Octanoic acid Content of Confectioneries
(11 - 20)
54 mg
(per 105 g edible portion)
Danish pastry
12 mg
(per 25 g edible portion)
Milk chocolate
5 mg
(per 10 g edible portion)
Corn snack, extruded
8 mg
(per 18 g edible portion)
Biscuit (hard)
20 mg
(per 60 g edible portion)
Cornet with chocolate cream
8 mg
(per 24 g edible portion)
Chocolate biscuit
11 mg
(per 60 g edible portion)
Hot cake
24 mg
(per 140 g edible portion)
Custard pudding
14 mg
(per 80 g edible portion)
Custard cream bun
3 mg
(per 17 g edible portion)
Potato chip (fabricated)
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