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Sticky Date Pudding - Sara Lee - 475g

Sticky Date Pudding - Sara Lee - 475g

Barcode: 9310135026570 (EAN / EAN-13)

Quantity: 475g

Packaging: Paper, Aluminum foil

Brands: Sara Lee

Categories: Desserts, Frozen foods, Biscuits and cakes, Frozen desserts, Cakes

Origin of ingredients: Australia

Countries where sold: Australia

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Health

Ingredients

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    45 ingredients


    Sugar, Wheat Flour, Dates (14%), Water, Margarine [Vegetable Oil, Water, Salt, Milk Solids, Emulsifiers (471, 472c). Antioxidant (304), Natural Flavour, Natural Colour (Carotene)], Glucose, Egg, Fondant, Cream (Milk), Thickener (1412), Raising Agents (450, Sodium Bicarbonate) (Wheat), Emulsifiers (Vegetable-477, 471, 475), Salt, Caramel Colour (I), Vegetable Gums (Agar, 405), Natural Flavours. Contains Wheat, Gluten, Milk, Egg. May Contain Soy, Peanut, Almond, Hazelnut, Pecan, Walnut. Storage: Frozen fresh. Store at or below minus 18°C. If contents become thawed, use as soon as possible. Do not refreeze.
    Allergens: Eggs, Gluten, Milk
    Traces: Nuts, Peanuts, 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: E1412 - Distarch phosphate
    • Additive: E150c - Ammonia caramel
    • Additive: E160a - Carotene
    • Additive: E405 - Propane-1‚2-diol alginate
    • Additive: E406 - Agar
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472c - Citric acid esters of mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E477 - Propane-1‚2-diol esters of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Thickener

    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

  • 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
  • E304 - Fatty acid esters of ascorbic acid


    Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
    Source: Wikipedia
  • E405 - Propane-1‚2-diol alginate


    Propylene glycol alginate: Propylene glycol alginate -PGA- is an emulsifier, stabilizer, and thickener used in food products. It is a food additive with E number E405. Chemically, propylene glycol alginate is an ester of alginic acid, which is derived from kelp. Some of the carboxyl groups are esterified with propylene glycol, some are neutralized with an appropriate alkali, and some remain free.
    Source: Wikipedia
  • E406 - Agar


    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia
  • E500 - Sodium carbonates


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia
  • E500ii - Sodium hydrogen carbonate


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Milk solids, Egg, Cream, Milk

    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!

  • icon

    Vegetarian status unknown


    Unrecognized ingredients: Margarine, 471, 472c, 304, Fondant, 1412, 450, Vegetable-477, 471, 475, I, Vegetable Gums, 405, Storage, Frozen fresh, Store at and below minus 18°C, If contents become thawed, Use as soon as possible, Do not refreeze

    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.
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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!

    Sugar, Wheat Flour, Dates 14%, Water, Margarine (Vegetable Oil, Water, Salt, Milk Solids, Emulsifiers (471, 472c), Antioxidant (304), Natural Flavour, Natural Colour (Carotene)), Glucose, Egg, Fondant, Cream (Milk), Thickener (1412), Raising Agents (450, Sodium Bicarbonate, Wheat), Emulsifiers (Vegetable-477, 471, 475), Salt, Caramel Colour (I), Vegetable Gums (Agar, 405), Natural Flavours, Storage (Frozen fresh, Store at and below minus 18°C, If contents become thawed), use as soon as possible, Do not refreeze
    1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 14 - percent_max: 72
    2. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 14 - percent_max: 43
    3. Dates -> en:date - vegan: yes - vegetarian: yes - percent_min: 14 - percent: 14 - percent_max: 14
    4. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14
    5. Margarine -> en:margarine - percent_min: 0 - percent_max: 14
      1. Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 14
      2. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
      3. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.66666666666667
      4. Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.5
      5. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 2.8
        1. 471 -> en:471 - percent_min: 0 - percent_max: 2.8
        2. 472c -> en:472c - percent_min: 0 - percent_max: 1.4
      6. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 2.33333333333333
        1. 304 -> en:304 - percent_min: 0 - percent_max: 2.33333333333333
      7. Natural Flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
      8. Natural Colour -> en:natural-colours - percent_min: 0 - percent_max: 1.75
        1. Carotene -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.75
    6. Glucose -> en:glucose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14
    7. Egg -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14
    8. Fondant -> en:fondant - percent_min: 0 - percent_max: 12
    9. Cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10.2857142857143
      1. Milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10.2857142857143
    10. Thickener -> en:thickener - percent_min: 0 - percent_max: 9
      1. 1412 -> en:1412 - percent_min: 0 - percent_max: 9
    11. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 8
      1. 450 -> en:450 - percent_min: 0 - percent_max: 8
      2. Sodium Bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      3. Wheat -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666667
    12. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 7.2
      1. Vegetable-477 -> en:Vegetable-477 - percent_min: 0 - percent_max: 7.2
      2. 471 -> en:471 - percent_min: 0 - percent_max: 3.6
      3. 475 -> en:475 - percent_min: 0 - percent_max: 2.4
    13. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.54545454545455
    14. Caramel Colour -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
      1. I -> en:I - percent_min: 0 - percent_max: 6
    15. Vegetable Gums -> en:Vegetable Gums - percent_min: 0 - percent_max: 5.53846153846154
      1. Agar -> en:e406 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.53846153846154
      2. 405 -> en:405 - percent_min: 0 - percent_max: 2.76923076923077
    16. Natural Flavours -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.14285714285714
    17. Storage -> en:Storage - percent_min: 0 - percent_max: 4.8
      1. Frozen fresh -> en:Frozen fresh - percent_min: 0 - percent_max: 4.8
      2. Store at and below minus 18°C -> en:Store at and below minus 18°C - percent_min: 0 - percent_max: 2.4
      3. If contents become thawed -> en:If contents become thawed - percent_min: 0 - percent_max: 1.6
    18. use as soon as possible -> en:use as soon as possible - percent_min: 0 - percent_max: 4.5
    19. Do not refreeze -> en:Do not refreeze - percent_min: 0 - percent_max: 4.23529411764706

Nutrition

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    Bad nutritional quality


    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 14

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 1 / 5 (value: 2.7118644067797, rounded value: 2.71)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 14, rounded value: 14)

    Negative points: 22

    • Energy: 4 / 10 (value: 1390, rounded value: 1390)
    • Sugars: 8 / 10 (value: 38.64406779661, rounded value: 38.64)
    • Saturated fat: 6 / 10 (value: 6.9491525423729, rounded value: 6.9)
    • Sodium: 4 / 10 (value: 415.25423728812, rounded value: 415.3)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 22 (22 - 0)

    Nutri-Score: E

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    Sugars in high quantity (38.6%)


    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.
  • icon

    Salt in moderate quantity (1.04%)


    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (59g)
    Compared to: Cakes
    Energy 1,390 kj
    (332 kcal)
    820 kj
    (196 kcal)
    -4%
    Fat 12.034 g 7.1 g -23%
    Saturated fat 6.949 g 4.1 g +6%
    Carbohydrates 52.542 g 31 g +6%
    Sugars 38.644 g 22.8 g +34%
    Fiber ? ?
    Proteins 2.712 g 1.6 g -41%
    Salt 1.038 g 0.612 g +89%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14 % 14 %
Serving size: 59g

Environment

Packaging

Transportation

Data sources

Product added on by trolley
Last edit of product page on by kiliweb.
Product page also edited by halal-app-chakib, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvllBFYeDTszPtBQXggWe2wYu1MrPHRItSy4nGaqs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.