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Cinnamon rolls

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Barcode: 0681131136068 (EAN / EAN-13) 681131136068 (UPC / UPC-A)

Brand owner: Wal-Mart Stores, Inc.

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

Countries where sold: United States

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Health

Ingredients

  • icon

    77 ingredients

    Cinnamon roll: enriched unbleached wheat flour (wheat flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid), brown sugar, water, yeast, margarine (soybean and hydrogenated soybean oils, water, salt, mono - and diglycerides, soy lecithin, preservative [sodium benzoate], natural and artificial flavor, beta carotene [color], vitamin a palmitate), high fructose corn syrup, eggs, soybean oil, high oleic canola and hydrogenated cottonseed oils, cinnamon, contains less than 2% of the following: wheat gluten, salt, modified cornstarch, rice flour, distilled monoglycerides, sodium stearoyl lactylate, xanthan gum, datem, guar gum, mono - and diglycerides, acesulfame potassium, ascorbic acid, enzyme, beta carotene (color). cream cheese icing: sugar, water, cream cheese (milk, cream [from milk], bacterial culture, salt, carob bean gum), corn syrup, contains less than 2% of the following: hydrogenated palm kernel oil, whey (a milk derivative), cultured whey (a milk derivative), lactic acid, acetylated monoglycerides, agar, titanium dioxide (color), salt, preservative (potassium sorbate), artificial flavor, maltodextrin, cellulose gum, citric acid, soy lecithin, beta carotene (color).
    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: E160a - Carotene
    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E406 - Agar
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Additive: E950 - Acesulfame k
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: High fructose corn syrup
    • Ingredient: Maltodextrin
    • 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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E171 - Titanium dioxide

    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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    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.

  • 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.

  • 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

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • 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

  • E950 - Acesulfame k

    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Hydrogenated palm kernel oil
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    Non-vegan

    Non-vegan ingredients: Egg, Cream cheese, Milk, Cream, Milk, Whey

    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: Cinnamon-roll, Iron-as-ferrous-sulfate, Thiamin mononitrate, Folic acid, Margarine, High-oleic-canola-and-hydrogenated-cottonseed-oils, Contains-less-than-2-of-the-following, Distilled-monoglycerides, Cream-cheese-icing, Bacterial-culture, Contains-less-than-2-of-the-following, A-milk-derivative, Cultured-whey, A-milk-derivative, Acetylated-monoglycerides

    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!

