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Grahams Lemon Drizzle Loaf Cake - - 280 g

Grahams Lemon Drizzle Loaf Cake - - 280 g

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Barcode: 5022951013835 (EAN / EAN-13)

Quantity: 280 g

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

Countries where sold: United Kingdom

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Health

Ingredients

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    39 ingredients


    wheat flour (calcium carbonate, iron, thiamine, niacin), sugar, vegetable oil (rapeseed , palm), water, sweetener, glycerine, skimmed milk powder, lemon oil 0,3%, raising agent (e450i, e501ii), preservative e202,e220, natural flavours, acid (e330,e260), acidity regulator (E501), soy protein isolate, dried egg white, milk protein, emulsifier (e481, soya lecithin, e322, e435), stabiliser e415, colour e160a(iv), e171, pectin. may contain traces of nuts , sulphites.
    Allergens: Gluten, Milk, Soybeans
    Traces: Nuts, Sulphur dioxide and sulphites

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: E160a - Carotene
    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Milk proteins
    • Ingredient: Sweetener

    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

  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E171 - Titanium dioxide


    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    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.

  • E220 - Sulphur dioxide


    Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
    Source: Wikipedia
  • 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
  • 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.

  • E330 - Citric acid


    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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
  • E440 - Pectins


    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • 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.

  • E481 - Sodium stearoyl-2-lactylate


    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia
  • E501 - Potassium carbonates


    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia
  • E501ii - Potassium hydrogen carbonate


    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm oil
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    Non-vegan


    Non-vegan ingredients: Skimmed milk powder, Egg white, Milk proteins
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


    : wheat flour (calcium carbonate, iron, thiamine, niacin), sugar, rapeseed vegetable oil, palm vegetable oil, water, sweetener, glycerine, skimmed milk powder, lemon oil 0.3%, raising agent (e450i, e501ii), preservative (e202), e220, natural flavours, acid (e330, e260), acidity regulator (e501), soy protein isolate, egg white, milk protein, emulsifier (e481, soya lecithin, e322, e435), stabiliser (e415), colour (e160aiv), e171, pectin
    1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 4.34782608695652 - percent_max: 97.6
      1. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 1.08695652173913 - percent_max: 97.6
      2. iron -> en:iron - percent_min: 0 - percent_max: 48.8
      3. thiamine -> en:thiamin - percent_min: 0 - percent_max: 32.5333333333333
      4. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 24.4
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 48.95
    3. rapeseed vegetable oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.3 - percent_max: 32.7333333333333
    4. palm vegetable oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0.3 - percent_max: 24.625
    5. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 19.76
    6. sweetener -> en:sweetener - percent_min: 0.3 - percent_max: 16.5166666666667
    7. glycerine -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0.3 - percent_max: 14.2
    8. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0.3 - percent_max: 12.4625
    9. lemon oil -> en:lemon-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
    10. raising agent -> en:raising-agent - percent_min: 0 - percent_max: 0.3
      1. e450i -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
      2. e501ii -> en:e501ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
    11. preservative -> en:preservative - percent_min: 0 - percent_max: 0.3
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    12. e220 -> en:e220 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    13. natural flavours -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3
    14. acid -> en:acid - percent_min: 0 - percent_max: 0.3
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
      2. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
    15. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0.3
      1. e501 -> en:e501 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    16. soy protein isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    17. egg white -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    18. milk protein -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    19. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.3
      1. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.3
      2. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
      3. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1
      4. e435 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1
    20. stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 0.3
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    21. colour -> en:colour - percent_min: 0 - percent_max: 0.3
      1. e160aiv -> en:e160aiv - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.3
    22. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    23. pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Cakes
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 12.651 %

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by vaporous.
Product page also edited by inf, roboto-app.

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