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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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    39 ingredients

    : 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: 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: E415 - Xanthan gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E477 - Propane-1‚2-diol esters of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Lactose
    • Ingredient: Thickener

    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 (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.

  • 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.

  • 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 (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • 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

  • 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.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm
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    Non-vegan

    Non-vegan ingredients: Free range chicken eggs, Lactose, Skimmed milk powder
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    Maybe vegetarian

    Ingredients that may not be vegetarian: E422, E322, E472b, E477, E471, E475, Flavouring
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

    : 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, emulgator (e462, e322, 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 - ciqual_proxy_food_code: 31016 - 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 - ciqual_food_code: 16129 - 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 - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 8.8
    3. glucose-fructosestroop -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 2 - percent_max: 30
    4. SCHARRELKIPPENEI -> en:free-range-chicken-eggs - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 2 - percent_max: 23
    5. TARWEBLOEM -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2 - percent_max: 18.8
    6. SOJABONEN -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 2 - percent_max: 16
    7. TARWEZETMEEL -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 2 - percent_max: 14
    8. magere Cacaopoeder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 2 - percent: 2 - percent_max: 2
    9. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - 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 - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 2
    13. lactose -> en:lactose - 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
      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 - ciqual_food_code: 11058 - 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 - ciqual_food_code: 19054 - 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) 9.25 %

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Data sources

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

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