Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

kibbeling AH

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 2302492305129 (EAN / EAN-13)

Labels, certifications, awards: Sustainable, Sustainable fishery, Sustainable Seafood MSC

Traceability code: MSC-C-50273

Countries where sold: Belgium

Matching with your preferences

Health

Ingredients

  • icon

    39 ingredients

    4 fried kibbeling with 1.7% spice mix alaska cabbagevid (theragra, chalcogramma) caught sooty trawets in the northeast and northwestern pacific, ingredients: 53% pollock, wheat flour, modified potato starch, commei foem oil, dextrin, tjstebloem, salt, spices (0,a, mustard), dextrose, preservativeanddel(262, e270), aroma (wheat), potato starch, yeast extract, ripanddel (e500, e503), maltodextrin, sugar, thickener (1461), dye (1606), stabilizer (e471), smoked salt, paprikaconcen-traal, of which added sugars 0,9 g per 100 g and of which added cout 1,90 g per 100-g allergy information: order wheat gluten, mustard, fish, prepare: reduce the package, oven (220 c): heat the kibbeling for 8-10 minutes in the middle of a preheated oven airfryer (200°c) put the desired amount of kibbeling in the basket (max, 300 grams) and heat for 4 minutes in a preheated airtryer, consult the use-tinging of the airfryer for any deviations in preparation method and maximum quantity, to be used up to and including: see front, to be consumed no later than the stated date, nuts kept refrigerated (max, 4 °c), after opening within 24 um consume, not suitable for freezing at home, packed under protective atmosphere et op: bone-free: despite careful filleting, a grass may have been unintentionally left in e fish, nl 6208 oeding value per 100 g: energy 950 kj/
    Allergens: Fish, Gluten, Mustard

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E1400 - Dextrin
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Maltodextrin
    • 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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    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

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Fish

    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

    Non-vegetarian

    Non-vegetarian ingredients: Fish

    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!

    : tarwebloem, gemodificeerd aardappelzetmeel, commei foemolie, dextrine, tjstebloem, zout, specerijen (0, a, mosterd), dextrose, conserveeranddel (262, e270), aroma (tarwe), aardappelzetmeel, gistextract, ripanddel (e500, e503), maltodextrine, suiker, verdikkingsmiddel (1461), kleurstof (1606), stabilisator (e471), gerookt zout, traal, mosterd, vis (max), Raadpleeg de gebruiks, nuts gekoeld bewaard (max, 4°C), NL 6208 oedingswaarde per ()
    1. tarwebloem -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4 - percent_max: 100
    2. gemodificeerd aardappelzetmeel -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 50
    3. commei foemolie -> nl:commei-foemolie - percent_min: 0 - percent_max: 33.3333333333333
    4. dextrine -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. tjstebloem -> nl:tjstebloem - percent_min: 0 - percent_max: 20
    6. zout -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 16.6666666666667
    7. specerijen -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      1. 0 -> nl:0 - percent_min: 0 - percent_max: 14.2857142857143
      2. a -> nl:a - percent_min: 0 - percent_max: 7.14285714285714
      3. mosterd -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 4.76190476190476
    8. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.5
    9. conserveeranddel -> nl:conserveeranddel - percent_min: 0 - percent_max: 11.1111111111111
      1. 262 -> nl:262 - percent_min: 0 - percent_max: 11.1111111111111
      2. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    10. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. tarwe -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5
    11. aardappelzetmeel -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5
    12. gistextract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. ripanddel -> nl:ripanddel - percent_min: 0 - percent_max: 5
      1. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. e503 -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    14. maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    15. suiker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5
    16. verdikkingsmiddel -> en:thickener - percent_min: 0 - percent_max: 5
      1. 1461 -> nl:1461 - percent_min: 0 - percent_max: 5
    17. kleurstof -> en:colour - percent_min: 0 - percent_max: 5
      1. 1606 -> nl:1606 - percent_min: 0 - percent_max: 5
    18. stabilisator -> en:stabiliser - percent_min: 0 - percent_max: 5
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    19. gerookt zout -> en:smoked-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5
    20. traal -> nl:traal - percent_min: 0 - percent_max: 5
    21. mosterd -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 4.76190476190476
    22. vis -> en:fish - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 0 - percent_max: 4.54545454545455
      1. max -> nl:max - percent_min: 0 - percent_max: 4.54545454545455
    23. Raadpleeg de gebruiks -> nl:raadpleeg-de-gebruiks - percent_min: 0 - percent_max: 4.34782608695652
    24. nuts gekoeld bewaard -> nl:nuts-gekoeld-bewaard - percent_min: 0 - percent_max: 4.16666666666667
      1. max -> nl:max - percent_min: 0 - percent_max: 4.16666666666667
      2. 4°C -> nl:4-c - percent_min: 0 - percent_max: 2.08333333333333
    25. NL 6208 oedingswaarde per -> nl:nl-6208-oedingswaarde-per - percent_min: 0 - percent_max: 0

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Labels

Report a problem

Data sources

Product added on by inf
Last edit of product page on by roboto-app.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Edit the page