Caramel flavored topping

How it scored 0 / 100

Nutrition snapshot

Ingredients 14 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 High Fructose Corn Syrup
  Sweet, nutritive saccharide mixture from enzymatic conversion of corn starch hydrolysate, containing approximately 42% or 55% fructose with …
  Moderate
• 3 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
• 4 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 5 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 6 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 7 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 8 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 9 Vanillin
  4-hydroxy-3-methoxybenzaldehyde, the principal flavor compound of vanilla; produced naturally or synthetically (from guaiacol or lignin).
  Low
• 10 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 11 Sunset Yellow Fcf
  Synthetic azo dye (FD&C Yellow No. 6 in the US), water-soluble orange food coloring.
  High
• 12 Allura Red
  Allura Red AC (E129; FD&C Red No. 40 in the US) — a synthetic monoazo dye, sodium salt of 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo…
  High
• 13 Modified Corn Starch
  Corn starch chemically or physically altered (acid hydrolysis, esterification, etherification, oxidation, or enzymatic treatment) to change …
  Low
• 14 Artificial Flavouring
  Synthetic flavor compounds not derived from natural sources (spices, fruits, vegetables, meats, dairy, fermentation products, etc.). Defined…
  Moderate