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บัตเตอร์เค้ก - เลอแปง - 35 g

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บัตเตอร์เค้ก - เลอแปง - 35 g

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Barcode: 8851351950382 (EAN / EAN-13)

Quantity: 35 g

Packaging: th:Packed

Brands: เลอแปง, Lepan, 7-11, CP, ซีพี

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

Countries where sold: Thailand

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Health

Ingredients

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    56 ingredients

    : บัตเตอร์เค้ก (เครื่องหมายการค้าเลอแปง) Butter Cake (Le Pan Brand) ส่วนประกอบที่สำคัญ (Ingredients) Ivin (Egg) แป้งสาลี (Wheat Flour) น้ำตาล (Sugar) เนยผสม (Butter Blends) มาการีน (Margarine) UUWJ (Milk Powder) น้ำเชื่อม (Syrup) เนยสด (Butter) เกลือเสริมไอโอดีน (lodized Salt) ใช้วัตถุกันเสีย (Preservative Added) (INS 202, INS 282) สีธรรมชาติ (Natural Color Added) (INS 160a(i), INS 160a(ii)) สีสังเคราะห์ (Artificial Color Added) (INS 102, INS 110, INS 124) แต่งกลิ่นเลียนธรรมชาติ 24.7% 17.4% 15.2% 11.2% 7.5% 7.0% 3.6% 1.7% 0.2% (Nature Identical Flavor Added) แต่งกลิ่นสังเคราะห์ (Artificial Flavor Added) วัตถุเจือปนอาหาร (Food Additives) | (INS 322(i), INS 330, INS 414, INS 420, | INS 466, INS 470a, INS 471, INS 475, INS 477 INS 494, INS 1520) ข้อมูลสำหรับผู้แพ้อาหาร : มี แป้งสาลี ไ นมและผลิตภัณฑ์จากนม ผลิตภัณฑ์จากถั่วเหลือง ข้อแนะนำในการเก็บและบริโภค พระทั้งส่วนมาตั้งและเย็น อุณหภูม กันชนสงกราด ความร้อนและการ upsprunalusiowla เมื่อ ประสงความเป็นมา วนเว |||||||
    Allergens: Gluten
    Traces: Eggs, Gluten, Milk

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: E102 - Tartrazine
    • Additive: E110 - Sunset yellow FCF
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E470a - Sodium/potassium and calcium salts of fatty acids
    • 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: E494 - Sorbitan monooleate

    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

  • 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

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    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.

  • 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.

  • 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

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    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.

Ingredients analysis

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    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!

