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Supremas aguinaga - Carrefour - 250 g (2 x 125 g)

Supremas aguinaga - Carrefour - 250 g (2 x 125 g)

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

Barcode: 8431876123586 (EAN / EAN-13)

Common name: ES- Producto de la pesca transformado ultracongelado FR- Préparation à base de chair de poisson surgelée

Quantity: 250 g (2 x 125 g)

Brands: Carrefour

Producer: Fabriqué par ANGULAS AGUINAGA, S.A. N°RGSEAA 26.06296/SS pour Interdis.

EMB code: ES, 26.06296/SS, CE

Stores: Carrefour

Countries where sold: France, Spain

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Health

Ingredients

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E415 - Xanthan gum
    • Additive: E420 - Sorbitol
    • Additive: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Ingredient: Flavouring
    • 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

  • 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
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia
  • 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
  • E451 - Triphosphates


    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown


    Unrecognized ingredients: fr:es, fr:surimi-36-min, fr:pescado, fr:azucar, fr:albumina-de-huevo, fr:estabilizantes, fr:difosfato-tetrasodico, fr:trifosfato-de-pentasodio, fr:agua, fr:aceite-de-girasol, fr:harina-de-trigo, fr:proteina-de-soja, fr:proteina-de-guisante, fr:proteinas-de-la-leche, fr:aromas, fr:estabilizante, fr:corrector-de-acidez, fr:acido-lactico, fr:tinta-de-sepia, fr:molusco, fr:puede-contener-trazas-de-crustaceos, fr:fr, fr:encre-de-seiche

    Some ingredients could not be recognized.

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    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: Surimi, fr:Chair de poisson, Egg white, Milk proteins, Mollusc

    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: Surimi, fr:Chair de poisson, Mollusc

    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.

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 704 kj
    (169 kcal)
    Fat 11 g
    Saturated fat 1.3 g
    Carbohydrates 7.7 g
    Sugars 1.4 g
    Fiber 1.8 g
    Proteins 8.9 g
    Salt 2.3 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Other information

Other information: *ULTRACONGELADO 250g e 2 x 125 g Calentar y listo 2 porciones divisibles Elaborado en ESPAÑA

Preparation: Laissez décongeler au réfrigérateur durant 2 à 3 heures. Une fois décongelé, utilisez comme un produit frais. Le produit décongelé peut se conserver au réfrigérateur pendant 24 heures.

Conservation conditions: ES- Consumir preferentemente antes del fin de : ver fecha indicada en el envase. Conservar 24 horas en el frigorífico, 3 días en el congelador del frigorífico, varios meses a -18º C en el congelador***. NO VOLVER A CONGELAR UNA VEZ DESCONGELADO. FR- A consommer de préférence avant fin : voir la date indiquée sur l'emballage. A conserver 24 heures au réfrigérateur, 3 jours dans le compartiment à glace du réfrigérateur, plusieurs mois à -18°C dans un congélateur***. ATTENTION : NE PAS RECONGELER APRES DECONGELATION.

Customer service: ES Centros Comerciales Carrefour, S.A. - C/ Campezo, 16 28022 MADRID - España - Tel.:914 908 900

Data sources

Product added on by carrefour
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by fixbot, kiliweb, musarana, org-carrefour.

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