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Brochette chat - Casino - 55 g

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Brochette chat - Casino - 55 g

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Barcode: 3800500099767 (EAN / EAN-13)

Quantity: 55 g

Brands: Casino

Stores: Casino

Countries where sold: France

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Health

Ingredients

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    51 ingredients

    : BROCHETTE CHAT poids net de 55g e /narédients: sirop et de fructose, sucre, eau, gélatine, jus de citron, huile de citron, Conservateurs: sorbate de potassium (E202), concentré de fruits et préparation d'extrait végétal (carotte, cassis), blancs d'oeufs, arômes. Acidifiants : acide lactique (E270), acide citrique (E330). Régulateur d'acidité: lactate de sodium 0 (E325). Humectant: sorbitol (E420). Colorants: curcumine (E 100), carmins (E120), bleu brillant FCF (El 33), oxyde et hydroxyde de fer O (E172), cuivre - chlorophylles et cuivre - chlorophyllines (E141), caroténoïdes (E160a), extrait de paprika (E160c). Agents d'enrobage: cire d'abeille blanche et jaune (E901 ), cire de carnauba (E903). Peut contenir des traces de: lait CONTIENT•. OEUF CO
    Allergens: Eggs

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: E100 - Curcumin
    • Additive: E120 - Cochineal
    • Additive: E133 - Brilliant blue FCF
    • Additive: E140 - Chlorophylls and Chlorophyllins
    • Additive: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E160 - Carotenoids
    • Additive: E160a - Carotene
    • Additive: E160c - Paprika extract
    • Additive: E172 - Iron oxides and iron hydroxides
    • Additive: E325 - Sodium lactate
    • Additive: E420 - Sorbitol
    • Additive: E428 - Gelatine
    • Additive: E901 - White and yellow beeswax
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Humectant

    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

  • E133 - Brilliant blue FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia

  • E140 - Chlorophylls and Chlorophyllins

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • E140i - Chlorophylls

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • E140ii - Chlorophyllins

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • 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

  • E325 - Sodium lactate

    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    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.

  • 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

  • E901 - White and yellow beeswax

    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    Source: Wikipedia

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: E428, Egg white, E120, E120, E901, E901

    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: E428, E120, E120

    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!

    : BROCHETTE CHAT poids net 55g e, narédients (sirop de et de fructose), sucre, eau, gélatine, jus de citron, huile de citron, Conservateurs (sorbate de potassium (e202)), concentré de fruits et préparation d'extrait (carotte, cassis), blancs d'oeufs, arômes, Acidifiants (acide lactique (e270)), acide citrique (e330), Régulateur d'acidité (lactate de sodium 0 (e325), Humectant), sorbitol (e420), Colorants (curcumine (e100)), carmins (e120), bleu brillant FCF (El 33), oxyde et hydroxyde de fer O (e172), cuivre, chlorophylles, cuivre, chlorophyllines (e141), caroténoïdes (e160a), extrait de paprika (e160c), Agents d'enrobage (cire d'abeille blanche et jaune (e901)), cire de carnauba (e903), OEUF CO
    1. BROCHETTE CHAT poids net 55g e -> fr:brochette-chat-poids-net-55g-e - percent_min: 3.57142857142857 - percent_max: 100
    2. narédients -> fr:naredients - percent_min: 0 - percent_max: 50
      1. sirop de et de fructose -> en:fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 50
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
    4. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
    5. gélatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 20
    6. jus de citron -> en:lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 16.6666666666667
    7. huile de citron -> en:lemon-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 14.2857142857143
    8. Conservateurs -> en:preservative - percent_min: 0 - percent_max: 12.5
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
        1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. concentré de fruits et préparation d'extrait -> fr:concentre-de-fruits-et-preparation-d-extrait - labels: en:vegan - vegan: en:yes - vegetarian: en:yes - percent_min: 0 - percent_max: 11.1111111111111
      1. carotte -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 11.1111111111111
      2. cassis -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 0 - percent_max: 5.55555555555556
    10. blancs d'oeufs -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 10
    11. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    12. Acidifiants -> en:acid - percent_min: 0 - percent_max: 5
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. Régulateur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 5
      1. lactate de sodium 0 -> fr:lactate-de-sodium-0 - percent_min: 0 - percent_max: 5
        1. e325 -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. Humectant -> en:humectant - percent_min: 0 - percent_max: 2.5
    15. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    16. Colorants -> en:colour - percent_min: 0 - percent_max: 5
      1. curcumine -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    17. carmins -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5
    18. bleu brillant FCF -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. El 33 -> fr:el-33 - percent_min: 0 - percent_max: 5
    19. oxyde et hydroxyde de fer O -> fr:oxyde-et-hydroxyde-de-fer-o - percent_min: 0 - percent_max: 5
      1. e172 -> en:e172 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    20. cuivre -> en:copper - percent_min: 0 - percent_max: 5
    21. chlorophylles -> en:e140i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. cuivre -> en:copper - percent_min: 0 - percent_max: 4.54545454545455
    23. chlorophyllines -> en:e140ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
      1. e141 -> en:e141 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. caroténoïdes -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.16666666666667
    25. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      1. e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. Agents d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 3.84615384615385
      1. cire d'abeille blanche et jaune -> en:e901 - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
        1. e901 -> en:e901 - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. cire de carnauba -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
      1. e903 -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. OEUF CO -> fr:oeuf-co - percent_min: 0 - percent_max: 3.57142857142857

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,435 kj
    (343 kcal)
    Fat 0.2 g
    Saturated fat 0.1 g
    Carbohydrates 82 g
    Sugars 71 g
    Fiber ?
    Proteins 3.9 g
    Salt 0.1 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.448 %

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Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by openfoodfacts-contributors, teolemon, yuka.R2JFTUc2NGtwdnBibWMwc29raloxYzhyMzdDMUFWbVlBTHMvSUE9PQ.

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