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Large king cake filled with strawberry and cream cheese

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Large king cake filled with strawberry and cream cheese

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Barcode: 0007874298366 (EAN / EAN-13) 007874298366 (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

    140 ingredients

    Cake: enriched flour (wheat flour, wheat starch, niacin, reduced iron, thiamine mononitrate, riboflavin, enzyme, folic acid), water, high fructose corn syrup, yeast, soy oil, wheat flour. contains 2% or less of: egg, carboxymethyl cellulose, soy lecithin, salt, baking soda, color added, potato flake, mono & diglycerides, sodium acid pyrophosphate, citric acid, datem, guar gum, calcium sulfate, ammonium sulfate, wheat gluten, ascorbic acid, enzyme, natural & artificial flavor, dextrose, cornstarch, sodium citrate, calcium phosphate, corn syrup, tocopherols (preservative), ammonium chloride, yellow 5, red 40. cake fillings: sugar, flour (rice, corn, potato), high fructose corn syrup, apple, water, cinnamon, partially hydrogenated soy oil, wheat flour. contains 2% or less of: modified cornstarch, xanthan gum, artificial flavor, cottonseed fiber, cocoa (processed with alkali), salt, cellulose gum, color added, maltodextrin, cornstarch. filling: water, cream cheese (cultured pasteurized milk & cream, salt, carob bean gum), strawberry, sugar, high fructose corn syrup, food starch-modified, corn syrup. contains 2% or less of sodium sulfate, xanthan gum, propylene glycol, locust bean gum, citric acid, preservative (potassium sorbate, benzoic acid, sodium propionate, sodium benzoate), salt, lactic acid, color added, glucono delta-lactone, natural & artificial flavor, gellan gum, polysorbate 80, sodium citrate, glycerin, red 40, blue 1, yellow 5, yellow 6. icing: sugar, water, corn syrup, partially hydrogenated soy &/or cottonseed oil, cornstarch. propylene glycol, preservative (sodium propionate, potassium sorbate, sodium benzoate), calcium carbonate, agar, color added, salt, locust bean gum, citric acid, soy lecithin, artificial flavor, ammonium alginate, calcium alginate, dextrose. topping: sugar. contains 2% or less of shellac, yellow 5 lake, blue 1 lake, carnauba wax, red 3, blue 1, red 40, yellow 5, yellow 6, red 40 lake, blue 2, blue 2 lake, yellow 6 lake.
    Allergens: Apple, Eggs, Gluten, Soybeans

Food processing

  • icon

    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: E127 - Erythrosine
    • Additive: E129 - Allura red
    • Additive: E132 - Indigotine
    • Additive: E133 - Brilliant blue FCF
    • Additive: E322 - Lecithins
    • Additive: E403 - Ammonium alginate
    • Additive: E404 - Calcium alginate
    • Additive: E406 - Agar
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E418 - Gellan gum
    • Additive: E422 - Glycerol
    • Additive: E433 - Polyoxyethylene sorbitan monooleate
    • Additive: E450 - Diphosphates
    • 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: E903 - Carnauba wax
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: High fructose corn syrup
    • Ingredient: Maltodextrin

    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

  • 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

  • E127 - Erythrosine

    Erythrosine: Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is cherry-pink synthetic, primarily used for food coloring. It is the disodium salt of 2‚4,5‚7-tetraiodofluorescein. Its maximum absorbance is at 530 nm in an aqueous solution, and it is subject to photodegradation.
    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

  • E132 - Indigotine

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

  • E133 - Brilliant blue FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    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.

  • E210 - Benzoic acid

    Benzoic acid: Benzoic acid , C7H6O2 -or C6H5COOH-, is a colorless crystalline solid and a simple aromatic carboxylic acid. The name is derived from gum benzoin, which was for a long time its only known source. Benzoic acid occurs naturally in many plants and serves as an intermediate in the biosynthesis of many secondary metabolites. Salts of benzoic acid are used as food preservatives and benzoic acid is an important precursor for the industrial synthesis of many other organic substances. The salts and esters of benzoic acid are known as benzoates .
    Source: Wikipedia

  • 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

  • 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.

