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Red velvet cookies - Coles

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Red velvet cookies - Coles

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Barcode: 9310645368948 (EAN / EAN-13)

Brands: Coles

Labels, certifications, awards: Sustainable, Sustainable Palm Oil, Rainforest Alliance

Stores: Coles

Countries where sold: Australia

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Health

Ingredients

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    56 ingredients

    Cocoa Butter, Milk Solids, Emulsifier (Soy Lecithin), Natural Flavouring), 4.78 Yoghurt Chocolate Pieces (11%) [Sugar, 13.4g Cocoa Butter, Milk Solids, Cream Powder 848 (Milk), Dextrose, Emulsifiers (Soy Lecithin, LESS THAN 18 LESS THAN 18 476), Acidity Regulator (330), Natural 6.0g 47.98 - saturated trans Carbohydrate - sugars Dietary Fibre, total Sodium 3.3g 9.58 27.68 Flavouring], Water, Cream Cheese [Milk, Cream 4.78 (Milk), Vegetable Gums (410, 412), Salt, Cultures], 300mg Butter [Pasteurised Cream (Milk)], Vegetable Margarine [Palm Oil**, Water, Salt, Emulsifiers (471, 472c), Antioxidant (304), Natural Flavouring, Natural Colour (160a)], Cocoa Powder, Salt, Natural Flavouring, Raising Agent (500), Vegetable Gum (415), Natural Colour (120). 19.68 3.38 213mg ALLERGY ADVICE: Contains wheat, gluten, milk, soy. May contain almond, hazelnut, macadamia, pistachio, walnut, egg. White chocolate contains minimum 25% cocoa solids and 20% minimum milk solids. ** Contributes to the production of sustainable palm oil. Rainforest Alliance Certified. Find out more at ra.org Not suitable for vegetarians.
    Allergens: Gluten, Milk, Soybeans
    Traces: Eggs, 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: E120 - Cochineal
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472c - Citric acid esters of mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • 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

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • 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.

  • E476 - Polyglycerol polyricinoleate

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    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.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Non-vegan

    Non-vegan ingredients: Milk solids, Milk solids, Cream cheese, Milk, Butter, Cream

    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: 4-78-yoghurt-chocolate-pieces, Cream-powder-848, Less-than-18-less-than-18-476, 330, Natural-6-0g-47-98, Saturated-trans-carbohydrate, Sugars-dietary-fibre, Total-sodium-3-3g-9-58-27-68-flavouring, Cream-4-78, Vegetable-gums, 410, 412, 471, 472c, 304, 160a, 500, Vegetable-gum, 415, 120, 19-68-3, White-chocolate-contains-minimum-25-cocoa-solids-and-20-minimum-milk-solids, Contributes-to-the-production-of-sustainable-palm-oil

