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mini almond remix - Magnum

mini almond remix - Magnum

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Barcode: 8711327538184 (EAN / EAN-13)

Brands: Magnum

Categories: Plant-based foods and beverages

Labels, certifications, awards: Rainforest Alliance

Countries where sold: Netherlands

Matching with your preferences

Health

Ingredients

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    44 ingredients


    en an exciting remix of the different elements of magnum: creamy vanilla ice cream and almond flavor, coated with crispy white chocolate with pieces of almonds and a second layer of milk chocolate, for an extra experience, almond flavor ice cream with swirl of vanilla ice cream coated with white chocolate (29%) with almond pieces (3%) and milk chocolate coated medicine (7%), ingredients: rehydrated skimmed milk, sugar, cocoa butter¹, skimmed milk powder, glucose syrup, concentrated butter, cream (3.5%), almonds, coconut fat, milk powder, fructose, whey powder, cocoa paste¹, emulsifiers (e471, sunflower lecithin, e442, e476), glucose-fructose syrup, caramelized sugar syrup, stabilizers (garrofin gum, guar gum, carrageenans), flavourings (contains sesame), vanilla pods, natural vanilla flavor¹ (contains milk), coloring (carotenes), may contain soy, rainforest alliance certificate, ra,org, keep at temperature below - 18°c, preferably consume before the end of: see side, 8
    Allergens: Milk, Nuts, Sesame seeds
    Traces: Soybeans

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: E412 - Guar gum
    • Additive: E442 - Ammonium phosphatides
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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
  • 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
  • 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
  • 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: Reconstituted skimmed milk, Skimmed milk powder, Butterfat, Cream, Milk powder, Whey 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!

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    Vegetarian status unknown


    Unrecognized ingredients: es:es-un-emocionante-remix-de-los-diferentes-elementos-de-magnum, es:cremosos-helados-de-vainilla-y-sabor-almendras, es:recubiertos-de-crujiente-chocolate-blanco-con-trozos-de-almendras-y-de-una-segunda-capa-de-chocolate-con-leche, es:para-una-experiencia-extra, es:helado-sabor-almendra-con-remolino-de-helado-de-vainilla-recubierto-de-chocolate-blanco, es:con-trocitos-de-almendra, es:medic-recubierto-de-chocolate-con-leche, es:ingredientes, es:ra, es:org, es:mantener-a-temperatura-inferior-a, es:18-c, es:consumir-preferentemente-antes-del-fin-de, es:ver-lateral, es:8

    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.
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    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!

