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Mini decadent desserts

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Barcode: 0708586288996 (EAN / EAN-13) 708586288996 (UPC / UPC-A)

Brand owner: NOT A BRANDED ITEM

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

Countries where sold: United States

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Health

Ingredients

127 ingredients

Water, sugar, palm oil, high fructose corn syrup, corn syrup, cocoa (processed with alkali), mono and diglycerides, polysorbate 60, salt, soy lecithin, potassium sorbate, citric acid, natural and artificial flavors, pasteurized milk and cream, cheese culture, carob bean, xanthan gum, guar gum, coconut (preserved with sodium metabisulfite), dextrose, corn syrup solids, dry egg whites, wheat starch, flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, food starch - modified, corn starch, dry whey, soy flour, modified corn starch, soybean oil, whey, baking soda, sodium aluminum phosphate, vital wheat gluten, sorbitan monostearate, calcium acetate, sodium stearoyl lactylate, nonfat milk, sodium bicarbonate, whole eggs, fully refined soybean oil, walnuts, powdered egg yolks, nonfat dry milk, powdered egg white, baking soda, sodium aluminum phosphate, aluminum sulfate, monocalcium phosphate, maltodextrin, propylene glycol mono and diesters of fats and fatty acids, sodium caseinate, xanthan gum, datem, yellow 5 lake, vitamin a palmitate, vitamin d, artisan flour unbleached hard wheat flour, malted barley flour, granulated sugar, modified tapioca, dextrose, titanium dioxide, carrageenan, glucono delta lactone, silicon dioxide, yellow #5, yellow #6, cherries, dextrose, tapioca dextrin, sodium propionate, sodium benzoate, algin, sodium carboxymethylcellulose, locust bean gum, red 40, propylene glycol, tragacanth gum, sodium acid sulfate, cake flour, high fructose corn syrup, sulfur dioxide, apricot kernels, cultured pasteurized grade a milk and cream, enzymes, fractionated palm kernel oil, cocoa, milk, heavy cream, skim milk, cocoa powder processed with alkali, cocoa powder, whey powder, lactose, natural vanilla extract, agar, locust bean gum, mono and diglycerides, hydrogenated palm kernel oil, dextrose, carbohydrate gum, soy protein isolate, polyglycerol esters of fatty acids, sodium citrate, disodium phosphate, xanthan gum, coconut sugar, propylene glycol, unsweetned hazelnut paste, snow sugar dextrose, carbohydrate gum, xanthan gum, annatto, egg whites, pectin, sodium phosphate, sodium meta-bisulfite, almonds, sorbitol.

Allergens: Eggs, Gluten, Milk, Nuts, Soybeans

Food processing

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

Additive: E102 - Tartrazine

Additive: E110 - Sunset yellow FCF

Additive: E129 - Allura red

Additive: E1400 - Dextrin

Additive: E160b - Annatto

Additive: E171 - Titanium dioxide

Additive: E322 - Lecithins

Additive: E406 - Agar

Additive: E407 - Carrageenan

Additive: E410 - Locust bean gum

Additive: E412 - Guar gum

Additive: E413 - Tragacanth

Additive: E415 - Xanthan gum

Additive: E420 - Sorbitol

Additive: E435 - Polyoxyethylene sorbitan monostearate

Additive: E440 - Pectins

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: E475 - Polyglycerol esters 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: Lactose

Ingredient: Maltodextrin

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E102 - Tartrazine

Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
Source: Wikipedia

E110 - Sunset yellow FCF

Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
Source: Wikipedia

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

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

E1520 - Propylene Glycol

E160b - Annatto

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

E220 - Sulphur dioxide

Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
Source: Wikipedia

E223 - Sodium metabisulphite

Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
Source: Wikipedia

E263 - Calcium acetate

Calcium acetate: Calcium acetate is a chemical compound which is a calcium salt of acetic acid. It has the formula Ca-C2H3O2-2. Its standard name is calcium acetate, while calcium ethanoate is the systematic name. An older name is acetate of lime. The anhydrous form is very hygroscopic; therefore the monohydrate -Ca-CH3COO-2•H2O- is the common form.
Source: Wikipedia

E281 - Sodium propionate

Sodium propionate: Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na-C2H5COO-. This white crystalline solid is deliquescent in moist air.
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.

E331 - Sodium citrates

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
Source: Wikipedia

E339 - Sodium phosphates

Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
Source: Wikipedia

E339ii - Disodium phosphate

Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
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

E407 - Carrageenan

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

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.

