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Sensation almond - Mucci

Sensation almond - Mucci

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Barcode: 23066991

Packaging: Cardboard

Brands: Mucci

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

Labels, certifications, awards: Rainforest Alliance

Countries where sold: Netherlands

Matching with your preferences

Health

Ingredients

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    21 ingredients


    Dutch: Magere melk, suiker, weiproteïneconcentraat, glucose-fructosestroop, kokosvet, cacaoboter¹, amandelen (5,5%), magere melkpoeder, melkvet, cacaomassa', weipoeder, water, emulgatoren (mono - en diglyceriden van vetzuren, lecithine, polyglycerolpolyricinoleaat), bourbon vanille extract, stabilisatoren (johannesbroodpitmeel, guarpitmeel), concentraten (wortel, pompoen, saffloer, citroen), natuurlijk vanille extract, gemalen en geëxtraheerde vanillestokken.
    Allergens: Milk, 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: E412 - Guar gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Emulsifier
    • Ingredient: Glucose
    • Ingredient: Milk proteins
    • Ingredient: Whey

    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
  • 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
  • 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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Skimmed milk, Whey protein, Skimmed milk powder, Milkfat, Whey powder
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


    Magere melk, suiker, weiproteïne, glucose-fructosestroop, kokosvet, cacaoboter¹, amandelen 5.5%, magere melkpoeder, melkvet, cacaomassa, weipoeder, water, emulgatoren (mono- en diglyceriden van vetzuren, lecithine, polyglycerolpolyricinoleaat), bourbon vanille extract, stabilisatoren (johannesbroodpitmeel, guarpitmeel), natuurlijk vanille extract
    1. Magere melk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 6.25 - percent_max: 67
    2. suiker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5.5 - percent_max: 36.25
    3. weiproteïne -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 5.5 - percent_max: 26
    4. glucose-fructosestroop -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 5.5 - percent_max: 20.875
    5. kokosvet -> en:coconut-fat - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 5.5 - percent_max: 17.8
    6. cacaoboter¹ -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 5.5 - percent_max: 15.75
    7. amandelen -> en:almond - vegan: yes - vegetarian: yes - percent_min: 5.5 - percent: 5.5 - percent_max: 5.5
    8. magere melkpoeder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.5
    9. melkvet -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.5
    10. cacaomassa -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
    11. weipoeder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5.5
    12. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
    13. emulgatoren -> en:emulsifier - percent_min: 0 - percent_max: 5.5
      1. mono- en diglyceriden van vetzuren -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.5
      2. lecithine -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.75
      3. polyglycerolpolyricinoleaat -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.83333333333333
    14. bourbon vanille extract -> en:bourbon-vanilla-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
    15. stabilisatoren -> en:stabiliser - percent_min: 0 - percent_max: 5.09615384615385
      1. johannesbroodpitmeel -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.09615384615385
      2. guarpitmeel -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.54807692307692
    16. natuurlijk vanille extract -> en:natural-vanilla-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.73214285714286

Nutrition

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    Bad nutritional quality


    ⚠️ 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: 1

    • Proteins: 3 / 5 (value: 4.9, rounded value: 4.9)
    • Fiber: 1 / 5 (value: 1.1, rounded value: 1.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.5, rounded value: 5.5)

    Negative points: 20

    • Energy: 4 / 10 (value: 1379, rounded value: 1379)
    • Sugars: 6 / 10 (value: 28, rounded value: 28)
    • Saturated fat: 10 / 10 (value: 14, rounded value: 14)
    • Sodium: 0 / 10 (value: 88, rounded value: 88)

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

    Score nutritionnel: 19 (20 - 1)

    Nutri-Score: E

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    Sugars in high quantity (28%)


    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 low quantity (0.22%)


    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 (90 g)
    Compared to: Ice creams
    Energy 1,379 kj
    (331 kcal)
    1,240 kj
    (298 kcal)
    +43%
    Fat 21 g 18.9 g +76%
    Saturated fat 14 g 12.6 g +76%
    Carbohydrates 30 g 27 g +14%
    Sugars 28 g 25.2 g +26%
    Fiber 1.1 g 0.99 g +46%
    Proteins 4.9 g 4.41 g +64%
    Salt 0.22 g 0.198 g +38%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5.5 % 5.5 %
Serving size: 90 g

Environment

Carbon footprint

Transportation

Data sources

Product added on by smoothie-app
Last edit of product page on by aleene.

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