Orange Cream Frozen Dessert
Summary
This frozen dessert is ultra-processed, which limits its potential health score. It contains refined cane sugar, contributing to high caloric intake without nutritional benefits, and multiple additives like guar gum and xanthan gum, which can cause digestive issues. However, it includes some natural ingredients like milk cream and orange base, which provide beneficial nutrients and flavor without artificial additives.
At a glance
Key ingredients 12
Milk CreamGood
Milk cream is a source of high-quality fats and proteins. It provides essential nutrients like calcium and vitamin D. When sourced from grass-fed cows, it may contain higher levels of omega-3 fatty acids.
Risks
Potential allergen for individuals with lactose intolerance or dairy allergies.
Benefits
Rich in calcium and vitamin D, supporting bone health. Contains beneficial fats that can be part of a balanced diet.
Cane SugarBad
Cane sugar is a refined sweetener that can contribute to high caloric intake. Excessive consumption is linked to obesity and metabolic disorders. It lacks nutritional benefits compared to whole food sweeteners.
Risks
High intake may lead to weight gain, insulin resistance, and dental cavities.
Benefits
Provides quick energy but lacks significant nutritional benefits.
Tapioca SyrupNeutral
Tapioca syrup is a sweetener derived from cassava root. It is less processed than high fructose corn syrup but still contributes to sugar intake. It is often used as a binding agent in processed foods.
Risks
May contribute to increased blood sugar levels if consumed in large amounts.
Benefits
Provides a gluten-free alternative to other sweeteners.
Orange BaseGood
The orange base includes natural ingredients like orange juice concentrate and orange oil. These provide vitamin C and antioxidants. The natural flavoring enhances taste without artificial additives.
Benefits
Rich in vitamin C and antioxidants, supporting immune function and reducing oxidative stress.
Tapioca StarchNeutral
Tapioca starch is a gluten-free thickening agent derived from cassava root. It is used to improve texture in frozen desserts. It is minimally processed compared to other starches.
Benefits
Provides a gluten-free alternative for thickening and stabilizing foods.
Vanilla ExtractNeutral
Vanilla extract is a natural flavoring derived from vanilla beans. It enhances the flavor profile of desserts. Pure vanilla extract is preferable to artificial vanilla flavoring.
Benefits
Adds natural flavor without artificial additives.
Citric AcidNeutral
Citric acid is a natural preservative and flavor enhancer. It is commonly used to add acidity and preserve freshness. It is generally recognized as safe when used in food products.
Risks
Excessive consumption may cause stomach upset in sensitive individuals.
Benefits
Helps preserve food and enhance flavor naturally.
Guar GumBad
Guar gum is a thickening agent derived from guar beans. It is used to improve texture and stability in processed foods. Excessive use of gums can lead to digestive issues.
Risks
May cause digestive discomfort such as bloating and gas in sensitive individuals.
Benefits
Provides a plant-based thickening option for improving food texture.
Locust Bean GumNeutral
Locust bean gum is a natural thickener derived from carob seeds. It is used to stabilize and thicken food products. It is less processed compared to synthetic thickeners.
Benefits
Offers a natural alternative for thickening and stabilizing foods.
Annatto ExtractNeutral
Annatto extract is a natural colorant derived from the seeds of the achiote tree. It is used to impart a yellow to orange color in foods. It is a natural alternative to synthetic dyes.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Provides natural coloring without synthetic additives.
Soy LecithinBad
Soy lecithin is an emulsifier derived from soybeans. It is used to improve texture and blend ingredients in processed foods. Concerns exist regarding soy allergies and potential GMO sourcing.
Risks
May cause allergic reactions in individuals with soy allergies.
Benefits
Helps stabilize and emulsify food products, improving texture.
Xanthan GumBad
Xanthan gum is a polysaccharide used as a thickening and stabilizing agent. It is produced through fermentation of sugars by Xanthomonas campestris. Overuse of gums can lead to digestive issues.
Risks
May cause digestive discomfort such as bloating and gas in sensitive individuals.
Benefits
Provides effective thickening and stabilization in food products.
Processing
Ultra-Processed Foods
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