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Muddy puddle cup cakes peppa -

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Muddy puddle cup cakes peppa -

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Barcode: 5014297401513 (EAN / EAN-13)

Countries where sold: France

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Health

Ingredients

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    33 ingredients

    French: Sponge Mix (72%) (Fortified Whea Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin) Sugar, Palm Oil, Raising Agents (Glucono Delta Lactone; Sodium Bicarbonate), Rapeseed Oll Cornflour). Chocolate Icing Mixing Sugar, Fat Reduced Powder). Sugar Decorations entr Glucose Syrup, Palm Oil, Inverted Sugar Syrup, Water, Emulsifiers (Acacia Gum, Mono - and Di-glycerides of Fatty Acids, Modified Cellulose), Humectant (Glycerine), Stabiliser (Xanthan Gum), Colours (Riboflavin, Vegetable Carbon, Beetroot Redi] ALLERGY ADVICE For allergens, including cereals containing gluten, see ingredients in bold.
    Allergens: Gluten

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: E101 - Riboflavin
    • Additive: E153 - Vegetable carbon
    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • Ingredient: Humectant

    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

  • E101 - Riboflavin

    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Source: Wikipedia

  • E101i - Riboflavin

    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    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

  • 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.

  • 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

  • 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 content unknown

    Unrecognized ingredients: fr:sponge-mix, fr:fortified-whea-flour, fr:wheat-flour, fr:calcium-carbonate, fr:iron, fr:niacin, fr:thiamin, fr:sugar, fr:palm-oil, fr:raising-agents, fr:sodium-bicarbonate, fr:rapeseed-oll-cornflour, fr:chocolate-icing-mixing-sugar, fr:fat-reduced-powder, fr:sugar-decorations-entr-glucose-syrup, fr:palm-oil, fr:inverted-sugar-syrup, fr:water, fr:emulsifiers, fr:acacia-gum, fr:monoand-diglycerides-of-fatty-acids, fr:modified-cellulose, fr:stabiliser, fr:colours, fr:riboflavin, fr:beetroot-redi-allergy-advice-for-allergens, fr:including-cereals-containing-gluten, fr:see-ingredients-in-bold

    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

    Vegan status unknown

    Unrecognized ingredients: fr:sponge-mix, fr:fortified-whea-flour, fr:wheat-flour, fr:calcium-carbonate, fr:iron, fr:niacin, fr:thiamin, fr:sugar, fr:palm-oil, fr:raising-agents, fr:sodium-bicarbonate, fr:rapeseed-oll-cornflour, fr:chocolate-icing-mixing-sugar, fr:fat-reduced-powder, fr:sugar-decorations-entr-glucose-syrup, fr:palm-oil, fr:inverted-sugar-syrup, fr:water, fr:emulsifiers, fr:acacia-gum, fr:monoand-diglycerides-of-fatty-acids, fr:modified-cellulose, fr:stabiliser, fr:colours, fr:riboflavin, fr:beetroot-redi-allergy-advice-for-allergens, fr:including-cereals-containing-gluten, fr:see-ingredients-in-bold

    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: fr:sponge-mix, fr:fortified-whea-flour, fr:wheat-flour, fr:calcium-carbonate, fr:iron, fr:niacin, fr:thiamin, fr:sugar, fr:palm-oil, fr:raising-agents, fr:sodium-bicarbonate, fr:rapeseed-oll-cornflour, fr:chocolate-icing-mixing-sugar, fr:fat-reduced-powder, fr:sugar-decorations-entr-glucose-syrup, fr:palm-oil, fr:inverted-sugar-syrup, fr:water, fr:emulsifiers, fr:acacia-gum, fr:monoand-diglycerides-of-fatty-acids, fr:modified-cellulose, fr:stabiliser, fr:colours, fr:riboflavin, fr:beetroot-redi-allergy-advice-for-allergens, fr:including-cereals-containing-gluten, fr:see-ingredients-in-bold

    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!

