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12 Count Assorted Ring Donuts

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12 Count Assorted Ring Donuts

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Barcode: 0200474204922 (EAN / EAN-13) 200474204922 (UPC / UPC-A)

Countries where sold: United States

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Health

Ingredients

  • icon

    72 ingredients

    enriched flour (wheat flour, malted barley flour, niacim, reducediron, thiamine mononitrate, riboflavin, folica cid), water, palm oil, sugar, yeast, dextrose, less than 2% of soy oil, salt, whey (milk), corn syrup, mono-anddiglycerides, soy flour, cornstarch, wheat starch, wheat protein isolate, vegetable oil (palm oil, palm kerneldil), sodiuma cid pyrophosphate, baking soda, sodium stearoyl lactylate, natural , artificial flavor, cocoa processed with alkali, sodium caseinate (milk), maltodextrin, cinnamon, milk proteinconcentrate, polysorbate 60, caramel color, agar-agar, propyle glycol, soylecithin, dextrin, red 40 lake, yellowg lake, yellow 5 lake, blue 1 lake, shellac, red 3, carnauba wax, color added, calcium carbonate, sodium propionate(preservative), potassium sorbate (preservative), skim milk, calciumstearoyl-2-lactylate, egg yolks, vital wheat gluten, sorbic acid (preservative), sodium benzoate (preservative, citric acid, carob bean gum, titanium dioxide (color glucono delta-lactone, eggs, xanthan gum servatnd contains: milk, eggs, calcium sulfa cameliosulfate ascorbic acid (p) wheat , soy
    Allergens: Eggs, Gluten, Milk, Soybeans

Food processing

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    Ultra processed foods

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

    • Additive: E102 - Tartrazine
    • Additive: E127 - Erythrosine
    • Additive: E129 - Allura red
    • Additive: E133 - Brilliant blue FCF
    • Additive: E1400 - Dextrin
    • Additive: E150c - Ammonia caramel
    • Additive: E170 - Calcium carbonates
    • Additive: E171 - Titanium dioxide
    • Additive: E406 - Agar
    • Additive: E410 - Locust bean gum
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Additive: E450 - Diphosphates
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Additive: E903 - Carnauba wax
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Maltodextrin
    • 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

  • 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

  • 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

  • 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

  • E170 - Calcium carbonates

    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    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

  • 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.

  • 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

  • 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

  • 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.

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • 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.

  • 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.

  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    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

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    Palm oil

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

    Non-vegan

    Non-vegan ingredients: Whey, Sodium caseinate, E904, Skimmed milk, Egg yolk, 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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: E904

    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, malted barley flour, niacim, reducediron, thiamine mononitrate, riboflavin, folica cid), water, palm oil, sugar, yeast, dextrose, less than 2% of soy oil, salt, whey, corn syrup, monoanddiglycerides, soy flour, cornstarch, wheat starch, wheat protein isolate, vegetable oil (palm oil, palm kerneldil), sodiuma cid pyrophosphate, baking soda, sodium stearoyl lactylate, natural, artificial flavor, cocoa processed with alkali, sodium caseinate, maltodextrin, cinnamon, milk proteinconcentrate, polysorbate 60, caramel color, agar-agar, propyle glycol, soylecithin, dextrin, red 40 lake, yellowg lake, yellow 5 lake, blue 1 lake, shellac, red 3, carnauba wax, color added, calcium carbonate, sodium propionate (preservative), potassium sorbate (preservative), skim milk, calciumstearoyl-2-lactylate, egg yolks, vital wheat gluten, sorbic acid (preservative), sodium benzoate, preservative, citric acid, carob bean gum, titanium dioxide, color (glucono delta-lactone), eggs, calcium sulfa cameliosulfate ascorbic acid (p), wheat, soy
    1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.72413793103448 - percent_max: 100
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.246305418719212 - percent_max: 100
      2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 50
      3. niacim -> en:niacim - percent_min: 0 - percent_max: 33.3333333333333
      4. reducediron -> en:reducediron - percent_min: 0 - percent_max: 25
      5. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20
      6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      7. folica cid -> en:folica-cid - percent_min: 0 - percent_max: 14.2857142857143
    2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 33.3333333333333
    4. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
    5. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.6666666666667
    7. less than 2% of soy oil -> en:less-than-2-of-soy-oil - percent_min: 0 - percent_max: 14.2857142857143
    8. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 12.5
    9. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
    10. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 10
    11. monoanddiglycerides -> en:monoanddiglycerides - percent_min: 0 - percent_max: 9.09090909090909
    12. soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 8.33333333333333
    13. cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 7.69230769230769
    14. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 7.14285714285714
    15. wheat protein isolate -> en:wheat-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.25
      1. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 6.25
      2. palm kerneldil -> en:palm-kerneldil - percent_min: 0 - percent_max: 3.125
    17. sodiuma cid pyrophosphate -> en:sodiuma-cid-pyrophosphate - percent_min: 0 - percent_max: 5.88235294117647
    18. baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.26315789473684
    20. natural -> en:natural - percent_min: 0 - percent_max: 5
    21. artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. cocoa processed with alkali -> en:cocoa-processed-with-alkali - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 4.54545454545455
    23. sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. cinnamon -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. milk proteinconcentrate -> en:milk-proteinconcentrate - percent_min: 0 - percent_max: 3.84615384615385
    27. polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.7037037037037
    28. caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 3.44827586206897
    30. propyle glycol -> en:propyle-glycol - percent_min: 0 - percent_max: 3.33333333333333
    31. soylecithin -> en:soylecithin - percent_min: 0 - percent_max: 3.2258064516129
    32. dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
    33. red 40 lake -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
    34. yellowg lake -> en:yellowg-lake - percent_min: 0 - percent_max: 2.94117647058824
    35. yellow 5 lake -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
    36. blue 1 lake -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    37. shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.7027027027027
    38. red 3 -> en:e127 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    39. carnauba wax -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    40. color added -> en:colour - percent_min: 0 - percent_max: 2.5
    41. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    42. sodium propionate -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
      1. preservative -> en:preservative - percent_min: 0 - percent_max: 2.38095238095238
    43. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
      1. preservative -> en:preservative - percent_min: 0 - percent_max: 2.38095238095238
    44. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.27272727272727
    45. calciumstearoyl-2-lactylate -> en:calciumstearoyl-2-lactylate - percent_min: 0 - percent_max: 2.27272727272727
    46. egg yolks -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 2.17391304347826
    47. vital wheat gluten -> en:vital-wheat-gluten - percent_min: 0 - percent_max: 2.17391304347826
    48. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333
      1. preservative -> en:preservative - percent_min: 0 - percent_max: 2.08333333333333
    49. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
    50. preservative -> en:preservative - percent_min: 0 - percent_max: 2.04081632653061
    51. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
    52. carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
    53. titanium dioxide -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
    54. color -> en:colour - percent_min: 0 - percent_max: 1.92307692307692
      1. glucono delta-lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
    55. eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 1.81818181818182
    56. calcium sulfa cameliosulfate ascorbic acid -> en:calcium-sulfa-cameliosulfate-ascorbic-acid - percent_min: 0 - percent_max: 1.81818181818182
      1. p -> en:p - percent_min: 0 - percent_max: 1.81818181818182
    57. wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.81818181818182
    58. soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.81818181818182

Nutrition

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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 %

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