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Magnum Double Gold Caramel Billionaire - 255 ml / 213 g

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Magnum Double Gold Caramel Billionaire - 255 ml / 213 g

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Barcode: 8711327483071 (EAN / EAN-13)

Quantity: 255 ml / 213 g

Packaging: en:Plastic, 22 PAP

Brands: Magnum, Unilever

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

Labels, certifications, awards: en:Green Dot, en:Rainforest Alliance

Stores: Sainsbury's, REWE

Countries where sold: A' Ghearmailt, An Rìoghachd Aonaichte

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Health

Ingredients

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    30 ingredients

    Beurla: Reconstituted skimmed MILK, sugar, glucose syrup, skimmed MILK powder, cocoa butter', butter fat (MILK), glucose-fructose syrup, coconut fat, fructose, starch, whey solids (MILK), caramelised sugar syrup, rice flour, emulsifiers (E471, E476, lecithins), stabilisers (E407, E410, E417, E412), salt, flavourings, sunflower oil, cocoa mass, butter (MILK), skimmed MILK powder or concentrate, raising agent (E500). May contain almond, cashew and soy. 'Rainforest Alliance Certified.
    Allergens: en:Milk
    Traces: en:Eggs, en:Gluten, en:Nuts, en:Soybeans

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:

    • Additive: E322
    • Additive: E407
    • Additive: E410
    • Additive: E412
    • Additive: E417
    • Additive: E471
    • Additive: E476
    • 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

    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 (Beurla)

  • E407

    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 (Beurla)

  • E410

    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 (Beurla)

  • E412

    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 (Beurla)

  • 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 (Beurla)

  • E476

    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 (Beurla)

  • E500

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia (Beurla)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Reconstituted skimmed milk, en:Skimmed milk powder, en:Butterfat, en:Whey, en:Butter, en:Skimmed milk 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

    en: Reconstituted skimmed MILK, sugar, glucose syrup, skimmed MILK powder, cocoa butter, butter fat, glucose-fructose syrup, coconut fat, fructose, starch, whey, caramelised sugar syrup, rice flour, emulsifiers (e471, e476, lecithins), stabilisers (e407, e410, e417, e412), salt, flavourings, sunflower oil, cocoa mass, butter, skimmed MILK powder, raising agent (e500)
    1. Reconstituted skimmed MILK -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 4.54545454545455 - percent_max: 100
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
    3. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
    4. skimmed MILK powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 25
    5. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 20
    6. butter fat -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 16.6666666666667
    7. glucose-fructose syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 14.2857142857143
    8. coconut fat -> en:coconut-fat - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 12.5
    9. fructose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 11.1111111111111
    10. starch -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 10
    11. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909
    12. caramelised sugar syrup -> en:caramelised-sugar-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8.33333333333333
    13. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 7.69230769230769
    14. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 7.14285714285714
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.14285714285714
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      3. lecithins -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.38095238095238
    15. stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 6.66666666666667
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      2. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      3. e417 -> en:e417 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222
      4. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    16. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.28
    17. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.28
    18. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 0.28
    19. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.28
    20. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.28
    21. skimmed MILK powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.28
    22. raising agent -> en:raising-agent - percent_min: 0 - percent_max: 0.28
      1. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.28

Nutrition

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    Poor 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: 2 / 5 (value: 3.7, rounded value: 3.7)
    • 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: 18

    • Energy: 3 / 10 (value: 1133, rounded value: 1133)
    • Sugars: 5 / 10 (value: 25, rounded value: 25)
    • Saturated fat: 9 / 10 (value: 9.6, rounded value: 9.6)
    • Sodium: 1 / 10 (value: 112, rounded value: 112)

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

    Nutritional score: (18 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (85ml)     		Compared to: en:Ice cream bars
    Lùth 1,133 kj
    (271 kcal)     		963 kj
    (230 kcal)     		-9%
    Fat 14 g 11.9 g -23%
    Saturated fat 9.6 g 8.16 g -21%
    Carbohydrates 32 g 27.2 g +7%
    Siùcar 25 g 21.2 g -2%
    Fiber ? ?
    Proteins 3.7 g 3.15 g +7%
    Salann 0.28 g 0.238 g +78%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 85ml

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Data sources

Product added on by kiliweb
Last edit of product page on by moon-rabbit.
Product page also edited by albert180, bicano, frazerclews, gm2uf, halal-app-chakib, heuwerk, inf, openfoodfacts-contributors, prepperapp, professordoc, shisma, stathishr, swipe-studio, thaialagata, yuka.sY2b0xO6T85zoF3NwEKvlnB2UsiBnBSdLxXfpByH-suXKpLXfcAts6X7PKg.

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