Name: Hostess Danish with Icing Berries & Cream Cheese
Brand: Hostess Donettes
SKU: 376575
Availability: InStock
Rating: 13 (1 reviews)

Hostess Danish with Icing Berries & Cream Cheese

The J.M. Smucker Company

/100

Lab tested

No

Harmful ingredients

9

Nutrients

0

Microplastics

Likely

Ingredients & minerals

High Fructose Corn Syrup

Provides sweetening and energy source

COTTONSEED AND/OR PALM AND/OR SOYBEAN OILS

Provides essential dietary fats and energy, palm oil is high in saturated fats contributing to oxidative stability

Soy Lecithin

Emulsifying agent improving texture and stability of food products

Carrageenan

Thickening agent, stabilizes food texture

Natural and Artificial Flavors

Enhance flavor profile, improve palatability

Blue 1

Colorant to improve appearance or identification of products

Guar gum

Thickening agent, dietary fiber, improves texture and stability in foods

DATEM

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

Red 40

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

Folic acid

Prevents neural tube defects during pregnancy, supports red blood cell formation and DNA synthesis

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Xanthan Gum

Improves texture and stability in food products, dietary fiber

Sodium Phosphate

Effective pH buffering, water softening, enhances cleaning efficiency

Cellulose Gel and Gum

None

Sugar

Provides energy (calories), enhances palatability

Fructose

Provides sweetness and energy, naturally occurring carbohydrate

Locust Bean Gum

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

Sodium caseinate

Provides protein source, enhances texture and emulsification in foods

Lactic Acid

Helps maintain pH stability, acts as a preservative and flavor enhancer

Calcium Sulfate

Provides dietary calcium, functions as firming and anti-caking agent

Cornstarch

Provides texture, thickening, stabilizing properties

Ammonium Sulfate

Regulates acidity in food, improves dough handling in baking

Malic Acid

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

Sodium Acid Pyrophosphate

Maintains color in processed foods, acts as leavening and preservative agent

Baking soda

Leavening agent in food, acid neutralizer, mild abrasive cleaner

Retinyl Palmitate (Vitamin A palmitate)

Supports vision, necessary for immune function, aids cellular growth and differentiation, prevents vitamin A deficiency

Wheat Flour

Provides carbohydrates for energy, source of protein and dietary fiber

Malted Barley Flour

Improves dough fermentation and texture, enhances flavor development in baked goods

Niacin

Supports energy metabolism, aids in DNA repair, essential nutrient

Reduced Iron

Provides dietary iron essential for hemoglobin formation and oxygen transport

Thiamine Mononitrate

Essential vitamin for energy metabolism, supports nervous system function

Riboflavin

Supports energy metabolism, antioxidant activity, normal vision, and skin health

Water

Essential for hydration, solvent in food preparation and consumption

Eggs

High-quality protein source, rich in essential vitamins and minerals

Yeast

Leavening agent in baking, fermentation causing flavor and texture development, source of B vitamins and proteins

Glycerine

Moisture retention, skin hydration, solvent and sweetening agent in foods

Raspberry Juice Concentrate

Contains antioxidants (ellagitannins, anthocyanins), provides vitamin C, may support vascular health

Cultured Pasteurized Milk and Cream

Contains probiotics, promotes gut health, good source of calcium and vitamin D

Egg Whites

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

Lactose

Provides energy as a carbohydrate source, aids mineral absorption such as calcium

Modified Tapioca and Corn Starch

Improves food texture, stability, and shelf-life

Pectin

Gelling agent, dietary fiber source, supports texture and stability in foods

Ascorbic Acid

Antioxidant, supports collagen production, enhances iron absorption

Fumaric Acid

Effective acidulant for pH control and flavor enhancement in food products

Nonfat Milk

Source of high-quality protein, calcium, and essential vitamins such as B12 and D

Whey

Good source of high-quality protein, supports muscle synthesis

Casein

High-quality protein source, slow digestion provides sustained amino acid release, supports muscle repair and growth

Mono-and Diglycerides

Improves food texture and shelf stability, aids emulsification

Sodium Stearoyl Lactylate

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

Wheat Gluten

Provides structure and texture in baking, source of plant protein

Enzymes

Enhance food processing efficiency, improve digestibility, reduce processing time

Caramel color

Provides brown color to foods and beverages, enhances visual appeal

Raspberry puree

Source of natural flavor and color, contains dietary fiber, vitamins, and antioxidants

Preservatives (sodium propionate, sorbic acid)

Effective microbial growth inhibition, extends product shelf life

Turmeric and paprika and beta carotene (colors)

Natural coloring agent, antioxidant properties, beta carotene is a vitamin A precursor

Sources

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