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Espana Spanische Oliven gefüllt mit Paprikapaste -
Espana Spanische Oliven gefüllt mit Paprikapaste -
Ambiguous barcode: This product has a Restricted Circulation Number barcode for products within a company. This means that different producers and stores can use the same barcode for different products.
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Barcode: 29021857
Categories: Plant-based foods and beverages, Plant-based foods, Pickles, Olive tree products, Plant-based pickles, Olives, Green olives, Stuffed olives, Green stuffed olives
Labels, certifications, awards: Made in Spain
Countries where sold: Germany
Matching with your preferences
Health
Ingredients
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12 ingredients
: Grüne Oliven, Wasser, Paprikapaste (Paprikaextrakt, Verdickungsmittel: Natriumalginat, Guarkernmehl; Festigungsmittel: Calciumchlorid), Salz, Säuerungsmittel Milchsäure.
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: E401 - Sodium alginate
- Additive: E412 - Guar gum
- Ingredient: Firming agent
- Ingredient: Thickener
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additives
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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
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E412 - Guar gum
Guar gum (E412) is a natural food additive derived from guar beans.
This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.
When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.
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E509 - Calcium chloride
Calcium chloride: Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2. It is a colorless crystalline solid at room temperature, highly soluble in water. Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl2-H2O-x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.Source: Wikipedia
Ingredients analysis
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Palm oil free
No ingredients containing palm oil detected
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Vegan
No non-vegan ingredients
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Vegetarian
No non-vegetarian ingredients detected
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Details of the analysis of the ingredients
: Grüne Oliven, Wasser, Paprikapaste (Paprikaextrakt, Verdickungsmittel (Natriumalginat), Guarkernmehl, Festigungsmittel (Calciumchlorid)), Salz, Säuerungsmittel (Milchsäure)- Grüne Oliven -> en:green-olive - vegan: yes - vegetarian: yes - percent_min: 20 - percent_max: 100
- Wasser -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
- Paprikapaste -> en:paprika-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
- Paprikaextrakt -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
- Verdickungsmittel -> en:thickener - percent_min: 0 - percent_max: 16.6666666666667
- Natriumalginat -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- Guarkernmehl -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
- Festigungsmittel -> en:firming-agent - percent_min: 0 - percent_max: 8.33333333333333
- Calciumchlorid -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
- Salz -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
- Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 20
- Milchsäure -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
Nutrition
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Missing data to compute the Nutri-Score
Missing nutrition facts
⚠️ The nutrition facts of the product must be specified in order to compute the Nutri-Score.Could you add the information needed to compute the Nutri-Score? Add nutrition facts
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlCompared to: Green stuffed olives Fat ? Saturated fat ? Carbohydrates ? Sugars ? Fiber ? Proteins ? Salt ? Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 60 %
Environment
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Eco-Score B - Low environmental impact
⚠️ Select a country in order to include the full impact of transportation.The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: A (Score: 95/100)
Category: Olive, green, stuffed (anchovy, sweet peppers, etc…)
Category: Olive, green, stuffed (anchovy, sweet peppers, etc…)
- PEF environmental score: 0.13 (the lower the score, the lower the impact)
- including impact on climate change: 0.89 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Missing packaging information for this product
Malus: -15
⚠️ The information about the packaging of this product is not filled in.⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: B (Score: 75/100)
Product: Espana Spanische Oliven gefüllt mit Paprikapaste -
Life cycle analysis score: 95
Sum of bonuses and maluses: -20
Final score: 75/100
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Carbon footprint
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Equal to driving 0.5 km in a petrol car
89 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Olive, green, stuffed (anchovy, sweet peppers, etc…) (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Missing packaging information for this product
⚠️ The information about the packaging of this product is not filled in.Take a photo of the recycling information Take a photo of the recycling information
Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Data sources
Product added on by jw
Last edit of product page on by ruhja.
Product page also edited by kiliweb, openfoodfacts-contributors, prepperapp, vaporous, yuka.sY2b0xO6T85zoF3NwEKvllAZDt2CoCzcJTDil2mq4fOsJ73pfNdC7aWnP6s.