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Light & fluffy pancake mix - Loretta - 16.5 OZ

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Light & fluffy pancake mix - Loretta - 16.5 OZ

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Barcode: 0074026600810 (EAN / EAN-13) 074026600810 (UPC / UPC-A)

Common name: Pancake Mix

Quantity: 16.5 OZ

Packaging: Box

Brands: Loretta

Brand owner: Bektrom Foods, Inc

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Cooking helpers, Pastry helpers, Baking Mixes, Dessert mixes, Cake mixes, Pancake mixes

Labels, certifications, awards: Partially Produced with Genetic Engineering

Manufacturing or processing places: United States

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    28 ingredients

    Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Flour, Sugar, Vegetable Shortening (Canola Oil, Palm Oil), Leavening (Sodium Bicarbonate, Moncalcium Phosphate, Sodium Aluminum Phosphate), Silicon Dioxide to reduce caking, Dextrose, Whey, Salt, Nonfat Dry Milk, Soy Four, Soybean Oil, Artificial Flavor, Cellulose Gum, Whole Egg Solids, Soy Lecithin, Enzyme.
    Allergens: Eggs, Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • 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

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • 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

  • E500 - Sodium carbonates

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • E500ii - Sodium hydrogen carbonate

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    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: Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Whey, Skimmed milk powder, Whole egg

    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!

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    Vegetarian status unknown

    Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Moncalcium-phosphate, Silicon-dioxide-to-reduce-caking, Soy-four

    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!

    : Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Flour, Sugar, Vegetable Shortening (Canola Oil, Palm Oil), Leavening (Sodium Bicarbonate, Moncalcium Phosphate, Sodium Aluminum Phosphate), Silicon Dioxide to reduce caking, Dextrose, Whey, Salt, Nonfat Dry Milk, Soy Four, Soybean Oil, Artificial Flavor, Cellulose Gum, Whole Egg, Soy Lecithin, Enzyme
    1. Flour -> en:flour - vegan: yes - vegetarian: yes - percent_min: 5.88235294117647 - percent_max: 100
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.980392156862745 - percent_max: 100
      2. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
      3. Reduced Iron -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333
      4. Thiamine Mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
      5. Riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. Folic Acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
    2. Yellow Corn Flour -> en:yellow-corn-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Vegetable Shortening -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 25
      1. Canola Oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
      2. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 12.5
    5. Leavening -> en:raising-agent - percent_min: 0 - percent_max: 20
      1. Sodium Bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. Moncalcium Phosphate -> en:moncalcium-phosphate - percent_min: 0 - percent_max: 10
      3. Sodium Aluminum Phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    6. Silicon Dioxide to reduce caking -> en:silicon-dioxide-to-reduce-caking - percent_min: 0 - percent_max: 16.6666666666667
    7. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. Whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
    9. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. Nonfat Dry Milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. Soy Four -> en:soy-four - percent_min: 0 - percent_max: 9.09090909090909
    12. Soybean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 8.33333333333333
    13. Artificial Flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769
    14. Cellulose Gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. Whole Egg -> en:whole-egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. Enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.88235294117647

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1.7 ONZ (49 g) 1/3 DRY MIX)     		Compared to: Pancake mixes
    Energy 1,537 kj
    (367 kcal)     		753 kj
    (180 kcal)     		+8%
    Fat 4.082 g 2 g +19%
    Saturated fat 0 g 0 g -100%
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg -100%
    Carbohydrates 75.51 g 37 g +20%
    Sugars 6.122 g 3 g -42%
    Fiber 1 g 0.49 g -72%
    Proteins 8.163 g 4 g -21%
    Salt 2.194 g 1.07 g +5%
    Potassium 0 mg 0 mg -100%
    Calcium 169 mg 82.8 mg -16%
    Iron 3.88 mg 1.9 mg +32%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1.7 ONZ (49 g) 1/3 DRY MIX

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by org-database-usda
Last edit of product page on by packbot.
Product page also edited by houstonfoodbank, kiliweb, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlnRmY4rEuhLObB3hs3CT6capIsXDf913zKbqKqg.

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