E413 - Tragacanth

Tragacanth: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus, including A. adscendens, A. gummifer, A. brachycalyx, and A. tragacantha. Some of these species are known collectively under the common names "goat's thorn" and "locoweed". The gum is sometimes called Shiraz gum, shiraz, gum elect or gum dragon. The name derives from the Greek words tragos -meaning "goat"- and akantha -"thorn"-. Iran is the biggest producer of this gum. Gum tragacanth is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides obtained from sap that is drained from the root of the plant and dried. The gum seeps from the plant in twisted ribbons or flakes that can be powdered. It absorbs water to become a gel, which can be stirred into a paste. The major fractions are known as tragacanthin, highly water soluble as a mucilaginous colloid, and the chemically related bassorin, which is far less soluble but swells in water to form a gel. The gum is used in vegetable-tanned leatherworking as an edge slicking and burnishing compound, and is occasionally used as a stiffener in textiles. The gum has been used historically as a herbal remedy for such conditions as cough and diarrhea. As a mucilage or paste, it has been used as a topical treatment for burns. It is used in pharmaceuticals and foods as an emulsifier, thickener, stabilizer, and texturant additive -E number E413-. It is the traditional binder used in the making of artists' pastels, as it does not adhere to itself the same way other gums -such as gum arabic- do when dry. Gum tragacanth is also used to make a paste used in floral sugarcraft to create lifelike flowers on wires used as decorations for cakes, which air-dries brittle and can take colorings. It enables users to get a very fine, delicate finish to their work. It has traditionally been used as an adhesive in the cigar-rolling process used to secure the cap or "flag" leaf to the finished cigar body.Gum tragacanth is less common in products than other, usually cheaper, gums, such as gum arabic or guar gum. Different gums tend to be interchangeable across many uses, and production of tragacanth is far outpaced by these for reasons of economy, trade, agriculture and history, while tragacanth is mostly produced in traditional locations. However, gums are used in varied circumstances and there are many situations where tragacanth is considered superior. Common substitutions are methyl cellulose, sometimes marketed as "substitute gum tragacanth" in the food industry, and gum karaya. Gum karaya, also called "Indian tragacanth" or simply "tragacanth", might be fully or partially substituted for what appears to be genuine tragacanth. Gum tragacanth is also used in incense-making as a binder to hold all the powdered herbs together. Its water solubility is ideal for ease of working and an even spread, and it is one of the stronger gums for holding particles in suspension. Only half as much is needed, compared to gum arabic or something similar.In Saudi Arabia, a mixture of hydrated Tragacanth and ground dried Ziziphus spina-christi is used as a natural hair shampoo that is believed to promote hair growth.
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.

E420 - Sorbitol

Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
Source: Wikipedia

E435 - Polyoxyethylene sorbitan monostearate

E440 - Pectins

Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary 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.

E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

E475 - Polyglycerol esters of fatty acids

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.

E520 - Aluminium sulphate

Aluminium sulfate: Aluminium sulfate is a chemical compound with the formula Al2-SO4-3. It is soluble in water and is mainly used as a coagulating agent -promoting particle collision by neutralizing charge- in the purification of drinking water and waste water treatment plants, and also in paper manufacturing. The anhydrous form occurs naturally as a rare mineral millosevichite, found e.g. in volcanic environments and on burning coal-mining waste dumps. Aluminium sulfate is rarely, if ever, encountered as the anhydrous salt. It forms a number of different hydrates, of which the hexadecahydrate Al2-SO4-3•16H2O and octadecahydrate Al2-SO4-3•18H2O are the most common. The heptadecahydrate, whose formula can be written as [Al-H2O-6]2-SO4-3•5H2O, occurs naturally as the mineral alunogen. Aluminium sulfate is sometimes called alum or papermaker's alum in certain industries. However, the name "alum" is more commonly and properly used for any double sulfate salt with the generic formula XAl-SO4-2·12H2O, where X is a monovalent cation such as potassium or ammonium.
Source: Wikipedia

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

E570 - Fatty acids

Fatty acid: In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found per se in organisms, but instead as three main classes of esters: triglycerides, phospholipids, and cholesterol esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and they are important structural components for cells.
Source: Wikipedia

E575 - Glucono-delta-lactone

Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil, Fractionated palm kernel oil, Hydrogenated palm kernel oil

