BLEACHED WHEAT FLOUR, BUTTER, PARTIALLY HYDROGENATED VEGETABLE OIL, SUGAR, EGG WHITES

Spindler'sSpindler's, Gourmet Butter CookiesNo image

Spindler's, Gourmet Butter Cookies

Name: Frifor food product database
Creator: Frifor

Ultra-processedEggGlutenMilkSoy

Description

Spindler's, Gourmet Butter Cookies is a product in the category Biscuits/Cookies (Shelf Stable) produced by Spindler's.

Ingredients

FRACTIONED PLAM KERNEL OIL
HYDROGENATED PALM OIL
E440PECTIN
E330CITRIC ACID
SOY LECITHIN (AN EMULSIFIER)
VANILLIN
CUM ARABIC
CONFECTIONER'S GLAZE
YELLOW #6 LAKE
YELLOW #5 DYE
YELLOW #5 LAKE
BLUE #1 LAKE
RED #40 LAKE
RED #3 DYE (ERTHYROSINE)

Nutrition

Macros

Density

Thermic

Energy

529 kcal179.86 kcal

Per 100 gPer 34 g

Fat

29.4 g10 g

Per 100 gPer 34 g

Saturated fat

14.7 g5 g

Per 100 gPer 34 g

Carbohydrates

58.9 g20.03 g

Per 100 gPer 34 g

Sugars

29.4 g10 g

Per 100 gPer 34 g

Protein

5.88 g2 g

Per 100 gPer 34 g

Fibre

2.9 g0.986 g

Per 100 gPer 34 g

Salt

0.015 g0.0051 g

Per 100 gPer 34 g

	Per 100 g	Per 34 g
Energy	529 kcal	179.86 kcal
Fat	29.4 g	10 g
Saturated fat	14.7 g	5 g
Carbohydrates	58.9 g	20.03 g
Sugars	29.4 g	10 g
Protein	5.88 g	2 g
Fibre	2.9 g	0.986 g
Salt	0.015 g	0.0051 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additives: soy lecithin, yellow #6 lake, FD&C colors, an emulsifier, pectin, yellow #5 lake, cum arabic
2.
Contains flavouring: vanillin
3.
Contains non-culinary ingredients: hydrogenated palm oil, partially hydrogenated vegetable oil

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

50% fat

0.01% salt

50% fat

22% sugar

CSOD

45% carb

0.01% salt

This product is hyperpalatable.

This product is 50% calories from fat and more than 22% calories from sugar.

Seed oils

No seed oils found

Important information

Frifor disclaims all responsibility for the information in the database. Always double-check. If you have allergies or other considerations, read the package carefully. Contents may differ, recipes may change, and information may be incorrect.

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