Name: Hostess Frosted Strawberry Cake Cupcakes
Brand: Hostess Donettes
Availability: InStock
Rating: 13 (1 reviews)

Hostess Frosted Strawberry Cake Cupcakes

The J.M. Smucker Company

/100

Lab tested

No

Harmful ingredients

13

Nutrients

0

Microplastics

Likely

Ingredients & minerals

High Fructose Corn Syrup

Provides sweetness and energy (caloric content)

Corn syrup

Provides sweetness and energy

Corn Syrup Solids

Increases sweetness and bulk, improves texture in food formulations

Soy protein isolate

High protein content, supports muscle synthesis, plant-based protein source

Soybean oil

Source of essential fatty acids, provides energy

Cottonseed Oil

Source of energy and essential fatty acids, commonly used for frying and in processed foods

Soy Lecithin

Emulsifier that improves texture and stability in foods, facilitates mixing of oil and water

Agave Syrup

Natural sweetener, lower glycemic index than sucrose

Titanium Dioxide

Effective whitening and opacity agent, improves appearance of products

Red 40 Lake

None

Palm Oil

Provides fat and energy, used widely for cooking and food processing

Hydrogenated Tallow

None

Natural and Artificial Flavors

Enhance or impart flavor to food and beverages, improve palatability

Sugar

Provides energy source

Corn starch

Thickening agent, stabilizer in food products

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Dextrose

Provides quick energy, supports metabolic activity, enhances flavor in foods

Dipotassium Phosphate

Acts as an acid regulator, emulsifier, and nutrient source in food processing

Enriched Flour

Source of dietary carbohydrates, provides some added essential micronutrients like iron and folic acid

Tallow

Stable cooking fat due to high saturated fat, provides energy, adds texture and flavor in food preparations

Food Starch-Modified

Improves texture, stability, and shelf life of processed foods

Calcium Sulfate

Source of calcium for bone and cellular functions, used as food additive to improve texture and stability

Hydrolyzed Soy Flour

Source of plant-based protein, may improve digestibility of soy proteins

Mono and Diglycerides

Improves texture and shelf stability of food products

Sodium Acid Pyrophosphate

Effective leavening agent, improves texture and volume in baked goods

Potassium sorbate

Preservative extending shelf life

Guar gum

Improves texture and stability of foods, adds dietary fiber, low-calorie thickener

Agar

Thickening, gelling, stabilizing agent, dietary fiber source

Cellulose gum

Improves texture, stabilizes emulsions, increases viscosity in food formulations

Polysorbate 60

Improves texture and stability of emulsions, facilitates mixing of ingredients in formulations

Monocalcium phosphate

Functions as acidulant, leavening agent in baking, regulates pH

Water

Hydration, solvent for ingredients, essential for all biological processes

Strawberry puree

Source of vitamin C, provides dietary fiber, contains antioxidants, supports immune function

Egg

High-quality protein source, contains essential nutrients such as vitamin B12, choline, and vitamin D

Whey

High-quality protein source, supports muscle protein synthesis, contains essential amino acids

Egg Whites

High-quality protein source, low fat and carbohydrate content

Nonfat Milk

Source of protein, calcium, vitamin D, and B vitamins; supports bone health and nutrition

Calcium Carbonate

Provides dietary calcium, supports bone health, effective bulking agent

Baking soda

Leavening agent in baking, pH neutralizer, mild abrasive and odor absorber

Inulin

Prebiotic fiber promoting beneficial gut bacteria, may improve digestive health

Sorbic Acid

Effective antimicrobial preservative, prevents food spoilage, extends shelf life

Hydrolyzed Whey

Easily digestible protein source, improves amino acid absorption, supports muscle recovery, may reduce allergenic potential compared to intact whey

Sodium Stearoyl Lactylate

Emulsifying agent, improves texture, extends shelf life, enhances dough quality

Locust Bean Gum

Effective thickener, stabilizer, improves texture and shelf-life in food products

Enzymes

Improves efficiency of food processing, reduces need for harsh chemicals, enhances product quality

Calcium Caseinate

High-quality protein source, slow-digesting amino acids supporting muscle maintenance, functional emulsifier and texture agent in foods

Sodium caseinate

High-quality protein source, functional emulsifying and stabilizing properties in food formulations

Sources

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