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Tarama aux œufs de cabillaud - Blini - 100 g

Tarama aux œufs de cabillaud - Blini - 100 g

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Barcode: 3292070000029 (EAN / EAN-13)

Quantity: 100 g

Packaging: Plastic, Pot

Brands: Blini

Categories: Seafood, Spreads, Salted spreads, Taramasalata, fr:Taramas au cabillaud

Labels, certifications, awards: Nutriscore, Nutriscore Grade C

EMB code: FR 14.712.042 CE - Troarn (Calvados, France)

Stores: carrefour.fr

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    27 ingredients


    French: Huile de colza, œufs de cabillaud salés fumés 31% (œufs de cabillaud 30%, sel, conservateur : E211), eau, semoule de blé dur, chapelure (farine de blé, eau, sel, levure), crème (crème, gélifiant : E407), colorant E120, acidifiant : E270, conservateurs : E262 et E202, sel, sirop de glucose déshydraté, extraits d'épices
    Allergens: Fish, Gluten, Milk, fr:cochenilles
    Traces: Celery, Crustaceans, Eggs, Molluscs, Mustard, Sesame seeds, Soybeans

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: E120 - Cochineal
    • Additive: E407 - Carrageenan
    • Ingredient: Colour
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E120 - Cochineal


    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia
  • E202 - Potassium sorbate


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia
  • 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
  • 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
  • E407 - Carrageenan


    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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Cod roe, Cod roe, Cream, Cream, E120
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


    Huile de colza, œufs de _cabillaud_ 31% (œufs de _cabillaud_ 30%, sel, conservateur (e211)), eau, semoule de _blé_ dur, chapelure (farine de _blé_, eau, sel, levure), _crème_ (_crème_, gélifiant (e407)), colorant (e120), acidifiant (e270), conservateurs (e262), e202, sel, sirop de glucose déshydraté, extraits d'épices
    1. Huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 31 - percent_max: 69
    2. œufs de _cabillaud_ -> en:cod-roe - vegan: no - vegetarian: no - percent_min: 31 - percent: 31 - percent_max: 31
      1. œufs de _cabillaud_ -> en:cod-roe - vegan: no - vegetarian: no - percent_min: 30 - percent: 30 - percent_max: 30
      2. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 1
      3. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.5
        1. e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    3. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 31
    4. semoule de _blé_ dur -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 19
    5. chapelure -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.6666666666667
      1. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.6666666666667
      2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.33333333333333
      3. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.22222222222222
      4. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.16666666666667
    6. _crème_ -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.5
      1. _crème_ -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.5
      2. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 4.75
        1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.75
    7. colorant -> en:colour - percent_min: 0 - percent_max: 7.6
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 7.6
    8. acidifiant -> en:acid - percent_min: 0 - percent_max: 6.33333333333333
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.33333333333333
    9. conservateurs -> en:preservative - percent_min: 0 - percent_max: 5.42857142857143
      1. e262 -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.42857142857143
    10. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.75
    11. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.22222222222222
    12. sirop de glucose déshydraté -> en:dehydrated-glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.8
    13. extraits d'épices -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.45454545454545

Nutrition

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    Poor 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: 31

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 3 / 5 (value: 5.6, rounded value: 5.6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 31, rounded value: 31)

    Negative points: 14

    • Energy: 6 / 10 (value: 2108, rounded value: 2108)
    • Sugars: 0 / 10 (value: 0.3, rounded value: 0.3)
    • Saturated fat: 4 / 10 (value: 4.1, rounded value: 4.1)
    • Sodium: 4 / 10 (value: 388, rounded value: 388)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 14 (14 - 0)

    Nutri-Score: D

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    Sugars in low quantity (0.3%)


    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.
  • icon

    Salt in moderate quantity (0.97%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: fr:Taramas au cabillaud
    Energy 2,108 kj
    (563 kcal)
    -2%
    Fat 58 g +12%
    Saturated fat 4.1 g -
    Carbohydrates 4.7 g +3%
    Sugars 0.3 g -44%
    Fiber ?
    Proteins 5.6 g -16%
    Salt 0.97 g -38%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 31 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by ali94, autorotate-bot, cestki13, date-limite-app, driveoff, elttor, hungergames, kcnl64, kiliweb, marmotte73, roboto-app, segundo, tacite, teolemon, yuka.VkpvYUxycFFpK1pSbE5zdytVejQ5WTRweWNHNUFXaWVCTGNjSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkl9bP2Hmg7HNh7miHKQzNWwNI6yQupcuYf0Eao.

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