Name: Hostess CRUNCH MINI DONUTS
Brand: Hostess Donettes
SKU: 446426
Availability: InStock
Rating: 14 (1 reviews)

Ingredients & minerals

High Fructose Corn Syrup

Excessive intake associated with insulin resistance, obesity, metabolic syndrome, increased risk of type 2 diabetes and cardiovascular disease

Soy Flour

Estrogenic endocrine effects, hexane extraction residues possible, allergen, processing intensity

Soy Lecithin

Contains residual hexane from processing, potential estrogenic activity due to soy isoflavones, possible allergen for soy-sensitive individuals

Natural and Artificial Flavor

Possible allergenicity, lack of transparency, potential ultra-processing effects

Caramel color

Potential contamination with carcinogenic byproducts (4-MEI) especially in some types, regulatory limits exist, mild gastrointestinal discomfort in sensitive individuals

Coconut (sulfite treated)

Respiratory irritant, potential sulfite sensitivity or allergic reaction in sensitive individuals

Potassium sorbate

Irritation and sensitization potential at high concentrations, potential allergen in sensitive individuals

Corn Dextrin

Ultra-processed, potential for rapid blood glucose increase, minimal micronutrients, possible gut fermentation leading to bloating

Guar gum

Possible gastrointestinal discomfort at high intake, rare allergenic potential

Cellulose gum

None at typical food use levels, possible minor gastrointestinal effects at high intake

Sugar

Provides energy as a calorie source, enhances palatability of foods

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Dextrose

Provides quick energy source, enhances flavor and texture in foods

Citric acid

Preservative effect, acidity regulator, enhances flavor stability

Barley Malt

Provides fermentable sugars, contributes to flavor and color in foods and beverages

Glycerine

Humectant properties, stabilizes formulations, retains moisture

Corn Flakes

Source of carbohydrates and energy

Wheat Starch

Provides energy as a carbohydrate source, functional ingredient for texture and consistency in foods

Baking soda

Leavening agent in baking, pH buffering capability

Sodium Acid Pyrophosphate

Improves texture and volume in baked goods, stabilizes food products, enhances leavening

Sodium Aluminum Phosphate

Improves leavening and texture in bakery products

Cornstarch

Thickening agent, anti-caking agent

Honey

Natural sweetener, antimicrobial properties, source of antioxidants, may soothe cough

Tapioca Dextrin

Provides texture and stability in foods, gluten-free carbohydrate source

Karaya Gum

Bulk-forming laxative, source of dietary fiber, may aid in bowel regularity

Calcium Sulfate

Used as a firming agent and calcium source

Extractives of Annatto and Turmeric [Color]

Natural coloring agents, provide antioxidant properties

Agar

Dietary fiber source, used as a vegetarian gelatin substitute, aids in food texture and stability

Reduced Iron

Provides essential iron for oxygen transport and energy metabolism

Water

Necessary for hydration, universal solvent in food preparation

Palm Olein Vegetable Shortening

Provides stable fat for texture and shelf-life in baked goods and frying, good oxidative stability compared to PUFA-rich oils

Wheat Flour

Source of carbohydrates and protein, provides structure in baked goods

Nonfat Milk

Source of high-quality protein, calcium, vitamin D (if fortified), supports bone health

Sodium propionate and sorbic acid

Effective antimicrobial preservative, extends shelf life, prevents spoilage

Modified Wheat Starch

Improves texture, stability, and consistency in food processing

Mono-and Diglycerides

Improves food texture and shelf stability, aids emulsification

Enzymes

Enhance food processing efficiency, improve texture and flavor development

Enriched Wheat Flour

Source of dietary carbohydrates, fortified with essential micronutrients to prevent nutrient deficiencies

Enriched with Iron (Ferrous Sulfate) and B Vitamins (Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid)

Supports energy metabolism, nervous system function, red blood cell formation, DNA synthesis