Name: Little Debbie 12 SANDWICH COOKIES
Brand: Little Debbie
SKU: 143210
Availability: InStock
Rating: 13 (1 reviews)

Little Debbie 12 SANDWICH COOKIES

McKee Foods

/100

Lab tested

No

Harmful ingredients

10

Nutrients

0

Microplastics

Likely

Ingredients & minerals

Corn syrup

Provides sweetening and moisture retention in food products

High Fructose Corn Syrup

Provides sweetening, energy source

Soybean oil

Source of essential fatty acids, improves texture and flavor in foods

Soy Lecithin

Emulsifying agent improving texture and stability of food products

Blue 1

Colorant to improve appearance or identification of products

Natural and Artificial Flavors

Enhance flavor profile, improve palatability

Red 40

Provides vibrant red color to products, widely used for visual appeal

DATEM

Improves dough stability, enhances texture and volume in baked goods, extends shelf life

Sorbic Acid

Effective antimicrobial preservative, extends shelf life of products

Propylene Glycol Monostearate

Emulsifier, stabilizes mixtures, improves texture and shelf-life

Water

Non-toxic, safe solvent, essential for formulation, environmentally benign

Dextrose

Provides quick energy, aids in improved taste and texture in foods

Raisin Paste

Provides dietary fiber, contains antioxidants, source of potassium, contains small amounts of iron

Leavening

Improves texture in baked goods, allows for aeration and rise

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Corn starch

Thickening agent, stabilizer in food preparations

Citric acid

Flavor enhancement, pH regulation, preservative properties

Bleached Enriched Flour

Provides energy from carbohydrates, fortified with essential vitamins and minerals to reduce nutrient deficiencies

Sugar

Provides quick energy source

Molasses

Source of minerals like iron, calcium, and potassium

Mono- and Diglycerides

Improves texture and stability of processed foods, facilitates mixing of oil and water phases

Sorbitan Monostearate

Emulsifier improving texture and stability of formulations

Polysorbate 60

Emulsifies oil and water mixtures, stabilizes formulations, enhances texture and shelf life

Yellow 5

Provides bright yellow color for product appearance and consumer appeal

Turmeric

Culinary spice for flavor and color, antioxidant properties supported by curcuminoids

Annatto Extract

Natural colorant, antioxidant properties, alternative to synthetic dyes

Rice Flour

Gluten-free, easily digestible carbohydrate source, useful in gluten-sensitive diets

Spices

Flavor enhancement, antioxidant properties at culinary doses

Malic Acid

Enhances flavor by imparting sour taste, acts as pH regulator, may improve texture and preservation in foods

Polysorbate 80

Emulsifier, stabilizes mixtures of oil and water in products

Pectin

Dietary fiber source, aids digestion, used as a stabilizer and gelling agent

Sodium citrate

Helps maintain acid-base balance, source of sodium electrolyte

Chocolate

Source of antioxidants (flavanols), potential cardiovascular benefits at moderate consumption, provides calories and sensory enjoyment

Palm Oil

Stable cooking oil with high oxidative stability, source of vitamin E and carotenoids

Whole Grain Rolled Oats

Source of dietary fiber, supports digestive health, provides sustained energy, contains vitamins and minerals

Whey

High-quality protein source supporting muscle synthesis, rich in essential amino acids, supports nutritional supplementation

Caramel color

Provides color standardization and consumer appeal in food and beverage products

Eggs

High-quality protein source, provides essential amino acids, vitamins, and minerals

Palm Kernel Oil

Stable saturated fat source suitable for high-heat cooking, contributes to texture in processed foods

Egg Whites

High-quality protein source, functional properties in food such as emulsification and foaming

Titanium Dioxide

Provides effective whitening and opacity in products, improves visual appeal and coverage in cosmetics and foods

Beta carotene

Precursor to vitamin A, antioxidant properties, supports vision and skin health

Cocoa

Contains polyphenols with antioxidant properties, contributes flavor and color

Cocoa butter

Provides creamy texture, stable fat for melting, source of stearic acid with neutral blood lipid effects

Nonfat dry milk

Source of calcium, protein, vitamins, supports bone health and nutrition

Modified Corn Starch

Improves texture and stability of foods, functions as thickener and stabilizer

Modified Tapioca Starch

Improves texture and stability in gluten-free baking, thickening agent

Carrageenan

Thickening and stabilizing properties in food products, improves texture and consistency

Sodium Stearoyl Lactylate

Improves dough handling and bread volume, acts as an effective emulsifier, extends shelf life of baked products

Modified Wheat Starch

Improves texture, stability, and consistency in food processing

Sources

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