Golf
Golf Ülker Mc Vitie's 90 Ml
Nutrition Score
18 / 100
#192 of 192 in Single-Serve Ice Cream
Origin
Türkiye
- Natural, unprocessed food1Natural, unprocessed food
- Basic food ingredient17Basic food ingredient
- Food component or supplement1Food component or supplement
- Additive or processed ingredient27Additive 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
- 414 kcal / 1,733 kJ
- Fat
- 24 g
- Saturated fat
- 16 g
- Carbohydrate
- 45 g
- Sugars
- 37 g
- Fibre
- —
- Protein
- 4.7 g
- Salt
- 0.25 g
Ingredients
46 ingredientsHalf-Fat Vanilla Ice Cream
What is this ingredient?
Half-fat vanilla ice cream is a vanilla-flavoured frozen dessert containing less milk fat than full-fat ice cream. It is used as the main layer in ice cream bars and tubs. In this product it contains water, sugar, cream, glucose syrup, milk powder, butter and milk protein; because it usually also contains thickeners, emulsifiers (a substance that helps fat and water mix) and flavourings, it is treated as a processed ingredient. Because it is high in sugar and saturated fat, it is best eaten in moderation. As it contains milk, people with these allergies should take note of this information on the label.
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.
Milk Fat
What is this ingredient?
The fat component derived from milk.
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.
Water
What is this ingredient?
Water used as a food ingredient.
Ingredient class: 1
Natural, unprocessed food
Foods as they come from nature, or only washed, dried, frozen or ground. Nothing such as salt, sugar or oil has been added. For example fruit, vegetables, pulses, raw nuts, oats, meat, milk and eggs.
Koyulaştırılmış Yağsız Süt
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.
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.
Cream
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.
Whey concentrate
What is this ingredient?
Concentrated whey containing protein and lactose.
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.
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 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.
- Read the E407 guide →
Carrageenan
E407What is this ingredient?
Carrageenan (E407) is a thickener, gelling agent and stabiliser (a substance that keeps the texture stable) obtained from red seaweeds. It is used in milk drinks, puddings, ice cream, cream, processed meat products and plant-based milks to control texture and stop ingredients from separating. It is made by extracting seaweed with hot water or alkaline solutions and purifying it. The carrageenan used in food is a different substance from degraded carrageenan (poligeenan), which is mentioned in some studies and is not permitted as a food additive. It adds no nutritional value; 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.
Modified tapioca starch
E1400-E1451What is this ingredient?
Modified starch (E1400-E1451) is a thickener and stabiliser (a substance that keeps the texture stable) obtained by treating natural starch chemically or physically to improve its thickening power and its resistance to heat and acid. It is used in sauces, cream fillings, biscuits, confectionery and ready meals to maintain texture. It is made from tapioca (cassava) starch. It is digested mainly as a carbohydrate and provides 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.
Flavouring
What is this ingredient?
A flavouring is a preparation added to give food a particular taste and smell. It is used in confectionery, drinks, dairy products, snacks and baked goods. As its type is not stated on the label, it may be of natural or artificial origin; flavourings are made by extraction from plant or animal sources, by fermentation (a natural process using microbes such as yeast or bacteria) or by chemical synthesis. It adds no nutritional value; 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.
Show all ingredients (46)
Anatto Norbiksin (Renklendirici)
E160bWhat is this ingredient?
Annatto (E160b) is a yellow-orange colour obtained from the seeds of the annatto tree (Bixa orellana), which grows in South America. It is used in cheese, ice cream, crisp seasonings, confectionery and baked goods to add colour. It is extracted from the seed coat either as oil-soluble bixin or as water-soluble norbixin. It adds no nutritional value; no adverse effects are known at the amounts used in food, although allergic reactions have been reported in rare cases.
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.
Vanilla Extract
What is this ingredient?
An extract obtained from vanilla.
Ingredient class: 3
Food component or supplement
Components without an E number, made by juicing, drying or extracting fruit, vegetables or plants. Even when they add colour or flavour, they are food rather than additives. Vitamins and minerals added to raise the nutritional value belong here too. For example vanilla extract, beetroot juice concentrate, black carrot extract, spirulina, dietary fibre, gelatine, vitamin C, vitamin D and iron.
White chocolate
What is this ingredient?
White chocolate is a pale type of chocolate made from cocoa butter, sugar and milk powder, without cocoa mass. It is used as a coating, filling or pieces in biscuits, wafers, cakes, ice cream and confectionery. Because it usually also contains emulsifiers (a substance that helps fat and water mix) such as lecithin and flavourings such as vanillin, it is treated as a processed ingredient. Because it is high in sugar and saturated fat, it is best eaten in moderation. As it contains milk, people with a milk allergy should take note of the label.
