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Jam Drop Biscuit - Woolworths - 14pk 288g

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Jam Drop Biscuit - Woolworths - 14pk 288g

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Barcode: 9300633021825 (EAN / EAN-13)

Quantity: 14pk 288g

Packaging: Plastic

Brands: Woolworths

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

Origin of ingredients: Australia

Manufacturing or processing places: Australia

Stores: Woolworths

Countries where sold: Australia

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Health

Ingredients

  • icon

    46 ingredients

    Wheat Flour, Vegetable Margarine (Vegetable Fats and Oils(Palm and Canola), Water, Salt, Vegetable Emulsifiers (322 from Soy,471 fromPalm), Antioxidant(307b from Soy),Natural Colours (100, 160b)), Jam (Sugar, Apple Puree, Blackberry Juice, Thickener (440), Acidity Regulators(330, 333), Flavour, Colours (163, 160a), Antioxidant (300)), Sugar, Egg Powder, Raising Agents (450, 452, 500, 541), Milk Solids, Natural Flavour, Wheat Starch, Vegetable Gum (412), Acidity Regulator (330), Salt. Contains Gluten, Egg, Milk, Soybeans.
    Allergens: Eggs, Gluten, Milk, Soybeans
    Traces: Nuts, Peanuts, Sesame seeds, 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: E100 - Curcumin
    • Additive: E160a - Carotene
    • Additive: E160b - Annatto
    • Additive: E163 - Anthocyanins
    • Additive: E412 - Guar gum
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E452 - Polyphosphates
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Thickener

    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

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • 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.

  • E333 - Calcium citrates

    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • 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.

  • E541 - Sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm
  • icon

    Non-vegan

    Non-vegan ingredients: Egg powder, Milk solids

    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.
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    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!

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    Vegetarian status unknown

    Unrecognized ingredients: Vegetable-emulsifiers, 322-from-soy, 471-frompalm, 307b-from-soy, 100, 160b, 440, 330, 333, 163, 160a, 300, 450, 452, 500, 541, Vegetable-gum, 412, 330

    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!

    : Wheat Flour, Vegetable Margarine (Vegetable Fats, Oils (Palm, Canola), Water, Salt, Vegetable Emulsifiers (322 from Soy, 471 fromPalm), Antioxidant (307b from Soy), Natural Colours (100, 160b)), Jam (Sugar, Apple Puree, Blackberry, Thickener (440), Acidity Regulators (330, 333), Flavour, Colours (163, 160a), Antioxidant (300)), Sugar, Egg Powder, Raising Agents (450, 452, 500, 541), Milk Solids, Natural Flavour, Wheat Starch, Vegetable Gum (412), Acidity Regulator (330), Salt
    1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 8.33333333333333 - percent_max: 100
    2. Vegetable Margarine -> en:vegetable-margarine - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      1. Vegetable Fats -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      2. Oils -> en:oil - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 25
        1. Palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 25
        2. Canola -> en:canola - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667
      4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 12.5
      5. Vegetable Emulsifiers -> en:vegetable-emulsifiers - percent_min: 0 - percent_max: 10
        1. 322 from Soy -> en:322-from-soy - percent_min: 0 - percent_max: 10
        2. 471 fromPalm -> en:471-frompalm - percent_min: 0 - percent_max: 5
      6. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 8.33333333333333
        1. 307b from Soy -> en:307b-from-soy - percent_min: 0 - percent_max: 8.33333333333333
      7. Natural Colours -> en:natural-colours - percent_min: 0 - percent_max: 7.14285714285714
        1. 100 -> en:100 - percent_min: 0 - percent_max: 7.14285714285714
        2. 160b -> en:160b - percent_min: 0 - percent_max: 3.57142857142857
    3. Jam -> en:jam - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
      2. Apple Puree -> en:apple-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 16.6666666666667
      3. Blackberry -> en:blackberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13029 - percent_min: 0 - percent_max: 11.1111111111111
      4. Thickener -> en:thickener - percent_min: 0 - percent_max: 8.33333333333333
        1. 440 -> en:440 - percent_min: 0 - percent_max: 8.33333333333333
      5. Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 6.66666666666667
        1. 330 -> en:330 - percent_min: 0 - percent_max: 6.66666666666667
        2. 333 -> en:333 - percent_min: 0 - percent_max: 3.33333333333333
      6. Flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
      7. Colours -> en:colour - percent_min: 0 - percent_max: 4.76190476190476
        1. 163 -> en:163 - percent_min: 0 - percent_max: 4.76190476190476
        2. 160a -> en:160a - percent_min: 0 - percent_max: 2.38095238095238
      8. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 4.16666666666667
        1. 300 -> en:300 - percent_min: 0 - percent_max: 4.16666666666667
    4. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
    5. Egg Powder -> en:egg-powder - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 20
    6. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 16.6666666666667
      1. 450 -> en:450 - percent_min: 0 - percent_max: 16.6666666666667
      2. 452 -> en:452 - percent_min: 0 - percent_max: 8.33333333333333
      3. 500 -> en:500 - percent_min: 0 - percent_max: 5.55555555555556
      4. 541 -> en:541 - percent_min: 0 - percent_max: 4.16666666666667
    7. Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 14.2857142857143
    8. Natural Flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    9. Wheat Starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5
    10. Vegetable Gum -> en:vegetable-gum - percent_min: 0 - percent_max: 5
      1. 412 -> en:412 - percent_min: 0 - percent_max: 5
    11. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 5
      1. 330 -> en:330 - percent_min: 0 - percent_max: 5
    12. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5

Nutrition

Serving size: 20.6g

Environment

Carbon footprint

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Data sources

Product added on by foodorigins
Last edit of product page on by foodvisor.
Product page also edited by ecoscore-impact-estimator, kiliweb, packbot, yuka.sY2b0xO6T85zoF3NwEKvlkcZS4CP-CrGJwDfmWPb_46eMbG5UI1NzoTrN6g, yuka.sY2b0xO6T85zoF3NwEKvlnRkdPPz_Tb_HTnivUjR6_6kAr2yOOFX8rP6GKo.

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