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Magnum Almond - Kwality Wall's - 62 g

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Magnum Almond - Kwality Wall's - 62 g

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Barcode: 8901030739026 (EAN / EAN-13)

Quantity: 62 g

Brands: Kwality Wall's

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

Labels, certifications, awards: Vegetarian, Green Dot India

Countries where sold: India

Matching with your preferences

Health

Ingredients

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    35 ingredients

    ICE CREAM: WATER, MILK SOLIDS, SUGAR, LIQUID GLUCOSE, EMULSIFIER - E471, STABILISERS - E410, E412 AND E407, NATURAL COLOUR (BETA CAROTENE) AND NATURAL FLAVOURING SUBSTANCE, OUTER LAYER: MILK COMPOUND COATING (24.85%): SUGAR, COCOA BUTTER, MILK SOLIDS, COCOA SOLIDS, COCONUT OIL, EMULSIFIER - E322, VANILLIN; MILK COVERING CHOCOLATE* (8.28%): SUGAR, COCOA BUTTER, MILK SOLIDS, COCOA SOLIDS, EMULSIFIER - E322, VANILLIN; NUTS, ALMONDS (4.73%). *MILK COVERING CHOCOLATE IS BELGIAN CHOCOLATE. Contains Soy, Milk and Almonds. May contain Wheat, Barley, Peanuts and other tree nuts.
    Allergens: Milk, Nuts, Soybeans
    Traces: Gluten, Nuts, Peanuts

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: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Glucose

    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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • 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

  • 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

  • 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

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Milk solids, Milk solids, Milk solids

    Some ingredients could not be recognized.

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    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

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    • 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

    No non-vegetarian ingredients detected

    Unrecognized ingredients: Ice cream, Natural-flavouring-substance, Outer-layer, Milk-compound-coating, Vanillin, Milk-covering-chocolate, Vanillin, Milk-covering-chocolate-is-belgian-chocolate

    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!

    : ICE CREAM (WATER), MILK SOLIDS, SUGAR, GLUCOSE, EMULSIFIER, e471, STABILISERS, e410, e412, e407, NATURAL COLOUR (BETA CAROTENE), NATURAL FLAVOURING SUBSTANCE, OUTER LAYER (MILK COMPOUND COATING 24.85%), SUGAR, COCOA BUTTER, MILK SOLIDS, COCOA SOLIDS, COCONUT OIL, EMULSIFIER, e322, VANILLIN, MILK COVERING CHOCOLATE 8.28% (SUGAR), COCOA BUTTER, MILK SOLIDS, COCOA SOLIDS, EMULSIFIER, e322, VANILLIN, NUTS, ALMONDS 4.73%, MILK COVERING CHOCOLATE IS BELGIAN CHOCOLATE
    1. ICE CREAM -> en:ice-cream
      1. WATER -> en:water - vegan: yes - vegetarian: yes
    2. MILK SOLIDS -> en:milk-solids - vegan: no - vegetarian: yes
    3. SUGAR -> en:sugar - vegan: yes - vegetarian: yes
    4. GLUCOSE -> en:glucose - vegan: yes - vegetarian: yes
    5. EMULSIFIER -> en:emulsifier
    6. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    7. STABILISERS -> en:stabiliser
    8. e410 -> en:e410 - vegan: yes - vegetarian: yes
    9. e412 -> en:e412 - vegan: yes - vegetarian: yes
    10. e407 -> en:e407 - vegan: yes - vegetarian: yes
    11. NATURAL COLOUR -> en:natural-colours
      1. BETA CAROTENE -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    12. NATURAL FLAVOURING SUBSTANCE -> en:natural-flavouring-substance
    13. OUTER LAYER -> en:outer-layer
      1. MILK COMPOUND COATING -> en:milk-compound-coating - percent: 24.85
    14. SUGAR -> en:sugar - vegan: yes - vegetarian: yes
    15. COCOA BUTTER -> en:cocoa-butter - vegan: yes - vegetarian: yes
    16. MILK SOLIDS -> en:milk-solids - vegan: no - vegetarian: yes
    17. COCOA SOLIDS -> en:cocoa-solids - vegan: yes - vegetarian: yes
    18. COCONUT OIL -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    19. EMULSIFIER -> en:emulsifier
    20. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
    21. VANILLIN -> en:vanillin
    22. MILK COVERING CHOCOLATE -> en:milk-covering-chocolate - percent: 8.28
      1. SUGAR -> en:sugar - vegan: yes - vegetarian: yes
    23. COCOA BUTTER -> en:cocoa-butter - vegan: yes - vegetarian: yes
    24. MILK SOLIDS -> en:milk-solids - vegan: no - vegetarian: yes
    25. COCOA SOLIDS -> en:cocoa-solids - vegan: yes - vegetarian: yes
    26. EMULSIFIER -> en:emulsifier
    27. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
    28. VANILLIN -> en:vanillin
    29. NUTS -> en:nut - vegan: yes - vegetarian: yes
    30. ALMONDS -> en:almond - vegan: yes - vegetarian: yes - percent: 4.73
    31. MILK COVERING CHOCOLATE IS BELGIAN CHOCOLATE -> en:milk-covering-chocolate-is-belgian-chocolate

Nutrition

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    Nutrition facts

    Nutrition facts Compared to: Ice creams and sorbets
    Fat
    Saturated fat
    Carbohydrates
    Sugars
    Fiber
    Proteins
    Salt
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by mudskipper875
Last edit of product page on by mudskipper875.

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