    fr: Sponge Mix 72% (Fortified Whea Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Palm Oil, Raising Agents (Glucono Delta Lactone, Sodium Bicarbonate), Rapeseed Oll Cornflour), Chocolate Icing Mixing Sugar, Fat Reduced Powder, Sugar Decorations entr Glucose Syrup, Palm Oil, Inverted Sugar Syrup, Water, Emulsifiers (Acacia Gum, Monoand Diglycerides of Fatty Acids, Modified Cellulose), Humectant (Glycerine), Stabiliser (Xanthan Gum), Colours, Riboflavin, Vegetable Carbon, Beetroot Redi] ALLERGY ADVICE For allergens, including cereals containing gluten, see ingredients in bold
    1. Sponge Mix -> fr:sponge-mix - percent_min: 72 - percent: 72 - percent_max: 72
      1. Fortified Whea Flour -> fr:fortified-whea-flour - percent_min: 14.4 - percent_max: 72
        1. Wheat Flour -> fr:wheat-flour - percent_min: 2.88 - percent_max: 72
        2. Calcium Carbonate -> fr:calcium-carbonate - percent_min: 0 - percent_max: 36
        3. Iron -> fr:iron - percent_min: 0 - percent_max: 24
        4. Niacin -> fr:niacin - percent_min: 0 - percent_max: 18
        5. Thiamin -> fr:thiamin - percent_min: 0 - percent_max: 14.4
      2. Sugar -> fr:sugar - percent_min: 0 - percent_max: 36
      3. Palm Oil -> fr:palm-oil - percent_min: 0 - percent_max: 24
      4. Raising Agents -> fr:raising-agents - percent_min: 0 - percent_max: 18
        1. Glucono Delta Lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18
        2. Sodium Bicarbonate -> fr:sodium-bicarbonate - percent_min: 0 - percent_max: 9
      5. Rapeseed Oll Cornflour -> fr:rapeseed-oll-cornflour - percent_min: 0 - percent_max: 14.4
    2. Chocolate Icing Mixing Sugar -> fr:chocolate-icing-mixing-sugar - percent_min: 1.86666666666667 - percent_max: 28
    3. Fat Reduced Powder -> fr:fat-reduced-powder - percent_min: 0 - percent_max: 26.1333333333333
    4. Sugar Decorations entr Glucose Syrup -> fr:sugar-decorations-entr-glucose-syrup - percent_min: 0 - percent_max: 13.0666666666667
    5. Palm Oil -> fr:palm-oil - percent_min: 0 - percent_max: 8.71111111111111
    6. Inverted Sugar Syrup -> fr:inverted-sugar-syrup - percent_min: 0 - percent_max: 6.53333333333333
    7. Water -> fr:water - percent_min: 0 - percent_max: 5.22666666666667
    8. Emulsifiers -> fr:emulsifiers - percent_min: 0 - percent_max: 4.35555555555556
      1. Acacia Gum -> fr:acacia-gum - percent_min: 0 - percent_max: 4.35555555555556
      2. Monoand Diglycerides of Fatty Acids -> fr:monoand-diglycerides-of-fatty-acids - percent_min: 0 - percent_max: 2.17777777777778
      3. Modified Cellulose -> fr:modified-cellulose - percent_min: 0 - percent_max: 1.45185185185185
    9. Humectant -> en:humectant - percent_min: 0 - percent_max: 3.73333333333333
      1. Glycerine -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.73333333333333
    10. Stabiliser -> fr:stabiliser - percent_min: 0 - percent_max: 3.26666666666667
      1. Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.26666666666667
    11. Colours -> fr:colours - percent_min: 0 - percent_max: 2.9037037037037
    12. Riboflavin -> fr:riboflavin - percent_min: 0 - percent_max: 2.61333333333333
    13. Vegetable Carbon -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.37575757575758
    14. Beetroot Redi] ALLERGY ADVICE For allergens -> fr:beetroot-redi-allergy-advice-for-allergens - percent_min: 0 - percent_max: 2.17777777777778
    15. including cereals containing gluten -> fr:including-cereals-containing-gluten - percent_min: 0 - percent_max: 2.01025641025641
    16. see ingredients in bold -> fr:see-ingredients-in-bold - percent_min: 0 - percent_max: 1.86666666666667

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,460 kj
    (349 kcal)
    Fat 9.6 g
    Saturated fat 3.7 g
    Carbohydrates 61.1 g
    Sugars 38.6 g
    Fiber ?
    Proteins 4.2 g
    Salt 0.5 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 annelotte.
Product page also edited by openfoodfacts-contributors, yuka.ZDRVWkwvc2R1UDRTb1BJajJoM1d5KzVyNUxXeldsK21KdEFBSWc9PQ.

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