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Tagliatelles au Surimi - - 300 g

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Tagliatelles au Surimi - - 300 g

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Barcode: 3329710001983 (EAN / EAN-13)

Quantity: 300 g

Packaging: Tray, fr:Barquette plastique, fr:Film en plastique

Categories: Meals, Pasta dishes, Prepared salads, Pasta salads, Salads

Manufacturing or processing places: france normandie

Traceability code: EMB 61181D - Gacé (Orne, France)

Stores: Casino

Countries where sold: France

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Health

Ingredients

  • icon

    55 ingredients

    : SALADE DE PÂTES ET SURIMI ASSAISONNÉE grédients : Pâtes alimentaires cuites 37% (eau, semoule de BLE dur, OEUF), surimi 17% (eau, chair de POISSON 5,1%, amidons de BLÉ et de pomme de terre, huile de colza, blanc d'OEUF réhydraté, sucre, sel, stabilisants: E420, E450; arôme crabe (dont CRUSTACES), colorant: extrait de paprika), crème légère UHT (crème légère (LAIT), amidon modifié de mais, émulsifiant : E472e; stabilisants: E407, E440), eau, huile de colza, poivron, MOUTARDE de Dijon (eau, graine de MOUTARDE, vinaigre d'alcool, sel), vinaigre d'alcool, jus concentré de citron, sucre, jaune d'OEUF, amidon modifié de maïs, épaississant: E415, poivre, sel, persil, estragon, acidifiants: E260, E270, E330, E334 ; conservateurs : E202, E262. Traces éventuelles de mollusques, soja, céleri.
    Allergens: Crustaceans, Eggs, Fish, Gluten, Milk, Mustard
    Traces: Celery, Molluscs, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E14XX - Modified Starch
    • Additive: E160c - Paprika extract
    • Additive: E407 - Carrageenan
    • Additive: E415 - Xanthan gum
    • Additive: E420 - Sorbitol
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • 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.

  • 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

  • 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.

  • 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

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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.

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary 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.

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Egg, Surimi, Fish meat, Rehydrated egg white, Crustacean, Light cream, Egg yolk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Surimi, Fish meat, Crustacean

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : SALADE DE PÂTES et SURIMI ASSAISONNÉE grédients (Pâtes alimentaires cuites 37%, eau), semoule de BLE dur, OEUF, surimi 17% (eau, chair de POISSON 5.1%, amidons de BLÉ et de pomme de terre, huile de colza, blanc d'OEUF réhydraté, sucre, sel, stabilisants (e420), e450, arôme crabe (dont CRUSTACES), colorant (extrait de paprika)), crème légère UHT (crème légère, amidon modifié de mais, émulsifiant (e472e), stabilisants (e407), e440), eau, huile de colza, poivron, MOUTARDE de Dijon (eau, graine de MOUTARDE, vinaigre d'alcool, sel), vinaigre d'alcool, jus concentré de citron, sucre, jaune d'OEUF, amidon modifié de maïs, épaississant (e415), poivre, sel, persil, estragon, acidifiants (e260), e270, e330, e334, conservateurs (e202), e262
    1. SALADE DE PÂTES et SURIMI ASSAISONNÉE grédients -> fr:salade-de-pates-et-surimi-assaisonnee-gredients - percent_min: 37 - percent_max: 49
      1. Pâtes alimentaires cuites -> en:cooked-pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 37 - percent: 37 - percent_max: 37
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12
    2. semoule de BLE dur -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent_min: 17 - percent_max: 29
    3. OEUF -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 17 - percent_max: 27.6666666666667
    4. surimi -> en:surimi - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 17 - percent: 17 - percent_max: 17
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 5.1 - percent_max: 11.9
      2. chair de POISSON -> en:fish-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 5.1 - percent: 5.1 - percent_max: 5.1
      3. amidons de BLÉ et de pomme de terre -> fr:amidons-de-ble-et-de-pomme-de-terre - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5.1
      4. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 3.4
      5. blanc d'OEUF réhydraté -> en:rehydrated-egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22004 - percent_min: 0 - percent_max: 2.26666666666667
      6. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0
      7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
      8. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0
        1. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      9. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      10. arôme crabe -> fr:arome-crabe - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
        1. dont CRUSTACES -> en:crustacean - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0
      11. colorant -> en:colour - percent_min: 0 - percent_max: 0
        1. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    5. crème légère UHT -> fr:creme-legere-uht - percent_min: 0 - percent_max: 9.66666666666667
      1. crème légère -> en:light-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 9.66666666666667
      2. amidon modifié de mais -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 4.83333333333333
      3. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3.22222222222222
        1. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.22222222222222
      4. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 2.41666666666667
        1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.41666666666667
      5. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.93333333333333
    6. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 7.25
    7. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 5.8
    8. poivron -> en:bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20041 - percent_min: 0 - percent_max: 4.83333333333333
    9. MOUTARDE de Dijon -> en:dijon-mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 4.14285714285714
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 4.14285714285714
      2. graine de MOUTARDE -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 2.07142857142857
      3. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.38095238095238
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
    10. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 3.625
    11. jus concentré de citron -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 3.22222222222222
    12. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0
    13. jaune d'OEUF -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 0
    14. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0
    15. épaississant -> en:thickener - percent_min: 0 - percent_max: 0
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    16. poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    17. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
    18. persil -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0
    19. estragon -> en:tarragon - vegan: yes - vegetarian: yes - ciqual_food_code: 11092 - percent_min: 0 - percent_max: 0
    20. acidifiants -> en:acid - percent_min: 0 - percent_max: 0
      1. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    21. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    22. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    23. e334 -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    24. conservateurs -> en:preservative - percent_min: 0 - percent_max: 0
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    25. e262 -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Nutrition

  • icon

    Average nutritional quality

    ⚠ ️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: 3

    • Proteins: 2 / 5 (value: 4.3, rounded value: 4.3)
    • Fiber: 1 / 5 (value: 1.1, rounded value: 1.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 7

    • Energy: 2 / 10 (value: 749, rounded value: 749)
    • Sugars: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat: 1 / 10 (value: 1.5, rounded value: 1.5)
    • Sodium: 4 / 10 (value: 400, rounded value: 400)

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

    Nutritional score: (7 - 3)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100g)     		Compared to: Pasta salads
    Energy 749 kj
    (179 kcal)     		749 kj
    (179 kcal)     		+3%
    Fat 12 g 12 g +37%
    Saturated fat 1.5 g 1.5 g -1%
    Carbohydrates 13 g 13 g -18%
    Sugars 0 g 0 g -100%
    Fiber 1.1 g 1.1 g -34%
    Proteins 4.3 g 4.3 g -31%
    Salt 1 g 1 g +19%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 100g

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Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by autorotate-bot, mimo2b, openfoodfacts-contributors, roboto-app, yuka.ZTQ0clM0cFFtdjgycWYxbDRrTFh5OUZGbTV1UmZFcTBjK29SSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvllJlS-eOkC3lGETSn2SW5I6PDMS0bfRf4oilPas.

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