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raspberry ripple tear and share

raspberry ripple tear and share

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Barcode: 0280027003806 (EAN / EAN-13) 280027003806 (UPC / UPC-A)

Countries where sold: United Kingdom

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Health

Ingredients

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    43 ingredients


    wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamini, sugar, water, full fat soft cheese (milk ), butter (milk ), yeast, palm oil, rapeseed oll, humectant (glycerol), ernulsifiers (mono - and diglycerides of fatty acids, mono - and diacetyl tartaric acid esters of mono - and diglycerides of fatty acids, polysorbate 60), dextrose, flavourings, salt, dried egg, pasteurised egg white, stabilisers (guar gum, locust bean gum, xanthan gum), beetroot concentrate, freeze dried raspberry pieces, colour (algal carotenes), dried skimmed milk, raising agents (disodium diphcsphate, sodium bicarbonate), acidity regulators (citric acid, acetic acid, potassium hydroxide), carrot concentrate, tapioca starch, this bakery product may also contain peanuts, nuts milk, sesame, egg, soya and other allergens
    Allergens: Gluten, Milk
    Traces: Eggs, Sesame seeds, 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: E160a - Carotene
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • 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
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • 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
  • E260 - Acetic acid


    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    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.

  • 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
  • E412 - Guar gum


    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E415 - Xanthan gum


    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • 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.

  • 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.

  • E525 - Potassium hydroxide


    Potassium hydroxide: Potassium hydroxide is an inorganic compound with the formula KOH, and is commonly called caustic potash. Along with sodium hydroxide -NaOH-, this colorless solid is a prototypical strong base. It has many industrial and niche applications, most of which exploit its corrosive nature and its reactivity toward acids. An estimated 700‚000 to 800‚000 tonnes were produced in 2005. About 100 times more NaOH than KOH is produced annually. KOH is noteworthy as the precursor to most soft and liquid soaps, as well as numerous potassium-containing chemicals.
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm oil
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    Non-vegan


    Non-vegan ingredients: Full fat soft cheese, Butter, Egg, Egg white, Skimmed milk

    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, Thiamini, Rapeseed-oll, Ernulsifiers, Disodium-diphcsphate, Allergens

    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!

    en: wheat flour, wheat flour, calcium carbonate, iron, niacin, thiamini, sugar, water, full fat soft cheese, butter, yeast, palm oil, rapeseed oll, humectant (glycerol), ernulsifiers (mono- and diglycerides of fatty acids, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, polysorbate 60), dextrose, flavourings, salt, egg, egg white, stabilisers (guar gum, locust bean gum, xanthan gum), beetroot, raspberry, colour (algal carotenes), skimmed milk, raising agents (disodium diphcsphate, sodium bicarbonate), acidity regulators (citric acid, acetic acid, potassium hydroxide), carrot concentrate, tapioca starch, allergens
    1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 3.33333333333333 - percent_max: 100
    2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. iron -> en:iron - percent_min: 0 - percent_max: 25
    5. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20
    6. thiamini -> en:thiamini - percent_min: 0 - percent_max: 16.6666666666667
    7. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. full fat soft cheese -> en:full-fat-soft-cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
    10. butter -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. rapeseed oll -> en:rapeseed-oll - percent_min: 0 - percent_max: 7.69230769230769
    14. humectant -> en:humectant - percent_min: 0 - percent_max: 7.14285714285714
      1. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714
    15. ernulsifiers -> en:ernulsifiers - percent_min: 0 - percent_max: 6.66666666666667
      1. mono- and diglycerides of fatty acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.66666666666667
      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: 3.33333333333333
      3. polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.22222222222222
    16. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    18. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    19. egg -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
    20. egg white -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 4.76190476190476
      1. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      2. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
      3. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.58730158730159
    22. beetroot -> en:beetroot - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. raspberry -> en:raspberry - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. colour -> en:colour - percent_min: 0 - percent_max: 4.16666666666667
      1. algal carotenes -> en:e160aiv - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.16666666666667
    25. skimmed milk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. raising agents -> en:raising-agent - percent_min: 0 - percent_max: 3.84615384615385
      1. disodium diphcsphate -> en:disodium-diphcsphate - percent_min: 0 - percent_max: 3.84615384615385
      2. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
    27. acidity regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 3.7037037037037
      1. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
      2. acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85185185185185
      3. potassium hydroxide -> en:e525 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.23456790123457
    28. carrot concentrate -> en:carrot-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. tapioca starch -> en:tapioca - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. allergens -> en:allergens - percent_min: 0 - percent_max: 3.33333333333333

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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