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Custard Filled Pecan Danish - Woolworths Select - 450g

Custard Filled Pecan Danish - Woolworths Select - 450g

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Barcode: 9300633349752 (EAN / EAN-13)

Quantity: 450g

Packaging: Plastic

Brands: Woolworths Select, Woolworths

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

Labels, certifications, awards: Australian made, Health Star Rating, Health Star Rating 2

Origin of ingredients: Australia

Manufacturing or processing places: Australia

Link to the product page on the official site of the producer: http://www2.woolworthsonline.com.au/Shop...

Stores: Woolworths

Countries where sold: Australia

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Health

Ingredients

48 ingredients

wheat flour, water, sugar, butter (cream (milk), water, salt), egg, margarine (contains vegetable emulsifiers (471, 472c), natural colour (160a))), fondant (wheat), milk solids, pecan nuts (2%), canola oil, yeast, thickener (1414), glucose syrup (wheat), salt, vegetable gums (401, 406), vegetable emulsifiers (471 from soy, 475), natural vanilla flavour, raising agents (450, 500), preservatives (281, 202), food acid (270), cinnamon, cocoa, natural colours (100, 120), vitamin (thiamin), this product contains custard (39%), contains gluten, egg, soybeans

Allergens: Eggs, Gluten, Milk, Nuts, Soybeans

Traces: Nuts, Peanuts

Food processing

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

Additive: E100 - Curcumin

Additive: E120 - Cochineal

Additive: E1414 - Acetylated distarch phosphate

Additive: E160a - Carotene

Additive: E401 - Sodium alginate

Additive: E406 - Agar

Additive: E450 - Diphosphates

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E472c - Citric acid esters of mono- and diglycerides of fatty acids

Additive: E475 - Polyglycerol esters of fatty acids

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Glucose syrup

Ingredient: Thickener
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E100 - Curcumin

E120 - Cochineal

Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
Source: Wikipedia

E1414 - Acetylated distarch phosphate

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

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.

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E281 - Sodium propionate

Sodium propionate: Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na-C2H5COO-. This white crystalline solid is deliquescent in moist air.
Source: Wikipedia

E401 - Sodium alginate

E406 - Agar

Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
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.

E472c - Citric acid esters of mono- and diglycerides of fatty acids

E475 - Polyglycerol esters of fatty acids

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.

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Contains-vegetable-emulsifiers, 471, 472c, 160a, 1414, Vegetable-gums, 401, 406, Vegetable-emulsifiers, 471-from-soy, 475, 450, 500, 281, 202, Food-acid, 270, 100, 120, This-product-contains-custard
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Butter, Cream, Egg, Milk solids
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Margarine, Contains-vegetable-emulsifiers, 471, 472c, 160a, Fondant, 1414, Vegetable-gums, 401, 406, Vegetable-emulsifiers, 471-from-soy, 475, 450, 500, 281, 202, Food-acid, 270, 100, 120, Thiamin, This-product-contains-custard
Some ingredients could not be recognized.
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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!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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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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: wheat flour, water, sugar, butter (cream, water, salt), egg, margarine (contains vegetable emulsifiers (471, 472c), natural colour (160a)), fondant (wheat), milk solids, pecan nuts 2%, canola oil, yeast, thickener (1414), glucose syrup (wheat), salt, vegetable gums (401, 406), vegetable emulsifiers (471 from soy, 475), natural vanilla flavour, raising agents (450, 500), preservatives (281, 202), food acid (270), cinnamon, cocoa, natural colours (100, 120), vitamin (thiamin), this product contains custard 39%
wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000

margarine -> en:margarine

contains vegetable emulsifiers -> en:contains-vegetable-emulsifiers

471 -> en:471

472c -> en:472c

natural colour -> en:natural-colours

160a -> en:160a

fondant -> en:fondant

wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

milk solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051

pecan nuts -> en:pecan-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 15026 - percent: 2

canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no

yeast -> en:yeast - vegan: yes - vegetarian: yes

thickener -> en:thickener

1414 -> en:1414

glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

vegetable gums -> en:vegetable-gums

401 -> en:401

406 -> en:406

vegetable emulsifiers -> en:vegetable-emulsifiers

471 from soy -> en:471-from-soy

475 -> en:475

natural vanilla flavour -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes

raising agents -> en:raising-agent

450 -> en:450

500 -> en:500

preservatives -> en:preservative

281 -> en:281

202 -> en:202

food acid -> en:food-acid

270 -> en:270

cinnamon -> en:cinnamon - vegan: yes - vegetarian: yes

cocoa -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100

natural colours -> en:natural-colours

100 -> en:100

120 -> en:120

vitamin -> en:vitamins - vegan: yes - vegetarian: yes

thiamin -> en:thiamin

this product contains custard -> en:this-product-contains-custard - percent: 39

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 3 / 5 (value: 5, rounded value: 5)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2, rounded value: 2)

Negative points: 18

Energy: 4 / 10 (value: 1350, rounded value: 1350)

Sugars: 4 / 10 (value: 20.8, rounded value: 20.8)

Saturated fat: 7 / 10 (value: 7.6, rounded value: 7.6)

Sodium: 3 / 10 (value: 274.32, rounded value: 274.3)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (18 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (14.6%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (7.6%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (20.8%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.686%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (75g)	Compared to: Pastries
Energy	1,350 kj (323 kcal)	1,010 kj (241 kcal)	-15%
Fat	14.6 g	10.9 g	-12%
Saturated fat	7.6 g	5.7 g	+2%
Carbohydrates	41.6 g	31.2 g	-16%
Sugars	20.8 g	15.6 g	-25%
Fiber	?	?
Proteins	5 g	3.75 g	-5%
Salt	0.686 g	0.514 g	+41%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	2 %	2 %

Serving size: 75g

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

(Plastic)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Origins of ingredients

Origins of ingredients with a medium impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Australia	100 %	Medium

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Data sources

Product added on March 17, 2015, 9:39:53 AM CET by foodorigins
Last edit of product page on May 13, 2022, 8:08:52 PM CEST by archanox.
Product page also edited by inf, packbot.

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Custard Filled Pecan Danish - Woolworths Select - 450g