July 30, 2022
The nutritional factsheet of Royal Caviar
Caloric powers:
100 g of Royal Caviar corresponds to 316 kcal / 1322 kJ of energy.
Fats, proteins and carbohydrates:
100 g of Royal Caviar have the following proportions:
Fat 20.8 g (equivalent to 20.8%), of which 5.5 g saturated (5.5%)
Protein 28.4 g (equivalent to 28.4%)
Carbohydrates 3.8 g (equal to 3.8%), of which 0.0 g sugar (0%)
Salt 1.4 g (equivalent to 1.4%)
List of ingredients
Ingredients for 100 g of caviar:
Sturgeon eggs: 98.28 g = 98.28%
Salt: 1.4 g = 1.4%
Preservative: Borax E285: 0.32 g = 0.32%
Allergens
Caviar is sturgeon bottarga, a fish product. Contains fish.
Salinity reduction for greater caviar pleasure
A low salinity makes for a decidedly positive taste. Royal Caviar caviar retains its true caviar flavor and, thanks to its small salt content, lives up to its name "Malossol".
Our caviar, at 1.4 percent, has a lower amount of salt than many other suppliers, often with a higher salt content. Comparative tastings in our commercial premises have also demonstrated this.
Compliance with the limits for preservatives
In the food industry, the additive borax (E 285) can be used for the preservation of sturgeon caviar (caviar) according to the Ordinance on the authorization of additives of 29.01.1998 annex 5 C L2, for which a total maximum of 4 g / kg of boric acid cannot be exceeded.
Our caviar, at 0.32 per cent, has a lower borax share than the one that the legislator has set as a limit.
100 g of Royal Caviar corresponds to 316 kcal / 1322 kJ of energy.
Fats, proteins and carbohydrates:
100 g of Royal Caviar have the following proportions:
Fat 20.8 g (equivalent to 20.8%), of which 5.5 g saturated (5.5%)
Protein 28.4 g (equivalent to 28.4%)
Carbohydrates 3.8 g (equal to 3.8%), of which 0.0 g sugar (0%)
Salt 1.4 g (equivalent to 1.4%)
List of ingredients
Ingredients for 100 g of caviar:
Sturgeon eggs: 98.28 g = 98.28%
Salt: 1.4 g = 1.4%
Preservative: Borax E285: 0.32 g = 0.32%
Allergens
Caviar is sturgeon bottarga, a fish product. Contains fish.
Salinity reduction for greater caviar pleasure
A low salinity makes for a decidedly positive taste. Royal Caviar caviar retains its true caviar flavor and, thanks to its small salt content, lives up to its name "Malossol".
Our caviar, at 1.4 percent, has a lower amount of salt than many other suppliers, often with a higher salt content. Comparative tastings in our commercial premises have also demonstrated this.
Compliance with the limits for preservatives
In the food industry, the additive borax (E 285) can be used for the preservation of sturgeon caviar (caviar) according to the Ordinance on the authorization of additives of 29.01.1998 annex 5 C L2, for which a total maximum of 4 g / kg of boric acid cannot be exceeded.
Our caviar, at 0.32 per cent, has a lower borax share than the one that the legislator has set as a limit.
