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Layered buttercream chocolate cake - Aldi - 625 g

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Layered buttercream chocolate cake - Aldi - 625 g

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Barcode: 4088600204994 (EAN / EAN-13)

Quantity: 625 g

Brands: Aldi

Stores: Aldi

Countries where sold: United Kingdom

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Health

Ingredients

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    76 ingredients

    MILK CHOCOLATE (239%) (Sugar, Cocoa Butter, Cocoa Mass, Skimmed Milk Powder, Milk Fat, Palm Oil, Shea Fat, Emulsifiers: Lecithins (Soya), Polyglycerol Polyricinoleate; Whole Milk Powder, Flavouring), Sugar, Wheat Flour, WHITE CHOCOLATE (11%) (Sugar, Cocoa Butter, Whole Milk Powder, Flavouring, Emulsifier: Lecithins (Soya)), Butter (Milk), Pasteurised Egg, DARK CHOCOLATE (4%) (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Lecithins (Soya)), Fat Reduced Cocoa Powder, Humectant: Glycerol; Water, Glucose Syrup, Cocoa Mass, Dried Glucose Syrup, Palm Oil, Whey Powder (Milk), Raising Agents: Diphosphates, Potassium Carbonates; Cocoa Butter, Emulsifiers: Mono-and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids, Lecithins (Soya); Whole Milk Powder, Rice Starch, Maize Starch, Acidity Regulators: Sodium Acetate, Calcium Lactate, Acetic Acid; Preservative: Potassium Sorbate; Plant Extracts (Beetroot Juice from Concentrate, Concentrated Grape Juice, Radish Concentrate, Safflower Extract, Spirulina Concentrate), Glazing Agents: Beeswax, Carnauba Wax, Gum Arabic, Shellac; Salt, Dried Egg White, Stabiliser: Sorbitols; Barley Malt, Lemon Juice Concentrate, Flavouring, Colour: Beetroot Red.
    Allergens: 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: E162 - Beetroot red
    • Additive: E322 - Lecithins
    • Additive: E327 - Calcium lactate
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E901 - White and yellow beeswax
    • Additive: E903 - Carnauba wax
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • 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

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    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.

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • E262i - Sodium acetate

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    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.

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    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

  • 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.

  • 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.

  • E476 - Polyglycerol polyricinoleate

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

  • E901 - White and yellow beeswax

    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    Source: Wikipedia

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

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

    Non-vegan

    Non-vegan ingredients: Milk chocolate, Skimmed milk powder, Milkfat, Whole milk powder, Whole milk powder, Butter, Egg, Whey powder, Whole milk powder, E901, E904, Egg white
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

