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Cake mate, decorating sugar shapes

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Cake mate, decorating sugar shapes

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Barcode:
0071169225115(EAN / EAN-13) 071169225115 (UPC / UPC-A)

Brands: Cake Mate, Signature Brands Llc.

Brand owner: Signature Brands LLC

Categories: Baking decorations

Countries where sold: United States

Matching with your preferences

Health

Nutrition

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    Nutri-Score E

    Lower nutritional quality
    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2
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      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
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      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 19/55

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      Energy

      4/10 points (1393kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      15/15 points (66.67g)

      A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

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      Salt

      0/20 points (0g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (unknown)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

      This product is not considered a beverage for the calculation of the Nutri-Score.

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

      Nutritional score: 19 (19 - 0)

      Nutri-Score: E

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    Nutrient levels

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      Sugars in high quantity (66.7%)

      What you need to know
      • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

      Recommendation: Limit the consumption of sugar and sugary drinks
      • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
      • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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      Salt in low quantity (0%)

      What you need to know
      • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
      • Many people who have high blood pressure do not know it, as there are often no symptoms.
      • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

      Recommendation: Limit the consumption of salt and salted food
      • Reduce the quantity of salt used when cooking, and don't salt again at the table.
      • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 tsp (3 g))     		Compared to: Baking-decorations
    Energy 1,393 kj
    (333 kcal)     		41.8 kj
    (9 kcal)     		-14%
    Fat 0 g 0 g -100%
    Saturated fat ? ?
    Carbohydrates 100 g 3 g +45%
    Sugars 66.67 g 2 g +20%
    Fiber ? ?
    Proteins 0 g 0 g -100%
    Salt 0 g 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.93 % 2.93 %
Serving size: 1 tsp (3 g)

Ingredients

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    20 ingredients

    Sugar, cornstarch, rice flour, partially hydrogenated vegetable oil (soybean, cottonseed) xanthan gum, gum arabic, artificial color, natural & artificial flavor, confectioner's glaze, mono-and diglycerides, baking powder ( sodium aluminum phosphate, sodium bicarbonate), red 40, polysorbate 60, yellow 5, blue 1, yellow 6
    Allergens: Soybeans

    • Ingredient information

      • Sugar: 53.1% (estimate)

      • Corn starch: 23.4% (estimate)

      • Rice flour: 11.7% (estimate)

      • Vegetable oil: 5.9% (estimate)

      • — Soya bean: 2.9% (estimate)

      • — Cottonseed: 2.9% (estimate)

      • E415: 2.9% (estimate)

      • E414: < 2% (estimate)

      • Colour: < 2% (estimate)

      • Natural and artificial flavouring: < 2% (estimate)

      • Confectioner-s-glaze: < 2% (estimate)

      • E471: < 2% (estimate)

      • Baking powder: < 2% (estimate)

      • — E541: < 2% (estimate)

      • — E500ii: < 2% (estimate)

      • E129: < 2% (estimate)

      • E435: < 2% (estimate)

      • E102: < 2% (estimate)

      • E133: < 2% (estimate)

      • E110: < 2% (estimate)

Food processing

Additives

  • E102 - Tartrazine

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

  • E110 - Sunset yellow FCF

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

  • E129 - Allura red

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia

  • 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

  • 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

  • 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.

  • E435 - Polyoxyethylene sorbitan monostearate

  • 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.

  • 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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    Vegan status unknown

    Unrecognized ingredients: Confectioner-s-glaze

    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: Confectioner-s-glaze

    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!

    en: Sugar, cornstarch, rice flour, vegetable oil (soybean, cottonseed), xanthan gum, gum arabic, artificial color, natural and artificial flavor, confectioner's glaze, mono- and diglycerides, baking powder (sodium aluminum phosphate, sodium bicarbonate), red 40, polysorbate 60, yellow 5, blue 1, yellow 6
    1. Sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 6.25 – percent_max: 100
    2. cornstarch -> en:corn-starch – vegan: yes – vegetarian: yes – ciqual_food_code: 9510 – percent_min: 0 – percent_max: 50
    3. rice flour -> en:rice-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 9520 – percent_min: 0 – percent_max: 33.3333333333333
    4. vegetable oil -> en:vegetable-oil – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0 – percent_max: 25
      1. soybean -> en:soya-bean – vegan: yes – vegetarian: yes – ciqual_food_code: 20901 – percent_min: 0 – percent_max: 25
      2. cottonseed -> en:cottonseed – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 12.5
    5. xanthan gum -> en:e415 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 20
    6. gum arabic -> en:e414 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 16.6666666666667
    7. artificial color -> en:colour – percent_min: 0 – percent_max: 14.2857142857143
    8. natural and artificial flavor -> en:natural-and-artificial-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5
    9. confectioner's glaze -> en:confectioner-s-glaze – percent_min: 0 – percent_max: 5
    10. mono- and diglycerides -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 5
    11. baking powder -> en:baking-powder – vegan: yes – vegetarian: yes – ciqual_food_code: 11046 – percent_min: 0 – percent_max: 5
      1. sodium aluminum phosphate -> en:e541 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
      2. sodium bicarbonate -> en:e500ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.5
    12. red 40 -> en:e129 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    13. polysorbate 60 -> en:e435 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5
    14. yellow 5 -> en:e102 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    15. blue 1 -> en:e133 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    16. yellow 6 -> en:e110 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5

Environment

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Data sources

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

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