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crevettes roses - KLAAS PUUL - 900 g

crevettes roses - KLAAS PUUL - 900 g

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Barcode: 8711239014530 (EAN / EAN-13)

Quantity: 900 g

Brands: KLAAS PUUL

Labels, certifications, awards: Contains milk

Countries where sold: France

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Health

Ingredients

92 ingredients

: REDIENTEN: OJ S-rtropjscne garnalenD zout dhgszuren (azijn-, melk-, citroen-, wijnsteenzuur, natriumcitraat, iumocetaot), conserveermiddel (E202). kleurstoffen (E160c, E162), ;REDIENTS: crevettes, sel. acidifiants (acide acétique, lactique, citrique, trique, citrate de sodium, acétate de sodium). conservateur (E202), orants (E160c, El 62). édulcorant (E954). JTATEN: Garnelen, Sall, Sduerungsmlttel (Essig-, Milch-, Citronen-, einsdure, Natriumcitrat, Natriumacetat). Konservierungsstoff (E202), ftstoffe (E160c, El 62), Süfgstofi (E954). tGRE01ENTl: *mazzancolla tropicale c I *gambero indianoD, sala (acido acetico, lattico, citrico, tartarico, citrato di sodio, acetato (202), co!oranti (El 60c, El 62), edulcorante (E954). {GREOIENTES: *langostino vannameiA• C/*gamba kidi D sal, acidulant acético, léctico, c(trico. tartérico, citrato de sodio, acetato de sodio) (202). colorantes (El 60c. El 62), edu!corante (E954). king prawns, Salt, acids (acetic, lactic, citric, tartaric e, sodium ocetote), preservative (E202), colours (E160c E162)

Allergens: Crustaceans, Milk

Food processing

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

Additive: E160c - Paprika extract

Additive: E162 - Beetroot red

Additive: E290 - Carbon dioxide

Additive: E954 - Saccharin and its salts

Ingredient: Sweetener
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E160c - Paprika extract

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

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.

E260 - Acetic acid

Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
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

E262i - Sodium acetate

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

E290 - Carbon dioxide

Carbon dioxide: Carbon dioxide -chemical formula CO2- is a colorless gas with a density about 60% higher than that of dry air. Carbon dioxide consists of a carbon atom covalently double bonded to two oxygen atoms. It occurs naturally in Earth's atmosphere as a trace gas. The current concentration is about 0.04% -410 ppm- by volume, having risen from pre-industrial levels of 280 ppm. Natural sources include volcanoes, hot springs and geysers, and it is freed from carbonate rocks by dissolution in water and acids. Because carbon dioxide is soluble in water, it occurs naturally in groundwater, rivers and lakes, ice caps, glaciers and seawater. It is present in deposits of petroleum and natural gas. Carbon dioxide is odorless at normally encountered concentrations, however, at high concentrations, it has a sharp and acidic odor.As the source of available carbon in the carbon cycle, atmospheric carbon dioxide is the primary carbon source for life on Earth and its concentration in Earth's pre-industrial atmosphere since late in the Precambrian has been regulated by photosynthetic organisms and geological phenomena. Plants, algae and cyanobacteria use light energy to photosynthesize carbohydrate from carbon dioxide and water, with oxygen produced as a waste product.CO2 is produced by all aerobic organisms when they metabolize carbohydrates and lipids to produce energy by respiration. It is returned to water via the gills of fish and to the air via the lungs of air-breathing land animals, including humans. Carbon dioxide is produced during the processes of decay of organic materials and the fermentation of sugars in bread, beer and wine making. It is produced by combustion of wood and other organic materials and fossil fuels such as coal, peat, petroleum and natural gas. It is an unwanted byproduct in many large scale oxidation processes, for example, in the production of acrylic acid -over 5 million tons/year-.It is a versatile industrial material, used, for example, as an inert gas in welding and fire extinguishers, as a pressurizing gas in air guns and oil recovery, as a chemical feedstock and as a supercritical fluid solvent in decaffeination of coffee and supercritical drying. It is added to drinking water and carbonated beverages including beer and sparkling wine to add effervescence. The frozen solid form of CO2, known as dry ice is used as a refrigerant and as an abrasive in dry-ice blasting. Carbon dioxide is the most significant long-lived greenhouse gas in Earth's atmosphere. Since the Industrial Revolution anthropogenic emissions – primarily from use of fossil fuels and deforestation – have rapidly increased its concentration in the atmosphere, leading to global warming. Carbon dioxide also causes ocean acidification because it dissolves in water to form carbonic acid.
Source: Wikipedia

