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The Sprinkles Factory Classic Ice Cream - 101 g

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The Sprinkles Factory Classic Ice Cream - 101 g

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Barcode: 5030101023160 (EAN / EAN-13)

Quantity: 101 g

Packaging: Plastic

Brands: The Sprinkles Factory

Categories: Edible Decorations, Home baking

Stores: Sainsbury's

Countries where sold: United Kingdom

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Health

Ingredients

  • icon

    52 ingredients

    Milk Chocolate Vermicelli [Sugar, Cocoa Mass, Whole Milk Powder, Cocoa Butter, Dextrose, Fat Reduced Cocoa Powder, Emulsifier (Rapeseed Lecithin), Glazing Agent (Acacia Gum)], Rainbow Sugar Circles [Sugar, Rice Flour, Cocoa Butter, Thickener (Tragacanth), Colours (Indigo Carmine, Quinoline Yellow, Patent Blue V, Allura Red AC, Sunset Yellow FCF)], Rainbow Crispies [Sugar, Rice Flour, Wheat Flour, Wheat Gluten, Wheat Fibre, Wheat Malt, Salt, Cocoa Butter, Colours (Copper Complexes of Chlorophyll, Lutein, Paprika Extract, Brilliant Blue FCF, Carmine), Glazing Agent (Shellac)], Yellow & Orange Stars [Sugar, Whole Milk Powder, Cocoa Butter, Glucose Syrup, Sweetened Condensed Milk, Invert Sugar, Emulsifier (Soya Lecithin), Colour (Paprika Extract), Flavour],
    Allergens: Gluten, Milk, Soybeans, Sweetened-condensed-milk, Wheat-fibre, Wheat-gluten, Whole-milk-powder

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: E104 - Quinoline yellow
    • Additive: E110 - Sunset yellow FCF
    • Additive: E120 - Cochineal
    • Additive: E129 - Allura red
    • Additive: E131 - Patent blue v
    • Additive: E132 - Indigotine
    • Additive: E133 - Brilliant blue FCF
    • Additive: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E160c - Paprika extract
    • Additive: E161b - Lutein
    • Additive: E322 - Lecithins
    • Additive: E413 - Tragacanth
    • Additive: E414 - Acacia gum
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Gluten
    • Ingredient: Invert sugar
    • Ingredient: Thickener

    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

  • E104 - Quinoline yellow

    Quinoline Yellow WS: Quinoline Yellow WS is a mixture of organic compounds derived from the dye Quinoline Yellow SS -Spirit Soluble-. Owing to the presence of sulfonate groups, the WS dyes are water-soluble -WS-. It is a mixture of disulfonates -principally-, monosulfonates and trisulfonates of 2--2-quinolyl-indan-1‚3-dione with a maximum absorption wavelength of 416 nm.p. 119
    Source: Wikipedia

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • E129 - Allura red

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia

  • E131 - Patent blue v

    Patent Blue V: Patent Blue V, also called Food Blue 5, Sulphan Blue, Acid Blue 3, L-Blau 3, C-Blau 20, Patentblau V, Sky Blue, or C.I. 42051 and is a dark bluish synthetic triphenylmethane dye used as a food coloring. As a food additive, it has E number E131. It is a sodium or calcium salt of [4--α--4-diethylaminophenyl--5-hydroxy- 2‚4-disulfophenylmethylidene--2‚5-cyclohexadien-1-ylidene] diethylammonium hydroxide inner salt.
    Source: Wikipedia

  • E132 - Indigotine

    Indigo carmine: Indigo carmine, or 5‚5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U., It has the E number E132. It is also a pH indicator.
    Source: Wikipedia

  • E133 - Brilliant blue FCF

    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

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E413 - Tragacanth

    Tragacanth: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus, including A. adscendens, A. gummifer, A. brachycalyx, and A. tragacantha. Some of these species are known collectively under the common names "goat's thorn" and "locoweed". The gum is sometimes called Shiraz gum, shiraz, gum elect or gum dragon. The name derives from the Greek words tragos -meaning "goat"- and akantha -"thorn"-. Iran is the biggest producer of this gum. Gum tragacanth is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides obtained from sap that is drained from the root of the plant and dried. The gum seeps from the plant in twisted ribbons or flakes that can be powdered. It absorbs water to become a gel, which can be stirred into a paste. The major fractions are known as tragacanthin, highly water soluble as a mucilaginous colloid, and the chemically related bassorin, which is far less soluble but swells in water to form a gel. The gum is used in vegetable-tanned leatherworking as an edge slicking and burnishing compound, and is occasionally used as a stiffener in textiles. The gum has been used historically as a herbal remedy for such conditions as cough and diarrhea. As a mucilage or paste, it has been used as a topical treatment for burns. It is used in pharmaceuticals and foods as an emulsifier, thickener, stabilizer, and texturant additive -E number E413-. It is the traditional binder used in the making of artists' pastels, as it does not adhere to itself the same way other gums -such as gum arabic- do when dry. Gum tragacanth is also used to make a paste used in floral sugarcraft to create lifelike flowers on wires used as decorations for cakes, which air-dries brittle and can take colorings. It enables users to get a very fine, delicate finish to their work. It has traditionally been used as an adhesive in the cigar-rolling process used to secure the cap or "flag" leaf to the finished cigar body.Gum tragacanth is less common in products than other, usually cheaper, gums, such as gum arabic or guar gum. Different gums tend to be interchangeable across many uses, and production of tragacanth is far outpaced by these for reasons of economy, trade, agriculture and history, while tragacanth is mostly produced in traditional locations. However, gums are used in varied circumstances and there are many situations where tragacanth is considered superior. Common substitutions are methyl cellulose, sometimes marketed as "substitute gum tragacanth" in the food industry, and gum karaya. Gum karaya, also called "Indian tragacanth" or simply "tragacanth", might be fully or partially substituted for what appears to be genuine tragacanth. Gum tragacanth is also used in incense-making as a binder to hold all the powdered herbs together. Its water solubility is ideal for ease of working and an even spread, and it is one of the stronger gums for holding particles in suspension. Only half as much is needed, compared to gum arabic or something similar.In Saudi Arabia, a mixture of hydrated Tragacanth and ground dried Ziziphus spina-christi is used as a natural hair shampoo that is believed to promote hair growth.
    Source: Wikipedia

