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2in1 Avocado Strawberry Sundae - Aice - 800 ml

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2in1 Avocado Strawberry Sundae - Aice - 800 ml

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Barcode: 8885013130911 (EAN / EAN-13)

Kandidad: 800 ml

Balot: en:Plastic

Mga tatak: Aice

Mga kategorya: en:Desserts, en:Frozen foods, en:Frozen desserts, en:Ice creams and sorbets, Sorbetes, en:Sundae ice cream

Mga tanda, mga sertipikasyon, mga parangal: Halal, en:Halal Food Authority

Pinagmulan ng mga sangkap: Singgapur

Mga bansa kung saan ibinebenta: Pilipinas

Matching with your preferences

Health

Mga Sangkap

  • icon

    32 ingredients

    : Water, Sugar, Chocolate Sauce (Contains Soy lecithin), Strawbeiry Sauce, Milk Sold (Skimmed Milk Powder, Full Cream Mil Powder), Vegetable Oil, High Fructose Corn Syrup, Strawberry Juice, Avocado Powder, Butter, Maltodextrin, Coconut Milk Powder, Contains Permitted Stabilisers (Guar Gum NS 412, Sodium Carboxy Methyl Celllose iS 466, Xanthan Gum INS 415, Carrageenan NS 407, Carob Bean Gum INS 410), Emulsifier (Amino-and Di-glycerides Of Fatty Acid NS 471), Acidity Regulators (Citric Acid NS 330, Sodium Citrate INS 331), Artificial Flavourings, Salt, Monosodium Glutamate, Artificial Colorant (Fonceau 4 NS 124, Tartrazine ils 102, Brilliant Blue FCF NS 133)
    Mga allergen: en:Milk, en:None, en:Soybeans
    Mga bakas: en:Milk, en:Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Sangkap: E102
    • Sangkap: E124
    • Sangkap: E133
    • Sangkap: E322
    • Sangkap: E407
    • Sangkap: E410
    • Sangkap: E412
    • Sangkap: E415
    • Sangkap: E466
    • Sangkap: E471
    • Sangkap: E621 - Betsin
    • Sangkap: Emulsifier
    • Sangkap: Flavouring
    • Sangkap: Glukosa
    • Sangkap: High fructose corn syrup
    • Sangkap: Maltodextrin

    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

Mga sangkap

  • E102

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia (Wikang Ingles)

  • E124

    Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.
    Source: Wikipedia (Wikang Ingles)

  • E133

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia (Wikang Ingles)

  • 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 (Wikang Ingles)

  • E322i

    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 (Wikang Ingles)

  • E330

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia (Wikang Ingles)

  • E331

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia (Wikang Ingles)

  • 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 (Wikang Ingles)

  • 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 (Wikang Ingles)

  • 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 (Wikang Ingles)

  • E415

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia (Wikang Ingles)

  • E466

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia (Wikang Ingles)

  • 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 (Wikang Ingles)

  • E621 - Betsin

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia (Wikang Ingles)

Pagsusuri ng sangkap

  • icon

    en:Non-vegan

    Non-vegan ingredients: en:Skimmed milk powder, Mantekilya

    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!

  • icon

    en:Vegetarian status unknown

    Unrecognized ingredients: en:strawbeiry-sauce, en:milk-sold, en:full-cream-mil-powder, en:contains-permitted-stabilisers, en:guar-gum-ns-412, en:sodium-carboxy-methyl-celllose-is-466, en:carrageenan-ns-407, en:amino-and-diglycerides-of-fatty-acid-ns-471, en:citric-acid-ns-330, en:artificial-colorant, en:fonceau-4-ns-124, en:tartrazine-ils-102, en:brilliant-blue-fcf-ns-133

    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.
  • icon

    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!

