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Cake au beurre au citron / Botercake met citroen
Greenveil's read: acceptable.
- Moderate
- Flour blend38.8%—
- Wheat flour20%—›
- Édulco9.4%—
- Rant4.7%—
- E4204.7%—
- Potato starch2.3%—›
- Poudres à e lever1.2%—
- E450i1.2%—
- E500ii0.6%—
- Substances de lait sec0.3%—
- Emulsifier0.1%—
- Stéaroyl-2-lactylate de calcium-mono- et diglycérides d'acides gras0.1%—
- E475<0.1%—
- Thickener<0.1%—
- E415<0.1%—
- Salt<0.1%—›
- E170ii—
- Flavouring—
- Iron—›
- E375—
- Thiamin—›
- Egg29.9%—›
- Butter21%—›
- Sugar5.4%—›
- Non hydrogenated sunflower oil2.7%—
- Lemon0.5%—›
- Lupine0.3%—
- Soya0.3%—›
- Walnut0.3%—›
- Mollusc1%—
- Diphosphates (E450)⚠ Low
Show original label text
mélange de farine (farine de blé, édulco - rant: sorbitol, amidon de pommes de terre, poudres à e lever: diphosphate disodique - hydrogénocarbonate de sodium, substances de lait sec, émulsifiant: stéaroyl-2-lactylate de calcium - mono - et diglycérides d'acides gras - esters de polyglycériques d'acides gras, épaississant: gomme xanthane, sel, carbonate acide de calcium, arôme, fer, vitamine B3, vitamine B1), œuf, beurre 21%, sucre, huile de tournesol non hydrogénée, citron 0,5%. Fabriqué dans un atelier qui utilise aussi des crustacés, poisson, cacahuète, céleri, moutarde, sésame, sulfites, lupine, soja, noix, mollusques
Food health
Nutrition profile and additives of concern
Contains additive of concern
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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