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

E954 - Saccharin and its salts

Saccharin: Sodium saccharin -benzoic sulfimide- is an artificial sweetener with effectively no food energy. It is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations. Saccharin is used to sweeten products such as drinks, candies, cookies, and medicines.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: fr:redienten, fr:oj-s-rtropjscne-garnalend-zout-dhgszuren, fr:azijn, fr:melk, fr:citroen, fr:wijnsteenzuur, fr:natriumcitraat, fr:iumocetaot, fr:conserveermiddel, fr:kleurstoffen, fr:redients, fr:citrique, fr:trique, fr:orants, fr:el-62, fr:jtaten, fr:garnelen, fr:sall, fr:sduerungsmlttel, fr:essig, fr:milch, fr:citronen, fr:einsdure, fr:natriumcitrat, fr:natriumacetat, fr:konservierungsstoff, fr:ftstoffe, fr:el-62, fr:sufgstofi, fr:tgre01entl, fr:mazzancolla-tropicale-c-i-gambero-indianod, fr:sala, fr:acido-acetico, fr:lattico, fr:citrico, fr:tartarico, fr:citrato-di-sodio, fr:acetato, fr:202, fr:co-oranti, fr:el-60c, fr:el-62, fr:edulcorante, fr:greoientes, fr:langostino-vannameia, fr:c, fr:gamba-kidi-d-sal, fr:acidulant-acetico, fr:lectico, fr:c, fr:trico, fr:tarterico, fr:citrato-de-sodio, fr:acetato-de-sodio, fr:202, fr:colorantes, fr:el-60c, fr:el-62, fr:edu-corante, fr:king-prawns, fr:salt, fr:acids, fr:acetic, fr:lactic, fr:citric, fr:tartaric-e, fr:sodium-ocetote, fr:preservative, fr:colours
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Non-vegan
Non-vegan ingredients: Shrimp, Dairy
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Non-vegetarian
Non-vegetarian ingredients: Shrimp
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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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.

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: REDIENTEN (OJ S-rtropjscne garnalenD zout dhgszuren, azijn), melk, citroen, wijnsteenzuur, natriumcitraat, iumocetaot, conserveermiddel (e202), kleurstoffen (e160c, e162), REDIENTS (crevettes), sel, acidifiants (acide acétique, lactique, citrique, trique, citrate de sodium, acétate de sodium), conservateur (e202), orants (e160c, El 62), édulcorant (e954), JTATEN (Garnelen), Sall, Sduerungsmlttel (Essig, Milch, Citronen, einsdure, Natriumcitrat, Natriumacetat), Konservierungsstoff (e202), ftstoffe (e160c, El 62), Süfgstofi (e954), tGRE01ENTl (mazzancolla tropicale c I *gambero indianoD), sala, acido acetico, lattico, citrico, tartarico, citrato di sodio, acetato (202), co!oranti (El 60c, El 62), edulcorante (e954), GREOIENTES (langostino vannameiA, C, gamba kidi D sal), acidulant acético, léctico, c (trico, tartérico, citrato de sodio, acetato de sodio, 202), colorantes (El 60c, El 62), edu!corante (e954), king prawns, Salt, acids (acetic, lactic, citric, tartaric e, sodium ocetote), preservative (e202), colours (e160c, e162)
REDIENTEN -> fr:redienten - percent_min: 2.4390243902439 - percent_max: 100

