SUGAR, PARTIALLY HYDROGENATED PALM KERNEL OIL, NON-FAT DRY MILK, EMULSIFIER, ARTIFICIAL FLAVOR

FondarificRed Buttercream FondantNo image

Red Buttercream Fondant

Name: Frifor food product database
Creator: Frifor

227 g

Ultra-processedMilkSoy

Description

Red Buttercream Fondant is a product in the category Baking/Cooking Supplies (Shelf Stable) produced by Fondarific.

Ingredients

PARTIALLY HYDROGENATED PALM KERNEL OIL
ARTIFICIAL FLAVOR
BUTTER FLAVOR
FD&C RED NO. 40
CARBOXYMETHYL CELLULOSE
E414GUM ARABIC

Nutrition

Macros

Density

Thermic

Energy

439 kcal250.23 kcal996.53 kcal

Per 100 gPer 57 gPer 227 g

Fat

14 g7.98 g31.78 g

Per 100 gPer 57 gPer 227 g

Saturated fat

12.3 g7.01 g27.92 g

Per 100 gPer 57 gPer 227 g

Carbohydrates

80.7 g46 g183.19 g

Per 100 gPer 57 gPer 227 g

Sugars

70.2 g40.01 g159.35 g

Per 100 gPer 57 gPer 227 g

Protein

0 g0 g0 g

Per 100 gPer 57 gPer 227 g

Fibre

0 g0 g0 g

Per 100 gPer 57 gPer 227 g

Salt

0.0875 g0.0499 g0.2 g

Per 100 gPer 57 gPer 227 g

	Per 100 g	Per 57 g	Per 227 g
Energy	439 kcal	250.23 kcal	996.53 kcal
Fat	14 g	7.98 g	31.78 g
Saturated fat	12.3 g	7.01 g	27.92 g
Carbohydrates	80.7 g	46 g	183.19 g
Sugars	70.2 g	40.01 g	159.35 g
Protein	0 g	0 g	0 g
Fibre	0 g	0 g	0 g
Salt	0.0875 g	0.0499 g	0.2 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additives: soy lecithin, carboxymethyl cellulose, gum arabic, emulsifier, FD&C red no. 40
2.
Contains flavouring: artificial flavor
3.
Contains non-culinary ingredients: glucose fructose, partially hydrogenated palm kernel oil

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

29% fat

0.09% salt

29% fat

64% sugar

CSOD

74% carb

0.09% salt

This product is hyperpalatable.

This product is 29% calories from fat and more than 64% 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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