Mango Sorbet
Summary
This mango sorbet contains refined sugars and glucose, which contribute to high sugar content and potential blood sugar spikes. The product is ultra-processed, which limits its score despite the use of natural mango puree. The presence of multiple gums as additives further indicates a higher level of processing, impacting the overall healthiness of the product.
At a glance
Key ingredients 7
Mango pureeNeutral
Mango puree is a natural fruit ingredient providing flavor and some nutrients. It is minimally processed, retaining some vitamins and antioxidants. However, it is primarily used for flavor rather than nutritional benefits in this context.
Benefits
Provides natural fruit flavor and some vitamins and antioxidants, though in limited amounts in this product.
WaterNeutral
Water is used as a base and solvent in many food products. It is essential for consistency and texture in sorbet. It does not contribute any nutritional value but is necessary for the product's formulation.
Benefits
Essential for hydration and contributes to the texture of the sorbet.
SugarBad
Refined sugar is a common sweetener that can contribute to excessive calorie intake. It is highly processed and lacks nutritional benefits. Overconsumption can lead to health issues such as obesity and diabetes.
Risks
High intake of refined sugar is linked to increased risk of obesity, type 2 diabetes, and dental cavities.
Benefits
Provides sweetness and enhances flavor, but offers no significant nutritional benefits.
GlucoseBad
Glucose is a simple sugar used to enhance sweetness and texture. It is rapidly absorbed, leading to quick spikes in blood sugar levels. Its high glycemic index can be a concern for those managing blood sugar levels.
Risks
May contribute to insulin resistance and increased risk of metabolic disorders when consumed in excess.
Benefits
Improves texture and sweetness, but offers no significant nutritional benefits.
Guar gumNeutral
Guar gum is a thickening agent derived from guar beans. It is used to improve texture and stability in frozen desserts. It is generally considered safe but can cause digestive issues in sensitive individuals.
Risks
May cause digestive discomfort such as bloating or gas in some individuals.
Benefits
Helps stabilize and thicken the product, improving texture.
Xanthan gumNeutral
Xanthan gum is a polysaccharide used as a thickening and stabilizing agent. It is produced through fermentation and is widely used in food processing. It is generally safe but can cause digestive issues in large amounts.
Risks
Excessive consumption may lead to digestive issues such as bloating or diarrhea.
Benefits
Improves texture and stability of the product.
Locust bean gumNeutral
Locust bean gum is a natural thickener derived from carob seeds. It is used to enhance texture and consistency in food products. It is generally safe but may cause digestive issues in sensitive individuals.
Risks
May cause digestive discomfort in some individuals when consumed in large quantities.
Benefits
Contributes to the smooth texture and stability of the sorbet.
Processing
Ultra-Processed Foods
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