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donettes okd fashioned - Hostess

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donettes okd fashioned - Hostess

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Barcode: 0888109254650 (EAN / EAN-13) 888109254650 (UPC / UPC-A)

Brands: Hostess

Countries where sold: United States

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Health

Ingredients

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    43 ingredients

    SUGAR, ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE OR REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PALM OIL, WHEAT STARCH, CONTAINS 2% OR LESS: SOYBEAN OIL, NONFAT DRY MILK, SWEET CREAM, SOY FLOUR, GLYCERIN, LEAVENING (DICALCIUM PHOSPHATE, SODIUM BICARBONATE, GLUCONO DELTA-LACTONE, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PYROPHOSPHATE), DEXTROSE, MONO AND DIGLYCERIDES, MODIFIED FOOD STARCH, SALT, NATURAL FLAVOR, EGG YOLK, ENZYMES, PRESERVATIVE (SORBIC ACID, POTASSIUM SORBATE, NATAMYCIN), SOY LECITHIN, AGAR, COLOR (ANNATTO AND TURMERIC), VANILLA EXTRACT. 528593 CONTAINS EGG, MILK, SOY, WHEAT. CONTAINS BIOENGINEERED FOOD INGREDIENTS
    Allergens: Eggs, Gluten, Milk, 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: E322 - Lecithins
    • Additive: E406 - Agar
    • Additive: E422 - Glycerol
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    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.

  • E235 - Natamycin

    Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
    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.

  • 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

  • E341ii - Dicalcium 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

  • 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

  • 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

  • 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.

  • 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.

  • 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 oil
  • icon

    Non-vegan

    Non-vegan ingredients: Skimmed milk powder, Egg yolk

    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: Ferrous sulfate, Reduced iron, Thiamin mononitrate, Folic acid, Contains-2-and-less, Sweet-cream, Sodium-aluminum-pyrophosphate, Contains-bioengineered-food-ingredients

    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: SUGAR, FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PALM OIL, WHEAT STARCH, CONTAINS 2% and LESS (SOYBEAN OIL), NONFAT DRY MILK, SWEET CREAM, SOY FLOUR, GLYCERIN, LEAVENING (DICALCIUM PHOSPHATE, SODIUM BICARBONATE, GLUCONO DELTA-LACTONE, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PYROPHOSPHATE), DEXTROSE, mono- and DIGLYCERIDES, MODIFIED FOOD STARCH, SALT, NATURAL FLAVOR, EGG YOLK, ENZYMES, PRESERVATIVE (SORBIC ACID, POTASSIUM SORBATE, NATAMYCIN), SOY LECITHIN, AGAR, COLOR (ANNATTO, TURMERIC), VANILLA EXTRACT, CONTAINS BIOENGINEERED FOOD INGREDIENTS
    1. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.16666666666667 - percent_max: 100
    2. FLOUR -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
      1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
      2. MALTED BARLEY FLOUR -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 25
      3. NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      4. FERROUS SULFATE -> en:ferrous-sulfate - percent_min: 0 - percent_max: 12.5
      5. REDUCED IRON -> en:reduced-iron - percent_min: 0 - percent_max: 10
      6. THIAMINE MONONITRATE -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 8.33333333333333
      7. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      8. FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 6.25
    3. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333
    4. PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 25
    5. WHEAT STARCH -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 20
    6. CONTAINS 2% and LESS -> en:contains-2-and-less - percent_min: 0 - percent_max: 16.6666666666667
      1. SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 16.6666666666667
    7. NONFAT DRY MILK -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 14.2857142857143
    8. SWEET CREAM -> en:sweet-cream - percent_min: 0 - percent_max: 12.5
    9. SOY FLOUR -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 11.1111111111111
    10. GLYCERIN -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
    11. LEAVENING -> en:raising-agent - percent_min: 0 - percent_max: 9.09090909090909
      1. DICALCIUM PHOSPHATE -> en:e341ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
      2. SODIUM BICARBONATE -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
      3. GLUCONO DELTA-LACTONE -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
      4. SODIUM ACID PYROPHOSPHATE -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
      5. SODIUM ALUMINUM PYROPHOSPHATE -> en:sodium-aluminum-pyrophosphate - percent_min: 0 - percent_max: 1.81818181818182
    12. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8.33333333333333
    13. mono- and DIGLYCERIDES -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.69230769230769
    14. MODIFIED FOOD STARCH -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 7.14285714285714
    15. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.80357142857143
    16. NATURAL FLAVOR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.80357142857143
    17. EGG YOLK -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 0.80357142857143
    18. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.80357142857143
    19. PRESERVATIVE -> en:preservative - percent_min: 0 - percent_max: 0.80357142857143
      1. SORBIC ACID -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.80357142857143
      2. POTASSIUM SORBATE -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.401785714285715
      3. NATAMYCIN -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.267857142857143
    20. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.80357142857143
    21. AGAR -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 0.80357142857143
    22. COLOR -> en:colour - percent_min: 0 - percent_max: 0.80357142857143
      1. ANNATTO -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.80357142857143
      2. TURMERIC -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 0.401785714285715
    23. VANILLA EXTRACT -> en:vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065 - percent_min: 0 - percent_max: 0.80357142857143
    24. CONTAINS BIOENGINEERED FOOD INGREDIENTS -> en:contains-bioengineered-food-ingredients - percent_min: 0 - percent_max: 0.80357142857143

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,868 kj
    (446 kcal)
    Fat 23.214 g
    Saturated fat 12.5 g
    Carbohydrates 57.143 g
    Sugars 32.143 g
    Fiber 1.786 g
    Proteins 3.571 g
    Salt 0.804 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by bellascoutbear.
Product page also edited by averment, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvll5GaeX9ozLKJiPSmGDa5oyqcMDwfv195qOqEKs.

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