Mini-Cakes with Fruits

Description

Mini-Cakes with Fruits
Gâteaux with Fruits confis and with Raisins Dried
Barcode: 8480017098955

Certified as:

Ingredients: Fruits (31 %) (Fruits confits (19,7 %) (pastèques confites (13,6 %) (pastèques, Glucose Syrup-Fructose, Sugar, Preservativess (sorbate from Potassium, anhydride sulfureux), Corrector d’Acidit (Citric Acid), Food Coloring (carmins)), bigarreaux confits (3,4 %) (bigarreaux, Sugar, Corrector d’Acidit (Citric Acid), Preservativess (sorbate from Potassium, anhydride sulfureux), Corrector d’Acidit (Citric Acid))), Raisins Dried (11,3 %)], Corn Flour, Sugar, Eggs entiers liquides Pasteurizeds, Colza Oil, Stabilizers (sorbitols, glycérol), Glucose Syrup-Fructose, Powders à lever (diphosphates, Carbonates from Sodium), Aromas, Salt, Thickeners (Xanthan Gum (A popular food additive E415 (For most people, the Only potential negative side effect of xanthan gum E415 appears to be an upset stomach. Many animal studies have found that large doses can increase the frequency of stools and cause soft stools) that’s commonly added to foods as thickener or stabilizer. It’s created when sugar is Fermented by type of bacteria called Xanthomonas campestris (Xanthomonas campestris is bacterium that causes variety of plant diseases, including Black rot in cruciferous Vegetables and bacterial wilt of turfgrass) when sugar is Fermented , it creates broth or goo-like substance), gomme guar), Corrector d’Acidit (Acide tartrique (L (+)]), Food Colorings (Paprika Extract, lutéine).

Shipped from: France – France

Manufacturer:
Dia Union Européenne

Available at the following stores: Dia

Weight: 10 30 g (300 g)

Serving size: 30 g

Food Traces: Corn, Eggs

Number of additives / E-numbers: 13 – e120,e160c,e161b,e202 (Potassium sorbate, the potassium salt of sorbic acid, is commonly used preservative in food with the European food additive number E202. Generally, it is synthetic, vegan and gluten-free), e220,e330 (Citric acid is compound found in every living organism, as it is part of the key metabolic pathways in all body cells. Large concentrations are found in citrus Fruits, kiwi, strawberries and many other Fruits. It is commercially prepared by fermentation of molasses with the mould Aspergillus niger. Citric acid has many functions – it enhances the activity of many antioxidants, but is no antioxidant by itself. It is mainly used as an acidity regulator as well as aroma compound. It increases gel strength in marmalades and decreases enzymatic browning in Fruits and Fruit products. Citric acid and citrates can normally be consumed by Muslims, Vegans and Vegetarians. Citric acid does not cause allergic reactions in people who are allergic to oranges and citrus Fruits, as it is commercially made from sugar, not Fruits.), e334,e412,e415,e420 (E420(i) and E420(ii) are food additives approved by the EU (European Union) and used as natural sweeteners in food and Drink products. The common names for E420(i) and E420(ii) are sorbitol, and sorbitol syrup, respectively. These sweeteners are natural carbohydrate alcohols obtained from berries. They can also be produced synthetically from glucose. These low calorie sweeteners are also used as bulking agents and stabilisers. E420 is absorbed by the body. Some of it is metabolised as fructose, while the rest undergoes fermentation in the large intestine. E420 may cause diarrhoea in infants younger than one year. These sweeteners may also cause flatulence, due to gases released during fermentation),e422,e450 (Sodium pyrophosphate or E450 (a) is food additive. It is used in the food industry as an emulsifier, pH buffering agent and thickener. This product is very alkaline and should be handled with care. Sodium acid pyrophosphate (SAPP), or disodium dihydrogen pyrophosphate, its food grade is commonly used with sodium bicarbonate as leavening agent in bakery products; also, it maintains the color in processed potatoes and also prevents struvite crystal in canned Seafood. The European food additive number for it is E450(i). Generally, it is vegan and gluten free. SAPP can be used to replace sulfur dioxide, sulfites and bisulfites to maintain the appearance and texture of cooked potato products. The application of SAPP reduces the dark color from after-cooking darkening in cooked and processed potato products, such as in oil-blanched french fries and potato salad),e500

National Nutrition Category: Sugary Snacks / Biscuits and cakes

Nutrition Facts: