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Melodía día marina - dia - 2 x 125 g

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Melodía día marina - dia - 2 x 125 g

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Barra-kodea: 8480017226105 (EAN / EAN-13)

Kopurua: 2 x 125 g

Markak: Dia

Etiketak, ziurtagiriak, sariak: en:Sustainable, en:Sustainable fishery, en:No lactose, MSC

Traceability code: MSC-C-53923

Saltzen diren herrialdeak: Espainia

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Health

Osagaiak

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    23 ingredients

    Gaztelania: Surimi [pescado, azúcar, albúmina de huevo, estabilizantes (sorbitoles, polifosfatos)], agua, aceite de girasol, harina de trigo, sal, proteína de soja, proteína vegetal, proteínas de la leche, aromas (contiene pescado, moluscos, trigo, cebada), potenciadores del sabor (glutamato de monosodio, 5'-ribonucleótidos de disodio), estabilizante (goma xantana), corrector de acidez (ácido láctico), tinta de cefalópodo. Puede contener trazas de crustáceos.
    Alergenoak: en:Fish, en:Gluten, en:Milk, en:Molluscs
    Aztarnak: en:Crustaceans

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: E415
    • Gehigarria: E420
    • Gehigarria: E452
    • Gehigarria: E621
    • Osagaia: Flavour enhancer
    • Osagaia: Flavouring
    • Osagaia: Milk proteins

    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

  • E270

    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 (Ingeles)

  • E415

    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 (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)

  • 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)

Ingredients analysis

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    en:Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: es:5-ribonucleotidos-de-disodio

    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: Surimi, Arrain, Zuringo, en:Milk proteins, en:Cephalopod ink

    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!

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    en:Non-vegetarian

    Non-vegetarian ingredients: Surimi, Arrain, en:Cephalopod ink

    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: Surimi (pescado, azúcar, albúmina de huevo, estabilizantes (sorbitoles, polifosfatos)), agua, aceite de girasol, harina de trigo, sal, proteína de soja, proteína vegetal, proteínas de la leche, aromas (), potenciadores del sabor (glutamato de monosodio, 5'-ribonucleótidos de disodio), estabilizante (goma xantana), corrector de acidez (ácido láctico), tinta de cefalópodo
    1. Surimi -> en:surimi - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 7.69230769230769 - percent_max: 100
      1. pescado -> en:fish - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 2.89230769230769 - percent_max: 100
      2. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.6
      3. albúmina de huevo -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 1.6
      4. estabilizantes -> en:stabiliser - percent_min: 0 - percent_max: 1.6
        1. sorbitoles -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
        2. polifosfatos -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. aceite de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 33.3333333333333
    4. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25
    5. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.3
    6. proteína de soja -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 2.3
    7. proteína vegetal -> en:plant-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    8. proteínas de la leche -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    9. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    10. potenciadores del sabor -> en:flavour-enhancer - percent_min: 0 - percent_max: 0
      1. glutamato de monosodio -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      2. 5'-ribonucleótidos de disodio -> es:5-ribonucleotidos-de-disodio - percent_min: 0 - percent_max: 0
    11. estabilizante -> en:stabiliser - percent_min: 0 - percent_max: 0
      1. goma xantana -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    12. corrector de acidez -> en:acidity-regulator - percent_min: 0 - percent_max: 0
      1. ácido láctico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    13. tinta de cefalópodo -> en:cephalopod-ink - vegan: no - vegetarian: no - ciqual_food_code: 10001 - percent_min: 0 - percent_max: 0

Elikadura

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energia 714 kj
    (171 kcal)
    Koipe 11 g
    Gantz-azido ase 1,5 g
    Carbohydrates 8,2 g
    Azukre 1,6 g
    Fiber -
    Proteina 8,9 g
    Gatz arrunt 2,3 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by roboto-app.
Produktuaren orria -gatik editatua elcoco, sebleouf, thaialagata, yuka.sY2b0xO6T85zoF3NwEKvllN7a8jQvjjLPCfupnKJ7-iwC8PEfepX-5b-Mqs, yuka.sY2b0xO6T85zoF3NwEKvlmFqXYb6gzPBa0H5pX-22oiCdqXqRtN565n3Eqs.

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