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No Gluten !* Vanille - Carrefour - 414 g

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No Gluten !* Vanille - Carrefour - 414 g

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

Código de barras: 3560071008444 (EAN / EAN-13)

Common name: Glace à la vanille (70,7%), gaufrette sans gluten (16,3%), chemisage et enrobage au cacao maigre (11,6%) et copeaux de chocolat noir (1,4%) en décor.

Cantidade: 414 g

Marcas: Carrefour

Etiquetas, certificacións, premios: en:No gluten, en:Made in France

Producer: Fabriqué en France par EMB 33539 pour Interdis.

Traceability code: EMB 33539 - Vayres (Gironde, France)

Tendas: Carrefour

Country: Francia, España

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Health

Ingredientes

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    32 ingredients

    : Eau, sucre, graisse et huile végétale de coprah, farine de riz, sirop de glucose-fructose, lait écrémé réhydraté, lactosérum en poudre, sirop de glucose, copeaux de chocolat noir 1,4% (pâte de cacao, sucre, beurre de cacao, matière grasse laitière anhydre, émulsifiant : lécithines de soja, arôme naturel de vanille), farine de pois chiche, cacao maigre en poudre 1%, émulsifiants : mono - et diglycérides d'acides gras - lécithines de colza - lécithines de soja, gélifiants : farine de graines de caroube et gomme guar, arôme naturel de vanille, sel, caramel aromatique (sucre, eau), colorant : caroténoïdes. Peut contenir des traces d'œufs, d'arachides et de fruits à coque.
    Alérxenos: en:Milk, en:Soybeans
    Trazas: en:Eggs, en:Nuts, en:Peanuts

Food processing

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    Ultra processed foods

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

    • Aditivo: E160
    • Aditivo: E322
    • Aditivo: E471
    • Ingrediente: Colour
    • Ingrediente: Emulsifier
    • Ingrediente: Flavouring
    • Ingrediente: Gelling agent
    • Ingrediente: Glicosa
    • Ingrediente: Almibre
    • Ingrediente: Soro de leite

    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

Aditivos

  • E322

    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 (Inglés)

  • E322i - Lecitina

    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 (Inglés)

  • E471

    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 (Inglés)

Análise dos ingredientes

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    en:Non-vegan

    Non-vegan ingredients: en:Reconstituted skimmed milk, en:Whey powder
A análise está baseada únicamente nos ingredientes listados e non ten en conta os métodos de procesamento.
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    Details of the analysis of the ingredients

    : Eau, sucre, graisse, huile végétale de coprah, farine de riz, sirop de glucose-fructose, _lait_ écrémé réhydraté, _lactosérum_ en poudre, sirop de glucose, copeaux de chocolat noir 1.4% (pâte de cacao, sucre, beurre de cacao, matière grasse _laitière_ anhydre, émulsifiant (lécithines de _soja_), arôme naturel de vanille), farine de pois chiche, cacao maigre en poudre 1%, émulsifiants (mono- et diglycérides d'acides gras), lécithines de colza, lécithines de _soja_, gélifiants (farine de graines de caroube et gomme guar), arôme naturel de vanille, sel, caramel aromatique (sucre, eau), colorant (caroténoïdes)
    1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 5 - percent_max: 85.4
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.4 - percent_max: 43.4
    3. graisse -> en:fat - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 1.4 - percent_max: 29.4
    4. huile végétale de coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 1.4 - percent_max: 22.4
    5. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 1.4 - percent_max: 18.2
    6. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 1.4 - percent_max: 15.4
    7. _lait_ écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 1.4 - percent_max: 13.4
    8. _lactosérum_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 1.4 - percent_max: 11.9
    9. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 1.4 - percent_max: 10.7333333333333
    10. copeaux de chocolat noir -> en:dark-chocolate-chunks - vegan: maybe - vegetarian: yes - percent_min: 1.4 - percent: 1.4 - percent_max: 1.4
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0.233333333333333 - percent_max: 1.4
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.466666666666667
      4. matière grasse _laitière_ anhydre -> fr:matiere-grasse-de-lait-anhydre - percent_min: 0 - percent_max: 0.35
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.28
        1. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.28
      6. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.233333333333333
    11. farine de pois chiche -> en:chickpea-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9580 - percent_min: 1 - percent_max: 1.4
    12. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 1 - percent: 1 - percent_max: 1
    13. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 1
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
    14. lécithines de colza -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    15. lécithines de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1
    16. gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 1
      1. farine de graines de caroube et gomme guar -> fr:farine-de-graines-de-caroube-et-farine-de-graines-de-guar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    17. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    18. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
    19. caramel aromatique -> en:aromatic-caramel - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.5
    20. colorant -> en:colour - percent_min: 0 - percent_max: 1
      1. caroténoïdes -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1

Nutrición

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    Información nutricional

    Información nutricional As sold
    for 100 g / 100 ml
    Enerxía 1.156 kj
    (276 kcal)
    Greix 13 g
    Saturated fat 11 g
    Carbohydrates 38 g
    Azucre 27 g
    Fiber 0,7 g
    Proteína 2 g
    Sal común 0,26 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Medio ambiente

Empaquetado

Transportation

Other information

Other information: Ces 6 cônes ne peuvent être vendus séparément. Logo "épi de blé barré dans un cercle" FR-060-052" *Sans Gluten X6 + picto "cône"

Conservation conditions: A conserver dans un congélateur *** à -18°C et à consommer de préférence avant la date indiquée sur le côté de l'emballage. ATTENTION, NE PAS RECONGELER APRÈS DÉCONGÉLATION.

Customer service: Service Consommateurs Carrefour - Interdis TSA 91431 - 91343 MASSY Cedex - France N° Cristal 09 69 39 7000 APPEL NON SURTAXE

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