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Caramel maple and macadamias ice cream - Bulla - 292g

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Caramel maple and macadamias ice cream - Bulla - 292g

Barcode: 9310161015487 (EAN / EAN-13)

Quantity: 292g

Packaging: Plastic, Paper

Brands: Bulla

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

Labels, certifications, awards: No artificial flavors, No artificial colors, No artificial colours or flavours

Origin of ingredients: Australia

Stores: Woolworths, Coles

Countries where sold: Australia

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Health

Ingredients

  • icon

    32 ingredients

    FRESH MILK, FRESH CREAM (20%), SUGAR, MILK SOLIDS, COCOA SOLIDS, GLUCOSE SYRUP, MACADAMIA NUTS (5%), WATER, EGG YOLK, THICKENERS (1442, LOCUST BEAN GUM, GUAR GUM, CARRAGEENAN), NATURAL FLAVOUR, SALT, EMULSIFIERS (476, SOY LECITHIN), NATURAL COLOURS (CARAMEL I, BETA CAROTENE), MAPLE SYRUP (0.5%), ACIDITY REGULATOR (CITRIC ACID), BURNT SUGAR. CONTAINS ON AVERAGE 13.5% MILK FAT IN ICE CREAM. CHOCOLATE CONTAINS MINIMUM 35% COCOA SOLIDS. CONTAINS: MILK, EGG, SOY & TREE NUTS. MAY BE PRESENT: GLUTEN & PEANUTS. BROKEN STICKS RARELY OCCUR BUT MAY CAUSE A CHOKING OR INJURY HAZARD. ADULT SUPERVISION RECOMMENDED FOR CHILDREN 0-5 YEARS. MADE WITH FRESH MILK & CREAM. NO ARTIFICIAL COLOURS OR FLAVOURS. VEGETARIAN SUITABLE.
    Allergens: Eggs, Milk, Nuts, Soybeans
    Traces: Gluten, Peanuts

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Thickener

    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

  • E1442 - Hydroxypropyl distarch phosphate

    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    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

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    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

  • 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

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    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

  • 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: Fresh milk, Fresh cream, Milk solids, Egg yolk
  • icon

    Vegetarian status unknown

    Unrecognized ingredients: 1442, 476, CARAMEL I, BURNT SUGAR, CONTAINS ON AVERAGE 13.5% MILK FAT IN ICE CREAM, CHOCOLATE CONTAINS MINIMUM 35% COCOA SOLIDS, BROKEN STICKS RARELY OCCUR BUT MAY CAUSE A CHOKING and INJURY HAZARD, ADULT SUPERVISION RECOMMENDED FOR CHILDREN 0-5 YEARS, MADE WITH FRESH MILK and CREAM

    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!

