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Magnum Glace Bâtonnet Mini Chocolat Noir Intense 6x55ml - 264 g

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Magnum Glace Bâtonnet Mini Chocolat Noir Intense 6x55ml - 264 g

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

Barcode: 8714100637562 (EAN / EAN-13)

Common name: Milk chocolate ice-cream coated with dark chocolate (33%) (3% milk chocolate in milk chocolate ice-cream)

Quantity: 264 g

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

Brands: Magnum

Categories: Desserts, Frozen foods, Frozen desserts, Ice creams and sorbets, Ice creams, Ice cream bars, Chocolate ice cream bars, fr:Mini Batonnet Glace

Labels, certifications, awards: No gluten, Green Dot, Pure cocoa butter, Rainforest Alliance

Origin of the product and/or its ingredients: Hongrie

Stores: Delhaize, Woolworths, Coles

Countries where sold: Australia, Belgium, France, Germany, Spain

Matching with your preferences

Health

Ingredients

  • icon

    17 ingredients

    French: LAIT écrémé réhydraté, pâte de cacao1, sucre, sirop de glucose-fructose, huile de coco, cacao maigre en poudre1, beurre de cacao1, BEURRE concentré, émulsifiants (lécithine de SOJA, E471, E442), LAIT en poudre entier, stabilisants (E410, E407). Peut contenir : amandes. Sans gluten. ¹Vérifié Rainforest Alliance. ra.org.
    Allergens: Milk, Soybeans
    Traces: Nuts

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: E442 - Ammonium phosphatides
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Glucose

    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

  • 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: 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, Butterfat, Whole milk powder

    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

    Vegetarian status unknown

    Unrecognized ingredients: fr:pate-de-cacao1, fr:cacao-maigre-en-poudre1, fr:beurre-de-cacao1, fr:ra-org

    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!

    fr: LAIT écrémé réhydraté, pâte de cacao1, sucre, sirop de glucose-fructose, huile de coco, cacao maigre en poudre1, beurre de cacao1, BEURRE concentré, émulsifiants (lécithine de SOJA, e471, e442), LAIT en poudre entier, stabilisants (e410, e407), ra.org
    1. LAIT écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 8.33333333333333 - percent_max: 100
    2. pâte de cacao1 -> fr:pate-de-cacao1 - percent_min: 0 - percent_max: 50
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20
    6. cacao maigre en poudre1 -> fr:cacao-maigre-en-poudre1 - percent_min: 0 - percent_max: 16.6666666666667
    7. beurre de cacao1 -> fr:beurre-de-cacao1 - percent_min: 0 - percent_max: 14.2857142857143
    8. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5
    9. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 11.1111111111111
      1. lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.55555555555556
      3. e442 -> en:e442 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.7037037037037
    10. LAIT en poudre entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 9.09090909090909
      1. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
      2. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    12. ra.org -> fr:ra-org - percent_min: 0 - percent_max: 8.33333333333333

Nutrition

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    Poor 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: 4.5, rounded value: 4.5)
    • 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: 18

    • Energy: 4 / 10 (value: 1418, rounded value: 1418)
    • Sugars: 4 / 10 (value: 22, rounded value: 22)
    • Saturated fat: 10 / 10 (value: 15, rounded value: 15)
    • Sodium: 0 / 10 (value: 24, rounded value: 24)

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

    Nutritional score: 18 (18 - 0)

    Nutri-Score: D

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    Sugars in high quantity (22%)

    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.
  • icon

    Salt in low quantity (0.06%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (44 g (55 ml))     		Compared to: Ice cream bars
    Energy 1,418 kj
    (339 kcal)     		780 kj
    (186 kcal)     		+14%
    Fat 23 g 12.7 g +30%
    Saturated fat 15 g 8.25 g +29%
    Carbohydrates 25 g 13.8 g -13%
    Sugars 22 g 12.1 g -0%
    Fiber ? ?
    Proteins 4.5 g 2.48 g +47%
    Salt 0.06 g 0.033 g -57%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 44 g (55 ml)

Environment

Carbon footprint

Packaging

Transportation

Labels

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 kiliweb
Last edit of product page on by org-unilever-france-gms.
Product page also edited by acuario, archanox, countrybot, elcoco, musarana, openfoodfacts-contributors, org-app-elcoco, packbot, prepperapp, tacite, tacite-mass-editor, unilever-france, yuka.SFBzU0xwdzRwYU1Bb2NRQjBSZnUwL043NDZDSFIweUdldU1CSVE9PQ, yuka.SGZvZUxQb00rZHdrdk1ZaXd6R0x4NE5vbDdtR2YyRHVHOVk0SVE9PQ.
Last check of product page on by tacite.

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