Atatürk Orman Çiftliği
Atatürk Orman Çiftliği Sade Dondurma 1000 Ml
Nutrition Score
67 / 100
#16 of 118 in Tub Ice Cream
Origin
Türkiye
- Basic food ingredient5Basic food ingredient
- Additive or processed ingredient5Additive or processed ingredient
- Origin: Türkiye
Besin AI summary
A plain-language summary of this product's ingredients is available in Besin App.
Nutrition facts
Per 100 g- Energy
- 162 kcal / 676 kJ
- Fat
- 5.8 g
- Saturated fat
- 3.7 g
- Carbohydrate
- 20.5 g
- Sugars
- 13.5 g
- Fibre
- —
- Protein
- 5.8 g
- Salt
- 0.4 g
Ingredients
10 ingredientsPasteurized milk
What is this ingredient?
Milk that has been pasteurized.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Sugar
What is this ingredient?
Refined sucrose used as a sweetener.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Milk powder
What is this ingredient?
A dairy-based food ingredient.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
- Read the E412 guide →
Guar gum
E412What is this ingredient?
Guar gum (E412) is a thickener and stabiliser (a substance that keeps the texture stable) obtained from the seeds of the guar plant. It is used in cake fillings, sauces, ice cream, dairy products and plant-based drinks to thicken them and stop ingredients from separating. It is made by separating and grinding the inner part (endosperm) of guar seeds, which belong to the legume family. It is a water-soluble type of fibre; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Sodium alginate
E401What is this ingredient?
Sodium alginate (E401) is the sodium salt of alginic acid, which is obtained from brown seaweeds. It is used as a thickener, gelling agent and stabiliser (a substance that keeps the texture stable) in labneh, cream cheese, ice cream, sauces and desserts; it forms a gel when combined with calcium. It is made by extracting and purifying seaweed and neutralising it with sodium compounds. It is a water-soluble type of fibre that passes through the gut undigested; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Sodium carboxymethyl cellulose (cellulose gum)
E466What is this ingredient?
Cellulose gum, or carboxymethyl cellulose (E466), is a thickener and stabiliser (a substance that keeps the texture stable) made from cellulose. It is used in ice cream, sauces, confectionery, cake fillings and drinks to add body and prevent ice crystals and separation of ingredients. It is made by reacting cellulose from wood pulp or cotton with chloroacetic acid and converting it into its sodium salt. It passes through the gut undigested and provides no energy; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E410 guide →
Locust bean gum
E410What is this ingredient?
Locust bean gum (E410) is a thickener and stabiliser (a substance that keeps the texture stable) obtained from the seeds of the carob tree. It is used in ice cream, cheese, cream cheese, sauces and drinks to add body and prevent water separation and ice crystal formation. It is obtained by removing the husk and germ of the seeds and grinding the inner part (endosperm). It is a water-soluble type of fibre; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
- Read the E471 guide →
Mono-and diglycerides of fatty acids
E471What is this ingredient?
Mono- and diglycerides of fatty acids (E471) are an emulsifier that helps fat and water mix and are among the most widely used emulsifiers in food. They are used in bread, cakes, biscuits, ice cream, margarine and chocolate products to keep the texture soft, slow down staling and stop fat from separating. They are made by reacting fats with glycerol at high temperature; they can come from vegetable or animal fats, and if the label does not state the source it cannot be told which was used. It is digested in the body like fats; no adverse effects are known at the amounts used in food.
Ingredient class: 4
Additive or processed ingredient
Substances added for a technical purpose such as colour, flavour, sweetness, texture or a longer shelf life. They belong here even when they come from natural sources; this is where E-number additives and all flavourings, natural ones included, go. Being in this group does not mean harmful; it shows that the product is industrially processed. For example citric acid, lecithin, pectin, guar gum, curcumin, beetroot red, potassium sorbate, modified starch and flavourings.
Pasteurized cream
What is this ingredient?
Milk cream that has been pasteurized.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Vanilla
What is this ingredient?
An ingredient used to add flavour or aroma.
Ingredient class: 2
Basic food ingredient
Traditional ingredients used in home cooking. They are not made in a laboratory but by pressing, milling, drying, cooking or fermenting. For example salt, sugar, honey, butter, olive oil, flour, vinegar, yeast, yogurt cultures and spices.
Higher-scoring products in Tub Ice Cream
Information is compiled from the product packaging. If you spot a mistake, let us know. How is the Nutrition Score calculated?