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Saucisses de francfort - Les Éleveurs De La Charentonne

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Saucisses de francfort - Les Éleveurs De La Charentonne

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Barcode: 2299031028017 (EAN / EAN-13)

Brands: Les Éleveurs De La Charentonne

Countries where sold: France

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Health

Ingredients

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    24 ingredients

    : rédlentg: Vlande et gras de porc, eau. sel, protéine de pols, grna de porc, glrop de glucose, dextrose eplces et aromates, blllsantg , E451t EZ50 exhausteur de goat : E621 antloxydants 316, E315, vln rouge, . E270 È330 ngorvatour : E250, co!orant : E/ 20. Boyau nature/ do mouton, IGINE FRANCE Valeurs nutrltlonnelles pour IOCg :Energle, Kl / 184,

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: E290 - Carbon dioxide
    • Additive: E621 - Monosodium glutamate

    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

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    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

  • E290 - Carbon dioxide

    Carbon dioxide: Carbon dioxide -chemical formula CO2- is a colorless gas with a density about 60% higher than that of dry air. Carbon dioxide consists of a carbon atom covalently double bonded to two oxygen atoms. It occurs naturally in Earth's atmosphere as a trace gas. The current concentration is about 0.04% -410 ppm- by volume, having risen from pre-industrial levels of 280 ppm. Natural sources include volcanoes, hot springs and geysers, and it is freed from carbonate rocks by dissolution in water and acids. Because carbon dioxide is soluble in water, it occurs naturally in groundwater, rivers and lakes, ice caps, glaciers and seawater. It is present in deposits of petroleum and natural gas. Carbon dioxide is odorless at normally encountered concentrations, however, at high concentrations, it has a sharp and acidic odor.As the source of available carbon in the carbon cycle, atmospheric carbon dioxide is the primary carbon source for life on Earth and its concentration in Earth's pre-industrial atmosphere since late in the Precambrian has been regulated by photosynthetic organisms and geological phenomena. Plants, algae and cyanobacteria use light energy to photosynthesize carbohydrate from carbon dioxide and water, with oxygen produced as a waste product.CO2 is produced by all aerobic organisms when they metabolize carbohydrates and lipids to produce energy by respiration. It is returned to water via the gills of fish and to the air via the lungs of air-breathing land animals, including humans. Carbon dioxide is produced during the processes of decay of organic materials and the fermentation of sugars in bread, beer and wine making. It is produced by combustion of wood and other organic materials and fossil fuels such as coal, peat, petroleum and natural gas. It is an unwanted byproduct in many large scale oxidation processes, for example, in the production of acrylic acid -over 5 million tons/year-.It is a versatile industrial material, used, for example, as an inert gas in welding and fire extinguishers, as a pressurizing gas in air guns and oil recovery, as a chemical feedstock and as a supercritical fluid solvent in decaffeination of coffee and supercritical drying. It is added to drinking water and carbonated beverages including beer and sparkling wine to add effervescence. The frozen solid form of CO2, known as dry ice is used as a refrigerant and as an abrasive in dry-ice blasting. Carbon dioxide is the most significant long-lived greenhouse gas in Earth's atmosphere. Since the Industrial Revolution anthropogenic emissions – primarily from use of fossil fuels and deforestation – have rapidly increased its concentration in the atmosphere, leading to global warming. Carbon dioxide also causes ocean acidification because it dissolves in water to form carbonic acid.
    Source: Wikipedia

  • E315 - Erythorbic acid

    Erythorbic acid: Erythorbic acid -isoascorbic acid, D-araboascorbic acid- is a stereoisomer of ascorbic acid -vitamin C-. It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found. A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh -such as salad bar ingredients-, the use of erythorbic acid as a food preservative has increased. It is also used as a preservative in cured meats and frozen vegetables.It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.
    Source: Wikipedia

  • E621 - Monosodium glutamate

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: fr:redlentg, fr:vlande-et-gras-de-porc, fr:grna-de-porc, fr:glrop-de-glucose, fr:dextrose-eplces-et-aromates, fr:blllsantg, fr:e451t-ez50-exhausteur-de-goat, fr:e621-antloxydants-316, fr:vln-rouge, fr:e270-e330-ngorvatour, fr:co-orant, fr:e, fr:20, fr:boyau-nature, fr:do-mouton, fr:igine-france-valeurs-nutrltlonnelles-pour-iocg, fr:energle, fr:kl, fr:184

    Some ingredients could not be recognized.

