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New York's Original, Mini Linzer Tarts Cookies - Cobblestone Bakery Corp

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New York's Original, Mini Linzer Tarts Cookies - Cobblestone Bakery Corp

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Barcode: 0745703005166 (EAN / EAN-13) 745703005166 (UPC / UPC-A)

Brands: Cobblestone Bakery Corp

Brand owner: Cobblestone Bakery Corp

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits

Countries where sold: United States

Matching with your preferences

Health

Ingredients

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    37 ingredients

    Bleached enriched wheat flour [flour, malted barley flour, niacin, reduced iron, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], palm oil, sugar, corn syrup, eggs, high fructose corn syrup, unbleached wheat flour, water, dextrose, raspberry puree, natural & artificial flavors, modified cornstarch, salt, pectin, artificial color, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), preservatives (calcium propionate, potassium sorbate), gellan gum, black currant juice, citric acid, malic acid, milk, soy protein.
    Allergens: Eggs, Gluten, Milk

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: E418 - Gellan gum
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: High fructose corn syrup

    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

  • 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.

  • E296 - Malic acid

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    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.

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E341i - Monocalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E418 - Gellan gum

    Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
    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.

  • 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
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : enriched wheat flour (flour, malted barley flour, niacin, reduced iron, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid), palm oil, sugar, corn syrup, eggs, high fructose corn syrup, wheat flour, water, dextrose, raspberry puree, natural and artificial flavors, modified cornstarch, salt, pectin, artificial color, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), preservatives (calcium propionate, potassium sorbate), gellan gum, black currant, citric acid, malic acid, milk, soy protein
    1. enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.34782608695652 - percent_max: 100
      1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.62111801242236 - 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. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
      4. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 25
      5. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20
        1. vitamin b1 -> en:thiamin - percent_min: 0 - percent_max: 20
      6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        1. vitamin b2 -> 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. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 50
    3. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.67
    4. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 16.67
    5. eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 16.67
    6. high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 16.67
    7. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 14.2857142857143
    8. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12.5
    9. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.1111111111111
    10. raspberry puree -> en:raspberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13015 - percent_min: 0 - percent_max: 10
    11. natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    12. modified cornstarch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 5
    13. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.73
    14. pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.73
    15. artificial color -> en:colour - percent_min: 0 - percent_max: 0.73
    16. leavening -> en:raising-agent - percent_min: 0 - percent_max: 0.73
      1. sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.73
      2. baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.365
      3. monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.243333333333333
    17. preservatives -> en:preservative - percent_min: 0 - percent_max: 0.73
      1. calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.73
      2. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.365
    18. gellan gum -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.73
    19. black currant -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 0 - percent_max: 0.73
    20. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.73
    21. malic acid -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.73
    22. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.73
    23. soy protein -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 0.73

Nutrition

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    Bad 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: 0

    • Proteins: 2 / 5 (value: 4.17, rounded value: 4.17)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.121941166753359, rounded value: 0.1)

    Negative points: 21

    • Energy: 5 / 10 (value: 1745, rounded value: 1745)
    • Sugars: 3 / 10 (value: 16.67, rounded value: 16.67)
    • Saturated fat: 10 / 10 (value: 12.5, rounded value: 12.5)
    • Sodium: 3 / 10 (value: 292, rounded value: 292)

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

    Nutritional score: (21 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 COOKIE (24 g))     		Compared to: Biscuits
    Energy 1,745 kj
    (417 kcal)     		419 kj
    (100 kcal)     		-11%
    Fat 25 g 6 g +24%
    Saturated fat 12.5 g 3 g +38%
    Trans fat 0 g 0 g -100%
    Cholesterol 21 mg 5.04 mg +91%
    Carbohydrates 45.83 g 11 g -28%
    Sugars 16.67 g 4 g -42%
    Fiber 0 g 0 g -100%
    Proteins 4.17 g 1 g -33%
    Salt 0.73 g 0.175 g +20%
    Vitamin A 0 µg 0 µg -100%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 0 mg 0 mg -100%
    Iron 1.5 mg 0.36 mg -36%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.122 % 0.122 %
Serving size: 1 COOKIE (24 g)

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Data sources

Product added on by usda-ndb-import
Last edit of product page on by org-database-usda.

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