    : บัตเตอร์เค้ก (เครื่องหมายการค้าเลอแปง), Butter Cake (Le Pan Brand), ส่วนประกอบที่สำคัญ (Ingredients), Ivin (Egg), แป้งสาลี (Wheat Flour), น้ำตาล (Sugar), เนยผสม (Butter Blends), มาการีน (Margarine), UUWJ (Milk Powder), น้ำเชื่อม, เนยสด (Butter), เกลือเสริมไอโอดีน (lodized Salt), ใช้วัตถุกันเสีย (Preservative Added, e202, e282), สีธรรมชาติ (Natural Color Added, e160ai, e160aii), สีสังเคราะห์ (Artificial Color Added, e102, e110, e124), แต่งกลิ่นเลียนธรรมชาติ 24.7% (Nature Identical Flavor Added), แต่งกลิ่นสังเคราะห์ (Artificial Flavor Added), วัตถุเจือปนอาหาร (Food Additives), | (e322i, e330, e414, e420, | e466, e470a, e471, e475, e477, e494, e1520), ข้อมูลสำหรับผู้แพ้อาหาร (มี แป้งสาลี ไ นมและผลิตภัณฑ์จากนม ผลิตภัณฑ์จากถั่วเหลือง ข้อแนะนำในการเก็บและบริโภค พระทั้งส่วนมาตั้งและเย็น อุณหภูม กันชนสงกราด ความร้อนและการ upsprunalusiowla เมื่อ ประสงความเป็นมา วนเว |||||||)
    1. บัตเตอร์เค้ก -> th:บัตเตอร์เค้ก
      1. เครื่องหมายการค้าเลอแปง -> th:เครื่องหมายการค้าเลอแปง
    2. Butter Cake -> th:butter-cake
      1. Le Pan Brand -> th:le-pan-brand
    3. ส่วนประกอบที่สำคัญ -> th:ส่วนประกอบที่สำคัญ
      1. Ingredients -> th:ingredients
    4. Ivin -> th:ivin
      1. Egg -> th:egg
    5. แป้งสาลี -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      1. Wheat Flour -> th:wheat-flour
    6. น้ำตาล -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      1. Sugar -> th:sugar
    7. เนยผสม -> th:เนยผสม
      1. Butter Blends -> th:butter-blends
    8. มาการีน -> th:มาการีน
      1. Margarine -> th:margarine
    9. UUWJ -> th:uuwj
      1. Milk Powder -> th:milk-powder
    10. น้ำเชื่อม -> th:น้ำเชื่อม
    11. เนยสด -> th:เนยสด
      1. Butter -> th:butter
    12. เกลือเสริมไอโอดีน -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      1. lodized Salt -> th:lodized-salt
    13. ใช้วัตถุกันเสีย -> th:ใช้วัตถุกันเสีย
      1. Preservative Added -> th:preservative-added
      2. e202 -> en:e202 - vegan: yes - vegetarian: yes
      3. e282 -> en:e282 - vegan: yes - vegetarian: yes
    14. สีธรรมชาติ -> th:สีธรรมชาติ
      1. Natural Color Added -> th:natural-color-added
      2. e160ai -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      3. e160aii -> en:e160aii - vegan: yes - vegetarian: yes - from_palm_oil: maybe
    15. สีสังเคราะห์ -> th:สีสังเคราะห์
      1. Artificial Color Added -> th:artificial-color-added
      2. e102 -> en:e102 - vegan: yes - vegetarian: yes
      3. e110 -> en:e110 - vegan: yes - vegetarian: yes
      4. e124 -> en:e120 - vegan: no - vegetarian: no
    16. แต่งกลิ่นเลียนธรรมชาติ -> th:แต่งกลิ่นเลียนธรรมชาติ - percent: 24.7
      1. Nature Identical Flavor Added -> th:nature-identical-flavor-added
    17. แต่งกลิ่นสังเคราะห์ -> th:แต่งกลิ่นสังเคราะห์
      1. Artificial Flavor Added -> th:artificial-flavor-added
    18. วัตถุเจือปนอาหาร -> th:วัตถุเจือปนอาหาร
      1. Food Additives -> th:food-additives
    19. | -> th:
      1. e322i -> en:e322i - vegan: maybe - vegetarian: maybe
      2. e330 -> en:e330 - vegan: yes - vegetarian: yes
      3. e414 -> en:e414 - vegan: yes - vegetarian: yes
      4. e420 -> en:e420 - vegan: yes - vegetarian: yes
      5. | e466 -> en:e466 - vegan: yes - vegetarian: yes
      6. e470a -> en:e470a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      7. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      8. e475 -> en:e475 - vegan: maybe - vegetarian: maybe
      9. e477 -> en:e477 - vegan: maybe - vegetarian: maybe
      10. e494 -> en:e494 - vegan: maybe - vegetarian: maybe
      11. e1520 -> en:e490 - vegan: yes - vegetarian: yes
    20. ข้อมูลสำหรับผู้แพ้อาหาร -> th:ข้อมูลสำหรับผู้แพ้อาหาร
      1. มี แป้งสาลี ไ นมและผลิตภัณฑ์จากนม ผลิตภัณฑ์จากถั่วเหลือง ข้อแนะนำในการเก็บและบริโภค พระทั้งส่วนมาตั้งและเย็น อุณหภูม กันชนสงกราด ความร้อนและการ upsprunalusiowla เมื่อ ประสงความเป็นมา วนเว ||||||| -> th:มี-แป้งสาลี-ไ-นมและผลิตภัณฑ์จากนม-ผลิตภัณฑ์จากถั่วเหลือง-ข้อแนะนำในการเก็บและบริโภค-พระทั้งส่วนมาตั้งและเย็น-อุณหภูม-กันชนสงกราด-ความร้อนและการ-upsprunalusiowla-เมื่อ-ประสงความเป็นมา-วนเว

Nutrition

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    Nutrient levels

    • icon

      Sugars in high quantity (22.9%)

      What you need to know
      • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

      Recommendation: Limit the consumption of sugar and sugary drinks
      • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
      • Choose products with lower sugar content and reduce the consumption of products with added sugars.
    • icon

      Salt in moderate quantity (0.786%)

      What you need to know
      • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
      • Many people who have high blood pressure do not know it, as there are often no symptoms.
      • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

      Recommendation: Limit the consumption of salt and salted food
      • Reduce the quantity of salt used when cooking, and don't salt again at the table.
      • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (35 g)     		Compared to: Cakes
    Energy 1,670 kj
    (400 kcal)     		586 kj
    (140 kcal)     		+2%
    Fat 22.9 g 8 g +30%
    Saturated fat ? ?
    Carbohydrates 40 g 14 g -24%
    Sugars 22.9 g 8 g -22%
    Fiber 0 g 0 g -100%
    Proteins 5.71 g 2 g +12%
    Salt 0.786 g 0.275 g +14%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 35 g

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