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Custard flavour doughnuts

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Custard flavour doughnuts

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Barcode: 0290630000697 (EAN / EAN-13) 290630000697 (UPC / UPC-A)

Labels, certifications, awards: Vegetarian

Countries where sold: United Kingdom

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Health

Ingredients

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    40 ingredients

    Colours (Titanium dioxide, Mixed carotenes), all doughnuts with custard flavour filling. INGREDIENTS: Fortified wheat flour (wheat our, calcium carbonate, iron, niacin, thiamin), 'ater, Sugar, Palm oil, Rapeseed oil, Dextrose, east, Emulsifiers (Mono - and diglycerides of itty acids, Mono - and diacetyltartaric acid ters of mono - and diglycerides of fatty acids, orbitan monostearate), Glucose syrup, Maize arch, Wheat gluten, Raising Agents Diphosphates, Sodium bicarbonate, Calcium 10sphates), Salt, Cornflour, Stabiliser (Carboxy ethyl cellulose), Gelling Agent (Pectins), 1ouring, Acidity Regulator Aucono-delta-lactone), Preservative (Sorbic id), 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: E170 - Calcium carbonates
    • Additive: E171 - Titanium dioxide
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Gluten

    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

  • 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

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • 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.

  • E462 - Ethyl cellulose

    Ethyl cellulose: Ethyl cellulose is a derivative of cellulose in which some of the hydroxyl groups on the repeating glucose units are converted into ethyl ether groups. The number of ethyl groups can vary depending on the manufacturer. It is mainly used as a thin-film coating material for coating paper, vitamin and medical pills, and for thickeners in cosmetics and in industrial processes. Food grade ethyl cellulose is one of few non-toxic films and thickeners which are not water soluble. This property allows it to be used to safeguard ingredients from water.Ethyl cellulose is also used as a food additive as an emulsifier -E462-.
    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.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
  • icon

    Vegan status unknown

    Unrecognized ingredients: All-doughnuts-with-custard-flavour-filling, Ingredients, Wheat-our, Iron, Thiamin, Ater, East, Mono-and-diglycerides-of-itty-acids, Mono-and-diacetyltartaric-acid-ters-of-mono-and-diglycerides-of-fatty-acids, Orbitan-monostearate, Maize-arch, Calcium-10sphates, Carboxy-ethyl-cellulose, 1ouring, Acidity-regulator-aucono-delta-lactone, Sorbic-id

    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

    No non-vegetarian ingredients detected

    Unrecognized ingredients: All-doughnuts-with-custard-flavour-filling, Ingredients, Wheat-our, Iron, Thiamin, Ater, East, Mono-and-diglycerides-of-itty-acids, Mono-and-diacetyltartaric-acid-ters-of-mono-and-diglycerides-of-fatty-acids, Orbitan-monostearate, Maize-arch, Calcium-10sphates, Carboxy-ethyl-cellulose, 1ouring, Acidity-regulator-aucono-delta-lactone, Sorbic-id

    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!

    : Colours (Titanium dioxide, Mixed carotenes), all doughnuts with custard flavour filling, INGREDIENTS (Fortified wheat flour, wheat our), calcium carbonate, iron, niacin, thiamin, ater, Sugar, Palm oil, Rapeseed oil, Dextrose, east, Emulsifiers (mono- and diglycerides of itty acids, mono- and diacetyltartaric acid ters of mono- and diglycerides of fatty acids, orbitan monostearate), Glucose syrup, Maize arch, Wheat gluten, Raising Agents (Diphosphates), Sodium bicarbonate, Calcium 10sphates, Salt, Cornflour, Stabiliser (Carboxy ethyl cellulose), Gelling Agent (Pectins), 1ouring, Acidity Regulator Aucono-delta-lactone, Preservative (Sorbic id), Flour Treatment Agent (Ascorbic acid)
    1. Colours -> en:colour - percent_min: 3.57142857142857 - percent_max: 100
      1. Titanium dioxide -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 1.78571428571429 - percent_max: 100
      2. Mixed carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
    2. all doughnuts with custard flavour filling -> en:all-doughnuts-with-custard-flavour-filling - percent_min: 0 - percent_max: 50
    3. INGREDIENTS -> en:ingredients - percent_min: 0 - percent_max: 33.3333333333333
      1. Fortified wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      2. wheat our -> en:wheat-our - percent_min: 0 - percent_max: 16.6666666666667
    4. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
    5. iron -> en:iron - percent_min: 0 - percent_max: 20
    6. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. thiamin -> en:thiamin - percent_min: 0 - percent_max: 14.2857142857143
    8. ater -> en:ater - percent_min: 0 - percent_max: 12.5
    9. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.1111111111111
    10. Palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 10
    11. Rapeseed oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 9.09090909090909
    12. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8.33333333333333
    13. east -> en:east - percent_min: 0 - percent_max: 7.69230769230769
    14. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 7.14285714285714
      1. mono- and diglycerides of itty acids -> en:mono-and-diglycerides-of-itty-acids - percent_min: 0 - percent_max: 7.14285714285714
      2. mono- and diacetyltartaric acid ters of mono- and diglycerides of fatty acids -> en:mono-and-diacetyltartaric-acid-ters-of-mono-and-diglycerides-of-fatty-acids - percent_min: 0 - percent_max: 3.57142857142857
      3. orbitan monostearate -> en:orbitan-monostearate - percent_min: 0 - percent_max: 2.38095238095238
    15. Glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.66666666666667
    16. Maize arch -> en:maize-arch - percent_min: 0 - percent_max: 6.25
    17. Wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 5.55555555555556
      1. Diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. Sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. Calcium 10sphates -> en:calcium-10sphates - percent_min: 0 - percent_max: 5
    21. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.76190476190476
    22. Cornflour -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 4.54545454545455
    23. Stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 4.34782608695652
      1. Carboxy ethyl cellulose -> en:carboxy-ethyl-cellulose - percent_min: 0 - percent_max: 4.34782608695652
    24. Gelling Agent -> en:gelling-agent - percent_min: 0 - percent_max: 4.16666666666667
      1. Pectins -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. 1ouring -> en:1ouring - percent_min: 0 - percent_max: 4
    26. Acidity Regulator Aucono-delta-lactone -> en:acidity-regulator-aucono-delta-lactone - percent_min: 0 - percent_max: 3.84615384615385
    27. Preservative -> en:preservative - percent_min: 0 - percent_max: 3.7037037037037
      1. Sorbic id -> en:sorbic-id - percent_min: 0 - percent_max: 3.7037037037037
    28. Flour Treatment Agent -> en:flour-treatment-agent - percent_min: 0 - percent_max: 3.57142857142857
      1. Ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857

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) 0.047 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by averment.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
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