    ES Un emocionante remix de los diferentes elementos de Magnum (cremosos helados de vainilla y sabor almendras), recubiertos de crujiente chocolate blanco con trozos de almendras y de una segunda capa de chocolate con leche, para una experiencia extra, Helado sabor almendra con remolino de helado de vainilla recubierto de chocolate blanco 29%, con trocitos de almendra 3%, medic recubierto de chocolate con leche 7%, Ingredientes (LECHE desnatada rehidratada), azúcar, manteca de cacao¹, LECHE desnatada en polvo, jarabe de glucosa, MANTEQUILLA concentrada, NATA 3.5%, ALMENDRAS, grasa de coco, LECHE en polvo, fructosa, suero de LECHE en polvo, pasta de cacao¹, emulgentes (e471, lecitina de girasol, e442, e476), jarabe de glucosa-fructosa, jarabe de azúcar caramelizado, estabilizantes (goma garrofin, goma guar, carragenanos), aromas, vainas de vainilla, aroma natural de vainilla¹, colorante (carotenos), ra, org, Mantener a temperatura inferior a, 18°C, Consumir preferentemente antes del fin de (ver lateral), 8
    1. ES Un emocionante remix de los diferentes elementos de Magnum -> es:es-un-emocionante-remix-de-los-diferentes-elementos-de-magnum
      1. cremosos helados de vainilla y sabor almendras -> es:cremosos-helados-de-vainilla-y-sabor-almendras
    2. recubiertos de crujiente chocolate blanco con trozos de almendras y de una segunda capa de chocolate con leche -> es:recubiertos-de-crujiente-chocolate-blanco-con-trozos-de-almendras-y-de-una-segunda-capa-de-chocolate-con-leche
    3. para una experiencia extra -> es:para-una-experiencia-extra
    4. Helado sabor almendra con remolino de helado de vainilla recubierto de chocolate blanco -> es:helado-sabor-almendra-con-remolino-de-helado-de-vainilla-recubierto-de-chocolate-blanco - percent: 29
    5. con trocitos de almendra -> es:con-trocitos-de-almendra - percent: 3
    6. medic recubierto de chocolate con leche -> es:medic-recubierto-de-chocolate-con-leche - percent: 7
    7. Ingredientes -> es:ingredientes
      1. LECHE desnatada rehidratada -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes
    8. azúcar -> en:sugar - vegan: yes - vegetarian: yes
    9. manteca de cacao¹ -> en:cocoa-butter - vegan: yes - vegetarian: yes
    10. LECHE desnatada en polvo -> en:skimmed-milk-powder - vegan: no - vegetarian: yes
    11. jarabe de glucosa -> en:glucose-syrup - vegan: yes - vegetarian: yes
    12. MANTEQUILLA concentrada -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe
    13. NATA -> en:cream - vegan: no - vegetarian: yes - percent: 3.5
    14. ALMENDRAS -> en:almond - vegan: yes - vegetarian: yes
    15. grasa de coco -> en:coconut-fat - vegan: yes - vegetarian: yes - from_palm_oil: no
    16. LECHE en polvo -> en:milk-powder - vegan: no - vegetarian: yes
    17. fructosa -> en:fructose - vegan: yes - vegetarian: yes
    18. suero de LECHE en polvo -> en:whey-powder - vegan: no - vegetarian: maybe
    19. pasta de cacao¹ -> en:cocoa-paste - vegan: yes - vegetarian: yes
    20. emulgentes -> en:emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. lecitina de girasol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
      3. e442 -> en:e442 - vegan: maybe - vegetarian: maybe
      4. e476 -> en:e476 - vegan: yes - vegetarian: yes
    21. jarabe de glucosa-fructosa -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes
    22. jarabe de azúcar caramelizado -> en:caramelised-sugar-syrup - vegan: yes - vegetarian: yes
    23. estabilizantes -> en:stabiliser
      1. goma garrofin -> en:e410 - vegan: yes - vegetarian: yes
      2. goma guar -> en:e412 - vegan: yes - vegetarian: yes
      3. carragenanos -> en:e407 - vegan: yes - vegetarian: yes
    24. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe
    25. vainas de vainilla -> en:vanilla-pod - vegan: yes - vegetarian: yes
    26. aroma natural de vainilla¹ -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes
    27. colorante -> en:colour
      1. carotenos -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    28. ra -> es:ra
    29. org -> es:org
    30. Mantener a temperatura inferior a -> es:mantener-a-temperatura-inferior-a
    31. 18°C -> es:18-c
    32. Consumir preferentemente antes del fin de -> es:consumir-preferentemente-antes-del-fin-de
      1. ver lateral -> es:ver-lateral
    33. 8 -> es:8

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: 0

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

    Positive points: 0

    • Proteins: 3 / 5 (value: 5.2, rounded value: 5.2)
    • 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: 20

    • Energy: 4 / 10 (value: 1506, rounded value: 1506)
    • Sugars: 6 / 10 (value: 28, rounded value: 28)
    • Saturated fat: 10 / 10 (value: 14, rounded value: 14)
    • Sodium: 0 / 10 (value: 68, rounded value: 68)

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

    Score nutritionnel: 20 (20 - 0)

    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 (0.17%)


    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 (100.0g)
    Compared to: Plant-based foods and beverages
    Energy 1,506 kj
    (360 kcal)
    1,510 kj
    (360 kcal)
    +42%
    Fat 23 g 23 g +119%
    Saturated fat 14 g 14 g +600%
    Carbohydrates 32 g 32 g +25%
    Sugars 28 g 28 g +467%
    Fiber ? ?
    Proteins 5.2 g 5.2 g -22%
    Salt 0.17 g 0.17 g -61%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 100.0g

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Data sources

Product added on by foodvisor
Last edit of product page on by thaialagata.
Product page also edited by allergies-app-chakib, inf, kiliweb, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlhBGd9_do2yeEDvQlRe15uupC6TZWf5u69HULag, yuka.sY2b0xO6T85zoF3NwEKvlkVhb9rjmT39bBfggE6h-vWfMr_VWfUu2KjALqs.

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