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  3. Schneewittchenkuchen
Schneewittchenkuchen
Helbing·Snacks · 4260283594221

Schneewittchenkuchen

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Sour cherry22%—›
  • Water12.3%—›
  • Butter12%—›
  • Wheat starch11.6%—›
  • Sugar5.2%—›
  • Glucose5%—›
  • Corn2.5%—›
  • Wheat2.5%—›
  • Modified starch5%—›
  • E14145%—
  • Emulsifier5%—
  • Polygly5%—
  • Cerinester von Speisefettsäuren4.6%—
  • E4714.1%—
  • Hühnereit3.7%—
  • Rockeneiweiß2.3%—
  • Raising agent1.1%—
  • E450i0.6%—
  • E500ii0.6%—
  • Salt<0.1%—›
  • Thickener<0.1%—
  • E415<0.1%—
  • E407<0.1%⚠ Low
  • Colour<0.1%—
  • Beta carotene dye<0.1%—
  • Flavouring<0.1%—
  • Milk<0.1%—›
  • Stark entölter Kakao<0.1%—
  • Cocoa<0.1%—›
  • Vegetable oil<0.1%—›
  • Rapeseed<0.1%—
  • Sunflower<0.1%—›
  • Vegetable fat<0.1%—
  • Palm fat<0.1%—
  • Glucose syrup<0.1%—›
  • Wheat<0.1%—›
  • Emulsifier<0.1%—
  • Sunflower lecithin<0.1%—›
  • Milk proteins<0.1%—›
  • Egg<0.1%—›
  • Wheat flour<0.1%—›
  • Starch<0.1%—›
  • Färbendes Lebensmittel<0.1%—
  • Carrot extract<0.1%—›
  • Cocoa powder<0.1%—›
  • Vanilla flavouring0.8%—
  • Diphosphates (E450)⚠ Low
Show original label text

22% Sauerkirschen, Wasser, Butter (Milch), Weizenstärke, Zucker, Glukose (Mais, Weizen), modifizierte Stärke (Acetyliertes Distärkephosphat), Emulgator (Polygly - cerinester von Speisefettsäuren, Mono - und Diglyceride von Speisefettsäuren, Hühnereit - rockeneiweiß, Backtriebmittel (Dinatriumdiphosphat, Natriumhydrogencarbonat), Salz, Verdickungsmittel (Xanthan, Carrageen), Farbstoff (Beta-Carotin), Aroma, Milch, stark entölter Kakao (Magerkakao 30%), pflanzliches Öl (Raps, Sonnenblume), pflanzliches Fett (Palm), Trockenglukosesirup (Weizen), Emulgator (Sonnenblumenlecithin), Milcheiweiß, Eier, Weizenmehl, Stärke, färbendes Lebensmittel (Karottenextrakt), Kakaopulver, Vanillearoma.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • 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

  1. 01SOUR CHERRYCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03BUTTERCompoundNot assessed
  4. 04STARCH 1551CompoundNot assessed
  5. 05SUGARCompoundNot assessed
  6. 06D-GlucoseCompoundNot assessed
  7. 07GLUCOSECompoundNot assessed
  8. 08Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  9. 09SALTCompoundNot assessed
  10. 10MILKCompoundNot assessed
  11. 11PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  12. 12Castor oil, polymd., oxidizedCompoundNot assessed
  13. 13Vegetable oilsCompoundNot assessed
  14. 14Linseed oil, polymd., oxidizedCompoundNot assessed
  15. 15GreaseCompoundNot assessed
  16. 16Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  17. 17SOYBEAN OILCompoundNot assessed
  18. 18Castor oil, oxidizedCompoundNot assessed
  19. 19SOAPCompoundNot assessed
  20. 20CORN SYRUPCompoundNot assessed
  21. 21Milk proteinsCompoundNot assessed
  22. 22EGGCompoundNot assessed
  23. 23WHEATCompoundNot assessed
  24. 24Starch, acid-hydrolyzedActiveNot assessed
  25. 25AmylodextrinCompoundNot assessed
  26. 26COCOACompoundNot assessed

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