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Glazed/Chocolate Iced Donut 6CT - Publix - 6 donuts

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Glazed/Chocolate Iced Donut 6CT - Publix - 6 donuts

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Barcode: 0295433204594 (EAN / EAN-13) 295433204594 (UPC / UPC-A)

Common name: Glazed/Chocolate Iced Donut 6CT

Quantity: 6 donuts

Brands: Publix

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Doughnuts, Glazed doughnuts

Stores: Publix

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Health

Ingredients

  • icon

    108 ingredients

    Yeast Ring Donut (Enrichedflour, {Wheat Flour, Malted Barley Flour,Reduced Iron,Niacin,Thiamine Mononitrate,Riboflavin, Folic Acid}, Water, Palm Oil,Dextrose,Soy Oil,Yeast, Salt, Whey, Sugar,Mono-& Diglycerides,Leavening{Sodium Acidpyrophosphate,Baking Soda},Soy Flour,Wheatstarch,Sodium Stearoyl Lactylate,Natural &Artificial Flavor,Skim Milk,Distilled Monoglycerides,Calcium Propionate{To Preservefreshness},Gums{Cellulose,Guar,Xanthan},Ascorbic Acid,Beta Carotene{Color},Wheatprotein Isolate,Sodium Caseinate,Milk Protein Concentrate,Polysorbate60,Nonfat Milk,Calcium Stearoyl Lactylate,Egg Yolk,Datem,Eggs,Wheat Gluten,Calcium Sulfate,Ammoniumsulfate, Egg Whites). If Chocolate Icing(Sugar, Water, Cocoa Processed W/ Alkali,Palm Oil, Soy Oil, Hydrogenated Cottonseedoil,Corn Syrup,Citric Acid,Dextrose,Agar-Agar, Locust Bean Gum,Natural & Artificialflavor, Pectin, Phosphoric Acid, Potassiumsorbate Preservative,Rapeseedlecithin,Salt, Stearic Acid, Vegetable Fiber), Ifdonut Glaze (Powdered Sugar {Sugar, Cornstarch}Water,Sugar,Maltodextrin,Stabilizer{Sugar,Artificial Flavor,Agar,Cellulosegumcitric Acid,Mono-&Diglycerides,Polysorbate80},Potassium Sorbate Preservative), Ifsprinkles(Sugar,Cornstarch,Rice Flour,Palm&/Or Palm Kernel Oil,Gum Arabic,Cellulosegum,Soy Lecithin,Dextrin,Dextrose,Confectioner's Glaze,Carrageenan Gum,Maltodextrinblue 1 & 2lake,Cocoa Processed With Alkalicarnauba Wax,Yellow 5 & 6 Lake,Red 40 Lakered 3 &40,Blue 1 & 2,Yellow 5 & 6,Titaniumdioxide Color,Natural & Artificial Flavor,Tapioca Starch, Glucose Syrup, Glycerin).
    Allergens: Eggs, Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1400 - Dextrin
    • Additive: E322 - Lecithins
    • Additive: E406 - Agar
    • Additive: E410 - Locust bean gum
    • Additive: E414 - Acacia gum
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E460 - Cellulose
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Gluten
    • Ingredient: Maltodextrin
    • Ingredient: Milk proteins
    • 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

  • 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

  • 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.

  • 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

  • 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

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • 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

  • 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.

  • 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

  • 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.

  • 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

Ingredients analysis

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    Palm oil

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

    Non-vegan

    Non-vegan ingredients: Whey, Skimmed milk, Sodium caseinate, Milk protein concentrate, Skimmed milk, Egg yolk, Egg, Egg white

    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: Yeast-ring-donut, Enrichedflour, Reduced iron, Thiamin mononitrate, Folic acid, Mono-diglycerides, Sodium-acidpyrophosphate, Wheatstarch, Natural-artificial-flavor, Distilled-monoglycerides, To-preservefreshness, Gums, Guar, Wheatprotein-isolate, Polysorbate60, Calcium-stearoyl-lactylate, Ammoniumsulfate, If-chocolate-icing, Hydrogenated-cottonseedoil, Natural-and-artificialflavor, Potassiumsorbate-preservative, Rapeseedlecithin, Ifdonut-glaze, Cellulosegumcitric-acid, Mono-diglycerides, Polysorbate80, Potassium-sorbate-preservative, Ifsprinkles, Or-palm-kernel-oil, Cellulosegum, Confectioner-s-glaze, Carrageenan-gum, Maltodextrinblue-1-and-2lake, Cocoa-processed-with-alkalicarnauba-wax, Yellow-5-and-6-lake, Red-40-lakered-3-40, Blue-1-and-2, Yellow-5-and-6, Titaniumdioxide-color

