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Glazed crullers donuts count - Kroger

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Glazed crullers donuts count - Kroger

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Barcode: 0011110166654 (EAN / EAN-13) 011110166654 (UPC / UPC-A)

Brands: Kroger

Countries where sold: United States

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Health

Ingredients

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    90 ingredients

    GLAZED CRULLER ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, PALM OIL, SOYBEAN OIL, DEFATTED SOY FLOUR, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE, GLUCONO DELTA LACTONE). CONTAINS LESS THAN 2% OF DEXTROSE, WHEAT STARCH, MILK PROTEIN CONCENTRATE, SALT, MONO - AND DIGLYCERIDES, TOASTED WHEAT GERM, LACTOSE, SOY LECITHIN, SODIUM STEAROYL LACTYLATE, CELLULOSE GUM, GUAR GUM, ARTIFICIAL FLAVOR, ANNATTO AND TURMERIC EXTRACT (COLOR), KARAYA GUM, ENZYMES, EGGS, SODIUM PROPIONATE AND POTASSIUM SORBATE AND SORBIC ACID (PRESERVATIVES). GLAZED WITH SUGAR, WATER, PALM OIL, CALCIUM CARBONATE, CALCIUM SULFATE, AGAR, LOCUST BEAN GUM, ARTIFICIAL FLAVOR, DEXTROSE, CORN STARCH, SODIUM PHOSPHATE, MONO - AND DIGLYCERIDES, SALT. CONTAINS: WHEAT, SOY, EGG, MILK. SOUR CREAM DONUT ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WATER, PALM OIL, DEXTROSE, SOYBEAN OIL, DEFATTED SOY FLOUR, WHEY, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), EGG YOLK WITH SODIUM SILICOALUMINATE, SALT, WHEAT STARCH, MILK PROTEIN CONCENTRATE, MONO - AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOR, GUM ARABIC, ENZYMES, BETA CAROTENE (COLOR). GLAZE ALSO CONTAINS - SUGAR, CALCIUM CARBONATE, CALCIUM SULFATE, AGAR, LOCUST BEAN GUM, DEXTROSE, SODIUM PHOSPHATE. CONTAINS: WHEAT, EGG, MILK, SOY. DISTRIBUTED BY THE KROGER CO. CINCINNATI, OHIO 45202 CONTAINS A BIOENGINEERED FOOD INGREDIENT 72-0655
    Allergens: Eggs, Gluten, Milk, Soybeans

Food processing

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    Ultra processed foods

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

    • Additive: E100 - Curcumin
    • Additive: E160a - Carotene
    • Additive: E160b - Annatto
    • Additive: E322 - Lecithins
    • Additive: E406 - Agar
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E416 - Karaya-gum
    • Additive: E450 - Diphosphates
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Lactose
    • Ingredient: Milk proteins
    • Ingredient: Whey

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

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

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E160a - Carotene

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

  • E160ai - Beta-carotene

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

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    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.

  • E341 - Calcium phosphates

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

  • E341i - Monocalcium phosphate

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

  • E406 - Agar

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

  • E410 - Locust bean gum

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

  • 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.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E416 - Karaya-gum

    Gum karaya: Gum karaya or gum sterculia, also known as Indian gum tragacanth, is a vegetable gum produced as an exudate by trees of the genus Sterculia. Chemically, gum karaya is an acid polysaccharide composed of the sugars galactose, rhamnose and galacturonic acid. It is used as a thickener and emulsifier in foods, as a laxative, and as a denture adhesive. It is also used to adulterate Gum tragacanth due to their similar physical characteristics. As a food additive it has E number E416. Gum karaya can be obtained from the tree Sterculia urens. It is a valuable substance and is traditionally tapped by cutting or peeling back the bark, or by making deep gashes at the base of the trunk with an axe. These crude methods of extraction often resulted in the death of the tree, but it has been found that application of the plant growth regulator ethephon stimulates the production of gum, and when used in carefully controlled amounts, increases gum yield and enhances healing of the wounds and survival of the tree.
    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.

  • E481 - Sodium stearoyl-2-lactylate

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

  • E500 - Sodium carbonates

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

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

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

  • E500ii - Sodium hydrogen carbonate

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

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

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

  • E541 - Sodium aluminium phosphate

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

  • 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

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    Palm oil

    Ingredients that contain palm oil: Palm oil, Palm oil, Palm oil
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    Non-vegan

    Non-vegan ingredients: Milk protein concentrate, Lactose, Egg, Whey, Milk protein concentrate

    Some ingredients could not be recognized.

