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5187208166150

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Barcode: 5187208166150 (EAN / EAN-13)

Countries where sold: Thailand

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Health

Ingredients

  • icon

    40 ingredients

    : ส่วนประกอบสำคัญ : ครีมเนย 26%, ไข่ไก่ 22%, แป้งสาลี 14%, น้ำตาลทราย 14%, แยมกลิ่นส้ม 5.2%, เกลือบริโภคเสริมไอโอดีน 0.49% Jnaiaduənuns: INS 471, INS 477, INS 322(), INS 320, INS 319, INS 331(ii), INS 330, INS 322, INS 535, INS 917, INS 1520, INS 491, INS 475, INS 420(1), INS 500(ii), INS 450(1), INS 341(0) วัตถุกันเสีย: INS 281 สีธรรมชาติ: INS 160a(1) สีสังเคราะห์: INS 102, INS 110, INS 127, INS 133, INS 124, INS 122 ข้อมูลสำหรับผู้แพ้อาหาร: มี แป้งสาลี ไข่ไก่ และอาจมีเลซิตินจากถั่วเหลือง วิธีเก็บรักษา: หลีกเลี่ยงแสงแดด ความชื้น เก็บรักษาไว้ที่อุณหภูมิห้อง 25-28C เมื่อเปิดแล้วควรรับประทาน ให้หมดภายใน 1 วัน หากรับประทานไม่หมดควรเก็บในภาชนะที่ปิดสนิทที่อุณหภูมิ 25-28C ตลอดเวลา YAYAYA
    Allergens: Gluten

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E102 - Tartrazine
    • Additive: E110 - Sunset yellow FCF
    • Additive: E124 - Ponceau 4r
    • Additive: E127 - Erythrosine
    • Additive: E133 - Brilliant blue FCF
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E477 - Propane-1‚2-diol esters of fatty acids
    • Additive: E491 - Sorbitan monostearate

    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

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia

  • E124 - Ponceau 4r

    Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.
    Source: Wikipedia

  • E127 - Erythrosine

    Erythrosine: Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is cherry-pink synthetic, primarily used for food coloring. It is the disodium salt of 2‚4,5‚7-tetraiodofluorescein. Its maximum absorbance is at 530 nm in an aqueous solution, and it is subject to photodegradation.
    Source: Wikipedia

  • E133 - Brilliant blue FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia

  • 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

  • E319 - Tertiary-butylhydroquinone (tbhq)

    Tert-Butylhydroquinone: tert-Butylhydroquinone -TBHQ, tertiary butylhydroquinone- is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.
    Source: Wikipedia

  • E320 - Butylated hydroxyanisole (bha)

    Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.
    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.

  • 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.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E331ii - Disodium citrate

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    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

  • 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.

  • E491 - Sorbitan monostearate

    Sorbitan monostearate: Sorbitan monostearate is an ester of sorbitan -a sorbitol derivative- and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used as an emulsifier to keep water and oils mixed. Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic surfactant with emulsifying, dispersing, and wetting properties. It is also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries. Sorbitans are also known as "Spans". Sorbitan monostearate has been approved by the European Union for use as a food additive -emulsifier- -E number: E 491-
    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.

  • E535 - Sodium ferrocyanide

    Sodium ferrocyanide: Sodium ferrocyanide is the sodium salt of the coordination compound of formula [Fe-CN-6]4−. In its hydrous form, Na4Fe-CN-6 · 10 H2O -sodium ferrocyanide decahydrate-, it is sometimes known as yellow prussiate of soda. It is a yellow crystalline solid that is soluble in water and insoluble in alcohol. The yellow color is the color of ferrocyanide anion. Despite the presence of the cyanide ligands, sodium ferrocyanide has low toxicity -acceptable daily intake 0–0.025 mg/kg body weight-. The ferrocyanides are less toxic than many salts of cyanide, because they tend not to release free cyanide. However, like all ferrocyanide salt solutions, addition of an acid can result in the production of hydrogen cyanide gas, which is toxic.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: E120

    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

    Non-vegetarian

    Non-vegetarian ingredients: E120

    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!

