Name: Signature Sweets Carrot Cake
Brand: Signature
SKU: 517607

Ingredients & minerals

Corn syrup

Excessive intake associated with insulin resistance and metabolic disturbances

Partially Hydrogenated Soybean Oil and/or Cottonseed Oil

Contains trans fats which are associated with increased cardiovascular disease risk, likely endocrine disruption, high omega-6 fatty acid content leading to oxidative instability and pro-inflammatory effects, processing includes hexane extraction and partial hydrogenation which generate harmful isomers

Soybean oil

High omega-6 fatty acid content, oxidation instability, potential allergenicity, processing often involves hexane extraction

Hydrogenated Cottonseed Oil

High in saturated and trans fats due to hydrogenation, ingestion toxicity linked to cardiovascular risk, oxidative instability if not fully hydrogenated, potential pesticide residues from cotton cultivation

Citric Acid (preservative)

Irritation potential in high concentrations, possible tooth enamel erosion with excessive ingestion

Canola Oil and/or Soybean Oil

High omega-6, oxidative instability, ingestion toxicity concerns due to PUFA dominance (soybean oil), processing residues (soybean oil hexane extraction), potential endocrine effects (soybean oil due to soy components)

Coloring Agent: E171 (Titanium Dioxide)

Potential carcinogenicity when inhaled as nanoparticle dust, regulatory restrictions in food use in EU, potential oxidative stress

TBHQ (Preservative)

Potential irritant, possible toxicity at high doses, concerns about carcinogenicity in animal studies, regulatory limits on use

Wheat Gluten

Allergenic potential, gluten intolerance, celiac disease trigger

Soy Lecithin

Hexane extraction residues, potential estrogenic effects, allergenicity in sensitive individuals

Natural & Artificial Flavors

Lack of transparency, possible presence of undisclosed solvents or preservatives, ultra-processing, potential allergen or irritant, variable composition

Potassium Sorbate (food grade preservative)

Irritation and sensitization potential, possible endocrine disruption (BHT, TBHQ), contamination risk from processing byproducts, regulatory limits on TBHQ levels

Cellulose gum

Minor gastrointestinal discomfort at high doses, potential for mild allergenicity in sensitive individuals

Propylene Glycol

Irritation to skin and eyes in sensitive individuals, potential allergic sensitization, ingestion toxicity rare but possible in large amounts

Sugar

Energy source, improves palatability of foods

Water

Hydration, solvent, carrier for ingredients

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Corn starch

Thickener, stabilizer in food formulations

Sodium Stearoyl Lactylate

Improves texture and stability of food products, acts as an emulsifier

Bleached Wheat Flour

Improves texture and appearance in baked goods, predictable baking performance

Food Starch-Modified

Improves texture, stability, and shelf-life in food products

Polyglycerol Esters of Fatty Acids

Improves texture and stability of emulsions, extends shelf-life, allows homogeneous product formulation

Monoglycerides

Emulsification, texture stabilization, improved consistency

Spices

Flavor enhancement, antioxidant content, potential antimicrobial properties

Dextrose

Provides quick energy source, enhances flavor and browning in cooking

Calcium Sulfate

Used as firming agent and coagulant in food production

Annatto Extract Color

Natural food coloring, generally recognized as safe for consumption

Coconut Oil

Stable oil with resistance to oxidation, source of medium-chain triglycerides

Dehydrated Diced Carrots

Source of dietary fiber, vitamin A precursors (beta-carotene), shelf-stability

Eggs

High-quality protein source, provides essential amino acids, rich in vitamins (A, B12, D), minerals, and choline

Walnuts

Source of omega-3 fatty acids, protein, fiber, antioxidants, supports cardiovascular health

Whey

High-quality protein source, supports muscle repair and growth, contains bioactive peptides

Sodium Aluminum Phosphate

Effective leavening agent for baked goods

Baking soda

Leavening agent in baking, odor neutralizing, mild abrasive for cleaning

Mono-and Diglycerides

Emulsification, improved texture and shelf stability in processed foods

Calcium Carbonate

Source of dietary calcium, antacid properties, used for food fortification

Sodium Propionate [Preservative]

Prevents mold growth and extends shelf life in bakery products

Agar-agar

Vegetarian gelatin substitute, low calorie, promotes satiety, insoluble fiber aiding gut motility

Locust Bean Gum

Thickening, stabilizing, emulsifying agent, increases viscosity, fiber source

Sodium hexametaphosphate

Protects flavor by preventing metal-catalyzed oxidation, stabilizes texture and emulsions in foods

Turmeric Color

Natural colorant, non-synthetic, Generally Recognized as Safe (GRAS) for food use

Enzymes

Enhance food processing efficiency, improve digestibility, reduce processing time