Name: Biscuits DU GAIDELIAI, with cardamon, 180 g
SKU: 4770044190024
Rating: 4 (14 reviews)

Grocery

Sweets

Biscuits

Biscuits DU GAIDELIAI, with cardamon, 180 g

14 people viewed this product

Biscuits DU GAIDELIAI, with cardamon, 180 g

Barcode: 4770044190024

Country of origin: Lithuania

Description

Soft biscuits infused with aromatic cardamom – the perfect flavor in every bite. An ideal choice for tea or coffee. 180 g.

Ingredients

wheat flour, sugar, vegetable fats, inverted sugar syrup, table salt, drinking water, cardamom, emulsifier (soy lecithin), dough raising agents (soda E450, E503)

Additives

Salt

Ammonium carbonate, ammonium acid carbonate (E503)

Disodium diphosphate, Trisodium diphosphate, Tetrasodium diphosphate, Dipotassium diphosphate, Tetrakalium diphosphate, Dicalcium diphosphate, Calcium acid diphosphate (E450)

Lecithins (E322)

Allergens

Wheat

Soy

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt

Salt: Excessive consumption may lead to high blood pressure and other cardiovascular issues.

Ammonium carbonate, ammonium acid carbonate (E503)

Ammonium Carbonates: Used as a leavening agent, considered safe when consumed in typical amounts.

Disodium diphosphate, Trisodium diphosphate, Tetrasodium diphosphate, Dipotassium diphosphate, Tetrakalium diphosphate, Dicalcium diphosphate, Calcium acid diphosphate (E450)

Sodium Phosphates: Commonly used as a raising agent, generally safe but excessive intake may affect calcium metabolism.

Lecithins (E322)

Soy Lecithin: Generally recognized as safe, with potential benefits for emulsification and improving product texture.

Additives Overview

The product appears to be safe for consumption, as its ingredients are generally recognized as safe. However, individuals with soy allergies should avoid soy lecithin. The dough raising agents E450 and E503 are considered safe at normal consumption levels, but excessive intake may cause gastrointestinal discomfort.

Analysis Based on +110,000 Science & Nutrition Studies