    : ส่วนประกอบสำคัญ (ครีมเนย 26%), ไข่ไก่ 22%, แป้งสาลี 14%, น้ำตาลทราย 14%, แยมกลิ่นส้ม 5.2%, เกลือบริโภคเสริมไอโอดีน 0.49% Jnaiaduənuns (e471), e477, e322, e320, e319, e331ii, e330, e322, e535, e917, e1520, e491, e475, e420 (1), e500ii, e450 (1), e341 (0), วัตถุกันเสีย (e281 สีธรรมชาติ), e160a (1), สีสังเคราะห์ (e102), e110, e127, e133, e124, e122 ข้อมูลสำหรับผู้แพ้อาหาร (มี แป้งสาลี ไข่ไก่ และอาจมีเลซิตินจากถั่วเหลือง วิธีเก็บรักษา), หลีกเลี่ยงแสงแดด ความชื้น เก็บรักษาไว้ที่อุณหภูมิห้อง 25-28C เมื่อเปิดแล้วควรรับประทาน ให้หมดภายใน 1 วัน หากรับประทานไม่หมดควรเก็บในภาชนะที่ปิดสนิทที่อุณหภูมิ 25-28C ตลอดเวลา YAYAYA
    1. ส่วนประกอบสำคัญ -> th:ส่วนประกอบสำคัญ - percent_min: 26 - percent_max: 26
      1. ครีมเนย -> th:ครีมเนย - percent_min: 26 - percent: 26 - percent_max: 26
    2. ไข่ไก่ -> th:ไข่ไก่ - percent_min: 22 - percent: 22 - percent_max: 22
    3. แป้งสาลี -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 14 - percent: 14 - percent_max: 14
    4. น้ำตาลทราย -> th:น้ำตาลทราย - percent_min: 14 - percent: 14 - percent_max: 14
    5. แยมกลิ่นส้ม -> th:แยมกลิ่นส้ม - percent_min: 5.2 - percent: 5.2 - percent_max: 5.2
    6. เกลือบริโภคเสริมไอโอดีน 0.49% Jnaiaduənuns -> th:เกลือบริโภคเสริมไอโอดีน-0-49-jnaiaduənuns - percent_min: 0.723076923076923 - percent_max: 5.2
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0.723076923076923 - percent_max: 5.2
    7. e477 -> en:e477 - vegan: maybe - vegetarian: maybe - percent_min: 0.544 - percent_max: 5.2
    8. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0.35 - percent_max: 5.2
    9. e320 -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0.139130434782608 - percent_max: 4.4547032967033
    10. e319 -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.88047408026756
    11. e331ii -> en:e331ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44931029357116
    12. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.10437926421405
    13. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.82216296746732
    14. e535 -> en:e535 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.58698272017837
    15. e917 -> en:e917 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38798404939542
    16. e1520 -> en:e490 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.21741376015289
    17. e491 -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.0695861761427
    18. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.94023704013378
    19. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.82610544953767
      1. 1 -> th:1 - percent_min: 0 - percent_max: 1.82610544953767
    20. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.72465514678558
    21. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.63388382327055
      1. 1 -> th:1 - percent_min: 0 - percent_max: 1.63388382327055
    22. e341 -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55218963210702
      1. 0 -> th:0 - percent_min: 0 - percent_max: 1.55218963210702
    23. วัตถุกันเสีย -> th:วัตถุกันเสีย - percent_min: 0 - percent_max: 1.47827584010193
      1. e281 สีธรรมชาติ -> th:e281-สีธรรมชาติ - percent_min: 0 - percent_max: 1.47827584010193
    24. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.41108148373366
      1. 1 -> th:1 - percent_min: 0 - percent_max: 1.41108148373366
    25. สีสังเคราะห์ -> th:สีสังเคราะห์ - percent_min: 0 - percent_max: 1.34973011487567
      1. e102 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.34973011487567
    26. e110 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.29349136008919
    27. e127 -> en:e127 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.24175170568562
    28. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19399202469771
    29. e124 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.14977009785705
    30. e122 ข้อมูลสำหรับผู้แพ้อาหาร -> th:e122-ข้อมูลสำหรับผู้แพ้อาหาร - percent_min: 0 - percent_max: 1.10870688007645
      1. มี แป้งสาลี ไข่ไก่ และอาจมีเลซิตินจากถั่วเหลือง วิธีเก็บรักษา -> th:มี-แป้งสาลี-ไข่ไก่-และอาจมีเลซิตินจากถั่วเหลือง-วิธีเก็บรักษา - percent_min: 0 - percent_max: 1.10870688007645
    31. หลีกเลี่ยงแสงแดด ความชื้น เก็บรักษาไว้ที่อุณหภูมิห้อง 25-28C เมื่อเปิดแล้วควรรับประทาน ให้หมดภายใน 1 วัน หากรับประทานไม่หมดควรเก็บในภาชนะที่ปิดสนิทที่อุณหภูมิ 25-28C ตลอดเวลา YAYAYA -> th:หลีกเลี่ยงแสงแดด-ความชื้น-เก็บรักษาไว้ที่อุณหภูมิห้อง-25-28c-เมื่อเปิดแล้วควรรับประทาน-ให้หมดภายใน-1-วัน-หากรับประทานไม่หมดควรเก็บในภาชนะที่ปิดสนิทที่อุณหภูมิ-25-28c-ตลอดเวลา-yayaya - percent_min: 0 - percent_max: 1.07047560834967

Nutrition

  • icon

    Nutrition facts

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

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