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Scampi diablo - - 150 g

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Scampi diablo - - 150 g

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Barcode: 5414268511461 (EAN / EAN-13)

Quantity: 150 g

Categories: Meals, Meals with shellfish, Meals with shrimps

Countries where sold: Belgium

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Health

Ingredients

  • icon

    44 ingredients

    : CREVETTE rose 43%, huile de colza. oignon, eau, Jaune d'OEUF, vinaigre, ail, sel, fibre de BLE (GLUTEN), sucre, moutarde (vinaigre, graines de MOUTARDE, sel, épices), extrait d'herbes et d'épices, arôme naturel, persil, poivre de Cayenne 0,3%, sirop de glucose, huile de tournesol, chillies 0,3%. jus de betterave rouge concentré, protéine de LAIT (LACTOSE), conservateurs E202, E210, E211, stabilisants: E412, E415, correcteurs d'acidité E260, E262, E270, E325, E328, E330, E331, E575, colorants: E160e, E160c, E182.
    Allergens: Crustaceans, Eggs, Gluten, Milk, Mustard
    Traces: Celery, Fish, 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: E160c - Paprika extract
    • Additive: E160e - Beta-apo-8′-carotenal (c30)
    • Additive: E182 - Orcein
    • Additive: E325 - Sodium lactate
    • Additive: E328 - Ammonium lactate
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Milk proteins

    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

  • E182 - Orcein

    Orcein: Orcein, also archil, orchil, lacmus and C.I. Natural Red 28, are names for dyes extracted from several species of lichen, commonly known as "orchella weeds", found in various parts of the world. A major source is the archil lichen, Roccella tinctoria. Orcinol is extracted from such lichens. It is then converted to orcein by ammonia and air. In traditional dye-making methods, urine was used as the ammonia source. If the conversion is carried out in the presence of potassium carbonate, calcium hydroxide, and calcium sulfate -in the form of potash, lime, and gypsum in traditional dye-making methods-, the result is litmus, a more complex molecule. The manufacture was described by Cocq in 1812 and in the UK in 1874. Roberts noted orchilla as a principal export of the Cape Verde islands, superior to the same kind of moss found in Italy or the Canaries, that in 1832 was yielding an annual revenue of $200‚000. Commercial archil is either a powder -called cudbear- or a paste. It is red in acidic pH and blue in alkaline pH. Orcein is not approved as a food dye -banned in Europe since January 1977-, with E number E121 before 1977 and E182 after., Its CAS number is 1400-62-0. Its chemical formula is C28H24N2O7. It forms dark brown crystals. It is a mixture of phenoxazone derivates - hydroxyorceins, aminoorceins, and aminoorceinimines. The chemical components of orcein were elucidated only in the 1950s by Hans Musso. The structures are shown below. A paper originally published in 1961, embodying most of Musso's work on components of orcein and litmus, was translated into English and published in 2003 in a special issue of the journal Biotechnic & Histochemistry -Vol 78, No. 6- devoted to the dye. A single alternative structural formula for orcein, possibly incorrect, is given by the National Library of Medicine [1] and Emolecules [2]. Orcein is a reddish-brown dye, orchil is a purple-blue dye. Orcein is also used as a stain in microscopy to visualize chromosomes, elastic fibers, Hepatitis B surface antigens, and copper-associated proteins.
    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.

  • E210 - Benzoic acid

    Benzoic acid: Benzoic acid , C7H6O2 -or C6H5COOH-, is a colorless crystalline solid and a simple aromatic carboxylic acid. The name is derived from gum benzoin, which was for a long time its only known source. Benzoic acid occurs naturally in many plants and serves as an intermediate in the biosynthesis of many secondary metabolites. Salts of benzoic acid are used as food preservatives and benzoic acid is an important precursor for the industrial synthesis of many other organic substances. The salts and esters of benzoic acid are known as benzoates .
    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

  • 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

  • E328 - Ammonium lactate

    Ammonium lactate: Ammonium lactate is a compound with formula NH4-C2H4-OH-COO-. It is the ammonium salt of lactic acid. It has mild anti-bacterial properties. It has E number "E328" and is the active ingredient of the skin lotions Amlactin and Lac-Hydrin.Ammonium lactate is a mix of lactic acid and ammonium hydroxide. It is used as a skin moisturizer lotion to treat dry, scaly, itchy skin. Those who are using it should avoid exposure to sunlight or artificial UV rays, such as sunlamps or tanning beds. Ammonium lactate makes skin more sensitive to sunlight. Skin is more likely to sunburn. Use sunblock and wear clothes when exposed to sunlight.[1]
    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.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:chillies, fr:correcteurs-d-acidite-e260

    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-vegan

    Non-vegan ingredients: Pink shrimps, Egg yolk, Milk proteins

    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: Pink shrimps

    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!

