Octanoic acid Content of Confectioneries
78 mg
(per 25 g edible portion)
Caramel
208 mg
(per 80 g edible portion)
Butter cake
27 mg
(per 18 g edible portion)
Biscuit (soft)
16 mg
(per 12 g edible portion)
Wafer
22 mg
(per 20 g edible portion)
Cracker (oil-sprayed)
14 mg
(per 15 g edible portion)
Pretzel
68 mg
(per 75 g edible portion)
Short cake
18 mg
(per 23 g edible portion)
Butterscotch
15 mg
(per 20 g edible portion)
Cracker (soda)
21 mg
(per 40 g edible portion)
White chocolate
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