Non-vegan
Non-vegan ingredients: Pasteurized milk and cream, Egg white, Whey, Whey, Skimmed milk, Whole egg, Egg yolk powder, Skimmed milk powder, Powdered egg white, Sodium caseinate, Milk, Fresh cream, Skimmed milk, Whey powder, Lactose, Egg white
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Processed-with-alkali, Carob-bean, Preserved-with-sodium-metabisulfite, Reduced iron, Thiamin mononitrate, Folic acid, Vital-wheat-gluten, Fully-refined-soybean-oil, Propylene-glycol-mono-and-diesters-of-fats-and-fatty-acids, Vitamin D, Artisan-flour-unbleached-hard-wheat-flour, Algin, Sodium-acid-sulfate, Cake, Cultured-pasteurized-grade-a-milk-and-cream, Carbohydrate-gum, Sodium citrate, E339ii, Unsweetned-hazelnut-paste, Snow-sugar-dextrose, Carbohydrate-gum, Sodium-meta-bisulfite
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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: Water, sugar, palm oil, high fructose corn syrup, corn syrup, cocoa (processed with alkali), mono- and diglycerides, polysorbate 60, salt, soy lecithin, potassium sorbate, citric acid, natural and artificial flavors, pasteurized milk and cream, cheese culture, carob bean, xanthan gum, guar gum, coconut (preserved with sodium metabisulfite), dextrose, corn syrup solids, egg whites, wheat starch, flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, food starch-modified, corn starch, whey, soy flour, modified corn starch, soybean oil, whey, baking soda, sodium aluminum phosphate, vital wheat gluten, sorbitan monostearate, calcium acetate, sodium stearoyl lactylate, nonfat milk, sodium bicarbonate, whole eggs, fully refined soybean oil, walnuts, powdered egg yolks, nonfat dry milk, powdered egg white, baking soda, sodium aluminum phosphate, aluminum sulfate, monocalcium phosphate, maltodextrin, propylene glycol mono- and diesters of fats and fatty acids, sodium caseinate, xanthan gum, datem, yellow 5 lake, vitamin a palmitate, vitamin d, artisan flour unbleached hard wheat flour, malted barley flour, granulated sugar, modified tapioca, dextrose, titanium dioxide, carrageenan, glucono delta lactone, silicon dioxide, yellow #5, yellow #6, cherries, dextrose, tapioca dextrin, sodium propionate, sodium benzoate, algin, sodium carboxymethylcellulose, locust bean gum, red 40, propylene glycol, tragacanth gum, sodium acid sulfate, cake, high fructose corn syrup, sulfur dioxide, apricot kernels, cultured pasteurized grade a milk and cream, enzymes, fractionated palm kernel oil, cocoa, milk, heavy cream, skim milk, cocoa powder processed with alkali, cocoa powder, whey powder, lactose, natural vanilla extract, agar, locust bean gum, mono- and diglycerides, hydrogenated palm kernel oil, dextrose, carbohydrate gum, soy protein isolate, polyglycerol esters of fatty acids, sodium citrate, disodium phosphate, xanthan gum, coconut sugar, propylene glycol, unsweetned hazelnut paste, snow sugar dextrose, carbohydrate gum, xanthan gum, annatto, egg whites, pectin, sodium phosphate, sodium meta-bisulfite, almonds, sorbitol
Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.8 - percent_max: 100

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 30.38

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 30.38

high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 25

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 20

cocoa -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 16.6666666666667

processed with alkali -> en:processed-with-alkali - percent_min: 0 - percent_max: 16.6666666666667

mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 14.2857142857143

polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.3175

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.3175

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3175

pasteurized milk and cream -> en:pasteurized-milk-and-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.3175

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

carob bean -> en:carob-bean - percent_min: 0 - percent_max: 0.3175

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

coconut -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 0.3175

preserved with sodium metabisulfite -> en:preserved-with-sodium-metabisulfite - percent_min: 0 - percent_max: 0.3175

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.3175

corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 0.3175

egg whites -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 0.3175

wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.3175

flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.3175

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3175

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 0.3175

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.3175

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 0.3175

food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.3175

corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.3175

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.3175

soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 0.3175

modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.3175

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.3175

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.3175

baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

vital wheat gluten -> en:vital-wheat-gluten - percent_min: 0 - percent_max: 0.3175

sorbitan monostearate -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3175

calcium acetate -> en:e263 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.3175

nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.3175

sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

whole eggs -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.3175

fully refined soybean oil -> en:fully-refined-soybean-oil - percent_min: 0 - percent_max: 0.3175

walnuts -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023 - percent_min: 0 - percent_max: 0.3175

powdered egg yolks -> en:egg-yolk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 22003 - percent_min: 0 - percent_max: 0.3175

nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.3175

powdered egg white -> en:powdered-egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22004 - percent_min: 0 - percent_max: 0.3175

baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

aluminum sulfate -> en:e520 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

propylene glycol mono- and diesters of fats and fatty acids -> en:propylene-glycol-mono-and-diesters-of-fats-and-fatty-acids - percent_min: 0 - percent_max: 0.3175

sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.3175

yellow 5 lake -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

vitamin a palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

vitamin d -> en:vitamin-d - percent_min: 0 - percent_max: 0.3175

artisan flour unbleached hard wheat flour -> en:artisan-flour-unbleached-hard-wheat-flour - percent_min: 0 - percent_max: 0.3175