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: Milk-chocolate-vermicelli, Rainbow-sugar-circles, Rainbow-crispies, Copper-complexes-of-chlorophyll, Yellow-and-orange-stars

    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

    Non-vegan

    Non-vegan ingredients: Whole milk powder, E120, E904, Whole milk powder, Sweetened condensed milk

    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

    Non-vegetarian

    Non-vegetarian ingredients: E120, E904

    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!

    : Milk Chocolate Vermicelli (Sugar, Cocoa Mass, _Whole Milk Powder_, Cocoa Butter, Dextrose, Fat Reduced Cocoa Powder, Emulsifier (Rapeseed Lecithin), Glazing Agent (Acacia Gum)), Rainbow Sugar Circles (Sugar, Rice Flour, Cocoa Butter, Thickener (Tragacanth), Colours (Indigo Carmine, Quinoline Yellow, Patent Blue V, Allura Red AC, Sunset Yellow FCF)), Rainbow Crispies (Sugar, Rice Flour, _Wheat Flour_, _Wheat Gluten_, _Wheat Fibre_, Wheat Malt, Salt, Cocoa Butter, Colours (Copper Complexes of Chlorophyll, Lutein, Paprika Extract, Brilliant Blue FCF, Carmine), Glazing Agent (Shellac)), Yellow and Orange Stars (Sugar, _Whole Milk Powder_, Cocoa Butter, Glucose Syrup, _Sweetened Condensed Milk_, Invert Sugar, Emulsifier (_Soya Lecithin_), Colour (Paprika Extract), Flavour)
    1. Milk Chocolate Vermicelli -> en:milk-chocolate-vermicelli - percent_min: 25 - percent_max: 100
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.125 - percent_max: 100
      2. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 50
      3. _Whole Milk Powder_ -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 33.3333333333333
      4. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 25
      5. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 20
      6. Fat Reduced Cocoa Powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 16.6666666666667
      7. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 14.2857142857143
        1. Rapeseed Lecithin -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      8. Glazing Agent -> en:glazing-agent - percent_min: 0 - percent_max: 12.5
        1. Acacia Gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    2. Rainbow Sugar Circles -> en:rainbow-sugar-circles - percent_min: 0 - percent_max: 50
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
      2. Rice Flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 25
      3. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 16.6666666666667
      4. Thickener -> en:thickener - percent_min: 0 - percent_max: 12.5
        1. Tragacanth -> en:e413 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. Colours -> en:colour - percent_min: 0 - percent_max: 10
        1. Indigo Carmine -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
        2. Quinoline Yellow -> en:e104 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        3. Patent Blue V -> en:e131 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
        4. Allura Red AC -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
        5. Sunset Yellow FCF -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    3. Rainbow Crispies -> en:rainbow-crispies - percent_min: 0 - percent_max: 33.3333333333333
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
      2. Rice Flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 16.6666666666667
      3. _Wheat Flour_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 11.1111111111111
      4. _Wheat Gluten_ -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      5. _Wheat Fibre_ -> en:wheat-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. Wheat Malt -> en:wheat-malt - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5.55555555555556
      7. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.3
      8. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.3
      9. Colours -> en:colour - percent_min: 0 - percent_max: 0.3
        1. Copper Complexes of Chlorophyll -> en:copper-complexes-of-chlorophyll - percent_min: 0 - percent_max: 0.3
        2. Lutein -> en:e161b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
        3. Paprika Extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
        4. Brilliant Blue FCF -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
        5. Carmine -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.1
      10. Glazing Agent -> en:glazing-agent - percent_min: 0 - percent_max: 0.3
        1. Shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.3
    4. Yellow and Orange Stars -> en:yellow-and-orange-stars - percent_min: 0 - percent_max: 25
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
      2. _Whole Milk Powder_ -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 12.5
      3. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 8.33333333333333
      4. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.25
      5. _Sweetened Condensed Milk_ -> en:sweetened-condensed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5
      6. Invert Sugar -> en:invert-sugar - percent_min: 0 - percent_max: 4.16666666666667
      7. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 3.57142857142857
        1. _Soya Lecithin_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.57142857142857
      8. Colour -> en:colour - percent_min: 0 - percent_max: 3.125
        1. Paprika Extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
      9. Flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778

Nutrition

  • icon

    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: 0

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

    Positive points: 1

    • Proteins: 2 / 5 (value: 3.9, rounded value: 3.9)
    • Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 25

    • Energy: 5 / 10 (value: 1946, rounded value: 1946)
    • Sugars: 10 / 10 (value: 69.2, rounded value: 69.2)
    • Saturated fat: 9 / 10 (value: 9.4, rounded value: 9.4)
    • Sodium: 1 / 10 (value: 120, rounded value: 120)

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

    Nutritional score: (25 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,946 kj
    (465 kcal)
    Fat 15.6 g
    Saturated fat 9.4 g
    Carbohydrates 75.6 g
    Sugars 69.2 g
    Fiber 1.3 g
    Proteins 3.9 g
    Salt 0.3 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by tacinte
Last edit of product page on by packbot.

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