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.
Cocoa butter
What is this ingredient?
Fat obtained from cocoa beans.
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.
Whey powder
What is this ingredient?
A dried product made from whey.
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.
Whole 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.
Sade yağ
What is this ingredient?
A plant- or animal-based fat.
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.
Skimmed 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.
Ammonium phosphatides
E442What is this ingredient?
Ammonium phosphatides (E442) are an emulsifier (a substance that helps fat and water mix) that controls how easily chocolate flows. They are used in chocolate and cocoa coatings, as an alternative to soy lecithin, to improve flow and allow less cocoa butter to be used. They are made by treating glycerides from vegetable oils (usually rapeseed oil) with phosphorus compounds and neutralising them with ammonia. 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.
- Read the E476 guide →
Polyglycerol polyricinoleate
E476What is this ingredient?
Polyglycerol polyricinoleate (E476) is an emulsifier (a substance that helps fat and water mix) that controls how easily chocolate flows. It is usually used together with lecithin in chocolate, chocolate-coated biscuits, wafers and bars to help the coating spread thinly and evenly and to achieve good flow with less cocoa butter. It is made by esterifying polyglycerol with fatty acids from castor oil. 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.
- Read the E322 guide →
Soy lecithin
E322What is this ingredient?
Soy lecithin (E322) is an emulsifier that helps fat and water mix. It is used in chocolate, margarine, biscuits and baked goods to control texture and stop fat from separating. It is obtained when soybean oil is refined. It adds no significant nutritional value; no adverse effects are known at the amounts used in food. Because it comes from soy, people with a soy allergy should take note of it on the label.
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.
Bisküvili Karamel Sos
What is this ingredient?
Caramel sauce with biscuit is a sweet sauce made by adding biscuit pieces to a caramel sauce of sugar, glucose syrup, dairy ingredients and vegetable fat. It is used as a ripple or topping in ice cream and desserts. Because it usually also contains additives such as thickeners, emulsifiers (a substance that helps fat and water mix) and flavourings, it is treated as a processed ingredient. Because of its high sugar content, it is best eaten in moderation. As it contains dairy products and biscuit (wheat), people with a milk allergy or gluten sensitivity should take note of the label.
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.
Glukoz Şurubu
What is this ingredient?
Glucose syrup is a thick, sweet syrup obtained by breaking starch (usually from maize or wheat) down into glucose with enzymes (a natural substance that brings about a specific change in food). It is used in chocolate, biscuits, confectionery, ice cream and drinks to sweeten, add body and retain moisture. It raises blood sugar quickly, so it should be treated like sugar. Eating a lot of it increases sugar intake.
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.
Dextrose
What is this ingredient?
Dextrose is a sugar identical to glucose, obtained by breaking down starch. It is used in bars, chocolate, confectionery, baked goods and sauces as a sweetener, bulking agent and humectant (a substance that keeps food moist). It is usually made by converting maize or wheat starch into glucose with enzymes (a natural substance that brings about a specific change in food) and then crystallising it. It is an energy-giving carbohydrate that can raise blood sugar quickly, so it should be treated like sugar.
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.
Modified starch
E1400-E1451What is this ingredient?
Modified starch (E1400-E1451) is a thickener and stabiliser (a substance that keeps the texture stable) obtained by treating natural starch chemically or physically to improve its thickening power and its resistance to heat and acid. It is used in sauces, cream fillings, biscuits, confectionery and ready meals to maintain texture. It is made from a plant-based starch. It is digested mainly as a carbohydrate and provides 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.
Butter
What is this ingredient?
A processed dairy fat product.
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.
Biscuit
What is this ingredient?
A baked product typically made from flour.
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.
Tartaric acid (L(+)-)
E334What is this ingredient?
Tartaric acid (E334) is an acidity regulator that occurs naturally in grapes and gives a sour taste. It is used in confectionery, jellies, wafer creams, drinks and baking powders to add sourness and adjust acidity. It is usually obtained from wine tartar, a by-product of winemaking. It adds no nutritional value; 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.
Caramelised biscuit
What is this ingredient?
Caramelised biscuit is biscuit that has been roasted and caramelised with sugar and fat. It is used as crunchy pieces in ice cream, bars and desserts. Because it contains wheat flour, sugar and fat, it is treated as a processed ingredient. Because it contains wheat flour, it is not suitable for people with coeliac disease or gluten sensitivity; its sugar and energy content also varies by product.
