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Mortadelle de poulets - Kerets - 250 g

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Mortadelle de poulets - Kerets - 250 g

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Barcode: 7290000319995 (EAN / EAN-13)

Quantity: 250 g

Packaging: Plastic, Tray

Brands: Kerets

Categories: Meats and their products, Meats, Prepared meats, fr:Charcuteries cuites, Mortadella

Labels, certifications, awards: No gluten, Kosher, No lactose

Manufacturing or processing places: Israël

Countries where sold: France

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Health

Ingredients

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    25 ingredients

    : Viande de poulet (46%), viande de dinde (30%), eau, olives (8%), fécule de pomme de terre, maltodextrine, sel, conservateurs : E326, E262, E250, épaississant: E407, stabilisants: E452, E450, épices, exhausteur de goût: E621, correcteur d'acidité : E575, colorant: E162, antioxygène: E316.
    Traces: Celery, Mustard, Soybeans

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: E162 - Beetroot red
    • Additive: E326 - Potassium lactate
    • Additive: E407 - Carrageenan
    • Additive: E450 - Diphosphates
    • Additive: E452 - Polyphosphates
    • Additive: E621 - Monosodium glutamate
    • Ingredient: Colour
    • Ingredient: Flavour enhancer
    • Ingredient: Maltodextrin
    • 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

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    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

  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: Wikipedia

  • E326 - Potassium lactate

    Potassium lactate: Potassium lactate is a compound with formula KC3H5O3, or H3C-CHOH-COOK. It is the potassium salt of lactic acid. It is produced by neutralizing lactic acid which is fermented from a sugar source. It has E number "E326". Potassium lactate is a liquid product that is usually 60% solids but is available at up to 78% solids.Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria. Potassium lactate is also used as an extinguishing medium in the First Alert Tundra fire extinguishers.
    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.

  • 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.

  • 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

  • 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

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    Non-vegan

    Non-vegan ingredients: Chicken meat, Turkey meat
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Viande de poulet 46%, viande de dinde 30%, eau, olives 8%, fécule de pomme de terre, maltodextrine, sel, conservateurs (e326), e262, e250, épaississant (e407), stabilisants (e452), e450, épices, exhausteur de goût (e621), correcteur d'acidité (e575), colorant (e162), antioxygène (e316)
    1. Viande de poulet -> en:chicken-meat - vegan: no - vegetarian: no - ciqual_food_code: 36005 - percent_min: 46 - percent: 46 - percent_max: 46
    2. viande de dinde -> en:turkey-meat - vegan: no - vegetarian: no - ciqual_food_code: 36301 - percent_min: 30 - percent: 30 - percent_max: 30
    3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 8 - percent_max: 16
    4. olives -> en:olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13184 - percent_min: 8 - percent: 8 - percent_max: 8
    5. fécule de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5.33333333333333
    6. maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2
    8. conservateurs -> en:preservative - percent_min: 0 - percent_max: 2
      1. e326 -> en:e326 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    9. e262 -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    10. e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    11. épaississant -> en:thickener - percent_min: 0 - percent_max: 1.77777777777778
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.77777777777778
    12. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 1.6
      1. e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    13. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.45454545454545
    14. épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.33333333333333
    15. exhausteur de goût -> en:flavour-enhancer - percent_min: 0 - percent_max: 1.23076923076923
      1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.23076923076923
    16. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.14285714285714
      1. e575 -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.14285714285714
    17. colorant -> en:colour - percent_min: 0 - percent_max: 1.06666666666667
      1. e162 -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.06666666666667
    18. antioxygène -> en:antioxidant - percent_min: 0 - percent_max: 1
      1. e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

Nutrition

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    Poor 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: 8

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

    Positive points: 0

    • Proteins: 5 / 5 (value: 11, rounded value: 11)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 8, rounded value: 8)

    Negative points: 14

    • Energy: 2 / 10 (value: 850, rounded value: 850)
    • Sugars: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat: 4 / 10 (value: 5, rounded value: 5)
    • Sodium: 8 / 10 (value: 800, rounded value: 800)

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

    Nutritional score: (14 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Mortadella
    Energy 850 kj
    (203 kcal)     		-25%
    Fat 15 g -35%
    Saturated fat 5 g -41%
    Carbohydrates 6 g +326%
    Sugars 0 g -100%
    Fiber ?
    Proteins 11 g -22%
    Salt 2 g -11%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8 %
    Carbon footprint from meat or fish 420.4 g

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Data sources

Product added on by org-app-foodbowel
Last edit of product page on by roboto-app.
Product page also edited by kiliweb, packbot, sebleouf, yuka.sY2b0xO6T85zoF3NwEKvlk5CWsjzjmj0PCbjl1yE2IrRI73qUeNZ-oKhYqo.

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