Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Piment de l’Huile de Chiu Chow - Tang Frères

edit Edit the page

Piment de l’Huile de Chiu Chow - Tang Frères

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 3364699222622 (EAN / EAN-13)

Brands: Tang Frères

Stores: Tang Frères

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    17 ingredients

    : Piment 26%, Huile de soja, ail, sucre, soja, sel, farine de blé tendre, oignon, exhausteur de goùt (E621), huile de sésame, extrait de levure, colorant (E150a), correcteurs d’acidité (E260 et E330).
    Allergens: Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E150a - Plain caramel
    • Additive: E621 - Monosodium glutamate
    • Ingredient: Colour
    • Ingredient: Flavour enhancer

    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

  • 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

  • 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.

  • E621 - Monosodium glutamate

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

Ingredients analysis

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

    : Piment 26%, Huile de soja, ail, sucre, soja, sel, farine de blé tendre, oignon, exhausteur de goùt (e621), huile de sésame, extrait de levure, colorant (e150a), correcteurs d'acidité (e260, e330)
    1. Piment -> en:chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 26 - percent: 26 - percent_max: 26
    2. Huile de soja -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 6.16666666666667 - percent_max: 26
    3. ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 4.36363636363636 - percent_max: 26
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.2 - percent_max: 10
    5. soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 1.33333333333333 - percent_max: 10
    6. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.25 - percent_max: 9
    7. farine de blé tendre -> en:soft-wheat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9410 - percent_min: 0 - percent_max: 9
    8. oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 9
    9. exhausteur de goùt -> en:flavour-enhancer - percent_min: 0 - percent_max: 9
      1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
    10. huile de sésame -> en:sesame-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17400 - percent_min: 0 - percent_max: 8.00625
    11. extrait de levure -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.11666666666667
    12. colorant -> en:colour - percent_min: 0 - percent_max: 6.405
      1. e150a -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.405
    13. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 5.82272727272727
      1. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.82272727272727
      2. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.91136363636364

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,213 kj
    (290 kcal)
    Fat 24.8 g
    Saturated fat 3.5 g
    Carbohydrates 11.1 g
    Sugars 10 g
    Fiber 4.4 g
    Proteins 4.5 g
    Salt 9 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 45.682 %

Environment

Packaging

Transportation

Report a problem

Data sources

Product added on by kiliweb
Last edit of product page on by teolemon.
Product page also edited by openfoodfacts-contributors, yuka.UWZFbFNxOEUvdjAxcGNRNC9paUY0UHhveEtXNVVITzJNZFlTSVE9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Edit the page