    : Cinnamon roll (wheat flour, wheat flour), niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid, brown sugar, water, yeast, margarine (soybean, hydrogenated soybean oils, water, salt, mono- and diglycerides, soy lecithin, preservative (), natural and artificial flavor, beta carotene (color), vitamin a palmitate), high fructose corn syrup, eggs, soybean oil, high oleic canola and hydrogenated cottonseed oils, cinnamon, contains less than 2% of the following (wheat gluten), salt, modified cornstarch, rice flour, distilled monoglycerides, sodium stearoyl lactylate, xanthan gum, datem, guar gum, mono- and diglycerides, acesulfame potassium, ascorbic acid, enzyme, beta carotene (color), cream cheese icing (sugar), water, cream cheese (milk, cream (from milk), bacterial culture, salt, carob bean gum), corn syrup, contains less than 2% of the following (hydrogenated palm kernel oil), whey (a milk derivative), cultured whey (a milk derivative), lactic acid, acetylated monoglycerides, agar, titanium dioxide (color), salt, preservative (potassium sorbate), artificial flavor, maltodextrin, cellulose gum, citric acid, soy lecithin, beta carotene (color)
    1. Cinnamon roll -> en:cinnamon-roll - percent_min: 2.04081632653061 - percent_max: 100
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.02040816326531 - percent_max: 100
      2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
    2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
    3. iron as ferrous sulfate -> en:iron-as-ferrous-sulfate - percent_min: 0 - percent_max: 33.3333333333333
    4. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
    5. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20
    6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143
    8. brown sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017 - percent_min: 0 - percent_max: 12.5
    9. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 11.1111111111111
    10. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. margarine -> en:margarine - percent_min: 0 - percent_max: 9.09090909090909
      1. soybean -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 9.09090909090909
      2. hydrogenated soybean oils -> en:hydrogenated-soy-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 4.54545454545455
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3.03030303030303
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7375
      5. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7375
      6. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.7375
      7. preservative -> en:preservative - percent_min: 0 - percent_max: 0
      8. natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
      9. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0
        1. color -> en:colour - percent_min: 0 - percent_max: 0
      10. vitamin a palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    12. high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 8.33333333333333
    13. eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 7.69230769230769
    14. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 7.14285714285714
    15. high oleic canola and hydrogenated cottonseed oils -> en:high-oleic-canola-and-hydrogenated-cottonseed-oils - percent_min: 0 - percent_max: 6.66666666666667
    16. cinnamon -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. contains less than 2% of the following -> en:contains-less-than-2-of-the-following - percent_min: 0 - percent_max: 5.88235294117647
      1. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7375
    19. modified cornstarch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.7375
    20. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 0.7375
    21. distilled monoglycerides -> en:distilled-monoglycerides - percent_min: 0 - percent_max: 0.7375
    22. sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7375
    23. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7375
    24. datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7375
    25. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7375
    26. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7375
    27. acesulfame potassium -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7375
    28. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7375
    29. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7375
    30. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7375
      1. color -> en:colour - percent_min: 0 - percent_max: 0.7375
    31. cream cheese icing -> en:cream-cheese-icing - percent_min: 0 - percent_max: 0.7375
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.7375
    32. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.7375
    33. cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.7375
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.7375
      2. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.36875
        1. from milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.36875
      3. bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 0.245833333333333
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.184375
      5. carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.184375
    34. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 0.7375
    35. contains less than 2% of the following -> en:contains-less-than-2-of-the-following - percent_min: 0 - percent_max: 0.7375
      1. hydrogenated palm kernel oil -> en:hydrogenated-palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.7375
    36. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.7375
      1. a milk derivative -> en:a-milk-derivative - percent_min: 0 - percent_max: 0.7375
    37. cultured whey -> en:cultured-whey - percent_min: 0 - percent_max: 0.7375
      1. a milk derivative -> en:a-milk-derivative - percent_min: 0 - percent_max: 0.7375
    38. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7375
    39. acetylated monoglycerides -> en:acetylated-monoglycerides - percent_min: 0 - percent_max: 0.7375
    40. agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 0.7375
    41. titanium dioxide -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7375
      1. color -> en:colour - percent_min: 0 - percent_max: 0.7375
    42. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7375
    43. preservative -> en:preservative - percent_min: 0 - percent_max: 0.7375
      1. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7375
    44. artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7375
    45. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7375
    46. cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7375
    47. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7375
    48. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.7375
    49. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7375
      1. color -> en:colour - percent_min: 0 - percent_max: 0.7375

Nutrition

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    Poor 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: 1

    • Proteins: 3 / 5 (value: 4.92, rounded value: 4.92)
    • Fiber: 1 / 5 (value: 1.6, rounded value: 1.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.0239158163265287, rounded value: 0)

    Negative points: 17

    • Energy: 4 / 10 (value: 1510, rounded value: 1510)
    • Sugars: 7 / 10 (value: 34.43, rounded value: 34.43)
    • Saturated fat: 3 / 10 (value: 3.28, rounded value: 3.3)
    • Sodium: 3 / 10 (value: 295, rounded value: 295)

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

    Nutritional score: (17 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (0.5 CINNAMON ROLL (61 g))     		Compared to: Cakes
    Energy 1,510 kj
    (361 kcal)     		921 kj
    (220 kcal)     		-5%
    Fat 11.48 g 7 g -21%
    Saturated fat 3.28 g 2 g -42%
    Monounsaturated fat 3.28 g 2 g -23%
    Polyunsaturated fat 4.1 g 2.5 g +43%
    Trans fat 0 g 0 g
    Cholesterol 16 mg 9.76 mg -31%
    Salt 0.738 g 0.45 g -17%
    Carbohydrates 59.02 g 36 g +2%
    Fiber 1.6 g 0.976 g -1%
    Sugars 34.43 g 21 g +7%
    Proteins 4.92 g 3 g +12%
    Vitamin A 196.8 µg 120 µg +498%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 33 mg 20.1 mg -32%
    Iron 1.77 mg 1.08 mg +4%
    Potassium 57 mg 34.8 mg -50%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.024 % 0.024 %
Serving size: 0.5 CINNAMON ROLL (61 g)

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

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