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24 CT white cupcake cake with icing

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Barcode: 0078742985626 (EAN / EAN-13) 078742985626 (UPC / UPC-A)

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Ingredients

98 ingredients

sugar, vegetable shortening (palm oil, ganola oil, mcno - and diglycerides), water, bleached enrichedflour (wheat flour, malted barley flour, niagin, reduced iron, thiamine mononitrate, riboflavin, folic acid), bleachedenriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), soy oil, less than2% high fructose corn syrup, egg whites,corn syrup, eggs, cornstarch, palmoil,propylene glycol mono - and diesters offats and fatty acids, mono - and diglycerides, soy lecithin, natural & artificial flavor, salt, skim milk, cocoaprocessedwith alkali, medium-chain triglycerides, blue 2 lake, yellow 5 lake, red40 lake, sunflower lecithin, yellow 6lake, guargum, wheat starch, preservatives (phosphoric acid, potassiums orbate, sodium benzoate), polysorbate60, foodstarch-modified, yellow 5, baking soda, blue 1, red 3, sodium acidf yrophosphate, sodium aluminum phosphate, dextrose, palm kernel oil, whey (milk), propylene glycol monoesters, sodium stearoyl lactylate, yellow 6, xant hangum, tapioca starch, red 40, monocalcium phosphate, chocolate liquor, corn syrup solids, artificial color, wheat protein isolate, glycerin, microcyrstalline cellulose, cellulose gum, rice flour, datem, glucose syrup, polyglycerolesters of fatty acids, aluminum sulfate, shellac, carnauba wax, canola oil, dextrin, acacia, tapioca flour, blue 1 lake,tapiocas yrup, coconut oil, sodiumalginate, citric acid, gelatin, tartaric acid, carrageenan, maltodextrin, cottonseed oil, sorbic acid (preservative), titanium dioxide (color). contains milk, eggs, wheat and soy

Allergens: Eggs, Gelatin, Gluten, Milk, Soybeans

Food processing

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: E127 - Erythrosine

Additive: E129 - Allura red

Additive: E132 - Indigotine

Additive: E133 - Brilliant blue FCF

Additive: E1400 - Dextrin

Additive: E171 - Titanium dioxide

Additive: E322 - Lecithins

Additive: E407 - Carrageenan

Additive: E422 - Glycerol

Additive: E428 - Gelatine

Additive: E460 - Cellulose

Additive: E466 - Sodium carboxy methyl cellulose

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

Additive: E481 - Sodium stearoyl-2-lactylate

Additive: E903 - Carnauba wax

Additive: E904 - Shellac

Ingredient: Colour

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Glucose syrup

Ingredient: Maltodextrin

Ingredient: Whey
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.

→ 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

E127 - Erythrosine

Erythrosine: Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is cherry-pink synthetic, primarily used for food coloring. It is the disodium salt of 2‚4,5‚7-tetraiodofluorescein. Its maximum absorbance is at 530 nm in an aqueous solution, and it is subject to photodegradation.
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

E132 - Indigotine

Indigo carmine: Indigo carmine, or 5‚5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U., It has the E number E132. It is also a pH indicator.
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

E1400 - Dextrin

Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
Source: Wikipedia

E171 - Titanium dioxide

Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
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

E211 - Sodium benzoate

Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
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.

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E334 - L(+)-tartaric acid

Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
Source: Wikipedia

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

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

E407 - Carrageenan

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

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

E428 - Gelatine

E460 - Cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
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

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.

E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

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.

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

E570 - Fatty acids

Fatty acid: In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found per se in organisms, but instead as three main classes of esters: triglycerides, phospholipids, and cholesterol esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and they are important structural components for cells.
Source: Wikipedia

E903 - Carnauba wax

Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
Source: Wikipedia

E904 - Shellac

Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil, Palm oil, Palm kernel oil

Non-vegan
Non-vegan ingredients: Egg white, Egg, Skimmed milk, Whey, E904, E428
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Non-vegetarian
Non-vegetarian ingredients: E904, E428
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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en: sugar, vegetable shortening (palm oil, ganola oil, mcno, and diglycerides), water, bleached enrichedflour (wheat flour, malted barley flour, niagin, reduced iron, thiamine mononitrate, riboflavin, folic acid), bleachedenriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), soy oil, less than2% high fructose corn syrup, egg whites, corn syrup, eggs, cornstarch, palmoil, propylene glycol mono- and diesters offats and fatty acids, mono- and diglycerides, soy lecithin, natural and artificial flavor, salt, skim milk, cocoaprocessedwith alkali, medium-chain triglycerides, blue 2 lake, yellow 5 lake, red40 lake, sunflower lecithin, yellow 6lake, guargum, wheat starch, preservatives (phosphoric acid, potassiums orbate, sodium benzoate), polysorbate60, foodstarch-modified, yellow 5, baking soda, blue 1, red 3, sodium acidf yrophosphate, sodium aluminum phosphate, dextrose, palm kernel oil, whey, propylene glycol monoesters, sodium stearoyl lactylate, yellow 6, xant hangum, tapioca starch, red 40, monocalcium phosphate, chocolate liquor, corn syrup solids, artificial color, wheat protein isolate, glycerin, microcyrstalline cellulose, cellulose gum, rice flour, datem, glucose syrup, polyglycerolesters of fatty acids, aluminum sulfate, shellac, carnauba wax, canola oil, dextrin, acacia, tapioca flour, blue 1 lake, tapiocas yrup, coconut oil, sodiumalginate, citric acid, gelatin, tartaric acid, carrageenan, maltodextrin, cottonseed oil, sorbic acid (preservative), titanium dioxide (color)
sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.31578947368421 - percent_max: 100

vegetable shortening -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 50

ganola oil -> en:ganola-oil - percent_min: 0 - percent_max: 25

mcno -> en:mcno - percent_min: 0 - percent_max: 16.6666666666667

and diglycerides -> en:and-diglycerides - percent_min: 0 - percent_max: 12.5

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333

bleached enrichedflour -> en:bleached-enrichedflour - percent_min: 0 - percent_max: 25