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.
Wheat flour
What is this ingredient?
A grain- or flour-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.
Palm oil
What is this ingredient?
Oil obtained from palm fruit.
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.
Caramel
What is this ingredient?
Caramel is an ingredient made by heating sugar until it browns, and it gives flavour and colour to desserts and to chocolate and biscuit fillings. It is used as a caramel mixture prepared with sugar, invert sugar syrup, milk or fat. Because it usually also contains emulsifiers (a substance that helps fat and water mix) and flavourings, it is treated as a processed ingredient. Because it contains sugar, it raises blood sugar quickly and should be counted as sugar; it is best eaten in moderation.
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.
Maltodextrin
What is this ingredient?
Maltodextrin is a slightly sweet white powder obtained by partly breaking down maize, wheat or potato starch with enzymes (a natural substance that brings about a specific change in food). It is used in products such as chocolate, drink powders, soups and sauces as a bulking agent and for texture. It is produced by breaking down starch with enzymes or acid and drying it. It raises blood sugar quickly and should be counted as sugar.
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.
Invert sugar syrup
What is this ingredient?
Invert sugar syrup is a liquid sweetener made by splitting table sugar (sucrose) into glucose and fructose. It is used in biscuits, chocolate, cakes and confectionery to sweeten and retain moisture. It is made by heating sugar syrup with acid or an enzyme (a natural substance that brings about a specific change in food). It raises blood sugar quickly, so it should be treated like sugar. Eating a lot of it increases sugar intake.
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 E500 guide →
Sodium bicarbonate
E500(ii)What is this ingredient?
Sodium carbonates (E500) are a group that includes sodium carbonate and sodium bicarbonate (sodium hydrogen carbonate), commonly known as bicarbonate of soda or baking soda. They are used in biscuits, cakes, crackers and wafers to react with acidic ingredients and release carbon dioxide so the dough rises, and in some products to regulate acidity. They are mined from natural soda deposits or made chemically from salt and limestone. Because it contains sodium, it contributes to salt intake; no other 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 E503 guide →
Ammonium carbonates
E503What is this ingredient?
Ammonium carbonates (E503) are a group made up of ammonium carbonate and ammonium hydrogen carbonate (ammonium bicarbonate), also known as baker's ammonia. They are used in thin, dry baked goods such as biscuits, crackers and cookies, where they turn into gas during baking and make the dough rise; because they largely evaporate with heat, very little remains in the product. They are made by reacting ammonia and carbon dioxide in the presence of water. It adds no nutritional value; 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 E450 guide →
Disodium diphosphate
E450(i)What is this ingredient?
Diphosphates (E450) are a group of salts made from phosphoric acid, including disodium diphosphate (sodium acid pyrophosphate) and tetrasodium diphosphate. They are used in biscuits, cakes and ready-made doughs to react with bicarbonate and make the dough rise, in sausages and meat products to help retain water and control texture, and in processed cheese to keep it smooth. They are made by reacting phosphoric acid with sodium, potassium or calcium compounds. It is a source of phosphate; phosphates are among the substances people with kidney disease need to limit, and high intake from phosphate additives is under discussion. Those that contain sodium also add to salt intake.
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.
Plain caramel
E150aWhat is this ingredient?
Plain caramel (E150a) is a light to dark brown colour made by heating sugar under controlled conditions. It is used in biscuits, cakes, drinks, soy sauce and confectionery to give a brown colour. It is made by heating sugars such as glucose or sucrose without ammonia or sulphite compounds; unlike kitchen caramel, its purpose is to add colour rather than taste. It adds no nutritional value; 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.
Caramelised sugar
What is this ingredient?
Caramelised sugar used as a colour or 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.
Soy Flour
What is this ingredient?
A legume-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.
Sodium stearoyl-2-lactylate
E481What is this ingredient?
Sodium stearoyl-2-lactylate (E481) is an emulsifier (a substance that helps fat and water mix) that strengthens and softens dough. It is used in bread, biscuits, cakes and ready-made doughs to increase volume, keep the crumb soft and slow down staling, and also in coffee creamers. It is made by esterifying stearic acid with lactic acid and converting it into its sodium salt. It is digested in the body like fats; no adverse effects are known at the amounts used in food. Although the name includes “lactylate”, it contains no milk; lactic acid is usually obtained by fermenting sugars.
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.
Cinnamon
What is this ingredient?
A spice made from dried cinnamon bark.
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 Single-Serve Ice Cream
Information is compiled from the product packaging. If you spot a mistake, let us know. How is the Nutrition Score calculated?