    We need your help!

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

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
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    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: Glazed-cruller-enriched-flour, Reduced iron, Thiamin mononitrate, Folic acid, Contains-less-than-2-of-dextrose, Sodium-propionate-and-potassium-sorbate-and-sorbic-acid, Glazed-with-sugar, Sour-cream-donut-enriched-flour, Reduced iron, Thiamin mononitrate, Folic acid, Egg-yolk-with-sodium-silicoaluminate, Glaze-also-contains, Distributed-by-the-kroger-co, Cincinnati, Ohio-45202-contains-a-bioengineered-food-ingredient-72-0655

    Some ingredients could not be recognized.

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    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.
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    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.
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    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!

    : GLAZED CRULLER ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, PALM OIL, SOYBEAN OIL, SOY FLOUR, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE, GLUCONO DELTA LACTONE), CONTAINS LESS THAN 2% OF DEXTROSE, WHEAT STARCH, MILK PROTEIN CONCENTRATE, SALT, mono- and DIGLYCERIDES, WHEAT GERM, LACTOSE, SOY LECITHIN, SODIUM STEAROYL LACTYLATE, CELLULOSE GUM, GUAR GUM, ARTIFICIAL FLAVOR, ANNATTO, TURMERIC EXTRACT (COLOR), KARAYA GUM, ENZYMES, EGGS, SODIUM PROPIONATE and POTASSIUM SORBATE and SORBIC ACID (PRESERVATIVES), GLAZED WITH SUGAR, WATER, PALM OIL, CALCIUM CARBONATE, CALCIUM SULFATE, AGAR, LOCUST BEAN GUM, ARTIFICIAL FLAVOR, DEXTROSE, CORN STARCH, SODIUM PHOSPHATE, mono- and DIGLYCERIDES, SALT, SOUR CREAM DONUT ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WATER, PALM OIL, DEXTROSE, SOYBEAN OIL, SOY FLOUR, WHEY, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), EGG YOLK WITH SODIUM SILICOALUMINATE, SALT, WHEAT STARCH, MILK PROTEIN CONCENTRATE, mono- and DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOR, GUM ARABIC, ENZYMES, BETA CAROTENE (COLOR), GLAZE ALSO CONTAINS, SUGAR, CALCIUM CARBONATE, CALCIUM SULFATE, AGAR, LOCUST BEAN GUM, DEXTROSE, SODIUM PHOSPHATE, DISTRIBUTED BY THE KROGER CO, CINCINNATI, OHIO 45202 CONTAINS A BIOENGINEERED FOOD INGREDIENT 72-0655
    1. GLAZED CRULLER ENRICHED FLOUR -> en:glazed-cruller-enriched-flour - percent_min: 1.49253731343284 - percent_max: 100
      1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.213219616204691 - percent_max: 100
      2. MALTED BARLEY FLOUR -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - 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. FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143
    2. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
    4. PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 25
    5. SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 20
    6. SOY FLOUR -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 16.6666666666667
    7. LEAVENING -> en:raising-agent - percent_min: 0 - percent_max: 14.2857142857143
      1. BAKING SODA -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. SODIUM ACID PYROPHOSPHATE -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      3. SODIUM ALUMINUM PHOSPHATE -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      4. MONOCALCIUM PHOSPHATE -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      5. GLUCONO DELTA LACTONE -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
    8. CONTAINS LESS THAN 2% OF DEXTROSE -> en:contains-less-than-2-of-dextrose - percent_min: 0 - percent_max: 12.5
    9. WHEAT STARCH -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 11.1111111111111
    10. MILK PROTEIN CONCENTRATE -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2234042553191
    12. mono- and DIGLYCERIDES -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.2234042553191
    13. WHEAT GERM -> en:wheat-germ - vegan: yes - vegetarian: yes - ciqual_food_code: 9660 - percent_min: 0 - percent_max: 1.2234042553191
    14. LACTOSE -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
    15. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.2234042553191
    16. SODIUM STEAROYL LACTYLATE -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.2234042553191
    17. CELLULOSE GUM -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
    18. GUAR GUM -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
    19. ARTIFICIAL FLAVOR -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2234042553191
    20. ANNATTO -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
    21. TURMERIC EXTRACT -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
      1. COLOR -> en:colour - percent_min: 0 - percent_max: 1.2234042553191
    22. KARAYA GUM -> en:e416 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
    23. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2234042553191
    24. EGGS -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 1.2234042553191