    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: Yeast Ring Donut (Enrichedflour (Wheat Flour, Malted Barley Flour, Reduced Iron, Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Dextrose, Soy Oil, Yeast, Salt, Whey, Sugar, Mono-& Diglycerides, Leavening (Sodium Acidpyrophosphate, Baking Soda), Soy Flour, Wheatstarch, Sodium Stearoyl Lactylate, Natural &Artificial Flavor, Skim Milk, Distilled Monoglycerides, Calcium Propionate (To Preservefreshness), Gums (Cellulose, Guar, Xanthan), Ascorbic Acid, Beta Carotene (Color), Wheatprotein Isolate, Sodium Caseinate, Milk Protein Concentrate, Polysorbate60, Nonfat Milk, Calcium Stearoyl Lactylate, Egg Yolk, Datem, Eggs, Wheat Gluten, Calcium Sulfate, Ammoniumsulfate, Egg Whites), If Chocolate Icing (Sugar, Water, Cocoa Processed with Alkali, Palm Oil, Soy Oil, Hydrogenated Cottonseedoil, Corn Syrup, Citric Acid, Dextrose, Agar-Agar, Locust Bean Gum, Natural and Artificialflavor, Pectin, Phosphoric Acid, Potassiumsorbate Preservative, Rapeseedlecithin, Salt, Stearic Acid, Vegetable Fiber), Ifdonut Glaze (Powdered Sugar (Sugar, Cornstarch), Water, Sugar, Maltodextrin, Stabilizer (Sugar, Artificial Flavor, Agar, Cellulosegumcitric Acid, Mono-&Diglycerides, Polysorbate80), Potassium Sorbate Preservative), Ifsprinkles (Sugar, Cornstarch, Rice Flour, Palm&, Or Palm Kernel Oil, Gum Arabic, Cellulosegum, Soy Lecithin, Dextrin, Dextrose, Confectioner's Glaze, Carrageenan Gum, Maltodextrinblue 1 and 2lake, Cocoa Processed With Alkalicarnauba Wax, Yellow 5 and 6 Lake, Red 40 Lakered 3 &40, Blue 1 and 2, Yellow 5 and 6, Titaniumdioxide Color, Natural and Artificial Flavor, Tapioca Starch, Glucose Syrup, Glycerin)
    1. Yeast Ring Donut -> en:yeast-ring-donut - percent_min: 25 - percent_max: 100
      1. Enrichedflour -> en:enrichedflour - percent_min: 0.735294117647059 - percent_max: 100
        1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.105042016806723 - 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. Reduced Iron -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333
        4. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - 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. Folic Acid -> en:folic-acid - 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. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
      5. Soy Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 20
      6. Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      7. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.946
      8. Whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.946
      9. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.946
      10. Mono-& Diglycerides -> en:mono-diglycerides - percent_min: 0 - percent_max: 0.946
      11. Leavening -> en:raising-agent - percent_min: 0 - percent_max: 0.946
        1. Sodium Acidpyrophosphate -> en:sodium-acidpyrophosphate - percent_min: 0 - percent_max: 0.946
        2. Baking Soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.473
      12. Soy Flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 0.946
      13. Wheatstarch -> en:wheatstarch - percent_min: 0 - percent_max: 0.946
      14. Sodium Stearoyl Lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.946
      15. Natural &Artificial Flavor -> en:natural-artificial-flavor - percent_min: 0 - percent_max: 0.946
      16. Skim Milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.946
      17. Distilled Monoglycerides -> en:distilled-monoglycerides - percent_min: 0 - percent_max: 0.946
      18. Calcium Propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.946
        1. To Preservefreshness -> en:to-preservefreshness - percent_min: 0 - percent_max: 0.946
      19. Gums -> en:gums - percent_min: 0 - percent_max: 0.946
        1. Cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.946
        2. Guar -> en:guar - percent_min: 0 - percent_max: 0.473
        3. Xanthan -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.315333333333333
      20. Ascorbic Acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.946
      21. Beta Carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.946
        1. Color -> en:colour - percent_min: 0 - percent_max: 0.946
      22. Wheatprotein Isolate -> en:wheatprotein-isolate - percent_min: 0 - percent_max: 0.946
      23. Sodium Caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.946
      24. Milk Protein Concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.946
      25. Polysorbate60 -> en:polysorbate60 - percent_min: 0 - percent_max: 0.946
      26. Nonfat Milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.946
      27. Calcium Stearoyl Lactylate -> en:calcium-stearoyl-lactylate - percent_min: 0 - percent_max: 0.946
      28. Egg Yolk -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 0.946
      29. Datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.946
      30. Eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.946
      31. Wheat Gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.946
      32. Calcium Sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.946
      33. Ammoniumsulfate -> en:ammoniumsulfate - percent_min: 0 - percent_max: 0.946
      34. Egg Whites -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 0.946
    2. If Chocolate Icing -> en:if-chocolate-icing - percent_min: 0 - percent_max: 50
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 17.6
      2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 17.6
      3. Cocoa Processed with Alkali -> en:cocoa-processed-with-alkali - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 16.6666666666667
      4. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 12.5
      5. Soy Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 10
