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Cake Decor Coloured Writing Icing 76G

Ultra‑processed

The product contains additives or is industrially processed in a way that we consider clear indicators of an ultra‑processed food.

Additives (11) in Cake Decor Coloured Writing Icing 76G

Fructose/Glucose Syrup

Palm Oil

Polyglycerol Esters of Fatty Acids

Anthocyanin

Beta-carotene

Pectin

Flavouring

Vegetable carbon

Curcumin

Citric Acid

Potassium Sorbate

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Allergens in Cake Decor Coloured Writing Icing 76G

No known allergens.

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Ingredients

Red Writing Icing: Sugar, Glucose Syrup, Water, Rapeseed Oil, Palm Oil, Rice Start Vetodextrin, Acidity Regulator (Citric Acid), Emulsifiers (Polyglycerol Esters of Fatty Acids, Mono-and biglycerides of Fatty Acids), Colours (Anthocyanin, Carotenes) Preservative (Potassium Sorbate), Stabiliser (Pectin), Flavouring, Black Writing Icing: Sugar, Glucose Syrup, Water, Rapeseed Oil, Palm Oil, Rice Starct Matudentin Emulsifiers (Polyglycerol Esters of Fatty Acids, Mono- and Diglycerides of Faty Acids), Colour (Vegetable Carbon), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Stabiliser (Pectin), Flavouring, Green Writing Icing: Sugar, Glucose Syrup, Water, Rapeseed Oil, Palm Oil, Rice Starch, Motodextrin, Emulsifiers (Polyglycerol Esters of Fatty Acids, Mono- and Diglycerides of Fatty Acids), Preservative (Potassium Sorbate), Concentrates (Spirulina, Apple), Acidity Regulator (Citric Acid), Stabiliser (Pectin), Colour (Curcumin), Flavouring, Blue Writing Icing: Sugar, Glucose Syrup, Water, Rapeseed Oil, Palm Oil, Rice Starck Matodextrin, Emulsifiers (Polyglycerol Esters of Fatty Acids, Mono- and Diglycerides of Fatty Acids), Concentrates (Spirulina, Apple), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Stabiliser (Pectin), Flavouring

Nutritional information

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The product information comes from both internal and external sources and may contain errors. Recognition of ingredients and additives may also be incomplete. The Food App is not responsible for any inaccuracies or omissions.

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