OJ S-rtropjscne garnalenD zout dhgszuren -> fr:oj-s-rtropjscne-garnalend-zout-dhgszuren - percent_min: 1.21951219512195 - percent_max: 100

azijn -> fr:azijn - percent_min: 0 - percent_max: 50

melk -> fr:melk - percent_min: 0 - percent_max: 50

citroen -> fr:citroen - percent_min: 0 - percent_max: 33.3333333333333

wijnsteenzuur -> fr:wijnsteenzuur - percent_min: 0 - percent_max: 25

natriumcitraat -> fr:natriumcitraat - percent_min: 0 - percent_max: 20

iumocetaot -> fr:iumocetaot - percent_min: 0 - percent_max: 16.6666666666667

conserveermiddel -> fr:conserveermiddel - percent_min: 0 - percent_max: 14.2857142857143

e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

kleurstoffen -> fr:kleurstoffen - percent_min: 0 - percent_max: 12.5

e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

e162 -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25

REDIENTS -> fr:redients - percent_min: 0 - percent_max: 11.1111111111111

crevettes -> en:shrimp - vegan: no - vegetarian: no - ciqual_food_code: 10021 - percent_min: 0 - percent_max: 11.1111111111111

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.3

acidifiants -> en:acid - percent_min: 0 - percent_max: 2.3

acide acétique -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3

lactique -> en:dairy - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.15

citrique -> fr:citrique - percent_min: 0 - percent_max: 0.766666666666667

trique -> fr:trique - percent_min: 0 - percent_max: 0.575

citrate de sodium -> en:sodium-citrate - percent_min: 0 - percent_max: 0.46

acétate de sodium -> en:e262i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.383333333333333

conservateur -> en:preservative - percent_min: 0 - percent_max: 2.3

e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3

orants -> fr:orants - percent_min: 0 - percent_max: 2.3

e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3

El 62 -> fr:el-62 - percent_min: 0 - percent_max: 1.15

édulcorant -> en:sweetener - percent_min: 0 - percent_max: 2.3

e954 -> en:e954 - vegan: yes - vegetarian: yes - ciqual_food_code: 31064 - percent_min: 0 - percent_max: 2.3

JTATEN -> fr:jtaten - percent_min: 0 - percent_max: 2.3

Garnelen -> fr:garnelen - percent_min: 0 - percent_max: 2.3

Sall -> fr:sall - percent_min: 0 - percent_max: 2.3

Sduerungsmlttel -> fr:sduerungsmlttel - percent_min: 0 - percent_max: 2.3

Essig -> fr:essig - percent_min: 0 - percent_max: 2.3

Milch -> fr:milch - percent_min: 0 - percent_max: 1.15

Citronen -> fr:citronen - percent_min: 0 - percent_max: 0.766666666666667

einsdure -> fr:einsdure - percent_min: 0 - percent_max: 0.575

Natriumcitrat -> fr:natriumcitrat - percent_min: 0 - percent_max: 0.46

Natriumacetat -> fr:natriumacetat - percent_min: 0 - percent_max: 0.383333333333333

Konservierungsstoff -> fr:konservierungsstoff - percent_min: 0 - percent_max: 2.3

e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3

ftstoffe -> fr:ftstoffe - percent_min: 0 - percent_max: 2.3

e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3

El 62 -> fr:el-62 - percent_min: 0 - percent_max: 1.15

Süfgstofi -> fr:sufgstofi - percent_min: 0 - percent_max: 2.3

e954 -> en:e954 - vegan: yes - vegetarian: yes - ciqual_food_code: 31064 - percent_min: 0 - percent_max: 2.3

tGRE01ENTl -> fr:tgre01entl - percent_min: 0 - percent_max: 2.3

mazzancolla tropicale c I *gambero indianoD -> fr:mazzancolla-tropicale-c-i-gambero-indianod - percent_min: 0 - percent_max: 2.3

