizenmehl, Sonnenblumenöl, Salz, Weizenstärke, Weizengluten, Kakaobutter, Emulgator (Lecithine), Aroma), Süßungsmittel (Erythrit), Steviolglycoside, Xylit, Maltit, Kokosöl ganz gehärtet, Milch, modifizierte Stärke, Kakao 4%, Sojamehl, Inulin, Emulgatoren (Lecithine (Soja)), mono- und Diglyceride von Speisefettsäuren, Polyglycerin-Polyricinoleat, Stabilisatoren (Johannisbrotkernmehl), Guarkernmehl, Natrium-Carboxymethylcellulose, Aromen
    1. Wasser -> en:water - vegan: yes - vegetarian: yes - percent_min: 4.76190476190476 - percent_max: 56
    2. Milcheiweiß -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 4 - percent_max: 30
    3. Butter -> en:butter - vegan: no - vegetarian: yes - percent_min: 4 - percent_max: 21.3333333333333
    4. Waffel -> en:waffle - percent_min: 4 - percent_max: 17
      1. Weizenmehl -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 17
      2. Sonnenblumenöl -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 8.5
      3. Salz -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.66666666666667
      4. Weizenstärke -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.25
      5. Weizengluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.4
      6. Kakaobutter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.83333333333333
      7. Emulgator -> en:emulsifier - percent_min: 0 - percent_max: 2.42857142857143
        1. Lecithine -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.42857142857143
      8. Aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.125
    5. Süßungsmittel -> en:sweetener - percent_min: 4 - percent_max: 14.4
      1. Erythrit -> en:e968 - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 14.4
    6. Steviolglycoside -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 12.6666666666667
    7. Xylit -> en:e967 - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 11.4285714285714
    8. Maltit -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 10.5
    9. Kokosöl ganz gehärtet -> de:Kokosöl ganz gehärtet - percent_min: 4 - percent_max: 9.77777777777778
    10. Milch -> en:milk - vegan: no - vegetarian: yes - percent_min: 4 - percent_max: 8.40476190476191
    11. modifizierte Stärke -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 7.02645502645503
    12. Kakao -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 4 - percent: 4 - percent_max: 4
    13. Sojamehl -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    14. Inulin -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    15. Emulgatoren -> en:emulsifier - percent_min: 0 - percent_max: 4
      1. Lecithine -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
        1. Soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    16. mono- und Diglyceride von Speisefettsäuren -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4
    17. Polyglycerin-Polyricinoleat -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68253968253968
    18. Stabilisatoren -> en:stabiliser - percent_min: 0 - percent_max: 3.45238095238095
      1. Johannisbrotkernmehl -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.45238095238095
    19. Guarkernmehl -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.24929971988796
    20. Natrium-Carboxymethylcellulose -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.06878306878307
    21. Aromen -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.90726817042607

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: 1

    • Proteins: 5 / 5 (value: 16, rounded value: 16)
    • Fiber: 1 / 5 (value: 1.9, rounded value: 1.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 17

    • Energy: 3 / 10 (value: 1203, rounded value: 1203)
    • Sugars: 1 / 10 (value: 7.1, rounded value: 7.1)
    • Saturated fat: 10 / 10 (value: 13, rounded value: 13)
    • Sodium: 3 / 10 (value: 304, rounded value: 304)

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

    Score nutritionnel: 16 (17 - 1)

    Nutri-Score: D

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    Sugars in moderate quantity (7.1%)


    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 moderate quantity (0.76%)


    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
    As sold
    per serving (50g)
    Compared to: Frozen desserts
    Energy 1,203 kj
    (305 kcal)
    602 kj
    (152 kcal)
    +29%
    Fat 21 g 10.5 g +93%
    Saturated fat 13 g 6.5 g +79%
    Carbohydrates 14 g 7 g -48%
    Sugars 7.1 g 3.55 g -68%
    Fiber 1.9 g 0.95 g +95%
    Proteins 16 g 8 g +423%
    Salt 0.76 g 0.38 g +435%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 50g

Environment

Packaging

Transportation

Data sources

Product added on by frozenpower
Last edit of product page on by kiliweb.
Product page also edited by ecoscore-impact-estimator, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlk1MUsqDjArPJzfiknayxO6jCbbLMI1g5YXVEqo.

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