Decenoic acid Content of Confectioneries
(1 - 10)
45 mg
(per 80 g edible portion)
Butter cake
4 mg
(per 18 g edible portion)
Biscuit (soft)
4 mg
(per 23 g edible portion)
Butterscotch
11 mg
(per 75 g edible portion)
Short cake
5 mg
(per 40 g edible portion)
White chocolate
2 mg
(per 25 g edible portion)
Caramel
6 mg
(per 140 g edible portion)
Custard pudding
2 mg
(per 60 g edible portion)
Hot cake
1 mg
(per 35 g edible portion)
Waffle (custard cream)
2 mg
(per 60 g edible portion)
Cornet with chocolate cream
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