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Fiona Cairns Seasonal GS Fairy Cakes

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Fiona Cairns Seasonal GS Fairy Cakes

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Barcode: 5060056130521 (EAN / EAN-13)

Packaging: Card-box, Pet-box

Brands: Fiona cairns

Countries where sold: United Kingdom

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Health

Ingredients

  • icon

    42 ingredients

    Sugar, water, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), rapeseed oil, wheat glucose syrup. dried free range egg, emulsifiers (mono - and diglyceries of fatty acids, sodium stearoyl-2-lactylate, polyglycerol esters of fatty acids, lactic acid esters of mono - and diglycerides of fatty acids). raising agents (diphosphates, sodium carbonates), salt, milk whey powder, wheat dextrose, Dafiti oil, humectant (vegetable glycorine), proservativs (potassium sorbate), colours (titanium dioxide, curcumin, beetroot, paprika, copper complexes of chlorophyllins), stabiliser (tragacanth), dried free range egg albumen, spirulina concentrate, flavouring. 03.21 Best Before: 23 Jul Allergy Advice: For allergens, including cereals containing gluten, see ingredients in boid. May also contain traces of nuts.
    Allergens: Gluten
    Traces: Nuts

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E100 - Curcumin
    • Additive: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E171 - Titanium dioxide
    • Additive: E413 - Tragacanth
    • Additive: E450 - Diphosphates
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E171 - Titanium dioxide

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E413 - Tragacanth

    Tragacanth: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus, including A. adscendens, A. gummifer, A. brachycalyx, and A. tragacantha. Some of these species are known collectively under the common names "goat's thorn" and "locoweed". The gum is sometimes called Shiraz gum, shiraz, gum elect or gum dragon. The name derives from the Greek words tragos -meaning "goat"- and akantha -"thorn"-. Iran is the biggest producer of this gum. Gum tragacanth is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides obtained from sap that is drained from the root of the plant and dried. The gum seeps from the plant in twisted ribbons or flakes that can be powdered. It absorbs water to become a gel, which can be stirred into a paste. The major fractions are known as tragacanthin, highly water soluble as a mucilaginous colloid, and the chemically related bassorin, which is far less soluble but swells in water to form a gel. The gum is used in vegetable-tanned leatherworking as an edge slicking and burnishing compound, and is occasionally used as a stiffener in textiles. The gum has been used historically as a herbal remedy for such conditions as cough and diarrhea. As a mucilage or paste, it has been used as a topical treatment for burns. It is used in pharmaceuticals and foods as an emulsifier, thickener, stabilizer, and texturant additive -E number E413-. It is the traditional binder used in the making of artists' pastels, as it does not adhere to itself the same way other gums -such as gum arabic- do when dry. Gum tragacanth is also used to make a paste used in floral sugarcraft to create lifelike flowers on wires used as decorations for cakes, which air-dries brittle and can take colorings. It enables users to get a very fine, delicate finish to their work. It has traditionally been used as an adhesive in the cigar-rolling process used to secure the cap or "flag" leaf to the finished cigar body.Gum tragacanth is less common in products than other, usually cheaper, gums, such as gum arabic or guar gum. Different gums tend to be interchangeable across many uses, and production of tragacanth is far outpaced by these for reasons of economy, trade, agriculture and history, while tragacanth is mostly produced in traditional locations. However, gums are used in varied circumstances and there are many situations where tragacanth is considered superior. Common substitutions are methyl cellulose, sometimes marketed as "substitute gum tragacanth" in the food industry, and gum karaya. Gum karaya, also called "Indian tragacanth" or simply "tragacanth", might be fully or partially substituted for what appears to be genuine tragacanth. Gum tragacanth is also used in incense-making as a binder to hold all the powdered herbs together. Its water solubility is ideal for ease of working and an even spread, and it is one of the stronger gums for holding particles in suspension. Only half as much is needed, compared to gum arabic or something similar.In Saudi Arabia, a mixture of hydrated Tragacanth and ground dried Ziziphus spina-christi is used as a natural hair shampoo that is believed to promote hair growth.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E570 - Fatty acids