    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: Cocoa Butter, Milk Solids, Emulsifier (Soy Lecithin), Natural Flavouring, 4.78 Yoghurt Chocolate Pieces 11% (Sugar, Cocoa Butter, Milk Solids, Cream Powder 848, Dextrose, Emulsifiers (Soy Lecithin, LESS THAN 18 LESS THAN 18 476), Acidity Regulator (330), Natural 6.0g 47.98, saturated trans Carbohydrate, sugars Dietary Fibre, total Sodium 3.3g 9.58 27.68 Flavouring), Water, Cream Cheese (Milk, Cream 4.78, Vegetable Gums (410, 412), Salt, Cultures), Butter (Cream), Vegetable Margarine (Palm Oil, Water, Salt, Emulsifiers (471, 472c), Antioxidant (304), Natural Flavouring, Natural Colour (160a)), Cocoa Powder, Salt, Natural Flavouring, Raising Agent (500), Vegetable Gum (415), Natural Colour (120), 19.68 3, White chocolate contains minimum 25% cocoa solids and 20% minimum milk solids, Contributes to the production of sustainable palm oil, Find out more at ra.org Not
    1. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 11 - percent_max: 56
    2. Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 11 - percent_max: 33.5
    3. Emulsifier -> en:emulsifier - percent_min: 11 - percent_max: 26
      1. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 11 - percent_max: 26
    4. Natural Flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 11 - percent_max: 22.25
    5. 4.78 Yoghurt Chocolate Pieces -> en:4-78-yoghurt-chocolate-pieces - percent_min: 11 - percent: 11 - percent_max: 11
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1 - percent_max: 11
      2. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 5.5
      3. Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 3.66666666666667
      4. Cream Powder 848 -> en:cream-powder-848 - percent_min: 0 - percent_max: 2.75
      5. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.2
      6. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 1.83333333333333
        1. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.83333333333333
        2. LESS THAN 18 LESS THAN 18 476 -> en:less-than-18-less-than-18-476 - percent_min: 0 - percent_max: 0.916666666666667
      7. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 1.57142857142857
        1. 330 -> en:330 - percent_min: 0 - percent_max: 1.57142857142857
      8. Natural 6.0g 47.98 -> en:natural-6-0g-47-98 - percent_min: 0 - percent_max: 1.375
      9. saturated trans Carbohydrate -> en:saturated-trans-carbohydrate - percent_min: 0 - percent_max: 1.22222222222222
      10. sugars Dietary Fibre -> en:sugars-dietary-fibre - percent_min: 0 - percent_max: 1.1
      11. total Sodium 3.3g 9.58 27.68 Flavouring -> en:total-sodium-3-3g-9-58-27-68-flavouring - percent_min: 0 - percent_max: 1
    6. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 11
    7. Cream Cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 11
      1. Milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 11
      2. Cream 4.78 -> en:cream-4-78 - percent_min: 0 - percent_max: 5.5
      3. Vegetable Gums -> en:vegetable-gums - percent_min: 0 - percent_max: 3.66666666666667
        1. 410 -> en:410 - percent_min: 0 - percent_max: 3.66666666666667
        2. 412 -> en:412 - percent_min: 0 - percent_max: 1.83333333333333
      4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.75
      5. Cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.75
    8. Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 9.33333333333333
      1. Cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 9.33333333333333
    9. Vegetable Margarine -> en:vegetable-margarine - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
      1. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 8
      2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 4
      3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.75
      4. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 0.75
        1. 471 -> en:471 - percent_min: 0 - percent_max: 0.75
        2. 472c -> en:472c - percent_min: 0 - percent_max: 0.375
      5. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 0.75
        1. 304 -> en:304 - percent_min: 0 - percent_max: 0.75
      6. Natural Flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.75
      7. Natural Colour -> en:natural-colours - percent_min: 0 - percent_max: 0.75
        1. 160a -> en:160a - percent_min: 0 - percent_max: 0.75
    10. Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 7
    11. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.75
    12. Natural Flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.75
    13. Raising Agent -> en:raising-agent - percent_min: 0 - percent_max: 0.75
      1. 500 -> en:500 - percent_min: 0 - percent_max: 0.75
    14. Vegetable Gum -> en:vegetable-gum - percent_min: 0 - percent_max: 0.75
      1. 415 -> en:415 - percent_min: 0 - percent_max: 0.75
    15. Natural Colour -> en:natural-colours - percent_min: 0 - percent_max: 0.75
      1. 120 -> en:120 - percent_min: 0 - percent_max: 0.75
    16. 19.68 3 -> en:19-68-3 - percent_min: 0 - percent_max: 0.75
    17. White chocolate contains minimum 25% cocoa solids and 20% minimum milk solids -> en:white-chocolate-contains-minimum-25-cocoa-solids-and-20-minimum-milk-solids - percent_min: 0 - percent_max: 0.75
    18. Contributes to the production of sustainable palm oil -> en:contributes-to-the-production-of-sustainable-palm-oil - percent_min: 0 - percent_max: 0.75
    19. Find out more at ra.org Not -> en:find-out-more-at-ra-org-not - labels: en:vegetarian - vegetarian: en:yes - percent_min: 0 - percent_max: 0.75

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,761 kj
    (420 kcal)
    Fat 13.38 g
    Saturated fat 8.451 g
    Carbohydrates 67.465 g
    Sugars 27.606 g
    Fiber 4.648 g
    Proteins 4.648 g
    Salt 0.75 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by annelotte.
Product page also edited by roboto-app, teolemon, yuka.sY2b0xO6T85zoF3NwEKvlm11S_uC_G-ZOg7Ss1zV68-TJ533fNEr24GgLKg.

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