Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

KASKI WAGEKLI - 200, g

edit Edit the page

KASKI WAGEKLI - 200, g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 5900823015135 (EAN / EAN-13)

Quantity: 200, g

Countries where sold: Canada

Matching with your preferences

Health

Ingredients

  • icon

    57 ingredients

    sugar, glucose syrup, waer, wheat flour partialy hardened vegetable (palm, rapeseed) fat, gelling substance agar, skimn ed milk powder, albumin (egg white, foaming substance-e1505), acidity regulator - citric acid, preservative-potassium sorbate, emulsifier - soy lecithin, rapeseed oil, potato starch, salt, leavening agent-sodium carbonate, pigments (e100, e141, e160a, e163), flavors, ingredients: sugar, giucosis syrup, water, wheat flour, partially hardened vegetable yraisse (palm fat, rapeseed fat), gėlifying substance-agar, skimmed milk powder, aibumin (egg white, foaming substance - e1505), aciditė regulator - citricu acid, preservative - potassium sorbate, emulsifier - soy lecithin, coiza oil, potato starch, salt, leavening agent - sodium carbonate, pigments (e100, e141, e160a, e163), flavors
    Allergens: Eggs, Gluten, Soybeans

Food processing

  • icon

    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: E1505 - Triethyl citrate
    • Additive: E160a - Carotene
    • Additive: E163 - Anthocyanins
    • Ingredient: Flavouring

    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

  • E1505 - Triethyl citrate

    Triethyl citrate: Triethyl citrate is an ester of citric acid. It is a colorless, odorless liquid used as a food additive -E number E1505- to stabilize foams, especially as whipping aid for egg white. It is also used in pharmaceutical coatings and plastics.Triethyl citrate is also used as a plasticizer for polyvinyl chloride -PVC- and similar plastics.Triethyl citrate has been used as a pseudo-emulsifier in e-cigarette juices. It functions essentially like lecithin used in food products, but with the possibility of vaporization which lecithin does not have.
    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

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    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.

  • 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.

  • 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.

  • E500i - Sodium 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

  • icon

    Palm oil

    Ingredients that contain palm oil: Palm fat
  • icon

    Non-vegan

    Non-vegan ingredients: Skimmed milk powder, 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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:sugar, fr:glucose-syrup, fr:waer, fr:wheat-flour-partialy-hardened-vegetable, fr:palm, fr:rapeseed, fr:fat, fr:gelling-substance-agar, fr:skimn-ed-milk-powder, fr:albumin, fr:egg-white, fr:foaming-substance, fr:acidity-regulator, fr:preservative-potassium-sorbate, fr:emulsifier, fr:soya-lecithin, fr:rapeseed-oil, fr:potato-starch, fr:salt, fr:leavening-agent-sodium-carbonate, fr:pigments, fr:flavors, fr:ingredients, fr:sirop-de-giucose, fr:yraisse-de-legume-partiellement-durcie, fr:graisse-de-colza, fr:substance-gėlifiante-agar, fr:aibumine, fr:substance-moussante, fr:regulateur-de-l-aciditė, fr:acide-citricue, fr:huile-de-coiza, fr:pigments

    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!