    : Water, Sugar, Chocolate Sauce, Strawbeiry Sauce, Milk Sold (Skimmed Milk Powder, Full Cream Mil Powder), Vegetable Oil, High Fructose Corn Syrup, Strawberry Juice, Avocado, Butter, Maltodextrin, Coconut Milk Powder, Contains Permitted Stabilisers (Guar Gum NS 412, Sodium Carboxy Methyl Celllose iS 466, Xanthan Gum e415, Carrageenan NS 407, Carob Bean Gum e410), Emulsifier (Amino-and Diglycerides Of Fatty Acid NS 471), Acidity Regulators (Citric Acid NS 330, Sodium Citrate e331), Artificial Flavourings, Salt, Monosodium Glutamate, Artificial Colorant (Fonceau 4 NS 124, Tartrazine ils 102, Brilliant Blue FCF NS 133)
    1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 5.26315789473684 - percent_max: 100
    2. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10
    3. Chocolate Sauce -> en:chocolate-sauce - vegan: maybe - vegetarian: yes - ciqual_food_code: 11300 - percent_min: 0 - percent_max: 10
    4. Strawbeiry Sauce -> en:strawbeiry-sauce - percent_min: 0 - percent_max: 10
    5. Milk Sold -> en:milk-sold - percent_min: 0 - percent_max: 10
      1. Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 10
      2. Full Cream Mil Powder -> en:full-cream-mil-powder - percent_min: 0 - percent_max: 5
    6. Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 10
    7. High Fructose Corn Syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 10
    8. Strawberry Juice -> en:strawberry-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 10
    9. Avocado -> en:avocado - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    10. Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 10
    11. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. Coconut Milk Powder -> en:coconut-milk-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18041 - percent_min: 0 - percent_max: 8.33333333333333
    13. Contains Permitted Stabilisers -> en:contains-permitted-stabilisers - percent_min: 0 - percent_max: 7.69230769230769
      1. Guar Gum NS 412 -> en:guar-gum-ns-412 - percent_min: 0 - percent_max: 7.69230769230769
      2. Sodium Carboxy Methyl Celllose iS 466 -> en:sodium-carboxy-methyl-celllose-is-466 - percent_min: 0 - percent_max: 3.84615384615385
      3. Xanthan Gum e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.56410256410256
      4. Carrageenan NS 407 -> en:carrageenan-ns-407 - percent_min: 0 - percent_max: 1.92307692307692
      5. Carob Bean Gum e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.53846153846154
    14. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 7.14285714285714
      1. Amino-and Diglycerides Of Fatty Acid NS 471 -> en:amino-and-diglycerides-of-fatty-acid-ns-471 - percent_min: 0 - percent_max: 7.14285714285714
    15. Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 6.66666666666667
      1. Citric Acid NS 330 -> en:citric-acid-ns-330 - percent_min: 0 - percent_max: 6.66666666666667
      2. Sodium Citrate e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    16. Artificial Flavourings -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    17. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
    18. Monosodium Glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    19. Artificial Colorant -> en:artificial-colorant - percent_min: 0 - percent_max: 0
      1. Fonceau 4 NS 124 -> en:fonceau-4-ns-124 - percent_min: 0 - percent_max: 0
      2. Tartrazine ils 102 -> en:tartrazine-ils-102 - percent_min: 0 - percent_max: 0
      3. Brilliant Blue FCF NS 133 -> en:brilliant-blue-fcf-ns-133 - percent_min: 0 - percent_max: 0

Nutrisyon

  • icon

    Mga katotohanan ng Nutrisyon

    Mga katotohanan ng Nutrisyon As sold
    para sa 100 g / 100 ml     		As sold
    bawat serving (100g)     		Compared to: en:Frozen desserts
    Enerhiya 628 kj
    (150 kcal)     		628 kj
    (150 kcal)     		+11%
    Fat 35 g 35 g +611%
    Saturated fat 25 g 25 g +701%
    Carbohydrates 16 g 16 g -15%
    Asukal 10 g 10 g -26%
    Fiber 1 g 1 g +36%
    Protina ? ?
    Asin 0 g 0 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5.921 % 5.921 %
Sukat ng serving: 100g

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