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Raspberry Shortbread Ice Cream - Bulla - 304g

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Raspberry Shortbread Ice Cream - Bulla - 304g

Barcode: 9310161017290 (EAN / EAN-13)

Quantity: 304g

Packaging: Plastic, Paper

Brands: Bulla

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

Origin of ingredients: Australia

Countries where sold: Australia

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Health

Ingredients

  • icon

    33 ingredients

    FRESH MILK, SUGAR, FRESH CREAM (MILK) (19%), MILK SOLIDS, GLUCOSE SYRUP, COCOA SOLIDS RASPBERRY (4%) (RASPBERRY PUREE, RASPBERRY JUICE ACIDITY REGULATOR (334)), WATER, WHEAT FLOUR, EGG YOLK, THICKENERS (1442, LOCUST BEAN GUM, GUAR GUM, 1422 CARRAGEENAN, XANTHAN), VEGETABLE OIL, EMULSIFIERS (476, SOY LECITHIN), NATURAL FLAVOUR, BARLEY MALT RAISING AGENT (SODIUM BICARBONATE), ACIDITY REGULATORS (ACETIC ACID, CITRIC ACID), SALT, NATURAL COLOURS (GRAPE SKIN EXTRACT, LUTEIN), CARAMELISED SUGAR CONTAINS: MILK, WHEAT, GLUTEN, EGG & SOY. MAY BE PRESENT: PEANUTS & TREE NUTS. CONTAINS ON AVERAGE 13.5% MILK FAT IN ICE CREAM WHITE CHOCOLATE CONTAINS MINIMUM 24% COCOA SOLIDS
    Allergens: Eggs, Gluten, Milk, Soybeans
    Traces: Nuts, 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: E161b - Lutein
    • 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

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E334 - L(+)-tartaric acid

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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 (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Fresh milk, Fresh cream, Milk solids, Egg yolk

    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: Cocoa-solids-raspberry, Raspberry-juice-acidity-regulator, 334, 1442, 1422-carrageenan, 476, Barley-malt-raising-agent, Grape-skin-extract, Contains-on-average-13-5-milk-fat-in-ice-cream-white-chocolate-contains-minimum-24-cocoa-solids

    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, SUGAR, FRESH CREAM, MILK SOLIDS, GLUCOSE SYRUP, COCOA SOLIDS RASPBERRY 4% (RASPBERRY PUREE, RASPBERRY JUICE ACIDITY REGULATOR (334)), WATER, WHEAT FLOUR, EGG YOLK, THICKENERS (1442, LOCUST BEAN GUM, GUAR GUM, 1422 CARRAGEENAN, XANTHAN), VEGETABLE OIL, EMULSIFIERS (476, SOY LECITHIN), NATURAL FLAVOUR, BARLEY MALT RAISING AGENT (SODIUM BICARBONATE), ACIDITY REGULATORS (ACETIC ACID, CITRIC ACID), SALT, NATURAL COLOURS (GRAPE SKIN EXTRACT, LUTEIN), CONTAINS ON AVERAGE 13.5% MILK FAT IN ICE CREAM WHITE CHOCOLATE CONTAINS MINIMUM 24% COCOA SOLIDS
    1. FRESH MILK -> en:fresh-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 5.55555555555556 - percent_max: 80
    2. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4 - percent_max: 30.4
    3. FRESH CREAM -> en:fresh-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 4 - percent_max: 29.3333333333333
    4. MILK SOLIDS -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 4 - percent_max: 23
    5. GLUCOSE SYRUP -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4 - percent_max: 19.2
    6. COCOA SOLIDS RASPBERRY -> en:cocoa-solids-raspberry - percent_min: 4 - percent: 4 - percent_max: 4
      1. RASPBERRY PUREE -> en:raspberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13015 - percent_min: 2 - percent_max: 4
      2. RASPBERRY JUICE ACIDITY REGULATOR -> en:raspberry-juice-acidity-regulator - percent_min: 0 - percent_max: 2
        1. 334 -> en:334 - percent_min: 0 - percent_max: 2
    7. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 4
    8. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 4
    9. EGG YOLK -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 4
    10. THICKENERS -> en:thickener - percent_min: 0 - percent_max: 4
      1. 1442 -> en:1442 - percent_min: 0 - percent_max: 4
      2. LOCUST BEAN GUM -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      3. GUAR GUM -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.33333333333333
      4. 1422 CARRAGEENAN -> en:1422-carrageenan - percent_min: 0 - percent_max: 1
      5. XANTHAN -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    11. VEGETABLE OIL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 4
    12. EMULSIFIERS -> en:emulsifier - percent_min: 0 - percent_max: 4
      1. 476 -> en:476 - percent_min: 0 - percent_max: 4
      2. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2
    13. NATURAL FLAVOUR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
    14. BARLEY MALT RAISING AGENT -> en:barley-malt-raising-agent - percent_min: 0 - percent_max: 4
      1. SODIUM BICARBONATE -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    15. ACIDITY REGULATORS -> en:acidity-regulator - percent_min: 0 - percent_max: 4
      1. ACETIC ACID -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      2. CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    16. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.1651
    17. NATURAL COLOURS -> en:natural-colours - percent_min: 0 - percent_max: 0.1651
      1. GRAPE SKIN EXTRACT -> en:grape-skin-extract - percent_min: 0 - percent_max: 0.1651
      2. LUTEIN -> en:e161b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1651
    18. CONTAINS ON AVERAGE 13.5% MILK FAT IN ICE CREAM WHITE CHOCOLATE CONTAINS MINIMUM 24% COCOA SOLIDS -> en:contains-on-average-13-5-milk-fat-in-ice-cream-white-chocolate-contains-minimum-24-cocoa-solids - percent_min: 0 - percent_max: 0.1651

Nutrition

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    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: 2

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 4.2, rounded value: 4.2)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.46388888888889, rounded value: 2.5)

    Negative points: 20

    • Energy: 4 / 10 (value: 1470, rounded value: 1470)
    • Sugars: 6 / 10 (value: 30.4, rounded value: 30.4)
    • Saturated fat: 10 / 10 (value: 12.9, rounded value: 12.9)
    • Sodium: 0 / 10 (value: 66.04, rounded value: 66)

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

    Nutritional score: (20 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (76g)     		Compared to: Ice cream bars
    Energy 1,470 kj
    (352 kcal)     		1,120 kj
    (268 kcal)     		+18%
    Fat 20.6 g 15.7 g +16%
    Saturated fat 12.9 g 9.8 g +11%
    Carbohydrates 37.5 g 28.5 g +32%
    Sugars 30.4 g 23.1 g +39%
    Fiber ? ?
    Proteins 4.2 g 3.19 g +27%
    Salt 0.165 g 0.125 g +19%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.464 % 2.464 %
Serving size: 76g

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Data sources

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

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