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  3. แซนวิชกระเป๋าไส้ครีมรสนมกลิ่นวนิลา
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Lotus's·Sandwiches · 8851886026484

แซนวิชกระเป๋าไส้ครีมรสนมกลิ่นวนิลา

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Wheat flour54%—›
  • Wheat flour54%—›
  • ไส้ครีมรสนมกลิ่นวนิลา Vanilla Flavoured Milk Cream Filling) 33% น้ำตาล36%—
  • Sugar36%—›
  • เนยขาว3%—
  • Shortening3%—›
  • นมผงเวย์2%—
  • Whey powder2%—
  • Yeast1%—›
  • Yeast1%—›
  • เกลือบริโภคเสริมไอโอดีน0.5%—
  • Lodized salt0.5%—
  • สีสังเคราะห์0.5%—
  • E1020.4%⚠ High
  • E1100.1%⚠ High
  • แต่งกลิ่นสังเคราะห์ วัตถุเจือปนอาหาร0.3%—
  • Food Additives0.3%—
  • E262i0.3%—
  • E2970.3%—
  • E3000.3%—
  • E322i0.3%—
  • E3650.3%—
  • E4710.3%—
  • E472e0.3%—
  • E4920.3%—
  • E9250.3%⚠ Moderate
  • E9280.3%—
  • E1100i วัตถุกันเสีย0.3%—
  • Preservatives0.1%—›
  • E202<0.1%—
  • E211<0.1%⚠ Moderate
  • E282<0.1%⚠ Low
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แป้งสาลี (Wheat flour) 36% ไส้ครีมรสนมกลิ่นวนิลา Vanilla Flavoured Milk Cream Filling) 33% น้ำตาล (Sugar) 3% เนยขาว (Shortening) 2% นมผงเวย์ (Whey powder) 1% ยีสต์ (Yeast) 0.5% เกลือบริโภคเสริมไอโอดีน (lodized salt) 0.5% สีสังเคราะห์(INS102, INS110), แต่งกลิ่นสังเคราะห์ วัตถุเจือปนอาหาร (Food Additives) (INS262(i), INS297 INS300, INS322(i), INS365, INS471, INS472e, INS492, INS925, INS928, INS1100 (i) วัตถุกันเสีย (Preservatives) (INS202, INS211, INS282)

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • TartrazineSouthampton study link to hyperactivity/attention effects in children; can trigger reactions in sensitive individuals.
  • Sunset yellow FCFSouthampton Six colour; hyperactivity/attention concern in children.
  • Sodium benzoatePreservative; can form trace benzene (a carcinogen) when combined with ascorbic acid; implicated in child hyperactivity studies.
  • ChlorineFlour bleaching/treatment agent; by-product concerns.
  • Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.

Per-ingredient concern · chemical identity, not food safety

  1. 01WHEATCompoundNot assessed
  2. 02YEASTCompoundNot assessed

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