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Salpicon de Pulpo - 450 g

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Salpicon de Pulpo - 450 g

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Barra-kodea: 8411553901300 (EAN / EAN-13)

Kopurua: 450 g

Traceability code: ES 26.11247/V CE

Saltzen diren herrialdeak: Espainia

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Health

Osagaiak

  • icon

    49 ingredients

    Gaztelania: PULPO (35%) (Octopus Vulgaris), aceite de girasol, SURIMI (agua, surimi (28%) (PESCADO, azúcar), almidón modificado E1420, almidón, azúcar, humectante (sorbitol), sal, aceite de SOJA, mirín, clara de HUEVO, extracto y aromas de CANGREJO (CRUSTACEOS), potenciadores del sabor (E631, E627, E621), gelificante E407, lecitina de SOJA y colorantes (E170, E171, E120 y E160c)), LANGOSTINO Blanco cocido (7%) (Penaeus Vannamei) ((langostino, conservante (E223 (SULFITOS)) y estabilizantes (E450, E451 y 452)), MEJILLÓN (7%) (Mytilus Galloprovincialis), encurtidos (aceitunas, pepinillo, cebolleta y pimiento rojo) y vinagre.
    Alergenoak: en:Crustaceans, en:Eggs, en:Fish, en:Molluscs, en:Soybeans, en:Sulphur dioxide and sulphites

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

    • Gehigarria: E120 - Gorrimin
    • Gehigarria: E1420
    • Gehigarria: E14XX
    • Gehigarria: E160c
    • Gehigarria: E170
    • Gehigarria: E171
    • Gehigarria: E322
    • Gehigarria: E407
    • Gehigarria: E420
    • Gehigarria: E450
    • Gehigarria: E451
    • Gehigarria: E621
    • Gehigarria: E627
    • Gehigarria: E631
    • Osagaia: Colour
    • Osagaia: Flavour enhancer
    • Osagaia: Flavouring
    • Osagaia: Gelling agent
    • Osagaia: Humectant

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

    1. Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak
    2. Sukaldaritzako osagaiak prozesatu
    3. Prozesatutako jakiak
    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

Gehigarriak

  • E120 - Gorrimin

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia (Ingeles)

  • E170

    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    Source: Wikipedia (Ingeles)

  • E171

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia (Ingeles)

  • E223

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    Source: Wikipedia (Ingeles)

  • E322

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Ingeles)

  • E322i - Lezitina

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Ingeles)

  • E407

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia (Ingeles)

  • E420

    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 (Ingeles)

  • E451

    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 (Ingeles)

  • E621

    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 (Ingeles)

  • E627

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia (Ingeles)

  • E631

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia (Ingeles)

Ingredients analysis

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    en:Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: es:langostino-blanco-cocido, es:452, es:encurtidos

    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

    en:Non-vegan

    Non-vegan ingredients: en:Octopus, Olagarro arrunt, Surimi, Surimi, Arrain, Zuringo, E120, en:Whiteleg shrimp, Izkira, Muskuilu, en:Mediterranean mussel

    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

    en:Non-vegetarian

    Non-vegetarian ingredients: en:Octopus, Olagarro arrunt, Surimi, Surimi, Arrain, E120, en:Whiteleg shrimp, Izkira, Muskuilu, en:Mediterranean mussel

    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!