    : CREVETTE rose 43%, huile de colza, oignon, eau, Jaune d'OEUF, vinaigre, ail, sel, fibre de BLE, sucre, moutarde (vinaigre, graines de MOUTARDE, sel, épices), extrait d'herbes, d'épices, arôme naturel, persil, poivre de Cayenne 0.3%, sirop de glucose, huile de tournesol, chillies 0.3%, betterave rouge, protéine de LAIT, conservateurs (e202), e210, e211, stabilisants (e412), e415, correcteurs d'acidité e260, e262, e270, e325, e328, e330, e331, e575, colorants (e160e), e160c, e182
    1. CREVETTE rose -> en:pink-shrimps - vegan: no - vegetarian: no - ciqual_food_code: 10059 - percent_min: 43 - percent: 43 - percent_max: 43
    2. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 1.58333333333333 - percent_max: 43
    3. oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0.4 - percent_max: 31.7333333333333
    4. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.3 - percent_max: 23.875
    5. Jaune d'OEUF -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0.3 - percent_max: 18.4722222222222
    6. vinaigre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0.3 - percent_max: 13.7041666666667
    7. ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0.3 - percent_max: 10.9033333333333
    8. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.3 - percent_max: 1.7
    9. fibre de BLE -> en:wheat-fiber - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 1.7
    10. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.3 - percent_max: 1.4
    11. moutarde -> en:mustard - ciqual_food_code: 11013 - percent_min: 0.3 - percent_max: 1.4
      1. vinaigre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.4
      2. graines de MOUTARDE -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 0.7
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.466666666666667
      4. épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
    12. extrait d'herbes -> en:herb-extract - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 1.4
    13. d'épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 1.4
    14. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.3 - percent_max: 1.4
    15. persil -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0.3 - percent_max: 1.4
    16. poivre de Cayenne -> en:cayenne-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11088 - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
    17. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.3 - percent_max: 0.3
    18. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0.3 - percent_max: 0.3
    19. chillies -> fr:chillies - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
    20. betterave rouge -> en:red-beetroot - vegan: yes - vegetarian: yes - ciqual_food_code: 20091 - percent_min: 0 - percent_max: 0.3
    21. protéine de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    22. conservateurs -> en:preservative - percent_min: 0 - percent_max: 0.3
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    23. e210 -> en:e210 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    24. e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    25. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.3
      1. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    26. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    27. correcteurs d'acidité e260 -> fr:correcteurs-d-acidite-e260 - percent_min: 0 - percent_max: 0.3
    28. e262 -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    29. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    30. e325 -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    31. e328 -> en:e328 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    32. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    33. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    34. e575 -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    35. colorants -> en:colour - percent_min: 0 - percent_max: 0.3
      1. e160e -> en:e160e - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    36. e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    37. e182 -> en:e182 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

Nutrition

  • icon

    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 39

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

    Positive points: 2

    • Proteins: 5 / 5 (value: 8.1, rounded value: 8.1)
    • Fiber: 2 / 5 (value: 2, rounded value: 2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 39.5468119303385, rounded value: 39.5)

    Negative points: 13

    • Energy: 4 / 10 (value: 1381, rounded value: 1381)
    • Sugars: 0 / 10 (value: 1.4, rounded value: 1.4)
    • Saturated fat: 2 / 10 (value: 2.3, rounded value: 2.3)
    • Sodium: 7 / 10 (value: 680, rounded value: 680)

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

    Nutritional score: (13 - 2)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Meals with shrimps
    Energy 1,381 kj
    (330 kcal)     		+76%
    Fat 29 g +261%
    Saturated fat 2.3 g +54%
    Carbohydrates 9.8 g -51%
    Sugars 1.4 g -59%
    Fiber 2 g +61%
    Proteins 8.1 g +13%
    Salt 1.7 g +40%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 39.547 %

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Data sources

Product added on by kiliweb
Last edit of product page on by chevalstar.
Product page also edited by roboto-app, yuka.sY2b0xO6T85zoF3NwEKvllF5TeKCgw_pOCH5q3KW29yrJ67ZftMsxtjTPKs.

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