  • E404 - Calcium alginate

    Calcium alginate: Calcium alginate is a water-insoluble, gelatinous, cream-coloured substance that can be created through the addition of aqueous calcium chloride to aqueous sodium alginate. Calcium alginate is also used for entrapment of enzymes and forming artificial seeds in plant tissue culture. "Alginate" is usually the salts of alginic acid, but it can also refer to derivatives of alginic acid and alginic acid itself; in some publications the term "algin" is used instead of alginate. Alginate is present in the cell walls of brown algae, as the calcium, magnesium and sodium salts of alginic acid.
    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

  • 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.

  • E418 - Gellan gum

    Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
    Source: Wikipedia

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • 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.

  • 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

  • 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

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Cream cheese, Cultured pasteurized milk, Cream

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Cake, Reduced iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of, Sodium citrate, Cake-fillings, Contains-2-and-less-of, Cottonseed-fiber, Processed-with-alkali, Contains-2-and-less-of-sodium-sulfate, Sodium citrate, Icing, Or-cottonseed-oil, Topping, Contains-2-and-less-of-shellac

    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!

    : Cake (flour, wheat flour), wheat starch, niacin, reduced iron, thiamine mononitrate, riboflavin, enzyme, folic acid, water, high fructose corn syrup, yeast, soy oil, wheat flour, contains 2% and less of, carboxymethyl cellulose, soy lecithin, salt, baking soda, color added, potato flake, mono- and diglycerides, sodium acid pyrophosphate, citric acid, datem, guar gum, calcium sulfate, ammonium sulfate, wheat gluten, ascorbic acid, enzyme, natural and artificial flavor, dextrose, cornstarch, sodium citrate, calcium phosphate, corn syrup, tocopherols (preservative), ammonium chloride, yellow 5, red 40, cake fillings (sugar), flour (rice, corn, potato), high fructose corn syrup, apple, water, cinnamon, partially hydrogenated soy oil, wheat flour, contains 2% and less of (modified cornstarch), xanthan gum, artificial flavor, cottonseed fiber, cocoa (processed with alkali), salt, cellulose gum, color added, maltodextrin, cornstarch, filling (water), cream cheese (cultured pasteurized milk, cream, salt, carob bean gum), strawberry, sugar, high fructose corn syrup, food starch-modified, corn syrup, contains 2% and less of sodium sulfate, xanthan gum, propylene glycol, locust bean gum, citric acid, preservative (potassium sorbate, benzoic acid, sodium propionate, sodium benzoate), salt, lactic acid, color added, glucono delta-lactone, natural and artificial flavor, gellan gum, polysorbate 80, sodium citrate, glycerin, red 40, blue 1, yellow 5, yellow 6, icing (sugar), water, corn syrup, soy &, or cottonseed oil, cornstarch, propylene glycol, preservative (sodium propionate, potassium sorbate, sodium benzoate), calcium carbonate, agar, color added, salt, locust bean gum, citric acid, soy lecithin, artificial flavor, ammonium alginate, calcium alginate, dextrose, topping (sugar, contains 2% and less of shellac), yellow 5 lake, blue 1 lake, carnauba wax, red 3, blue 1, red 40, yellow 5, yellow 6, red 40 lake, blue 2, blue 2 lake, yellow 6 lake
    1. Cake -> en:cake - percent_min: 0.862068965517241 - percent_max: 100
      1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.431034482758621 - 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. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 50
    3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 25
    5. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20
    6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
    8. folic acid -> en:folic-acid - 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. high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 10
    11. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. soy oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 8.33333333333333
    13. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 7.69230769230769
    14. contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 7.14285714285714
    15. carboxymethyl cellulose -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 6.25
    17. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5.88235294117647
    18. baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. color added -> en:colour - percent_min: 0 - percent_max: 5.26315789473684
    20. potato flake -> en:potato-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 5
    21. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.16666666666667
    25. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. ammonium sulfate -> en:e517 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333
    31. natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.2258064516129
    32. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.125
    33. cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 3.03030303030303
    34. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 2.94117647058824
    35. calcium phosphate -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
    36. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 2.77777777777778
    37. tocopherols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.7027027027027
      1. preservative -> en:preservative - percent_min: 0 - percent_max: 2.7027027027027
    38. ammonium chloride -> en:e510 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    39. yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.56410256410256
    40. red 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    41. cake fillings -> en:cake-fillings - percent_min: 0 - percent_max: 2.4390243902439
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.4390243902439
    42. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.38095238095238
      1. rice -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 0 - percent_max: 2.38095238095238
      2. corn -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 1.19047619047619
      3. potato -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 0.793650793650794
    43. high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 2.38095238095238
    44. apple -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 2.27272727272727
    45. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.27272727272727
    46. cinnamon -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
    47. partially hydrogenated soy oil -> en:partially-hydrogenated-soybean-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 2.17391304347826
    48. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.08333333333333
    49. contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 2.04081632653061
