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Asda Custard style donuts 5pk

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Asda Custard style donuts 5pk

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Barcode: 0222860000901 (EAN / EAN-13) 222860000901 (UPC / UPC-A)

Countries where sold: United Kingdom

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Health

Ingredients

  • icon

    44 ingredients

    Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Custard Style Filling (19%) [Water, Sugar, Modified Maize Starch, Palm Fat, Humectant (Glycerol), Rapeseed Oil, Emulsifiers (Polysorbate 60, Sucrose Esters of Fatty Acids), Flavouring, Acidity Regulator (Glucono-Delta-Lactone), Colour (Carotenes), Preservative (Potassium Sorbate), Carrot Concentrate), Water, Palm Oil, Sugar, Caster Sugar, Rapeseed Oil, Yeast, Emulsifiers (Mono - and Diglycerides of Fatty Acids, Mono and Diacetyl Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids), Raising Agents (Calclum Phosphates, Sodium Carbonates, Potassium Carbonates), Salt, Wheat Protein, Flour Treatment Agent (Ascorbic Acid).
    Allergens: Gluten

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: E160a - Carotene
    • Additive: E422 - Glycerol
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E473 - Sucrose esters of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Humectant

    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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    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.

  • 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

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • 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

Ingredients analysis

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    Palm oil

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

    Vegan status unknown

    Unrecognized ingredients: Iron, Thiamin, Thiamin, Custard-style-filling, Calclum-phosphates

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Iron, Thiamin, Thiamin, Custard-style-filling, Calclum-phosphates

    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!

    : Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)), Custard Style Filling 19%, Water, Sugar, Modified Maize Starch, Palm Fat, Humectant (Glycerol), Rapeseed Oil, Emulsifiers (Polysorbate 60, Sucrose Esters of Fatty Acids), Flavouring, Acidity Regulator (Glucono-Delta-Lactone), Colour (Carotenes), Preservative (Potassium Sorbate), Carrot Concentrate, Water, Palm Oil, Sugar, Caster Sugar, Rapeseed Oil, Yeast, Emulsifiers (mono- and Diglycerides of Fatty Acids, mono- and Diacetyl Tartaric Acid Esters of mono- and Diglycerides of Fatty Acids), Raising Agents (Calclum Phosphates, Sodium Carbonates, Potassium Carbonates), Salt, Wheat Protein, Flour Treatment Agent (Ascorbic Acid)
    1. Fortified Wheat Flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 19 - percent_max: 81
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.8 - percent_max: 81
      2. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 40.5
      3. Iron -> en:iron - percent_min: 0 - percent_max: 27
      4. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20.25
        1. B3 -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20.25
      5. Thiamin -> en:thiamin - percent_min: 0 - percent_max: 16.2
        1. B1 -> en:thiamin - percent_min: 0 - percent_max: 16.2
    2. Custard Style Filling -> en:custard-style-filling - percent_min: 19 - percent: 19 - percent_max: 19
    3. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 19
    4. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 19
    5. Modified Maize Starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 19
    6. Palm Fat -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 15.5
    7. Humectant -> en:humectant - percent_min: 0 - percent_max: 12.4
      1. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.4
    8. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 10.3333333333333
    9. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 8.85714285714286
      1. Polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.85714285714286
      2. Sucrose Esters of Fatty Acids -> en:e473 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.42857142857143
    10. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    11. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 5
      1. Glucono-Delta-Lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    12. Colour -> en:colour - percent_min: 0 - percent_max: 5
      1. Carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    13. Preservative -> en:preservative - percent_min: 0 - percent_max: 5
      1. Potassium Sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. Carrot Concentrate -> en:carrot-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 5
    15. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 4.76923076923077
    16. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 4.42857142857143
    17. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.13333333333333
    18. Caster Sugar -> en:caster-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.875
    19. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3.64705882352941
    20. Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44444444444444
    21. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 3.26315789473684
      1. mono- and Diglycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.26315789473684
      2. mono- and Diacetyl Tartaric Acid Esters of mono- and Diglycerides of Fatty Acids -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.63157894736842
    22. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 3.1
      1. Calclum Phosphates -> en:calclum-phosphates - percent_min: 0 - percent_max: 3.1
      2. Sodium Carbonates -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55
      3. Potassium Carbonates -> en:e501 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.03333333333333
    23. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.95238095238095
    24. Wheat Protein -> en:wheat-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.81818181818182
    25. Flour Treatment Agent -> en:flour-treatment-agent - percent_min: 0 - percent_max: 2.69565217391304
      1. Ascorbic Acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.69565217391304

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) 0.762 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by averment.

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