    : MILK CHOCOLATE 239% (Sugar, Cocoa Butter, Cocoa Mass, Skimmed Milk Powder, Milk Fat, Palm Oil, Shea Fat, Emulsifiers (Lecithins), Polyglycerol Polyricinoleate, Whole Milk Powder, Flavouring), Sugar, Wheat Flour, WHITE CHOCOLATE 11% (Sugar, Cocoa Butter, Whole Milk Powder, Flavouring, Emulsifier (Lecithins)), Butter, Egg, DARK CHOCOLATE 4% (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier (Lecithins)), Fat Reduced Cocoa Powder, Humectant (Glycerol), Water, Glucose Syrup, Cocoa Mass, Dried Glucose Syrup, Palm Oil, Whey Powder, Raising Agents (Diphosphates), Potassium Carbonates, Cocoa Butter, Emulsifiers (mono- and Diglycerides of Fatty Acids), Polyglycerol Esters of Fatty Acids, Lecithins, Whole Milk Powder, Rice Starch, Maize Starch, Acidity Regulators (Sodium Acetate), Calcium Lactate, Acetic Acid, Preservative (Potassium Sorbate), Plant Extracts (Beetroot Juice from Concentrate, Concentrated Grape Juice, Radish, Safflower, Spirulina Concentrate), Glazing Agents (Beeswax), Carnauba Wax, Gum Arabic, Shellac, Salt, Egg White, Stabiliser (Sorbitols), Barley Malt, Lemon Juice Concentrate, Flavouring, Colour (Beetroot Red)
    1. MILK CHOCOLATE -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent: 239
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      3. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      4. Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
      5. Milk Fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe
      6. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
      7. Shea Fat -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
      8. Emulsifiers -> en:emulsifier
        1. Lecithins -> en:e322 - vegan: maybe - vegetarian: maybe
      9. Polyglycerol Polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes
      10. Whole Milk Powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
      11. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe
    2. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    4. WHITE CHOCOLATE -> en:white-chocolate - vegan: maybe - vegetarian: yes - ciqual_food_code: 31010 - percent: 11
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      3. Whole Milk Powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
      4. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe
      5. Emulsifier -> en:emulsifier
        1. Lecithins -> en:e322 - vegan: maybe - vegetarian: maybe
    5. Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
    6. Egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    7. DARK CHOCOLATE -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent: 4
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      3. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
      4. Emulsifier -> en:emulsifier
        1. Lecithins -> en:e322 - vegan: maybe - vegetarian: maybe
    8. Fat Reduced Cocoa Powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    9. Humectant -> en:humectant
      1. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe
    10. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    11. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    12. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    13. Dried Glucose Syrup -> en:dehydrated-glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    14. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
    15. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe
    16. Raising Agents -> en:raising-agent
      1. Diphosphates -> en:e450 - vegan: yes - vegetarian: yes
    17. Potassium Carbonates -> en:e501 - vegan: yes - vegetarian: yes
    18. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    19. Emulsifiers -> en:emulsifier
      1. mono- and Diglycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    20. Polyglycerol Esters of Fatty Acids -> en:e475 - vegan: maybe - vegetarian: maybe
    21. Lecithins -> en:e322 - vegan: maybe - vegetarian: maybe
    22. Whole Milk Powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    23. Rice Starch -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    24. Maize Starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    25. Acidity Regulators -> en:acidity-regulator
      1. Sodium Acetate -> en:e262i - vegan: yes - vegetarian: yes
    26. Calcium Lactate -> en:e327 - vegan: yes - vegetarian: yes
    27. Acetic Acid -> en:e260 - vegan: yes - vegetarian: yes
    28. Preservative -> en:preservative
      1. Potassium Sorbate -> en:e202 - vegan: yes - vegetarian: yes
    29. Plant Extracts -> en:plant-extracts - vegan: yes - vegetarian: yes
      1. Beetroot Juice from Concentrate -> en:beetroot-juice-concentrate - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20091
      2. Concentrated Grape Juice -> en:concentrated-grape-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13112
      3. Radish -> en:radish - vegan: yes - vegetarian: yes - ciqual_food_code: 20045
      4. Safflower -> en:safflower - vegan: yes - vegetarian: yes
      5. Spirulina Concentrate -> en:spirulina-concentrate - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984
    30. Glazing Agents -> en:glazing-agent
      1. Beeswax -> en:e901 - vegan: no - vegetarian: yes
    31. Carnauba Wax -> en:e903 - vegan: yes - vegetarian: yes
    32. Gum Arabic -> en:e414 - vegan: yes - vegetarian: yes
    33. Shellac -> en:e904 - vegan: no - vegetarian: no
    34. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    35. Egg White -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001
    36. Stabiliser -> en:stabiliser
      1. Sorbitols -> en:e420 - vegan: yes - vegetarian: yes
    37. Barley Malt -> en:malted-barley - vegan: yes - vegetarian: yes
    38. Lemon Juice Concentrate -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028
    39. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe
    40. Colour -> en:colour
      1. Beetroot Red -> en:e162 - vegan: yes - vegetarian: yes

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,874 kj
    (448 kcal)
    Fat 21 g
    Saturated fat 14 g
    Carbohydrates 59 g
    Sugars 42 g
    Fiber 2.9 g
    Proteins 4.9 g
    Salt 0.35 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 chevalstar.
Product page also edited by roboto-app, teolemon, yuka.Vkx3Skhvb2xpYWdCZy9NVDJ4YjV3dUp4NktYM1hYT21KZE5MSUE9PQ.

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