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All butter loaf cake - Entenmann's
All butter loaf cake - Entenmann's
This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you!
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Barcode:
0072030000213(EAN / EAN-13) 072030000213 (UPC / UPC-A)
Barcode:
0072030000213(EAN / EAN-13) 072030000213 (UPC / UPC-A)
Brands: Entenmann's
Brand owner: Bimbo Bakeries USA, Inc.
Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes
Countries where sold: France, 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: 0-
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).
Negative points: 27/55
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Energy
4/10 points (1550kJ)
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
9/15 points (31.5g)
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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Saturated fat
9/10 points (9.26g)
A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
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Salt
5/20 points (1.11g)
A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
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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Fruits, vegetables and legumes
0/5 points (0%)
Consuming foods rich in fruits, vegetables and legumes 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: 0This 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: 27 (27 - 0)
Nutri-Score: E
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Nutrient levels
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Fat in moderate quantity (16.7%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in high quantity (9.26%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sugars in high quantity (31.5%)
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 moderate quantity (1.11%)
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 mlAs sold
per serving (1 portion (54 g))Compared to: Cakes Energy 1,550 kj
(370 kcal)837 kj
(200 kcal)-5% Fat 16.7 g 9 g -5% Saturated fat 9.26 g 5 g +39% Monounsaturated fat 4.63 g 2.5 g +6% Polyunsaturated fat 0.926 g 0.5 g -68% Cholesterol 102 mg 55 mg +330% Carbohydrates 51.9 g 28 g -1% Sugars 31.5 g 17 g +8% Added sugars 31.5 g 17 g +24% Fiber ? ? Proteins 5.56 g 3 g +9% Salt 1.11 g 0.6 g +62% Vitamin D (D3) 0.185 µg 0.1 µg -28% Potassium 148 mg 80 mg +26% Calcium 37 mg 20 mg -25% Iron 2.04 mg 1.1 mg +19% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Ingredients
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29 ingredients
Sugar, bleached wheat flour, eggs, butter, nonfat milk, water, glycerin, modified cornstarch, soybean oil, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), preservatives (potassium sorbate, sorbic acid, sodium propionate), salt, sorbitan monostearate, artificial flavors, cornstarch, polysorbate 60, xanthan gum, mono - and diglycerides, phosphoric acid, sodium stearoyl lactylate, cellulose gum, soy flour, coconut flour.Allergens: Eggs, Gluten, Milk, Soybeans-
Ingredient information
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Sugar: 52.2% (estimate)
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Wheat flour: 23.9% (estimate)
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Egg: 12.0% (estimate)
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Butter: 6.0% (estimate)
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Skimmed milk: 3.0% (estimate)
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Water: < 2% (estimate)
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E422: < 2% (estimate)
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Modified corn starch: < 2% (estimate)
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Soya oil: < 2% (estimate)
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Raising agent: < 2% (estimate)
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— E450i: < 2% (estimate)
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— E500ii: < 2% (estimate)
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— E341i: < 2% (estimate)
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Preservative: < 2% (estimate)
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— E202: < 2% (estimate)
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— E200: < 2% (estimate)
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— E281: < 2% (estimate)
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Salt: < 2% (estimate)
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E491: < 2% (estimate)
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Artificial flavouring: < 2% (estimate)
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Corn starch: < 2% (estimate)
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E435: < 2% (estimate)
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E415: < 2% (estimate)
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E471: < 2% (estimate)
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E338: < 2% (estimate)
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E481: < 2% (estimate)
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E466: < 2% (estimate)
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Soya flour: < 2% (estimate)
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Coconut flour: < 2% (estimate)
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Food processing
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Ultra-processed foods
10 ultra-processing markers
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Limit ultra-processed foods
Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases
Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.
Source: Ultra-processed foods increase noncommunicable chronic disease risk
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:
- Additive: E415 - Xanthan gum
- Additive: E422 - Glycerol
- Additive: E435 - Polyoxyethylene sorbitan monostearate
- Additive: E450 - Diphosphates
- Additive: E466 - Sodium carboxy methyl cellulose
- Additive: E471 - Mono- and diglycerides of fatty acids
- Additive: E481 - Sodium stearoyl-2-lactylate
- Additive: E491 - Sorbitan monostearate
- Ingredient: Flavouring
- Ingredient: Modified starch
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra-processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
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Additives
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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
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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.
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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
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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
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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
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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
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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.
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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
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E435 - Polyoxyethylene sorbitan monostearate
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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.
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E450i - Disodium diphosphate
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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
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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.
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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
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E491 - Sorbitan monostearate
Sorbitan monostearate: Sorbitan monostearate is an ester of sorbitan -a sorbitol derivative- and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used as an emulsifier to keep water and oils mixed. Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic surfactant with emulsifying, dispersing, and wetting properties. It is also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries. Sorbitans are also known as "Spans". Sorbitan monostearate has been approved by the European Union for use as a food additive -emulsifier- -E number: E 491-Source: Wikipedia
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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.
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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.
Ingredients analysis
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May contain palm oil
Ingredients that may contain palm oil: E471, E481
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Non-vegan
Non-vegan ingredients: Egg, Butter, Skimmed milk
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Maybe vegetarian
Ingredients that may not be vegetarian: E422, E491, Artificial flavouring, E435, E471, E481
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Details of the analysis of the ingredients
en: Sugar, wheat flour, eggs, butter, nonfat milk, water, glycerin, modified cornstarch, soybean oil, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), preservatives (potassium sorbate, sorbic acid, sodium propionate), salt, sorbitan monostearate, artificial flavors, cornstarch, polysorbate 60, xanthan gum, mono- and diglycerides, phosphoric acid, sodium stearoyl lactylate, cellulose gum, soy flour, coconut flour- Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.34782608695652 - percent_max: 100
- wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
- eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 33.3333333333333
- butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 25
- nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20
- water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667
- glycerin -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
- modified cornstarch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5
- soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 11.1111111111111
- leavening -> en:raising-agent - percent_min: 0 - percent_max: 10
- sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
- baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
- monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
- preservatives -> en:preservative - percent_min: 0 - percent_max: 9.09090909090909
- potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
- sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
- sodium propionate -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
- salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 8.33333333333333
- sorbitan monostearate -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769
- artificial flavors -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
- cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 5
- polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
- xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
- mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
- phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
- sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
- cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
- soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 4.54545454545455
- coconut flour -> en:coconut-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 4.34782608695652
Environment
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Green-Score not computed
Unknown environmental impact
We could not compute the Green-Score of this product as it is missing some data, could you help complete it?Could you add a precise product category so that we can compute the Green-Score?
Packaging
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Missing packaging information for this product
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Transportation
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Origins of ingredients
Missing origins of ingredients information
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Data sources
Product added on by usda-ndb-import
Last edit of product page on by macrofactor.
Product page also edited by autorotate-bot, inf, kiliweb, openfoodfacts-contributors, org-database-usda, yuka.UnE0a0c2azYvcWN2dDhRWHhBejg1b2x6eDhlcGYySG1DTzBUSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvll5YbNnbqx_rNjvjh3OxnvvRKcbveNVA27XZKqg.