Hexanoic acid Content of Confectioneries
(11 - 20)
5 mg
(per 18 g edible portion)
Biscuit (hard)
16 mg
(per 60 g edible portion)
Cornet with chocolate cream
7 mg
(per 35 g edible portion)
Waffle (custard cream)
14 mg
(per 80 g edible portion)
Custard cream bun
8 mg
(per 105 g edible portion)
Danish pastry
2 mg
(per 35 g edible portion)
Doughnut (cake type)
3 mg
(per 45 g edible portion)
Custard cream puff
Tr
(per 48 g edible portion)
Doughnut (yeast-leavened)
0 mg
(per 17 g edible portion)
Potato chip (fabricated)
0 mg
(per 15 g edible portion)
Potato chip (regular)
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