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Omega 3 - Matière Grasse à Tartiner - Carrefour - 500 g

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Omega 3 - Matière Grasse à Tartiner - Carrefour - 500 g

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Some of the data for this product has been provided directly by the manufacturer Carrefour.

Barcode: 3560070246151 (EAN / EAN-13)

Common name: Margarina tres cuartos con 60% de materia grasa, alto contenido de ácidos grasos omega-3 y alto contenido de vitaminas A, D y E.

Quantity: 500 g

Packaging: Plastic, Metal, Fresh, Seal, Tray

Brands: Carrefour

Categories: Plant-based foods and beverages, Plant-based foods, Fats, Spreads, Plant-based spreads, Salted spreads, Spreadable fats, Vegetable fats, Margarines, Light margarines, Margarines high in omega 3

Labels, certifications, awards: Sustainable, Omega-3, Sustainable Palm Oil, Green Dot, High in Omega 3, Rich in vitamin A, Triman, fr:Engagés, fr:Entrepreneurs

Producer: Fabriqué en Espagne par Doccas Food S.L., RGSEAA: 16.004659/V pour INTERDIS.

Traceability code: EMB B:00419

Stores: Carrefour, carrefour.fr

Countries where sold: France, Guadeloupe, Spain

Matching with your preferences

Health

Ingredients

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    18 ingredients

    vegetal oils 44% (rapeseed, sunflower), water, vegetal fats 11% (palm 8,8%*, palm kernel), emulsifiers : mono - and diglycerides of fatty acids and citric acid esters of mono - and diglycerides of fatty acids, skimmed milk powder, salt 0,3%, flavours, preservative : potassium sorbate, acidity regulator : citric acid, colour : carotenes, vitamins a, d, e
    Allergens: Milk

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: E160 - Carotenoids
    • Additive: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    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.

  • 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

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm fat
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

    fr: Huiles végétales 42% (colza, lin, coprah), graisse végétale de palme 12%, eau, émulsifiant (mono- et diglycérides d'acides gras), lécithines de tournesol, sel 0.4%, poudre de lait écrémé, arômes, acidifiant (acide lactique), conservateur (sorbate de potassium), colorant (caroténoïdes)
    1. Huiles végétales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent: 42
      1. colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
      2. lin -> en:flax
      3. coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040
    2. graisse végétale de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent: 12
    3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    4. émulsifiant -> en:emulsifier
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    5. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    6. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent: 0.4
    7. poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    8. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
    9. acidifiant -> en:acid
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes
    10. conservateur -> en:preservative
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes
    11. colorant -> en:colour
      1. caroténoïdes -> en:e160 - vegan: maybe - vegetarian: maybe

Nutrition

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    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: 21

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

    The product is in the fats category, the points for saturated fat are replaced by the points for the saturated fat / fat ratio.

    Positive points: 0

    • Proteins: 0 / 5 (value: 0, rounded value: 0)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 21, rounded value: 21)

    Negative points: 10

    • Energy: 6 / 10 (value: 2237, rounded value: 2237)
    • Sugars: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat / fat ratio: 3 / 10 (value: 25.9259259259259, rounded value: 25.9)
    • Sodium: 1 / 10 (value: 140, rounded value: 140)

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

    Nutritional score: (10 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (20 g)     		Compared to: Margarines high in omega 3
    Energy 2,237 kj
    (487 kcal)     		447 kj
    (97 kcal)     		+16%
    Fat 54 g 10.8 g +5%
    Saturated fat 14 g 2.8 g -5%
    Carbohydrates 0 g 0 g -100%
    Sugars 0 g 0 g -100%
    Fiber ? ?
    Proteins 0 g 0 g -100%
    Salt 0.35 g 0.07 g -12%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 21 % 21 %
Serving size: 20 g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Other information

Other information: 500 g e %IR Alto contenido de vitaminas A, D, E

Preparation: La matière grasse à tartiner Carrefour à 50% de matière grasse est idéale à tartiner dès la sortie du réfrigérateur, ainsi que pour les cuissons douces ou à couvercle fermé. Déposée après cuisson, elle accompagnera également viandes, poissons et légumes vapeur.

Warning: Ne pas frire. Ne pas congeler.

Conservation conditions: A consommer de préférence avant le/ N° de lot : voir sur le couvercle. A conserver entre 0ºC et +6ºC, bien refermer l'emballage après utilisation.

Customer service: Interdis - TSA 91431 - 91343 MASSY Cedex - France

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by tasja.
Product page also edited by beniben, carrefour, driveoff, ecoscore-impact-estimator, fpdsurveys, inf, jeremy64, kiliweb, musarana, org-carrefour, packbot, quechoisir, quentinbrd, scanbot, sebleouf, segundo, yuka.WDRKUlBhNDZqL1E0dFBNN29qbllwOU56M0xDTlpFYW5EUEl6SVE9PQ.

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