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Mini's knack - Saint Alby

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Mini's knack - Saint Alby

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Barcode: 20713423

Brands: Saint Alby

Countries where sold: France

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Health

Ingredients

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    32 ingredients

    : Saucisse de Strasbourg : 70% viande de porc, gras de porc, protéines de soja, sel, acidifiants : lactate de softm, acétates de sodium ; sirop de glucose, sucre, extraits d'épices, colorants : carmins, extrait de paprika ; arôme de fumée, antioxydant : érythorbate de sodium ; conservateur : nitfite de sodium. Sauce Tomato ketchup : eau, 26% concentré de tomates sucre, vinaigre d'alcool, amidon modifié de pomme de terre, sel arôme naturel, conservateur : sorbate de potassium ; épaississant: gomme xanthane. Traces éventuelles de lait, de céréales contenant duglllten, de fruits à coque, d'?ufs et de moutarde
    Allergens: Soybeans
    Traces: Milk, Mustard, Nuts

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: E120 - Cochineal
    • Additive: E14XX - Modified Starch
    • Additive: E160c - Paprika extract
    • Additive: E415 - Xanthan gum
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • 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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: fr:Saucisse de strasbourg, Pork meat, Pork fat, E120

    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!

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    Non-vegetarian

    Non-vegetarian ingredients: fr:Saucisse de strasbourg, Pork meat, Pork fat, E120

    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.
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    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!

    : Saucisse de Strasbourg (viande de porc 70%), gras de porc, protéines de soja, sel, acidifiants (lactate de softm), acétates de sodium, sirop de glucose, sucre, extraits d'épices, colorants (carmins), extrait de paprika, arôme de fumée, antioxydant (érythorbate de sodium), conservateur (nitfite de sodium, Sauce Tomato ketchup), eau, tomates 26%, vinaigre d'alcool, amidon modifié de pomme de terre, sel arôme naturel, conservateur (sorbate de potassium), épaississant (gomme xanthane), de céréales contenant duglllten, de fruits à coque, d'?ufs et de moutarde
    1. Saucisse de Strasbourg -> fr:saucisse-de-strasbourg - vegan: no - vegetarian: no
      1. viande de porc -> en:pork-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent: 70
    2. gras de porc -> en:pork-fat - vegan: no - vegetarian: no - from_palm_oil: maybe - ciqual_food_code: 16530
    3. protéines de soja -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591
    4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    5. acidifiants -> en:acid
      1. lactate de softm -> fr:lactate-de-softm
    6. acétates de sodium -> en:e262 - vegan: yes - vegetarian: yes
    7. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    8. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    9. extraits d'épices -> en:spice-extract - vegan: yes - vegetarian: yes
    10. colorants -> en:colour
      1. carmins -> en:e120 - vegan: no - vegetarian: no
    11. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes
    12. arôme de fumée -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe
    13. antioxydant -> en:antioxidant
      1. érythorbate de sodium -> en:e316 - vegan: yes - vegetarian: yes
    14. conservateur -> en:preservative
      1. nitfite de sodium -> fr:nitfite-de-sodium
      2. Sauce Tomato ketchup -> fr:sauce-tomato-ketchup
    15. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    16. tomates -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent: 26
    17. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018
    18. amidon modifié de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    19. sel arôme naturel -> fr:sel-arome-naturel
    20. conservateur -> en:preservative
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes
    21. épaississant -> en:thickener
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes
    22. de céréales contenant duglllten -> fr:de-cereales-contenant-duglllten
    23. de fruits à coque -> fr:de-fruits-a-coque
    24. d'?ufs et de moutarde -> fr:d-ufs-et-de-moutarde

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,146 kj
    (274 kcal)
    Fat 24 g
    Saturated fat 8.4 g
    Carbohydrates 1.5 g
    Sugars 1.2 g
    Fiber ?
    Proteins 13 g
    Salt 1.8 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 26 %
    Carbon footprint from meat or fish 518 g

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Data sources

Product added on by kiliweb
Last edit of product page on by .
Product page also edited by openfoodfacts-contributors.

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