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 0.3175

granulated sugar -> en:granulated-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.3175

modified tapioca -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.3175

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.3175

titanium dioxide -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

glucono delta lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

yellow #5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

yellow #6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

cherries -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 0 - percent_max: 0.3175

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.3175

tapioca dextrin -> en:tapioca-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

sodium propionate -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

algin -> en:algin - percent_min: 0 - percent_max: 0.3175

sodium carboxymethylcellulose -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

red 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

propylene glycol -> en:e490 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

tragacanth gum -> en:e413 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

sodium acid sulfate -> en:sodium-acid-sulfate - percent_min: 0 - percent_max: 0.3175

cake -> en:cake - percent_min: 0 - percent_max: 0.3175

high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0.3175

sulfur dioxide -> en:e220 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

apricot kernels -> en:apricot-kernels - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

cultured pasteurized grade a milk and cream -> en:cultured-pasteurized-grade-a-milk-and-cream - percent_min: 0 - percent_max: 0.3175

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3175

fractionated palm kernel oil -> en:fractionated-palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.3175

cocoa -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 0.3175

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.3175

heavy cream -> en:fresh-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.3175

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.3175

cocoa powder processed with alkali -> en:cocoa-powder-processed-with-alkali - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0.3175

cocoa powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0.3175

whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.3175

lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

natural vanilla extract -> en:natural-vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065 - percent_min: 0 - percent_max: 0.3175

agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 0.3175

locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.3175

hydrogenated palm kernel oil -> en:hydrogenated-palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.3175

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.3175

carbohydrate gum -> en:carbohydrate-gum - percent_min: 0 - percent_max: 0.3175

soy protein isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 0.3175

polyglycerol esters of fatty acids -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3175

sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 0.3175

disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 0.3175

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

coconut sugar -> en:coconut-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.3175

propylene glycol -> en:e490 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

unsweetned hazelnut paste -> en:unsweetned-hazelnut-paste - percent_min: 0 - percent_max: 0.3175

snow sugar dextrose -> en:snow-sugar-dextrose - percent_min: 0 - percent_max: 0.3175

carbohydrate gum -> en:carbohydrate-gum - percent_min: 0 - percent_max: 0.3175

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

egg whites -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 0.3175

pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

sodium meta-bisulfite -> en:sodium-meta-bisulfite - percent_min: 0 - percent_max: 0.3175

almonds -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 0.3175

sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3175

Nutrition

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: 2 / 5 (value: 3.8, rounded value: 3.8)

Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.000552978517688985, rounded value: 0)

Negative points: 18

Energy: 4 / 10 (value: 1377, rounded value: 1377)

Sugars: 6 / 10 (value: 30.38, rounded value: 30.38)

Saturated fat: 7 / 10 (value: 7.59, rounded value: 7.6)

Sodium: 1 / 10 (value: 127, rounded value: 127)

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

Nutritional score: (18 - 1)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (16.5%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (7.59%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (30.4%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.318%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (2 PASTRIES (79 g))	Compared to: Cakes
Energy	1,377 kj (329 kcal)	1,090 kj (260 kcal)	-13%
Fat	16.46 g	13 g	+14%
Saturated fat	7.59 g	6 g	+35%
Trans fat	0 g	0 g
Cholesterol	32 mg	25.3 mg	+39%
Salt	0.318 g	0.251 g	-64%
Carbohydrates	43.04 g	34 g	-25%
Fiber	1.3 g	1.03 g	-20%
Sugars	30.38 g	24 g	-6%
Proteins	3.8 g	3 g	-13%
Vitamin A	38.1 µg	30.1 µg	+16%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	25 mg	19.8 mg	-49%
Iron	0.91 mg	0.719 mg	-47%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.001 %	0.001 %

Serving size: 2 PASTRIES (79 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on April 23, 2020, 5:46:55 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 5:46:56 PM CEST by org-database-usda.

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Mini decadent desserts