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    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!

  • icon

    Vegan status unknown

    Unrecognized ingredients: fr:redlentg, fr:vlande-et-gras-de-porc, fr:grna-de-porc, fr:glrop-de-glucose, fr:dextrose-eplces-et-aromates, fr:blllsantg, fr:e451t-ez50-exhausteur-de-goat, fr:e621-antloxydants-316, fr:vln-rouge, fr:e270-e330-ngorvatour, fr:co-orant, fr:e, fr:20, fr:boyau-nature, fr:do-mouton, fr:igine-france-valeurs-nutrltlonnelles-pour-iocg, fr:energle, fr:kl, fr:184

    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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:redlentg, fr:vlande-et-gras-de-porc, fr:grna-de-porc, fr:glrop-de-glucose, fr:dextrose-eplces-et-aromates, fr:blllsantg, fr:e451t-ez50-exhausteur-de-goat, fr:e621-antloxydants-316, fr:vln-rouge, fr:e270-e330-ngorvatour, fr:co-orant, fr:e, fr:20, fr:boyau-nature, fr:do-mouton, fr:igine-france-valeurs-nutrltlonnelles-pour-iocg, fr:energle, fr:kl, fr:184

    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.
  • icon

    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!

    : rédlentg (Vlande et gras de porc), eau, sel, protéine, grna de porc, glrop de glucose, dextrose eplces et aromates, blllsantg, E451t EZ50 exhausteur de goat (e621 antloxydants 316), e315, vln rouge, e270 È330 ngorvatour (e250), co!orant (E, 20, Boyau nature, do mouton), IGINE FRANCE Valeurs nutrltlonnelles pour IOCg (Energle), Kl, 184
    1. rédlentg -> fr:redlentg - percent_min: 44.4 - percent_max: 100
      1. Vlande et gras de porc -> fr:vlande-et-gras-de-porc - percent_min: 44.4 - percent_max: 100
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4
    4. protéine -> en:protein - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4
    5. grna de porc -> fr:grna-de-porc - percent_min: 0 - percent_max: 0.4
    6. glrop de glucose -> fr:glrop-de-glucose - percent_min: 0 - percent_max: 0.4
    7. dextrose eplces et aromates -> fr:dextrose-eplces-et-aromates - percent_min: 0 - percent_max: 0.4
    8. blllsantg -> fr:blllsantg - percent_min: 0 - percent_max: 0.4
    9. E451t EZ50 exhausteur de goat -> fr:e451t-ez50-exhausteur-de-goat - percent_min: 0 - percent_max: 0.4
      1. e621 antloxydants 316 -> fr:e621-antloxydants-316 - percent_min: 0 - percent_max: 0.4
    10. e315 -> en:e315 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    11. vln rouge -> fr:vln-rouge - percent_min: 0 - percent_max: 0.4
    12. e270 È330 ngorvatour -> fr:e270-e330-ngorvatour - percent_min: 0 - percent_max: 0.4
      1. e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    13. co!orant -> fr:co-orant - percent_min: 0 - percent_max: 0.4
      1. E -> fr:e - percent_min: 0 - percent_max: 0.4
      2. 20 -> fr:20 - percent_min: 0 - percent_max: 0.2
      3. Boyau nature -> fr:boyau-nature - percent_min: 0 - percent_max: 0.133333333333333
      4. do mouton -> fr:do-mouton - percent_min: 0 - percent_max: 0.133333333333333
    14. IGINE FRANCE Valeurs nutrltlonnelles pour IOCg -> fr:igine-france-valeurs-nutrltlonnelles-pour-iocg - percent_min: 0 - percent_max: 0.4
      1. Energle -> fr:energle - percent_min: 0 - percent_max: 0.4
    15. Kl -> fr:kl - percent_min: 0 - percent_max: 0.4
    16. 184 -> fr:184 - percent_min: 0 - percent_max: 0.4

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 770 kj
    (184 kcal)
    Fat 9.25 g
    Saturated fat 4.25 g
    Carbohydrates 0.99 g
    Sugars 0.43 g
    Fiber ?
    Proteins 20.07 g
    Salt 0.4 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by autorotate-bot, openfoodfacts-contributors, yuka.UlBrQktMOG1wTWMwdXMwbnBEelIyOEJueUx5UWJYM3NlK2hBSUE9PQ.

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