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Cakemergpijpjes -

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Barcode: 11326437

Common name: Cakemergpijpjes met 36% imitatie

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

Labels, certifications, awards: Rainforest Alliance

Countries where sold: Netherlands

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Health

Ingredients

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    41 ingredients


    Dutch: Suiker, plantaardige oliën (palm, raap, zonnebloem, shea, kokos), glucose-fructosestroop, SCHARRELKIPPENEI, TARWEBLOEM, SOJABONEN, TARWEZETMEEL, 2% magere Cacaopoeder, dextrose, abrikozenpitten, stabilisator E420/E422/E1103, SOJABLOEM, lactose (MELK), emulgator E462/E322 (SOJA)/E472b/E477/E471/E475, rijsmiddel: E450/E500/E366, zout, verdikkingsmiddel: E415, magere MELKPOEDER, aroma's, conserveermiddel: E202.
    Allergens: Gluten, Milk, Soybeans

Food processing

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    Ultra processed foods


    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

  • E1103 - Invertase


    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Source: Wikipedia
  • E202 - Potassium sorbate


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia
  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E366 - Potassium fumarate


    Potassium fumarate: Potassium fumarate is a compound with formula K2C4H2O4. It is the potassium salt of fumaric acid. It has E number "E366".
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia
  • E420 - Sorbitol


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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
  • 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: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia
  • E500 - Sodium carbonates


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

Ingredients analysis

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

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    Suiker, plantaardige oliën (palm, raap, zonnebloem, shea, kokos), glucose-fructosestroop, SCHARRELKIPPENEI, TARWEBLOEM, SOJABONEN, TARWEZETMEEL, magere Cacaopoeder 2%, dextrose, abrikozenpitten, stabilisator (e420, e422, e1103), SOJABLOEM, lactose (MELK), emulgator (e462, e322 (SOJA), e472b, e477, e471, e475), rijsmiddel (e450, e500, e366), zout, verdikkingsmiddel (e415), magere MELKPOEDER, aroma's, conserveermiddel (e202)
    1. Suiker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 86
    2. plantaardige oliën -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 2 - percent_max: 44
      1. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0.4 - percent_max: 44
      2. raap -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 22
      3. zonnebloem -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.6666666666667
      4. shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 11
      5. kokos -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.8
    3. glucose-fructosestroop -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 30
    4. SCHARRELKIPPENEI -> nl:SCHARRELKIPPENEI - percent_min: 2 - percent_max: 23
    5. TARWEBLOEM -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 18.8
    6. SOJABONEN -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 16
    7. TARWEZETMEEL -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 14
    8. magere Cacaopoeder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
    9. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    10. abrikozenpitten -> en:apricot-kernels - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    11. stabilisator -> en:stabiliser - percent_min: 0 - percent_max: 2
      1. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      2. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
      3. e1103 -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
    12. SOJABLOEM -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    13. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
      1. MELK -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    14. emulgator -> en:emulsifier - percent_min: 0 - percent_max: 2
      1. e462 -> en:e462 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      2. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
        1. SOJA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.666666666666667
      4. e477 -> en:e477 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
      5. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.4
      6. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.333333333333333
    15. rijsmiddel -> en:raising-agent - percent_min: 0 - percent_max: 2
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      2. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. e366 -> en:e366 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
    16. zout -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    17. verdikkingsmiddel -> en:thickener - percent_min: 0 - percent_max: 2
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    18. magere MELKPOEDER -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    19. aroma's -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    20. conserveermiddel -> en:preservative - percent_min: 0 - percent_max: 2
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Biscuits
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by inf
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by aleene.

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