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Aceituna manzanilla fina anchoa del cantábrico - Jolca - 350g

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Aceituna manzanilla fina anchoa del cantábrico - Jolca - 350g

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Codi de barres: 8410667020471 (EAN / EAN-13)

Nom comú: Aceituna verde rellena de anchoa del cantábrico

Quantitat: 350g

Marques: Jolca

Categories: Aliments i begudes amb base vegetal, Aliments amb base vegetal, Conserves, Productes d'olivera, Conserves vegetals, Olives, Olives verdes, en:Stuffed olives, en:Green stuffed olives, en:Green olives stuffed of anchovies

Etiquetes, certificacions, premis: Lliure de gluten, Producte pasteuritzat, Punt verd

Origen dels ingredients: Espanya

Botigues: Consum

Països on es va vendre: França, Espanya

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Ingredients

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    14 ingredients

    Castellà: Agua, aceituna verde, relleno 6% (anchoas trituradas, estabilizante (alginato sódico)), potenciador del sabor (glutamato monosódico), sal, acidulantes (ácido cítrico, ácido láctico), antioxidante (ácido ascórbico).
    Al·lèrgens: en:Fish

Processament d'aliments

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    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E401 - Alginat de sodi
    • Additiu: E621 - Glutamat de monosodi
    • Ingredient: Potenciador del gust

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Aliments ultra processats

    La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.

    → Més informació sobre la classificació NOVA

Additius

  • E270 - Àcid làctic

    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.
    Origen: Wikipedia (Anglès)

  • E330 - Acid citric

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Origen: Wikipedia (Anglès)

  • E621 - Glutamat de monosodi

    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.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients

    es: Agua, aceituna verde, relleno 6% (anchoas, estabilizante (alginato sódico)), potenciador del sabor (glutamato monosódico), sal, acidulantes (ácido cítrico, ácido láctico), antioxidante (ácido ascórbico)
    1. Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 29.9 - percent_max: 88
    2. aceituna verde -> en:green-olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13033 - percent_min: 6 - percent_max: 47
    3. relleno -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 6 - percent: 6 - percent_max: 6
      1. anchoas -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079 - percent_min: 3 - percent_max: 6
      2. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 3
        1. alginato sódico -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    4. potenciador del sabor -> en:flavour-enhancer - percent_min: 0 - percent_max: 6
      1. glutamato monosódico -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    5. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.7
    6. acidulantes -> en:acid - percent_min: 0 - percent_max: 3.7
      1. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7
      2. ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85
    7. antioxidante -> en:antioxidant - percent_min: 0 - percent_max: 3.7
      1. ácido ascórbico -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7

Nutrició

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    Poca qualitat nutricional

    ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 23

    Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

    Punts positius: 1

    • Proteïnes: 0 / 5 (valor: 1.3, valor arrodonit: 1.3)
    • Fibra: 1 / 5 (valor: 1, valor arrodonit: 1)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 23.525, valor arrodonit: 23.5)

    Punts negatius: 13

    • Energia: 2 / 10 (valor: 671, valor arrodonit: 671)
    • Sucres: 0 / 10 (valor: 0, valor arrodonit: 0)
    • Greixos saturats: 1 / 10 (valor: 1.5, valor arrodonit: 1.5)
    • Sodi: 10 / 10 (valor: 1480, valor arrodonit: 1480)

    Els punts per proteïnes no es compten perquè els punts negatius són més o iguals a 11.

    Puntuació nutricional: (13 - 1)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Green olives stuffed of anchovies
    Energia 671 kj
    (163 kcal)     		+5%
    Greix 17 g +9%
    Àcid gras saturat 1,5 g -49%
    Àcid gras trans 0 g
    Hidrats de carboni 0 g -100%
    Sucre 0 g -100%
    Added sugars 0 g
    Fiber < 1 g -59%
    Proteïna 1,3 g -4%
    Sal comuna 3,7 g +17%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 23,525 %

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