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Lemon cake roll with creme filling, lemon creme

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Lemon cake roll with creme filling, lemon creme

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Barcode: 0035157338041 (EAN / EAN-13) 035157338041 (UPC / UPC-A)

Brand owner: DUTCH APRON BAKERY

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

Countries where sold: United States

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Health

Ingredients

  • icon

    49 ingredients

    Water, sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, enzyme, folic acid), corn syrup, hydrogenated palm kernel oil, glycerin, contains less than 2% of the following: soybean oil, dextrose, egg whites, eggs, lemon peel, egg yolks, modified food starch, xanthan gum, sodium aluminum phosphate, hydroxypropyl methylcellulose, palm oil, sodium alginate, lemon puree, salt, sodium citrate, citric acid preservative, natural and artificial flavor, baking soda, propylene glycol, mono - and diglycerides, sorbic acid preservative, phosphoric acid, yellow 5, polyglycerol esters of fatty acids, polysorbate 60, sodium caseinate, soy lecithin, soy protein concentrate, agar, aluminum sulfate, pectin, blue 1, yellow 6, sodium benzoate preservative, sulfur dioxide preservative.
    Allergens: Eggs, Gluten, 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: E102 - Tartrazine
    • Additive: E110 - Sunset yellow FCF
    • Additive: E133 - Brilliant blue FCF
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E406 - Agar
    • Additive: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Additive: E440 - Pectins
    • Additive: E464 - Hydroxypropyl methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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

  • 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

  • E322 - Lecithins

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

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

    They do not present any known health risks.

  • E322i - Lecithin

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

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

    They do not present any known health risks.

  • E338 - Phosphoric acid

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

  • 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

  • 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.

  • 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

  • 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.

  • E464 - Hydroxypropyl methyl cellulose

    Hypromellose: Hypromellose -INN-, short for hydroxypropyl methylcellulose -HPMC-, is a semisynthetic, inert, viscoelastic polymer used as eye drops, as well as an excipient and controlled-delivery component in oral medicaments, found in a variety of commercial products.As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an alternative to animal gelatin. Its Codex Alimentarius code -E number- is E464.
    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.

  • 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

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Hydrogenated palm kernel oil, Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Egg white, Egg, Egg yolk, Sodium caseinate

    Some ingredients could not be recognized.

    We need your help!

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

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

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

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Contains-less-than-2-of-the-following, Sodium citrate, Citric-acid-preservative, Sorbic-acid-preservative, Sodium-benzoate-preservative, Sulfur-dioxide-preservative

    Some ingredients could not be recognized.

    We need your help!

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

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

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

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

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

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

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

    : Water, sugar, flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, enzyme, folic acid), corn syrup, hydrogenated palm kernel oil, glycerin, contains less than 2% of the following (soybean oil), dextrose, egg whites, eggs, lemon peel, egg yolks, modified food starch, xanthan gum, sodium aluminum phosphate, hydroxypropyl methylcellulose, palm oil, sodium alginate, lemon puree, salt, sodium citrate, citric acid preservative, natural and artificial flavor, baking soda, propylene glycol, mono- and diglycerides, sorbic acid preservative, phosphoric acid, yellow 5, polyglycerol esters of fatty acids, polysorbate 60, sodium caseinate, soy lecithin, soy protein, agar, aluminum sulfate, pectin, blue 1, yellow 6, sodium benzoate preservative, sulfur dioxide preservative
    1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 2.4390243902439 - percent_max: 100
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.75
    3. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      3. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 11.1111111111111
      4. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 8.33333333333333
      5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
      7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 4.76190476190476
    4. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 25
    5. hydrogenated palm kernel oil -> en:hydrogenated-palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 20
    6. glycerin -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. contains less than 2% of the following -> en:contains-less-than-2-of-the-following - percent_min: 0 - percent_max: 14.2857142857143
      1. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 14.2857142857143
    8. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.5
    9. egg whites -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 11.1111111111111
    10. eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 10
    11. lemon peel -> en:lemon-peel - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 9.09090909090909
    12. egg yolks -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 8.33333333333333
    13. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 7.69230769230769
    14. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. hydroxypropyl methylcellulose -> en:e464 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 5.88235294117647
    18. sodium alginate -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. lemon puree -> en:lemon-puree - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 5.26315789473684
    20. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.3275
    21. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 0.3275
    22. citric acid preservative -> en:citric-acid-preservative - percent_min: 0 - percent_max: 0.3275
    23. natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3275
    24. baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3275
    25. propylene glycol -> en:e490 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3275
    26. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.3275
    27. sorbic acid preservative -> en:sorbic-acid-preservative - percent_min: 0 - percent_max: 0.3275
    28. phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3275
    29. yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3275
    30. polyglycerol esters of fatty acids -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3275
    31. polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3275
    32. sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.3275
    33. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.3275
    34. soy protein -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 0.3275
    35. agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 0.3275
    36. aluminum sulfate -> en:e520 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3275
    37. pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3275
    38. blue 1 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3275
    39. yellow 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3275
    40. sodium benzoate preservative -> en:sodium-benzoate-preservative - percent_min: 0 - percent_max: 0.3275
    41. sulfur dioxide preservative -> en:sulfur-dioxide-preservative - percent_min: 0 - percent_max: 0.3275

Nutrition

  • icon

    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: 0

    • Proteins: 2 / 5 (value: 3.75, rounded value: 3.75)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.0625588254230749, rounded value: 0.1)

    Negative points: 16

    • Energy: 3 / 10 (value: 1255, rounded value: 1255)
    • Sugars: 7 / 10 (value: 33.75, rounded value: 33.75)
    • Saturated fat: 5 / 10 (value: 5.62, rounded value: 5.6)
    • Sodium: 1 / 10 (value: 131, rounded value: 131)

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

    Nutritional score: (16 - 0)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (0.167 CAKE (80 g))     		Compared to: Cakes
    Energy 1,255 kj
    (300 kcal)     		1,000 kj
    (240 kcal)     		-23%
    Fat 8.75 g 7 g -50%
    Saturated fat 5.62 g 4.5 g -16%
    Trans fat 0 g 0 g -100%
    Cholesterol 25 mg 20 mg +7%
    Carbohydrates 51.25 g 41 g -3%
    Sugars 33.75 g 27 g +15%
    Fiber 0 g 0 g -100%
    Proteins 3.75 g 3 g -26%
    Salt 0.328 g 0.262 g -53%
    Potassium 0 mg 0 mg -100%
    Calcium 0 mg 0 mg -100%
    Iron 0.9 mg 0.72 mg -47%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.063 % 0.063 %
Serving size: 0.167 CAKE (80 g)

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