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4 Custard Tarts - Woolworths Select - 4x45g
4 Custard Tarts - Woolworths Select - 4x45g
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Barcode: 9300633346904 (EAN / EAN-13)
Quantity: 4x45g
Packaging: Plastic, Refrigerated, Foil pans
Brands: Woolworths Select, Woolworths
Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Custard Tarts
Labels, certifications, awards: Australian made
Origin of ingredients: Australia
Manufacturing or processing places: Australia
Stores: Woolworths
Countries where sold: Australia
Matching with your preferences
Health
Ingredients
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40 ingredients
Tart Shell (Wheat FLour, Margarine (Vegetable Oils (Palm, Canola), Water, Salt, Milk Solids, Vegetable Emulsifiers (322 from soy, 471), Antioxidant (320)), Sugar, Water, Preservative (202)), Custard Filling, (45%) (Water, Sugar, Milk Solids, Thickeners (1442, 1422), Vegetable Gums (415,410,407), Natural Flavours, Mineral Salt (170), Salt, Preservative (202), Food Acid (270), Nutmeg, Natural Colours (101,160a) (contain wheat, soy) Allergen Advice. Contains Gluten Milk and Soybeans.Allergens: Gluten, Soybeans
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: E101 - Riboflavin
- Additive: E1422 - Acetylated distarch adipate
- Additive: E1442 - Hydroxypropyl distarch phosphate
- Additive: E160a - Carotene
- Additive: E170 - Calcium carbonates
- Additive: E407 - Carrageenan
- Additive: E410 - Locust bean gum
- Additive: E415 - Xanthan gum
- Additive: E471 - Mono- and diglycerides of fatty acids
- Ingredient: Colour
- Ingredient: Flavouring
- Ingredient: Thickener
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additives
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E101 - Riboflavin
Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.Source: Wikipedia
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E1422 - Acetylated distarch adipate
Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.Source: Wikipedia
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E1442 - Hydroxypropyl distarch phosphate
Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.Source: Wikipedia
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E160a - Carotene
Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.Source: Wikipedia
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E170 - Calcium carbonates
Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.Source: Wikipedia
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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.
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E270 - Lactic acid
Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.Source: Wikipedia
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E320 - Butylated hydroxyanisole (bha)
Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.Source: Wikipedia
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E407 - Carrageenan
Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.
It can exist in various forms, each imparting distinct textural properties to food.
However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).
Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.
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E410 - Locust bean gum
Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.Source: Wikipedia
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E415 - Xanthan gum
Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.
This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.
It is considered safe for consumption even at high intake amounts.
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E471 - Mono- and diglycerides of fatty acids
Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.
These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.
It is generally considered safe for consumption within established regulatory limits.
Ingredients analysis
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Palm oil
Ingredients that contain palm oil: Palm
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Non-vegan
Non-vegan ingredients: Milk solids, Milk solidsSome ingredients could not be recognized.
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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: Tart-shell, Margarine, Vegetable-emulsifiers, 322-from-soy, 471, 320, 202, Custard-filling, 1442, 1422, Vegetable-gums, 415-410-407, Mineral-salt, 170, 202, Food-acid, 270, 101-160aSome 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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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!
