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Cheese danish

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Barcode: 0041498191467 (EAN / EAN-13) 041498191467 (UPC / UPC-A)

Brand owner: Aldi-Benner Company

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes

Countries where sold: United States

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Health

Ingredients

  • icon

    100 ingredients

    Water, sugar, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), margarine (palm oil, water, soybean oil, sugar, soy lecithin, mono-and diglycerides, potassium sorbate preservative, citric acid preservative, natural and artificial flavor, beta-carotene color, vitamin a palmitate), vegetable shortening (palm oil, fractionated palm oil), milk, dextrose, high fructose corn syrup, neufchatel cheese (pasteurized milk and cream, cheese culture, salt, carob bean gum), whole eggs, contains less than 2% of each of the following: yeast, mono-and diglycerides, whey, skim milk, food starch-modified, margarine (palm oil, water, soybean oil, salt, mono-and diglycerides, artificial flavor, vitamin a palmitate), defatted soy flour, dextrin, palm oil, wheat starch, salt, xanthan gum, corn starch, corn syrup, milk protein concentrate, baking powder (sodium acid pyrophosphate, baking soda, corn starch, monocalcium phosphate), sodium stearoyl lactylate, sodium carboxymethylcellulose, maltodextrin, soybean oil, cheese culture, potassium sorbate preservative, propylene glycol, degerminated yellow corn flour, calcium carbonate, vegetable shortening (palm oil, fractionated palm oil, soy lecithin), sherry wine, phosphoric acid, agar-agar, wheat flour, carob bean gum, lemon juice concentrate, lactic acid, citric acid preservative, natural and artificial flavors, calcium sulfate, beta-apo-8'-carotenal color, titanium dioxide color, ammonium sulfate, invert sugar, sorbitan monostearate, turmeric oleoresin color, enzymes, soy lecithin, tocopherols preservative, paprika oleoresin color, ascorbic acid preservative, glyceryl monooleate, high oleic sunflower oil, caramel color, polysorbate 60.
    Allergens: Eggs, Gluten, Milk, Soybeans

Food processing

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    Ultra processed foods

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

    • Additive: E1400 - Dextrin
    • Additive: E150c - Ammonia caramel
    • Additive: E322 - Lecithins
    • Additive: E406 - Agar
    • Additive: E410 - Locust bean gum
    • Additive: E415 - Xanthan gum
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Additive: E450 - Diphosphates
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Additive: E491 - Sorbitan monostearate
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: High fructose corn syrup
    • Ingredient: Invert sugar
    • Ingredient: Maltodextrin
    • Ingredient: Milk proteins
    • 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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    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

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E338 - Phosphoric acid

    Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
    Source: Wikipedia

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E341i - Monocalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia

  • 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

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • 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

  • E491 - Sorbitan monostearate

    Sorbitan monostearate: Sorbitan monostearate is an ester of sorbitan -a sorbitol derivative- and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used as an emulsifier to keep water and oils mixed. Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic surfactant with emulsifying, dispersing, and wetting properties. It is also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries. Sorbitans are also known as "Spans". Sorbitan monostearate has been approved by the European Union for use as a food additive -emulsifier- -E number: E 491-
    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.

  • E517 - Ammonium sulphate

    Ammonium sulfate: Ammonium sulfate -American English and international scientific usage; ammonium sulphate in British English-; -NH4-2SO4, is an inorganic salt with a number of commercial uses. The most common use is as a soil fertilizer. It contains 21% nitrogen and 24% sulfur.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil, Palm oil, Fractionated palm oil, Palm oil, Palm oil, Palm oil, Fractionated palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Milk, Pasteurized milk and cream, Whole egg, Whey, Skimmed milk, Milk protein concentrate

    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: Reduced iron, Thiamin mononitrate, Folic acid, Margarine, Potassium-sorbate-preservative, Citric-acid-preservative, Beta-carotene-color, Neufchatel-cheese, Contains-less-than-2-of-each-of-the-following, Margarine, Potassium-sorbate-preservative, Degerminated-yellow-corn-flour, Citric-acid-preservative, Beta-apo-8-carotenal-color, Titanium-dioxide-color, Invert sugar, Turmeric-oleoresin-color, Tocopherols-preservative, Paprika-oleoresin-color, Ascorbic-acid-preservative

    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!

