Hexanoic acid Content of Confectioneries
368 mg
(per 80 g edible portion)
Butter cake
27 mg
(per 18 g edible portion)
Biscuit (soft)
30 mg
(per 23 g edible portion)
Butterscotch
83 mg
(per 75 g edible portion)
Short cake
16 mg
(per 25 g edible portion)
Caramel
21 mg
(per 40 g edible portion)
White chocolate
12 mg
(per 25 g edible portion)
Milk chocolate
55 mg
(per 140 g edible portion)
Custard pudding
8 mg
(per 24 g edible portion)
Chocolate biscuit
20 mg
(per 60 g edible portion)
Hot cake
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