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Blueberry Cheesecake Muffin Mix - Martha White - 198 g

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Blueberry Cheesecake Muffin Mix - Martha White - 198 g

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Barcode: 0013300000311 (EAN / EAN-13) 013300000311 (UPC / UPC-A)

Quantity: 198 g

Brands: Martha White

Brand owner: Martha White Foods, Inc.

Categories: Snacks, Sweet snacks, Biscuits and cakes, Dried products, Cakes, Cooking helpers, Dried products to be rehydrated, Dessert mixes, Pastry helpers, Baking Mixes, Cake mixes, Muffins mix, Blueberry-muffins-mix

Countries where sold: United States

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Health

Ingredients

  • icon

    55 ingredients

    Enriched bleached flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, artificial blueberry bits (dextrose, palm oil, pregelatinized yellow corn flour, citric acid, artificial flavor, red 40 lake and blue 2 lake), cream cheese bits (cream cheese [pasteurized milk, cream, cheese cultures, salt, xanthan and/or guar and/or carob bean gum], whey, natural flavor, artificial color, tocopherols and ascorbyl palmitate added to protect flavor), dextrose, canola oil, contains 2% or less of: leavening (baking soda, sodium aluminum phosphate), modified corn starch, calcium carbonate, propylene glycol esters of fatty acids, distilled monoglycerides, salt, eggs with sodium silicoaluminate added as anticaking agent, corn starch, sodium stearoyl-2-lactylate, natural and artificial flavors, butter (cream, lactic acid), calcium sulfate, citric acid and bht (antioxidants), niacin, iron, vitamin b6 hydrochloride, riboflavin, thiamin mononitrate, vitamin b12.
    Allergens: Gluten, Milk

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E129 - Allura red
    • Additive: E132 - Indigotine
    • Additive: E410 - Locust bean gum
    • Additive: E477 - Propane-1‚2-diol esters of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Whey

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • E129 - Allura red

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia

  • E132 - Indigotine

    Indigo carmine: Indigo carmine, or 5‚5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U., It has the E number E132. It is also a pH indicator.
    Source: Wikipedia

  • E270 - Lactic acid

    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

  • E321 - Butylated hydroxytoluene

    Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E541 - Sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Cream cheese, Pasteurised milk, Cream, Whey, Butter, Cream

    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

    Vegetarian status unknown

    Unrecognized ingredients: Iron, Thiamin mononitrate, Folic acid, Artificial-blueberry-bits, Pregelatinized-yellow-corn-flour, Cream-cheese-bits, Xanthan-and-guar-and-carob-bean-gum, Tocopherols-and-ascorbyl-palmitate-added-to-protect-flavor, Contains-2-and-less-of, Distilled-monoglycerides, Eggs-with-sodium-silicoaluminate-added-as-anticaking-agent, Iron, Vitamin-b6-hydrochloride, Thiamin mononitrate, Vitamin b12

    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!

    : flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, artificial blueberry bits (dextrose, palm oil, pregelatinized yellow corn flour, citric acid, artificial flavor, red 40 lake, blue 2 lake), cream cheese bits (cream cheese (pasteurized milk, cream, cheese cultures, salt, xanthan and guar and carob bean gum), whey, natural flavor, artificial color, tocopherols and ascorbyl palmitate added to protect flavor), dextrose, canola oil, contains 2% and less of (leavening, baking soda), sodium aluminum phosphate, modified corn starch, calcium carbonate, propylene glycol esters of fatty acids, distilled monoglycerides, salt, eggs with sodium silicoaluminate added as anticaking agent, corn starch, sodium stearoyl-2-lactylate, natural and artificial flavors, butter (cream, lactic acid), calcium sulfate, citric acid, bht (antioxidants), niacin, iron, vitamin b6 hydrochloride, riboflavin, thiamin mononitrate, vitamin b12
    1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.7037037037037 - percent_max: 100
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.617283950617284 - percent_max: 100
      2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
      3. iron -> en:iron - percent_min: 0 - percent_max: 33.3333333333333
      4. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
      5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 35
    3. artificial blueberry bits -> en:artificial-blueberry-bits - percent_min: 0 - percent_max: 33.3333333333333
      1. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
      2. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 16.6666666666667
      3. pregelatinized yellow corn flour -> en:pregelatinized-yellow-corn-flour - percent_min: 0 - percent_max: 11.1111111111111
      4. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      5. artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
      6. red 40 lake -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      7. blue 2 lake -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    4. cream cheese bits -> en:cream-cheese-bits - percent_min: 0 - percent_max: 25
      1. cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 25
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
        2. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 12.5
        3. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.5
        5. xanthan and guar and carob bean gum -> en:xanthan-and-guar-and-carob-bean-gum - percent_min: 0 - percent_max: 1.5
      2. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
      3. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
      4. artificial color -> en:colour - percent_min: 0 - percent_max: 6.25
      5. tocopherols and ascorbyl palmitate added to protect flavor -> en:tocopherols-and-ascorbyl-palmitate-added-to-protect-flavor - percent_min: 0 - percent_max: 5
    5. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 20
    6. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 16.6666666666667
    7. contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 14.2857142857143
      1. leavening -> en:raising-agent - percent_min: 0 - percent_max: 14.2857142857143
      2. baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    8. sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 11.1111111111111
    10. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
    11. propylene glycol esters of fatty acids -> en:e477 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909
    12. distilled monoglycerides -> en:distilled-monoglycerides - percent_min: 0 - percent_max: 8.33333333333333
    13. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.5
    14. eggs with sodium silicoaluminate added as anticaking agent -> en:eggs-with-sodium-silicoaluminate-added-as-anticaking-agent - percent_min: 0 - percent_max: 1.5
    15. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.5
    16. sodium stearoyl-2-lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.5
    17. natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
    18. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 1.5
      1. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 1.5
      2. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
    19. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    20. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    21. bht -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      1. antioxidants -> en:antioxidant - percent_min: 0 - percent_max: 1.5
    22. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
    23. iron -> en:iron - percent_min: 0 - percent_max: 1.5
    24. vitamin b6 hydrochloride -> en:vitamin-b6-hydrochloride - percent_min: 0 - percent_max: 1.5
    25. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    26. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 1.5
    27. vitamin b12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 1.5

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (0.25 cup (40 g))     		Compared to: Blueberry-muffins-mix
    Energy 1,778 kj
    (425 kcal)     		711 kj
    (170 kcal)     		+15%
    Fat 15 g 6 g +156%
    Saturated fat 6.25 g 2.5 g +243%
    Trans fat 0 g 0 g
    Cholesterol 38 mg 15.2 mg +5,282%
    Salt 1.5 g 0.6 g +6%
    Carbohydrates 70 g 28 g -4%
    Sugars 35 g 14 g +4%
    Proteins 5 g 2 g -7%
    Vitamin B1 (Thiamin) 0 mg 0 mg
    Vitamin B2 (Riboflavin) 0.637 mg 0.255 mg
    Vitamin B3/PP (Niacin) 7.5 mg 3 mg
    Vitamin B6 (Pyridoxin) 0.75 mg 0.3 mg
    Vitamin B12 (cobalamin) 2.25 µg 0.9 µg
    Calcium 375 mg 150 mg +147%
    Iron 6.75 mg 2.7 mg +185%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1.916 % 1.916 %
Serving size: 0.25 cup (40 g)

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Last edit of product page on by org-database-usda.
Product page also edited by teolemon.

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