    : Water, sugar, flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), margarine (palm oil, water, soybean oil, sugar, soy lecithin, mono- and diglycerides, potassium sorbate preservative, citric acid preservative, natural and artificial flavor, beta-carotene color, vitamin a palmitate), vegetable shortening (palm oil, fractionated palm oil), milk, dextrose, high fructose corn syrup, neufchatel cheese (pasteurized milk and cream, cheese culture, salt, carob bean gum), whole eggs, contains less than 2% of each of the following (yeast), mono- and diglycerides, whey, skim milk, food starch-modified, margarine (palm oil, water, soybean oil, salt, mono- and diglycerides, artificial flavor, vitamin a palmitate), soy flour, dextrin, palm oil, wheat starch, salt, xanthan gum, corn starch, corn syrup, milk protein concentrate, baking powder (sodium acid pyrophosphate, baking soda, corn starch, monocalcium phosphate), sodium stearoyl lactylate, sodium carboxymethylcellulose, maltodextrin, soybean oil, cheese culture, potassium sorbate preservative, propylene glycol, degerminated yellow corn flour, calcium carbonate, vegetable shortening (palm oil, fractionated palm oil, soy lecithin), sherry wine, phosphoric acid, agar-agar, wheat flour, carob bean gum, lemon juice concentrate, lactic acid, citric acid preservative, natural and artificial flavors, calcium sulfate, beta-apo-8'-carotenal color, titanium dioxide color, ammonium sulfate, invert sugar, sorbitan monostearate, turmeric oleoresin color, enzymes, soy lecithin, tocopherols preservative, paprika oleoresin color, ascorbic acid preservative, glyceryl monooleate, high oleic sunflower oil, caramel color, polysorbate 60
    1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.63934426229508 - percent_max: 100
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 30
    3. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 30
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 30
      2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 15
      3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
      4. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 7.5
      5. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 6
      6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5
      7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 4.28571428571429
    4. margarine -> en:margarine - percent_min: 0 - percent_max: 25
      1. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 25
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12.5
      3. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 8.33333333333333
      4. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.25
      5. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5
      6. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.16666666666667
      7. potassium sorbate preservative -> en:potassium-sorbate-preservative - percent_min: 0 - percent_max: 3.57142857142857
      8. citric acid preservative -> en:citric-acid-preservative - percent_min: 0 - percent_max: 3.125
      9. natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
      10. beta-carotene color -> en:beta-carotene-color - percent_min: 0 - percent_max: 2.5
      11. vitamin a palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    5. vegetable shortening -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 20
      1. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 20
      2. fractionated palm oil -> en:fractionated-palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 10
    6. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667
    7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.2857142857143
    8. high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 12.5
    9. neufchatel cheese -> en:neufchatel-cheese - percent_min: 0 - percent_max: 11.1111111111111
      1. pasteurized milk and cream -> en:pasteurized-milk-and-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 11.1111111111111
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.575
      4. carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.575
    10. whole eggs -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 10
    11. contains less than 2% of each of the following -> en:contains-less-than-2-of-each-of-the-following - percent_min: 0 - percent_max: 9.09090909090909
      1. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 8.33333333333333
    13. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769
    14. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 7.14285714285714
    15. food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 6.66666666666667
    16. margarine -> en:margarine - percent_min: 0 - percent_max: 6.25
      1. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 6.25
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3.125
      3. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 2.08333333333333
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.575
      5. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.575
      6. artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.575
      7. vitamin a palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.575
    17. soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 5.88235294117647
    18. dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 5.26315789473684
    20. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5
    21. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.575
    22. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.575
    23. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.575
    24. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 0.575
    25. milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.575
    26. baking powder -> en:baking-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11046 - percent_min: 0 - percent_max: 0.575
      1. sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.575
      2. baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2875
      3. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.191666666666667
      4. monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.14375
    27. sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.575
    28. sodium carboxymethylcellulose -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.575
    29. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.575
    30. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.575
    31. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.575
    32. potassium sorbate preservative -> en:potassium-sorbate-preservative - percent_min: 0 - percent_max: 0.575
    33. propylene glycol -> en:e490 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.575
    34. degerminated yellow corn flour -> en:degerminated-yellow-corn-flour - percent_min: 0 - percent_max: 0.575
    35. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.575
    36. vegetable shortening -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.575
      1. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 0.575
      2. fractionated palm oil -> en:fractionated-palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 0.2875
      3. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.191666666666667
    37. sherry wine -> en:sherry - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 0.575
    38. phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.575
    39. agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 0.575
    40. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.575
    41. carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.575
    42. lemon juice concentrate -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 0.575
    43. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.575
    44. citric acid preservative -> en:citric-acid-preservative - percent_min: 0 - percent_max: 0.575
    45. natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.575
    46. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.575
    47. beta-apo-8'-carotenal color -> en:beta-apo-8-carotenal-color - percent_min: 0 - percent_max: 0.575
    48. titanium dioxide color -> en:titanium-dioxide-color - percent_min: 0 - percent_max: 0.575
    49. ammonium sulfate -> en:e517 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.575
    50. invert sugar -> en:invert-sugar - percent_min: 0 - percent_max: 0.575
    51. sorbitan monostearate -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.575
    52. turmeric oleoresin color -> en:turmeric-oleoresin-color - percent_min: 0 - percent_max: 0.575
    53. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.575
    54. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.575
    55. tocopherols preservative -> en:tocopherols-preservative - percent_min: 0 - percent_max: 0.575
    56. paprika oleoresin color -> en:paprika-oleoresin-color - percent_min: 0 - percent_max: 0.575
    57. ascorbic acid preservative -> en:ascorbic-acid-preservative - percent_min: 0 - percent_max: 0.575
    58. glyceryl monooleate -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.575
    59. high oleic sunflower oil -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 0.575
    60. caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.575
    61. polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.575

Nutrition

  • icon

    Bad nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 2 / 5 (value: 4, rounded value: 4)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3.48876483258209e-11, rounded value: 0)

    Negative points: 22

    • Energy: 5 / 10 (value: 1757, rounded value: 1757)
    • Sugars: 6 / 10 (value: 30, rounded value: 30)
    • Saturated fat: 9 / 10 (value: 10, rounded value: 10)
    • Sodium: 2 / 10 (value: 230, rounded value: 230)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (22 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (0.125 DANISH (50 g))     		Compared to: Cakes
    Energy 1,757 kj
    (420 kcal)     		878 kj
    (210 kcal)     		+11%
    Fat 24 g 12 g +66%
    Saturated fat 10 g 5 g +78%
    Trans fat 0 g 0 g
    Cholesterol 30 mg 15 mg +30%
    Salt 0.575 g 0.287 g -36%
    Carbohydrates 48 g 24 g -17%
    Fiber 0 g 0 g -100%
    Sugars 30 g 15 g -7%
    Proteins 4 g 2 g -9%
    Vitamin A 0 µg 0 µg -100%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 40 mg 20 mg -18%
    Iron 1.44 mg 0.72 mg -16%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 0.125 DANISH (50 g)

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Last edit of product page on by org-database-usda.

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