      6. Hydrogenated Cottonseedoil -> en:hydrogenated-cottonseedoil - percent_min: 0 - percent_max: 8.33333333333333
      7. Corn Syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 7.14285714285714
      8. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      9. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.55555555555556
      10. Agar-Agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 5
      11. Locust Bean Gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
      12. Natural and Artificialflavor -> en:natural-and-artificialflavor - percent_min: 0 - percent_max: 4.16666666666667
      13. Pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
      14. Phosphoric Acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      15. Potassiumsorbate Preservative -> en:potassiumsorbate-preservative - percent_min: 0 - percent_max: 3.33333333333333
      16. Rapeseedlecithin -> en:rapeseedlecithin - percent_min: 0 - percent_max: 3.125
      17. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.946
      18. Stearic Acid -> en:e570 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.946
      19. Vegetable Fiber -> en:vegetable-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.946
    3. Ifdonut Glaze -> en:ifdonut-glaze - percent_min: 0 - percent_max: 33.3333333333333
      1. Powdered Sugar -> en:icing-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 17.6
        1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 17.6
        2. Cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 8.8
      2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667
      3. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.1111111111111
      4. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      5. Stabilizer -> en:stabiliser - percent_min: 0 - percent_max: 6.66666666666667
        1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.66666666666667
        2. Artificial Flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333
        3. Agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 2.22222222222222
        4. Cellulosegumcitric Acid -> en:cellulosegumcitric-acid - percent_min: 0 - percent_max: 1.66666666666667
        5. Mono-&Diglycerides -> en:mono-diglycerides - percent_min: 0 - percent_max: 1.33333333333333
        6. Polysorbate80 -> en:polysorbate80 - percent_min: 0 - percent_max: 1.11111111111111
      6. Potassium Sorbate Preservative -> en:potassium-sorbate-preservative - percent_min: 0 - percent_max: 5.55555555555556
    4. Ifsprinkles -> en:ifsprinkles - percent_min: 0 - percent_max: 25
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 17.6
      2. Cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5
      3. Rice Flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 8.33333333333333
      4. Palm& -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 6.25
      5. Or Palm Kernel Oil -> en:or-palm-kernel-oil - percent_min: 0 - percent_max: 5
      6. Gum Arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      7. Cellulosegum -> en:cellulosegum - percent_min: 0 - percent_max: 3.57142857142857
      8. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.125
      9. Dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      10. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.5
      11. Confectioner's Glaze -> en:confectioner-s-glaze - percent_min: 0 - percent_max: 2.27272727272727
      12. Carrageenan Gum -> en:carrageenan-gum - percent_min: 0 - percent_max: 2.08333333333333
      13. Maltodextrinblue 1 and 2lake -> en:maltodextrinblue-1-and-2lake - percent_min: 0 - percent_max: 1.92307692307692
      14. Cocoa Processed With Alkalicarnauba Wax -> en:cocoa-processed-with-alkalicarnauba-wax - percent_min: 0 - percent_max: 1.78571428571429
      15. Yellow 5 and 6 Lake -> en:yellow-5-and-6-lake - percent_min: 0 - percent_max: 1.66666666666667
      16. Red 40 Lakered 3 &40 -> en:red-40-lakered-3-40 - percent_min: 0 - percent_max: 1.5625
      17. Blue 1 and 2 -> en:blue-1-and-2 - percent_min: 0 - percent_max: 1.47058823529412
      18. Yellow 5 and 6 -> en:yellow-5-and-6 - percent_min: 0 - percent_max: 1.38888888888889
      19. Titaniumdioxide Color -> en:titaniumdioxide-color - percent_min: 0 - percent_max: 1.31578947368421
      20. Natural and Artificial Flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
      21. Tapioca Starch -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.19047619047619
      22. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.13636363636364
      23. Glycerin -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.08695652173913

Nutrition

  • icon

    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteins: 3 / 5 (value: 5.41, rounded value: 5.41)
    • Fiber: 1 / 5 (value: 1.35, rounded value: 1.35)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 19

    • Energy: 4 / 10 (value: 1530, rounded value: 1530)
    • Sugars: 3 / 10 (value: 17.6, rounded value: 17.6)
    • Saturated fat: 8 / 10 (value: 8.11, rounded value: 8.1)
    • Sodium: 4 / 10 (value: 378, rounded value: 378)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (19 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (74 g)     		Compared to: Doughnuts
    Energy 1,530 kj
    (365 kcal)     		1,130 kj
    (270 kcal)     		-12%
    Fat 16.2 g 12 g -29%
    Saturated fat 8.11 g 6 g -23%
    Carbohydrates 48.6 g 36 g +7%
    Sugars 17.6 g 13 g -2%
    Fiber 1.35 g 1 g -27%
    Proteins 5.41 g 4 g -8%
    Salt 0.946 g 0.7 g +7%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 74 g

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Data sources

Product added on by waistline-app
Last edit of product page on by syrislove.

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