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 12.5

niagin -> en:niagin - percent_min: 0 - percent_max: 8.33333333333333

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 6.25

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 5

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 3.57142857142857

bleachedenriched flour -> en:bleachedenriched-flour - percent_min: 0 - percent_max: 20

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 20

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 6.66666666666667

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 5

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 3.33333333333333

soy oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 16.6666666666667

less than2% high fructose corn syrup -> en:less-than2-high-fructose-corn-syrup - percent_min: 0 - percent_max: 14.2857142857143

egg whites -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 12.5

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 11.1111111111111

eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 10

cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 9.09090909090909

palmoil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 8.33333333333333

propylene glycol mono- and diesters offats and fatty acids -> en:propylene-glycol-mono-and-diesters-offats-and-fatty-acids - percent_min: 0 - percent_max: 7.69230769230769

mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.14285714285714

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 6.66666666666667

natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5

cocoaprocessedwith alkali -> en:cocoaprocessedwith-alkali - percent_min: 0 - percent_max: 5

medium-chain triglycerides -> en:medium-chain-triglycerides - percent_min: 0 - percent_max: 5

blue 2 lake -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476

yellow 5 lake -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455

red40 lake -> en:red40-lake - percent_min: 0 - percent_max: 4.34782608695652

sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

yellow 6lake -> en:yellow-6lake - percent_min: 0 - percent_max: 4

guargum -> en:guargum - percent_min: 0 - percent_max: 3.84615384615385

wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 3.7037037037037

preservatives -> en:preservative - percent_min: 0 - percent_max: 3.57142857142857

phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857

potassiums orbate -> en:potassiums-orbate - percent_min: 0 - percent_max: 1.78571428571429

sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19047619047619

polysorbate60 -> en:polysorbate60 - percent_min: 0 - percent_max: 3.44827586206897

foodstarch-modified -> en:foodstarch-modified - percent_min: 0 - percent_max: 3.33333333333333

yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129

baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125

blue 1 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303

red 3 -> en:e127 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824

sodium acidf yrophosphate -> en:sodium-acidf-yrophosphate - percent_min: 0 - percent_max: 2.85714285714286

sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.7027027027027

palm kernel oil -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 2.63157894736842

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.56410256410256

propylene glycol monoesters -> en:propylene-glycol-monoesters - percent_min: 0 - percent_max: 2.5

sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.5

yellow 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238

xant hangum -> en:xant-hangum - percent_min: 0 - percent_max: 2.38095238095238

tapioca starch -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2.27272727272727

red 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727

monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826

chocolate liquor -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 2.17391304347826

corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 2.08333333333333

artificial color -> en:colour - percent_min: 0 - percent_max: 2.04081632653061

wheat protein isolate -> en:wheat-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061

glycerin -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.04081632653061

microcyrstalline cellulose -> en:microcyrstalline-cellulose - percent_min: 0 - percent_max: 1.92307692307692

cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692

rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 1.92307692307692

datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.81818181818182

glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.81818181818182

polyglycerolesters of fatty acids -> en:polyglycerolesters-of-fatty-acids - percent_min: 0 - percent_max: 1.81818181818182

aluminum sulfate -> en:e520 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.72413793103448

shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.69491525423729

carnauba wax -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.69491525423729

canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.69491525423729

dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.69491525423729

acacia -> en:acacia - percent_min: 0 - percent_max: 1.58730158730159

tapioca flour -> en:tapioca-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.58730158730159

blue 1 lake -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.58730158730159

tapiocas yrup -> en:tapiocas-yrup - percent_min: 0 - percent_max: 1.58730158730159

coconut oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 1.58730158730159

sodiumalginate -> en:sodiumalginate - percent_min: 0 - percent_max: 1.47058823529412

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.47058823529412

gelatin -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.47058823529412

tartaric acid -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.47058823529412

carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.47058823529412

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.36986301369863

cottonseed oil -> en:cottonseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17170 - percent_min: 0 - percent_max: 1.36986301369863

sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.36986301369863

preservative -> en:preservative - percent_min: 0 - percent_max: 1.36986301369863

titanium dioxide -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.36986301369863

color -> en:colour - percent_min: 0 - percent_max: 1.36986301369863

Nutrition

Missing data to compute the Nutri-Score
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Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Fat	?
Saturated fat	?
Carbohydrates	?
Sugars	?
Fiber	?
Proteins	?
Salt	?
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on January 14, 2024, 9:16:11 PM CET by inf
Last edit of product page on January 14, 2024, 9:18:01 PM CET by inf.

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24 CT white cupcake cake with icing