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Aspic Crevettes - Pierre Schmidt - 80 g

Aspic Crevettes - Pierre Schmidt - 80 g

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Barcode: 3234510201009 (EAN / EAN-13)

Quantity: 80 g

Packaging: Plastic, fr:Fais

Brands: Pierre Schmidt

Categories: Snacks, Salty snacks, Appetizers, Meals, Refrigerated foods, Refrigerated meals, Cold starters, fr:Aspics

Labels, certifications, awards: Green Dot, fr:Savourez l'Alsace

Manufacturing or processing places: France, Alsace

Traceability code: FR 67.529.001 CE - Weyersheim (Bas-Rhin, France)

Stores: Leclerc, Auchan

Countries where sold: France

Matching with your preferences

Health

Ingredients

22 ingredients

water, cooked shrimp (crustacean) 30%, hard water 16.5%, pork gelatin, riesling 2.4%, acidifiers: potassium lactate, sodium acetates, citric acid, sodium citrates, acetic acid, lactic acid, tartaric acid, salt, preservatives: potassium sorbate, sodium benzoate, dill 0.02%, flavourings, colours: e160e, beet red

Allergens: Crustaceans

Traces: Celery, Fish, Milk, Mustard, Sulphur dioxide and sulphites

Food processing

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

Additive: E160e - Beta-apo-8′-carotenal (c30)

Additive: E162 - Beetroot red

Additive: E326 - Potassium lactate

Additive: E428 - Gelatine

Ingredient: Colour

Ingredient: Flavouring
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.

→ Learn more about the NOVA classification

Additives

E160e - Beta-apo-8′-carotenal (c30)

E162 - Beetroot red

Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
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.

E211 - Sodium benzoate

Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
Source: Wikipedia

E260 - Acetic acid

Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
Source: Wikipedia

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

E326 - Potassium lactate

Potassium lactate: Potassium lactate is a compound with formula KC3H5O3, or H3C-CHOH-COOK. It is the potassium salt of lactic acid. It is produced by neutralizing lactic acid which is fermented from a sugar source. It has E number "E326". Potassium lactate is a liquid product that is usually 60% solids but is available at up to 78% solids.Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria. Potassium lactate is also used as an extinguishing medium in the First Alert Tundra fire extinguishers.
Source: Wikipedia

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E331 - Sodium citrates

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
Source: Wikipedia

E334 - L(+)-tartaric acid

Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
Source: Wikipedia

E428 - Gelatine

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: fr:eau-dur, fr:riesling
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Non-vegan
Non-vegan ingredients: Cooked shrimp, Pork gelatin
Some ingredients could not be recognized.
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Non-vegetarian
Non-vegetarian ingredients: Cooked shrimp, Pork gelatin
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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: Eau, crevette cuite 30%, eau dur 16.5%, gélatine de porc, Riesling 2.4%, acidifiants (lactate de potassium), acétates de sodium, acide citrique, citrates de sodium, acide acétique, acide lactique, acide tartrique, sel, conservateurs (sorbate de potassium), benzoate de sodium, aneth 0.02%, arômes, colorants (e160e), rouge de betterave
Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 30 - percent_max: 48.48

crevette cuite -> en:cooked-shrimp - vegan: no - vegetarian: no - ciqual_food_code: 10007 - percent_min: 30 - percent: 30 - percent_max: 30

eau dur -> fr:eau-dur - percent_min: 16.5 - percent: 16.5 - percent_max: 16.5

gélatine de porc -> en:pork-gelatin - vegan: no - vegetarian: no - percent_min: 2.4 - percent_max: 16.5

Riesling -> fr:riesling - percent_min: 2.4 - percent: 2.4 - percent_max: 2.4

acidifiants -> en:acid - percent_min: 0.02 - percent_max: 2.4

lactate de potassium -> en:e326 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4

acétates de sodium -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 2.4

acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 2.4

citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 2.4

acide acétique -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 2.4

acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 2.4

acide tartrique -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 2.4

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.02 - percent_max: 1.9

conservateurs -> en:preservative - percent_min: 0.02 - percent_max: 1.9

sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9

benzoate de sodium -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0.02 - percent_max: 1.9

aneth -> en:dill - vegan: yes - vegetarian: yes - ciqual_food_code: 11093 - percent_min: 0.02 - percent: 0.02 - percent_max: 0.02

arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.02

colorants -> en:colour - percent_min: 0 - percent_max: 0.02

e160e -> en:e160e - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.02

rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.02

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteins: 5 / 5 (value: 8.1, rounded value: 8.1)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 8

Energy: 0 / 10 (value: 184, rounded value: 184)

Sugars: 0 / 10 (value: 0.5, rounded value: 0.5)

Saturated fat: 0 / 10 (value: 0.3, rounded value: 0.3)

Sodium: 8 / 10 (value: 760, rounded value: 760)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (8 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (1.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0.3%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (0.5%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (1.9%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: fr:aspics
Energy	184 kj (44 kcal)	-44%
Fat	1.1 g	-71%
Saturated fat	0.3 g	-68%
Carbohydrates	< 0.5 g	-51%
Sugars	< 0.5 g	+31%
Fiber	?
Proteins	8.1 g	-15%
Salt	1.9 g	+38%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

(Plastic)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Manufacturing or processing place
WEYERSHEIM - France

Origins of ingredients
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Data sources

Product added on March 9, 2018, 9:50:30 PM CET by kiliweb
Last edit of product page on April 23, 2022, 1:03:26 PM CEST by inf.
Product page also edited by beniben, gchristmann, openfoodfacts-contributors, packbot, sebleouf, tacite, yuka.WG85ZkFxTUJnOGczd2NCa3h4YnUzT3QrNTVhV0IwNitPYkU5SVE9PQ, yuka.ZjdJak02Y0ZxUE02Z2ZabjhDUHMxOHA2eDRDaUFEMk5HY2crSVE9PQ.

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Aspic Crevettes - Pierre Schmidt - 80 g