sala -> fr:sala - percent_min: 0 - percent_max: 2.3

acido acetico -> fr:acido-acetico - percent_min: 0 - percent_max: 2.3

lattico -> fr:lattico - percent_min: 0 - percent_max: 2.3

citrico -> fr:citrico - percent_min: 0 - percent_max: 2.3

tartarico -> fr:tartarico - percent_min: 0 - percent_max: 2.3

citrato di sodio -> fr:citrato-di-sodio - percent_min: 0 - percent_max: 2.3

acetato -> fr:acetato - percent_min: 0 - percent_max: 2.3

202 -> fr:202 - percent_min: 0 - percent_max: 2.3

co!oranti -> fr:co-oranti - percent_min: 0 - percent_max: 2.3

El 60c -> fr:el-60c - percent_min: 0 - percent_max: 2.3

El 62 -> fr:el-62 - percent_min: 0 - percent_max: 1.15

edulcorante -> fr:edulcorante - percent_min: 0 - percent_max: 2.3

e954 -> en:e954 - vegan: yes - vegetarian: yes - ciqual_food_code: 31064 - percent_min: 0 - percent_max: 2.3

GREOIENTES -> fr:greoientes - percent_min: 0 - percent_max: 2.3

langostino vannameiA -> fr:langostino-vannameia - percent_min: 0 - percent_max: 2.3

C -> fr:c - percent_min: 0 - percent_max: 1.15

gamba kidi D sal -> fr:gamba-kidi-d-sal - percent_min: 0 - percent_max: 0.766666666666667

acidulant acético -> fr:acidulant-acetico - percent_min: 0 - percent_max: 2.3

léctico -> fr:lectico - percent_min: 0 - percent_max: 2.3

c -> fr:c - percent_min: 0 - percent_max: 2.3

trico -> fr:trico - percent_min: 0 - percent_max: 2.3

tartérico -> fr:tarterico - percent_min: 0 - percent_max: 1.15

citrato de sodio -> fr:citrato-de-sodio - percent_min: 0 - percent_max: 0.766666666666667

acetato de sodio -> fr:acetato-de-sodio - percent_min: 0 - percent_max: 0.575

202 -> fr:202 - percent_min: 0 - percent_max: 0.46

colorantes -> fr:colorantes - percent_min: 0 - percent_max: 2.3

El 60c -> fr:el-60c - percent_min: 0 - percent_max: 2.3

El 62 -> fr:el-62 - percent_min: 0 - percent_max: 1.15

edu!corante -> fr:edu-corante - percent_min: 0 - percent_max: 2.3

e954 -> en:e954 - vegan: yes - vegetarian: yes - ciqual_food_code: 31064 - percent_min: 0 - percent_max: 2.3

king prawns -> fr:king-prawns - percent_min: 0 - percent_max: 2.3

Salt -> fr:salt - percent_min: 0 - percent_max: 2.3

acids -> fr:acids - percent_min: 0 - percent_max: 2.3

acetic -> fr:acetic - percent_min: 0 - percent_max: 2.3

lactic -> fr:lactic - percent_min: 0 - percent_max: 1.15

citric -> fr:citric - percent_min: 0 - percent_max: 0.766666666666667

tartaric e -> fr:tartaric-e - percent_min: 0 - percent_max: 0.575

sodium ocetote -> fr:sodium-ocetote - percent_min: 0 - percent_max: 0.46

preservative -> fr:preservative - percent_min: 0 - percent_max: 2.3

e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3

colours -> fr:colours - percent_min: 0 - percent_max: 2.3

e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3

e162 -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.15

Nutrition

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Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	1,268 kj (303 kcal)
Fat	0.8 g
Saturated fat	0.3 g
Carbohydrates	0.4 g
Sugars	0 g
Fiber	?
Proteins	15.7 g
Salt	2.3 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

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Origins of ingredients
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Data sources

Product added on January 6, 2018, 1:53:24 AM CET by kiliweb
Last edit of product page on April 29, 2023, 5:10:43 AM CEST by roboto-app.
Product page also edited by openfoodfacts-contributors, yuka.WHFzS0NKMGxvS0lUdjgwKzFSbmYwTzlmKzZlcWNFS1dHZTQ5SVE9PQ.

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crevettes roses - KLAAS PUUL - 900 g