    : Sugar, glucose syrup, waer, wheat flour partialy hardened vegetable (palm, rapeseed), fat, gelling substance agar, skimn ed milk powder, albumin (egg white, foaming substance, e1505), acidity regulator, citric acid, preservative-potasSium sorbate, emulsifier, soya lecithin, rapeseed oil, potato starch, salt, leavening agent-sodium carbonate, pigments (e100, e141, e160a, e163), flavors, Ingredients, sirop de giucose, eau, farine de blé, yraisse de légume partiellement durcie (graisse de palme, graisse de colza), substance gėlifiante-agar, lait écrémé en poudre, aibumine (blanc d'oeuf, substance moussante, e1505), régulateur de l'aciditė, acide citricue, agent conservateur, sorbate de potassium, émulsifiant-lécithine de soja, huile de coiza, amidon de pomme de terre, sel, agent levant, carbonate de sodium, pigments (e100, e141, e160a, e163), arômes
    1. Sugar -> fr:sugar - percent_min: 2.56410256410256 - percent_max: 100
    2. glucose syrup -> fr:glucose-syrup - percent_min: 0 - percent_max: 50
    3. waer -> fr:waer - percent_min: 0 - percent_max: 33.3333333333333
    4. wheat flour partialy hardened vegetable -> fr:wheat-flour-partialy-hardened-vegetable - percent_min: 0 - percent_max: 25
      1. palm -> fr:palm - percent_min: 0 - percent_max: 25
      2. rapeseed -> fr:rapeseed - percent_min: 0 - percent_max: 12.5
    5. fat -> fr:fat - percent_min: 0 - percent_max: 20
    6. gelling substance agar -> fr:gelling-substance-agar - percent_min: 0 - percent_max: 16.6666666666667
    7. skimn ed milk powder -> fr:skimn-ed-milk-powder - percent_min: 0 - percent_max: 14.2857142857143
    8. albumin -> fr:albumin - percent_min: 0 - percent_max: 12.5
      1. egg white -> fr:egg-white - percent_min: 0 - percent_max: 12.5
      2. foaming substance -> fr:foaming-substance - percent_min: 0 - percent_max: 6.25
      3. e1505 -> en:e1505 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    9. acidity regulator -> fr:acidity-regulator - percent_min: 0 - percent_max: 11.1111111111111
    10. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. preservative-potasSium sorbate -> fr:preservative-potassium-sorbate - percent_min: 0 - percent_max: 9.09090909090909
    12. emulsifier -> fr:emulsifier - percent_min: 0 - percent_max: 8.33333333333333
    13. soya lecithin -> fr:soya-lecithin - percent_min: 0 - percent_max: 7.69230769230769
    14. rapeseed oil -> fr:rapeseed-oil - percent_min: 0 - percent_max: 7.14285714285714
    15. potato starch -> fr:potato-starch - percent_min: 0 - percent_max: 6.66666666666667
    16. salt -> fr:salt - percent_min: 0 - percent_max: 6.25
    17. leavening agent-sodium carbonate -> fr:leavening-agent-sodium-carbonate - percent_min: 0 - percent_max: 5.88235294117647
    18. pigments -> fr:pigments - percent_min: 0 - percent_max: 5.55555555555556
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      2. e141 -> en:e141 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      3. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.85185185185185
      4. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38888888888889
    19. flavors -> fr:flavors - percent_min: 0 - percent_max: 5.26315789473684
    20. Ingredients -> fr:ingredients - percent_min: 0 - percent_max: 5
    21. sirop de giucose -> fr:sirop-de-giucose - percent_min: 0 - percent_max: 4.76190476190476
    22. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 4.54545454545455
    23. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 4.34782608695652
    24. yraisse de légume partiellement durcie -> fr:yraisse-de-legume-partiellement-durcie - percent_min: 0 - percent_max: 4.16666666666667
      1. graisse de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 4.16666666666667
      2. graisse de colza -> fr:graisse-de-colza - percent_min: 0 - percent_max: 2.08333333333333
    25. substance gėlifiante-agar -> fr:substance-gėlifiante-agar - percent_min: 0 - percent_max: 4
    26. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 3.84615384615385
    27. aibumine -> fr:aibumine - percent_min: 0 - percent_max: 3.7037037037037
      1. blanc d'oeuf -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 3.7037037037037
      2. substance moussante -> fr:substance-moussante - percent_min: 0 - percent_max: 1.85185185185185
      3. e1505 -> en:e1505 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.23456790123457
    28. régulateur de l'aciditė -> fr:regulateur-de-l-aciditė - percent_min: 0 - percent_max: 3.57142857142857
    29. acide citricue -> fr:acide-citricue - percent_min: 0 - percent_max: 3.44827586206897
    30. agent conservateur -> en:preservative - percent_min: 0 - percent_max: 3.33333333333333
    31. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. émulsifiant-lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.125
    33. huile de coiza -> fr:huile-de-coiza - percent_min: 0 - percent_max: 3.03030303030303
    34. amidon de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2.94117647058824
    35. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.94117647058824
    36. agent levant -> en:raising-agent - percent_min: 0 - percent_max: 2.77777777777778
    37. carbonate de sodium -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    38. pigments -> fr:pigments - percent_min: 0 - percent_max: 2.63157894736842
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
      2. e141 -> en:e141 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.31578947368421
      3. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.87719298245614
      4. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.657894736842105
    39. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.63157894736842

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Carbohydrates ?
    Proteins ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Threatened species

Report a problem

Data sources

Product added on by inf
Last edit of product page on by roboto-app.
Product page also edited by ecoscore-impact-estimator.

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