    25. SODIUM PROPIONATE and POTASSIUM SORBATE and SORBIC ACID -> en:sodium-propionate-and-potassium-sorbate-and-sorbic-acid - percent_min: 0 - percent_max: 1.2234042553191
      1. PRESERVATIVES -> en:preservative - percent_min: 0 - percent_max: 1.2234042553191
    26. GLAZED WITH SUGAR -> en:glazed-with-sugar - percent_min: 0 - percent_max: 1.2234042553191
    27. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.2234042553191
    28. PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 1.2234042553191
    29. CALCIUM CARBONATE -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2234042553191
    30. CALCIUM SULFATE -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
    31. AGAR -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 1.2234042553191
    32. LOCUST BEAN GUM -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
    33. ARTIFICIAL FLAVOR -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2234042553191
    34. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.2234042553191
    35. CORN STARCH -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.2234042553191
    36. SODIUM PHOSPHATE -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
    37. mono- and DIGLYCERIDES -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.2234042553191
    38. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2234042553191
    39. SOUR CREAM DONUT ENRICHED FLOUR -> en:sour-cream-donut-enriched-flour - percent_min: 0 - percent_max: 1.2234042553191
      1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.2234042553191
      2. NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.61170212765955
      3. REDUCED IRON -> en:reduced-iron - percent_min: 0 - percent_max: 0.4078014184397
      4. THIAMINE MONONITRATE -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.305851063829775
      5. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.24468085106382
      6. FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 0.20390070921985
    40. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.2234042553191
    41. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.2234042553191
    42. PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 1.2234042553191
    43. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.2234042553191
    44. SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.2234042553191
    45. SOY FLOUR -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 1.2234042553191
    46. WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.2234042553191
    47. LEAVENING -> en:raising-agent - percent_min: 0 - percent_max: 1.2234042553191
      1. SODIUM ACID PYROPHOSPHATE -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
      2. BAKING SODA -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.61170212765955
    48. EGG YOLK WITH SODIUM SILICOALUMINATE -> en:egg-yolk-with-sodium-silicoaluminate - percent_min: 0 - percent_max: 1.2234042553191
    49. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2234042553191
    50. WHEAT STARCH -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.2234042553191
    51. MILK PROTEIN CONCENTRATE -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
    52. mono- and DIGLYCERIDES -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.2234042553191
    53. NATURAL AND ARTIFICIAL FLAVOR -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2234042553191
    54. GUM ARABIC -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
    55. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2234042553191
    56. BETA CAROTENE -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.2234042553191
      1. COLOR -> en:colour - percent_min: 0 - percent_max: 1.2234042553191
    57. GLAZE ALSO CONTAINS -> en:glaze-also-contains - percent_min: 0 - percent_max: 1.2234042553191
    58. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.2234042553191
    59. CALCIUM CARBONATE -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2234042553191
    60. CALCIUM SULFATE -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
    61. AGAR -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 1.2234042553191
    62. LOCUST BEAN GUM -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
    63. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.2234042553191
    64. SODIUM PHOSPHATE -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2234042553191
    65. DISTRIBUTED BY THE KROGER CO -> en:distributed-by-the-kroger-co - percent_min: 0 - percent_max: 1.2234042553191
    66. CINCINNATI -> en:cincinnati - percent_min: 0 - percent_max: 1.2234042553191
    67. OHIO 45202 CONTAINS A BIOENGINEERED FOOD INGREDIENT 72-0655 -> en:ohio-45202-contains-a-bioengineered-food-ingredient-72-0655 - percent_min: 0 - percent_max: 1.2234042553191

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,137 kj
    (510 kcal)
    Fat 27.66 g
    Saturated fat 12.766 g
    Carbohydrates 59.574 g
    Sugars 34.043 g
    Fiber ?
    Proteins 4.255 g
    Salt 1.223 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by halal-app-chakib.
Product page also edited by charlesnepote, yuka.sY2b0xO6T85zoF3NwEKvlhxtYdnSrxftCBHmkE-3z_qsLqDEavpv55jlKKs.

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