      1. modified cornstarch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2.04081632653061
    50. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
    51. artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.96078431372549
    52. cottonseed fiber -> en:cottonseed-fiber - percent_min: 0 - percent_max: 1.92307692307692
    53. cocoa -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 1.92307692307692
      1. processed with alkali -> en:processed-with-alkali - percent_min: 0 - percent_max: 1.92307692307692
    54. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.92307692307692
    55. cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.81818181818182
    56. color added -> en:colour - percent_min: 0 - percent_max: 1.81818181818182
    57. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.81818181818182
    58. cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.72413793103448
    59. filling -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.69491525423729
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.69491525423729
    60. cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.69491525423729
      1. cultured pasteurized milk -> en:cultured-pasteurized-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.69491525423729
      2. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.854637336504162
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.569758224336108
      4. carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.427318668252081
    61. strawberry -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 1.69491525423729
    62. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.69491525423729
    63. high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 1.58730158730159
    64. food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.58730158730159
    65. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 1.58730158730159
    66. contains 2% and less of sodium sulfate -> en:contains-2-and-less-of-sodium-sulfate - percent_min: 0 - percent_max: 1.58730158730159
    67. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.49253731343284
    68. propylene glycol -> en:e490 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.47058823529412
    69. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.47058823529412
    70. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.47058823529412
    71. preservative -> en:preservative - percent_min: 0 - percent_max: 1.47058823529412
      1. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.47058823529412
      2. benzoic acid -> en:e210 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.739835306227483
      3. sodium propionate -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.493223537484989
      4. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.369917653113742
    72. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.47058823529412
    73. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.36986301369863
    74. color added -> en:colour - percent_min: 0 - percent_max: 1.36986301369863
    75. glucono delta-lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.36986301369863
    76. natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.36986301369863
    77. gellan gum -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.36986301369863
    78. polysorbate 80 -> en:e433 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.36986301369863
    79. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 1.26582278481013
    80. glycerin -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.26582278481013
    81. red 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.26582278481013
    82. blue 1 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.26582278481013
    83. yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.26582278481013
    84. yellow 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.26582278481013
    85. icing -> en:icing - percent_min: 0 - percent_max: 1.26582278481013
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.26582278481013
    86. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.16279069767442
    87. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 1.16279069767442
    88. soy & -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16279069767442
    89. or cottonseed oil -> en:or-cottonseed-oil - percent_min: 0 - percent_max: 1.16279069767442
    90. cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.16279069767442
    91. propylene glycol -> en:e490 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16279069767442
    92. preservative -> en:preservative - percent_min: 0 - percent_max: 1.16279069767442
      1. sodium propionate -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16279069767442
      2. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.58316430020284
      3. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.388776200135227
    93. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.16279069767442
    94. agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 1.06382978723404
    95. color added -> en:colour - percent_min: 0 - percent_max: 1.06382978723404
    96. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.06382978723404
    97. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.06382978723404
    98. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.06382978723404
    99. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.06382978723404
    100. artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.06382978723404
    101. ammonium alginate -> en:e403 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.06382978723404
    102. calcium alginate -> en:e404 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.06382978723404
    103. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.06382978723404
    104. topping -> en:topping - percent_min: 0 - percent_max: 0.961538461538462
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.961538461538462
      2. contains 2% and less of shellac -> en:contains-2-and-less-of-shellac - percent_min: 0 - percent_max: 0.480769230769231
    105. yellow 5 lake -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
    106. blue 1 lake -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
    107. carnauba wax -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
    108. red 3 -> en:e127 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
    109. blue 1 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
    110. red 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
    111. yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
    112. yellow 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
    113. red 40 lake -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
    114. blue 2 -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
    115. blue 2 lake -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
    116. yellow 6 lake -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.862068965517241

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Cakes
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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