    es: PULPO 35% (Octopus Vulgaris), aceite de girasol, SURIMI (agua, surimi (PESCADO, azúcar), almidón modificado (e1420), almidón, azúcar, humectante (sorbitol), sal, aceite de SOJA, mirín, clara de HUEVO, extracto, aromas de CANGREJO, potenciadores del sabor (e631, e627, e621), gelificante (e407), lecitina de SOJA, colorantes (e170, e171, e120, e160c)), LANGOSTINO Blanco cocido 7% (Penaeus Vannamei), langostino, conservante (e223), estabilizantes (e450, e451, 452), MEJILLÓN 7% (Mytilus Galloprovincialis), encurtidos (aceitunas, pepinillo, cebolleta, pimiento rojo), vinagre
    1. PULPO -> en:octopus - vegan: no - vegetarian: no - ciqual_food_code: 10018 - percent_min: 35 - percent: 35 - percent_max: 35
      1. Octopus Vulgaris -> en:common-octopus - vegan: no - vegetarian: no - ciqual_food_code: 10018 - percent_min: 35 - percent_max: 35
    2. aceite de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 7.22222222222222 - percent_max: 23
    3. SURIMI -> en:surimi - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 7 - percent_max: 21.6666666666667
      1. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.96 - percent_max: 19.7066666666667
      2. surimi -> en:surimi - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 1.96 - percent_max: 6.06666666666667
        1. PESCADO -> en:fish - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 1.46 - percent_max: 6.06666666666667
        2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.5
      3. almidón modificado -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 6.06666666666667
        1. e1420 -> en:e1420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.06666666666667
      4. almidón -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5.41666666666667
      5. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.5
      6. humectante -> en:humectant - percent_min: 0 - percent_max: 0.5
        1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      7. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.5
      8. aceite de SOJA -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.5
      9. mirín -> en:mirin - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
      10. clara de HUEVO -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 0.5
      11. extracto -> en:extract - percent_min: 0 - percent_max: 0.5
      12. aromas de CANGREJO -> en:crab-flavour - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
      13. potenciadores del sabor -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.5
        1. e631 -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
        2. e627 -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25
        3. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
      14. gelificante -> en:gelling-agent - percent_min: 0 - percent_max: 0.5
        1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      15. lecitina de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.5
      16. colorantes -> en:colour - percent_min: 0 - percent_max: 0.5
        1. e170 -> en:e170 - percent_min: 0 - percent_max: 0.5
        2. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
        3. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.166666666666667
        4. e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.125
    4. LANGOSTINO Blanco cocido -> es:langostino-blanco-cocido - percent_min: 7 - percent: 7 - percent_max: 7
      1. Penaeus Vannamei -> en:whiteleg-shrimp - vegan: no - vegetarian: no - ciqual_food_code: 10021 - percent_min: 7 - percent_max: 7
    5. langostino -> en:shrimp - vegan: no - vegetarian: no - ciqual_food_code: 10021 - percent_min: 7 - percent_max: 7
    6. conservante -> en:preservative - percent_min: 7 - percent_max: 7
      1. e223 -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 7
    7. estabilizantes -> en:stabiliser - percent_min: 7 - percent_max: 7
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 2.33333333333333 - percent_max: 7
      2. e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
      3. 452 -> es:452 - percent_min: 0 - percent_max: 2.33333333333333
    8. MEJILLÓN -> en:mussel - vegan: no - vegetarian: no - ciqual_food_code: 10014 - percent_min: 7 - percent: 7 - percent_max: 4.96296296296296
      1. Mytilus Galloprovincialis -> en:mediterranean-mussel - vegan: no - vegetarian: no - ciqual_food_code: 10026 - percent_min: 7 - percent_max: 4.96296296296296
    9. encurtidos -> es:encurtidos - percent_min: 0 - percent_max: 3.25396825396825
      1. aceitunas -> en:olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13184 - percent_min: 0 - percent_max: 3.25396825396825
      2. pepinillo -> en:gherkin - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11004 - percent_min: 0 - percent_max: 1.62698412698413
      3. cebolleta -> en:welsh-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.08465608465608
      4. pimiento rojo -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 0.813492063492063
    10. vinagre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 2.84722222222222

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energia 908,3 kj
    (218 kcal)
    Koipe 17,7 g
    Gantz-azido ase 2,4 g
    Carbohydrates 3,7 g
    Azukre 0,5 g
    Fiber ?
    Proteina 11,3 g
    Gatz arrunt 1,4 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0,278 %

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Product added on by kiliweb
Last edit of product page on by ejmillan.
Produktuaren orria -gatik editatua roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlhVkavDV_wvpCUHTsnKZ7OarEJa1a85e3tWkY6o, yuka.sY2b0xO6T85zoF3NwEKvlmJ3Q8vRjm-YDwf6i0GB4NilJIzUeIAr_rPjK6s.

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