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Kaastengels
topking·Snacks · 8711103301452

Kaastengels

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Tarwebloom50%—
  • Water25%—›
  • Cheese25%—›
  • Oude kaas25%—
  • Vegetable oil—›
  • Sunflower—›
  • Rapeseed oil—›
  • Rice flour—›
  • Starch—›
  • Corn—›
  • Salt—›
  • Emulsifying salts—
  • E33—
  • E452⚠ Low
  • E340⚠ Low
  • E339⚠ Low
  • Raising agent—
  • E500—
  • Colour—
  • Annatto norbixin—
  • E160a—
  • E160c—
  • E150d⚠ Moderate
  • Starch—›
  • Modified starch—›
  • Thickener—
  • Kanthaangom—
  • Rouleaux de printemps avec du fromage vieux—
  • Eau—
  • Fromage—
  • Fromage affiné—
  • Huiles végétales—
  • Tournesol—
  • Colza—
  • Farine de riz—
  • Amidon—
  • Farine de mais—
  • Sel—›
  • Sels de fonte—
  • E331—
  • E452⚠ Low
  • E340⚠ Low
  • E339⚠ Low
  • Beurre—
  • Poudre à lever—
  • E500—
  • Colorant—
  • Norbixine de rocou—
  • Carotènes—
  • Extrait de paprika—
  • E150d⚠ Moderate
  • Amidon—
  • Amidon modifié—
  • Épaississant—
  • Gomme xanthane—
  • Diepvries—
  • Na ontdo Houdbaarheid—
  • Bij datumstempel op de Surgelé—
  • Ne pas re Conservation—
  • À timbre à date sur l Bereiding—
  • Airfryer—
  • Annatto / bixin / norbixin (E160B)⚠ Low
Show original label text

Tarwebloom, water, 26% kaas (2% oude kaas), plantaardige olien (zonnebloem, raapzaad, in wisselende verhouding), rijstebloem, zetmeel, maisbloem, zout, smeltzouten (E33), E452, E340, E339), boter [bevat melk), rijsmiddel (E500), kleurstof (annatto norbixin, carotenen, paprika-extract, E150d), zetmeel, gemodificeerd zetmeel, verdikkingsmiddel (kanthaangom). Rouleaux de printemps avec du fromage vieux, surgelé Ingrédients: farine de blé, eau, 26% fromage (21% fromage affiné), huiles végétales (tournesol, colza, en proportions variables), farine de riz, amidon, farine de mais, sel, sels de fonte (E331, E452, E340, E339) beurre [contient du lait, poudre à lever (E500), colorant (norbixine de rocou, carotènes, extrait de paprika, E150d), amidon, amidon modifié, épaississant (gomme xanthane). Diepvries: Na ontdo Houdbaarheid: Bij datumstempel op de Surgelé: Ne pas re Conservation:À timbre à date sur l Bereiding: Airfryer: In een voorverwarmde airfryer verhitten op 200°C gedurende 7 minuten Het bedekken van de bodem is de maximale hoeveelheid t verhitten van de hapjes Halverwege omkeren Verwarm de heteluchtoven voor op 200°C. Plaats de hapjes op een novancolaat onder in de

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sulphite ammonia caramelCaramel colour class IV (cola colour); may contain 4-methylimidazole (4-MEI).
  • Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Potassium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • PolyphosphatesInorganic 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

  1. 01AQUAHydrationNot assessed
  2. 02Cheese, Cheddar, ext.CompoundNot assessed
  3. 03PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  4. 04Castor oil, polymd., oxidizedCompoundNot assessed
  5. 05Vegetable oilsCompoundNot assessed
  6. 06Linseed oil, polymd., oxidizedCompoundNot assessed
  7. 07GreaseCompoundNot assessed
  8. 08Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  9. 09SOYBEAN OILCompoundNot assessed
  10. 10Castor oil, oxidizedCompoundNot assessed
  11. 11SOAPCompoundNot assessed
  12. 12BROWN RICECompoundNot assessed
  13. 13STARCH 1551CompoundNot assessed
  14. 14Starch, acid-hydrolyzedActiveNot assessed
  15. 15AmylodextrinCompoundNot assessed
  16. 16CORNCompoundNot assessed
  17. 17SALTCompoundNot assessed
  18. 18Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed

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