Milk Duds

How it scored 38 / 100

Nutrition snapshot

Ingredients 22 listed

• 1 Corn Syrup
  A sweet, nutritive saccharide mixture produced from corn starch hydrolysate. The high-fructose form (HFCS) contains approximately 42% or 55%…
  Moderate
• 2 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 3 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 4 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 5 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 6 Reduced Protein Whey
  Whey from cheesemaking that has had a portion of its protein removed, typically through ultrafiltration.
  Low
• 7 Chocolate
  Confection made from cacao products (cocoa solids, cocoa butter), sugar, and often milk and emulsifiers; FDA standard of identity in 21 CFR …
  Low
• 8 Mono- And Diglycerides Of Fatty Acids
  Mono- and diglycerides of fatty acids (E471), made by partial hydrolysis of fats and oils.
  Low
• 9 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 10 Sodium Hydrogen Carbonate
  Sodium hydrogen carbonate (sodium bicarbonate, NaHCO3), commonly known as baking soda.
  Low
• 11 Shellac
  Shellac, a resin secreted by the female lac insect (Kerria lacca), used as a glazing agent.
  Low
• 12 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 13 Tapioca Dextrin
  Dextrin produced by partial hydrolysis or roasting of tapioca (cassava) starch.
  Low
• 14 Lecithin
  Lecithin (E322), a mixture of phospholipids derived from soybeans, sunflower, eggs, or other sources.
  Low
• 15 Vanillin
  4-hydroxy-3-methoxybenzaldehyde, the principal flavor compound of vanilla; produced naturally or synthetically (from guaiacol or lignin).
  Low
• 16 Artificial Flavouring
  Synthetic flavor compounds not derived from natural sources (spices, fruits, vegetables, meats, dairy, fermentation products, etc.). Defined…
  Moderate
• 17 Palm Oil
  Edible oil extracted from the mesocarp of the fruit of Elaeis guineensis (oil palm). Semi-solid at room temperature; ~50% saturated fat (mos…
  Moderate
• 18 Shea Oil
  Refined oil derived from shea nut (Vitellaria paradoxa); the liquid fraction of shea butter.
  Low
• 19 Sunflower Oil
  Edible vegetable oil pressed from the seeds of Helianthus annuus, typically high in linoleic acid (omega-6) or, in high-oleic varieties, ole…
  Low
• 20 Palm Kernel Oil
  Edible oil from kernels (seeds) of oil palm fruit (Elaeis guineensis); ~80% saturated fat (mostly lauric acid).
  Low
• 21 Safflower Oil
  Edible oil pressed from safflower seeds (Carthamus tinctorius); high-linoleic or high-oleic variants.
  Safe
• 22 Brown Sugar
  Sucrose with residual or added molasses; chemically nearly identical to white sugar plus minor molasses content.
  Moderate