: Tart Shell, Wheat FLour, Margarine (Vegetable Oils (Palm, Canola), Water, Salt, Milk Solids, Vegetable Emulsifiers (322 from soy, 471), Antioxidant (320)), Sugar, Water, Preservative (202), Custard Filling, Water, Sugar, Milk Solids, Thickeners (1442, 1422), Vegetable Gums (415‚410‚407), Natural Flavours, Mineral Salt (170), Salt, Preservative (202), Food Acid (270), Nutmeg, Natural Colours (101‚160a, contain wheat, soy)- Tart Shell -> en:tart-shell - percent_min: 5.26315789473684 - percent_max: 100
- Wheat FLour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
- Margarine -> en:margarine - percent_min: 0 - percent_max: 33.3333333333333
- Vegetable Oils -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
- Palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 33.3333333333333
- Canola -> en:canola - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
- Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
- Vegetable Emulsifiers -> en:vegetable-emulsifiers - percent_min: 0 - percent_max: 6.66666666666667
- 322 from soy -> en:322-from-soy - percent_min: 0 - percent_max: 6.66666666666667
- 471 -> en:471 - percent_min: 0 - percent_max: 3.33333333333333
- Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 5.55555555555556
- 320 -> en:320 - percent_min: 0 - percent_max: 5.55555555555556
- Vegetable Oils -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
- Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.7
- Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.7
- Preservative -> en:preservative - percent_min: 0 - percent_max: 14.7
- 202 -> en:202 - percent_min: 0 - percent_max: 14.7
- Custard Filling -> en:custard-filling - percent_min: 0 - percent_max: 14.2857142857143
- Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
- Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
- Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
- Thickeners -> en:thickener - percent_min: 0 - percent_max: 9.09090909090909
- 1442 -> en:1442 - percent_min: 0 - percent_max: 9.09090909090909
- 1422 -> en:1422 - percent_min: 0 - percent_max: 4.54545454545455
- Vegetable Gums -> en:vegetable-gums - percent_min: 0 - percent_max: 8.33333333333333
- 415‚410‚407 -> en:415-410-407 - percent_min: 0 - percent_max: 8.33333333333333
- Natural Flavours -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
- Mineral Salt -> en:mineral-salt - percent_min: 0 - percent_max: 5
- 170 -> en:170 - percent_min: 0 - percent_max: 5
- Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
- Preservative -> en:preservative - percent_min: 0 - percent_max: 5
- 202 -> en:202 - percent_min: 0 - percent_max: 5
- Food Acid -> en:food-acid - percent_min: 0 - percent_max: 5
- 270 -> en:270 - percent_min: 0 - percent_max: 5
- Nutmeg -> en:nutmeg - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
- Natural Colours -> en:natural-colours - percent_min: 0 - percent_max: 5
- 101‚160a -> en:101-160a - percent_min: 0 - percent_max: 5
- contain wheat -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
- soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
Nutrition
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Missing data to compute the Nutri-Score
Missing nutrition facts
⚠️ The nutrition facts of the product must be specified in order to compute the Nutri-Score.Could you add the information needed to compute the Nutri-Score? Add nutrition facts
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Nutrient levels
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Fat in moderate quantity (12.5%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in high quantity (5.8%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sugars in high quantity (14.7%)
What you need to know- A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks- Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
- Choose products with lower sugar content and reduce the consumption of products with added sugars.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (45g)Compared to: Cakes Energy 1,340 kj
(320 kcal)603 kj
(144 kcal)-9% Fat 12.5 g 5.62 g -19% Saturated fat 5.8 g 2.61 g -10% Monounsaturated fat 5.1 g 2.29 g Polyunsaturated fat 1.4 g 0.63 g Trans fat 0.3 g 0.135 g Carbohydrates 45.6 g 20.5 g -6% Sugars 14.7 g 6.61 g -48% Fiber ? ? Proteins 5.2 g 2.34 g +11% Salt ? ? Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.961 % 2.961 %
Environment
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Eco-Score not computed - Unknown environmental impact
We could not compute the Eco-Score of this product as it is missing some data, could you help complete it?Could you add a precise product category so that we can compute the Eco-Score? Add a category
Packaging
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Packaging with a low impact
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Packaging parts
Film (Plastic)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Plastic
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Transportation
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Origins of ingredients
Origins of ingredients with a high impact
Origin of the product and/or its ingredients % of ingredients Impact Australia Medium
Threatened species
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Contains palm oil
Drives deforestation and threatens species such as the orangutan
Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.
Data sources
Product added on by foodorigins
Last edit of product page on by packbot.