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Piémontaise au Jambon - Sans marque - 500 g (4 personnes)

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Piémontaise au Jambon - Sans marque - 500 g (4 personnes)

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Barcode: 3281780864786 (EAN / EAN-13)

Common name: Piémontaise au jambon

Quantity: 500 g (4 personnes)

Packaging: Plastic, Fresh, Protective gas, Seal, Tray, fr:Film plastique

Brands: Sans marque, MSA

Categories: Snacks, Meats and their products, Salty snacks, Appetizers, Meals, Fresh foods, Prepared salads, Meals with meat, Fresh meals, Pork meals, Potato dishes, Potato salads, Cold starters, Piemontese salads, Piemontese salads with ham, Salads

Labels, certifications, awards: Green Dot, fr:Eco-Emballages

Manufacturing or processing places: Martinet (Filiale FPM) - 24 Rue du Limousin - Zone Industrielle - 38070 Saint-Quentin-Fallavier, Isère, Rhône-Alpes, France

Traceability code: FR 38.449.002 CE - Saint-Quentin-Fallavier (Isère, France)

Countries where sold: France

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Health

Ingredients

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    38 ingredients

    : Pomme de terre, eau, jambon cuit standard 10 % (jambon de porc, eau, sirop de glucose, sel, stabilisants : E451, E450, gélatine, gélifiant : E407a, conservateurs : E316, E250), tomate, huile de colza, cornichon, œuf dur, moutarde (eau, graine de moutarde, vinaigre d'alcool, sel), vinaigre d'alcool, sel, amidon transformé, sucre, conservateur : E202, jaune d'œuf, amidon de blé, épices, épaississants : E412, E415, sirop de glucose.
    Allergens: Eggs, Gluten, Mustard

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: E14XX - Modified Starch
    • Additive: E407a - Processed eucheuma seaweed
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E428 - Gelatine
    • Additive: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • 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.

  • 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

  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: Wikipedia

  • E407a - Processed eucheuma seaweed

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    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.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E451 - Triphosphates

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: fr:Jambon cuit standard, Ham, E428, Hard-boiled egg, Egg yolk
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

    : Pomme de terre, eau, jambon cuit standard 10% (jambon de porc, eau, sirop de glucose, sel, stabilisants (e451), e450, gélatine, gélifiant (e407a), conservateurs (e316), e250), tomate, huile de colza, cornichon, _œuf_ dur, _moutarde_ (eau, graine de _moutarde_, vinaigre d'alcool, sel), vinaigre d'alcool, sel, amidon transformé, sucre, conservateur (e202), jaune d'_œuf_, amidon de _blé_, épices, épaississants (e412), e415, sirop de glucose
    1. Pomme de terre -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 10 - percent_max: 80
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 10 - percent_max: 45
    3. jambon cuit standard -> fr:jambon-cuit-standard - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 10 - percent: 10 - percent_max: 10
      1. jambon de porc -> en:ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 1 - percent_max: 10
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5
      3. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.33333333333333
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.5
      5. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 2
        1. e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      6. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      7. gélatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.42857142857143
      8. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 1.25
        1. e407a -> en:e407a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      9. conservateurs -> en:preservative - percent_min: 0 - percent_max: 1.11111111111111
        1. e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.11111111111111
      10. e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    4. tomate -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 10
    5. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 10
    6. cornichon -> en:gherkin - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11004 - percent_min: 0 - percent_max: 10
    7. _œuf_ dur -> en:hard-boiled-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22010 - percent_min: 0 - percent_max: 10
    8. _moutarde_ -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 10
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 10
      2. graine de _moutarde_ -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 5
      3. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 3.33333333333333
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.5
    9. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 10
    10. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 10
    11. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 8.88888888888889
    12. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8
    13. conservateur -> en:preservative - percent_min: 0 - percent_max: 7.27272727272727
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.27272727272727
    14. jaune d'_œuf_ -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 6.66666666666667
    15. amidon de _blé_ -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 6.15384615384615
    16. épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.71428571428571
    17. épaississants -> en:thickener - percent_min: 0 - percent_max: 5.33333333333333
      1. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.33333333333333
    18. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    19. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.70588235294118

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Product added on by sebleouf
Last edit of product page on by packbot.
Product page also edited by jacob80, tacite.

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