    FRESH MILK, FRESH CREAM 20%, SUGAR, MILK SOLIDS, COCOA SOLIDS, GLUCOSE SYRUP, MACADAMIA NUTS 5%, WATER, EGG YOLK, THICKENERS (1442, LOCUST BEAN GUM, GUAR GUM, CARRAGEENAN), NATURAL FLAVOUR, SALT, EMULSIFIERS (476, SOY LECITHIN), NATURAL COLOURS (CARAMEL I, BETA CAROTENE), MAPLE SYRUP 0.5%, ACIDITY REGULATOR (CITRIC ACID), BURNT SUGAR, CONTAINS ON AVERAGE 13.5% MILK FAT IN ICE CREAM, CHOCOLATE CONTAINS MINIMUM 35% COCOA SOLIDS, BROKEN STICKS RARELY OCCUR BUT MAY CAUSE A CHOKING and INJURY HAZARD, ADULT SUPERVISION RECOMMENDED FOR CHILDREN 0-5 YEARS, MADE WITH FRESH MILK and CREAM, SUITABLE
    1. FRESH MILK -> en:fresh-milk - vegan: no - vegetarian: yes - percent_min: 20 - percent_max: 51
    2. FRESH CREAM -> en:fresh-cream - vegan: no - vegetarian: yes - percent_min: 20 - percent: 20 - percent_max: 20
    3. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 20
    4. MILK SOLIDS -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 5 - percent_max: 20
    5. COCOA SOLIDS -> en:cocoa-solids - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 17.2
    6. GLUCOSE SYRUP -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 12.5
    7. MACADAMIA NUTS -> en:macadamia-nut - vegan: yes - vegetarian: yes - percent_min: 5 - percent: 5 - percent_max: 5
    8. WATER -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 5
    9. EGG YOLK -> en:egg-yolk - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 5
    10. THICKENERS -> en:thickener - percent_min: 0.5 - percent_max: 4.875
      1. 1442 -> en:1442 - percent_min: 0.125 - percent_max: 4.875
      2. LOCUST BEAN GUM -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. GUAR GUM -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      4. CARRAGEENAN -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
    11. NATURAL FLAVOUR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.5 - percent_max: 4.27777777777778
    12. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 3.8
    13. EMULSIFIERS -> en:emulsifier - percent_min: 0.5 - percent_max: 3.40909090909091
      1. 476 -> en:476 - percent_min: 0.25 - percent_max: 3.40909090909091
      2. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.70454545454545
    14. NATURAL COLOURS -> en:natural-colours - percent_min: 0.5 - percent_max: 3.08333333333333
      1. CARAMEL I -> en:CARAMEL I - percent_min: 0.25 - percent_max: 3.08333333333333
      2. BETA CAROTENE -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.54166666666667
    15. MAPLE SYRUP -> en:maple-syrup - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    16. ACIDITY REGULATOR -> en:acidity-regulator - percent_min: 0 - percent_max: 0.5
      1. CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    17. BURNT SUGAR -> en:BURNT SUGAR - percent_min: 0 - percent_max: 0.5
    18. CONTAINS ON AVERAGE 13.5% MILK FAT IN ICE CREAM -> en:CONTAINS ON AVERAGE 13.5% MILK FAT IN ICE CREAM - percent_min: 0 - percent_max: 0.5
    19. CHOCOLATE CONTAINS MINIMUM 35% COCOA SOLIDS -> en:CHOCOLATE CONTAINS MINIMUM 35% COCOA SOLIDS - percent_min: 0 - percent_max: 0.5
    20. BROKEN STICKS RARELY OCCUR BUT MAY CAUSE A CHOKING and INJURY HAZARD -> en:BROKEN STICKS RARELY OCCUR BUT MAY CAUSE A CHOKING and INJURY HAZARD - percent_min: 0 - percent_max: 0.5
    21. ADULT SUPERVISION RECOMMENDED FOR CHILDREN 0-5 YEARS -> en:ADULT SUPERVISION RECOMMENDED FOR CHILDREN 0-5 YEARS - percent_min: 0 - percent_max: 0.5
    22. MADE WITH FRESH MILK and CREAM -> en:MADE WITH FRESH MILK and CREAM - percent_min: 0 - percent_max: 0.5
    23. SUITABLE -> en:SUITABLE - labels: en:vegetarian - vegetarian: en:yes - percent_min: 0 - percent_max: 0.5

Nutrition

  • icon

    Bad 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: 5

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 2 / 5 (value: 4.69999980926514, rounded value: 4.7)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5, rounded value: 5)

    Negative points: 19

    • Energy: 4 / 10 (value: 1570, rounded value: 1570)
    • Sugars: 5 / 10 (value: 26.2999992370605, rounded value: 26.3)
    • Saturated fat: 10 / 10 (value: 13.8999996185303, rounded value: 13.9)
    • Sodium: 0 / 10 (value: 76, rounded value: 76)

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

    Score nutritionnel: 19 (19 - 0)

    Nutri-Score: E

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    Sugars in high quantity (26.3%)

    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 (0.19%)

    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 (73.0g)     		Compared to: Ice creams
    Energy 1,570 kj
    (374 kcal)     		1,150 kj
    (273 kcal)     		+65%
    Fat 25.5 g 18.6 g +120%
    Saturated fat 13.9 g 10.1 g +80%
    Carbohydrates 31.7 g 23.1 g +17%
    Sugars 26.3 g 19.2 g +24%
    Fiber ? ?
    Proteins 4.7 g 3.43 g +47%
    Salt 0.19 g 0.139 g -8%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5 % 5 %
Serving size: 73.0g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by foodvisor
Last edit of product page on by trolley.
Product page also edited by archanox, inf, openfoodfacts-contributors.

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