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Espana Spanische Oliven gefüllt mit Paprikapaste -

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Espana Spanische Oliven gefüllt mit Paprikapaste -

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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

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Health

Ingredients

  • icon

    12 ingredients

    : Grüne Oliven, Wasser, Paprikapaste (Paprikaextrakt, Verdickungsmittel: Natriumalginat, Guarkernmehl; Festigungsmittel: Calciumchlorid), Salz, Säuerungsmittel Milchsäure.

Food processing

  • icon

    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:

    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

  • 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

  • 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.

  • 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

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

    : Grüne Oliven, Wasser, Paprikapaste (Paprikaextrakt, Verdickungsmittel (Natriumalginat), Guarkernmehl, Festigungsmittel (Calciumchlorid)), Salz, Säuerungsmittel (Milchsäure)
    1. Grüne Oliven -> en:green-olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13033 - percent_min: 20 - percent_max: 100
    2. Wasser -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. Paprikapaste -> en:paprika-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 33.3333333333333
      1. Paprikaextrakt -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. Verdickungsmittel -> en:thickener - percent_min: 0 - percent_max: 16.6666666666667
        1. Natriumalginat -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. Guarkernmehl -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      4. Festigungsmittel -> en:firming-agent - percent_min: 0 - percent_max: 8.33333333333333
        1. Calciumchlorid -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    4. Salz -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 25
    5. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 20
      1. Milchsäure -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared 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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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.

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