    Fatty acid: In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found per se in organisms, but instead as three main classes of esters: triglycerides, phospholipids, and cholesterol esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and they are important structural components for cells.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Free range eggs, Whey powder, Free range egg white

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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    Vegetarian status unknown

    Unrecognized ingredients: Iron, Thiamin, Mono-and-diglyceries-of-fatty-acids, Dafiti-oil, Vegetable-glycorine, Proservativs, 03-21-best-before, 23-jul-allergy-advice, See-ingredients-in-boid

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    en: Sugar, water, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), rapeseed oil, wheat glucose syrup, free range egg, emulsifiers (mono- and diglyceries of fatty acids, sodium stearoyl-2-lactylate, polyglycerol esters of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids), raising agents (diphosphates, sodium carbonates), salt, milk whey powder, wheat dextrose, Dafiti oil, humectant (vegetable glycorine), proservativs (potassium sorbate), colours (titanium dioxide, curcumin, beetroot, paprika, copper complexes of chlorophyllins), stabiliser (tragacanth), free range egg albumen, spirulina concentrate, flavouring, 03.21 Best Before (23 Jul Allergy Advice), including cereals containing gluten, see ingredients in boid
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    2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
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      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
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    6. free range egg -> en:free-range-eggs - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 16.6666666666667
    7. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 14.2857142857143
      1. mono- and diglyceries of fatty acids -> en:mono-and-diglyceries-of-fatty-acids - percent_min: 0 - percent_max: 14.2857142857143
      2. sodium stearoyl-2-lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.14285714285714
      3. polyglycerol esters of fatty acids -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
      4. lactic acid esters of mono- and diglycerides of fatty acids -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.57142857142857
    8. raising agents -> en:raising-agent - percent_min: 0 - percent_max: 12.5
      1. diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      2. sodium carbonates -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    9. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.51
    10. milk whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.51
    11. wheat dextrose -> en:wheat-dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.51
    12. Dafiti oil -> en:dafiti-oil - percent_min: 0 - percent_max: 0.51
    13. humectant -> en:humectant - percent_min: 0 - percent_max: 0.51
      1. vegetable glycorine -> en:vegetable-glycorine - percent_min: 0 - percent_max: 0.51
    14. proservativs -> en:proservativs - percent_min: 0 - percent_max: 0.51
      1. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.51
    15. colours -> en:colour - percent_min: 0 - percent_max: 0.51
      1. titanium dioxide -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.51
      2. curcumin -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.255
      3. beetroot -> en:beetroot - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20091 - percent_min: 0 - percent_max: 0.17
      4. paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 0.1275
      5. copper complexes of chlorophyllins -> en:e141ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.102
    16. stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 0.51
      1. tragacanth -> en:e413 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.51
    17. free range egg albumen -> en:free-range-egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 0.51
    18. spirulina concentrate -> en:spirulina-concentrate - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 0.51
    19. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.51
    20. 03.21 Best Before -> en:03-21-best-before - percent_min: 0 - percent_max: 0.51
      1. 23 Jul Allergy Advice -> en:23-jul-allergy-advice - percent_min: 0 - percent_max: 0.51
    21. including cereals containing gluten -> en:cereals-containing-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.51
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Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,565 kj
    (374 kcal)
    Fat 9.7 g
    Saturated fat 1.4 g
    Carbohydrates 69.4 g
    Sugars 55.6 g
    Fiber ?
    Proteins 2.6 g
    Salt 0.51 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5.967 %

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Product added on by swipe-studio
Last edit of product page on by annelotte.
Product page also edited by kiliweb, packbot, yuka.sY2b0xO6T85zoF3NwEKvlnBXV4WOqwvrEiDlvlK05t7UKLi2WfNuy4PbPas.

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