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Cold Fudge for Ice Cream Cakes, #10 can, 96 OZ

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EAN 0027000221006 · Cold · Toppings

Identity

Name
Cold Fudge for Ice Cream Cakes, #10 can, 96 OZ
Barcode (EAN/GTIN)
0027000221006
Brand / Manufacturer
Cold
Category
Toppings
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 002)

Description

Cold Fudge for Ice Cream Cakes, #10 can, 96 OZ is a food product in the Desserts category. Ingredients: Nonfat Milk, Sugar, High Fructose Corn Syrup, Hydrogenated Palm Oil, Cocoa (Processed with Alkali), Contains less than 2% of: Mono - and Diglycerides, Propylene Glycol, Whey, Salt, Disodium Phosphate, Sodium Alginate, Potassium Sorbate (Preservative), Calcium Caseinate, Hydroxylated Soy Lecithin, Ar. Typical values per 100 g: Energy 333 kcal/100g, Fat 13.89 g/100g, Saturated fat 11.11 g/100g, Carbohydrates 47.22 g/100g, Sugars 41.67 g/100g, Protein 2.7800000000000002 g/100g, Salt 0.485 g/100g. Sold in: United States.

Regulated substances (5)

Ingredients

Nonfat Milk, Sugar, High Fructose Corn Syrup, Hydrogenated Palm Oil, Cocoa (Processed with Alkali), Contains less than 2% of: Mono - and Diglycerides, Propylene Glycol, Whey, Salt, Disodium Phosphate, Sodium Alginate, Potassium Sorbate (Preservative), Calcium Caseinate, Hydroxylated Soy Lecithin, Artificial Flavors CONTAINS: MILK and SOY.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1393 kJ / 333 kcal
Fat13.89 g
Saturated fat11.11 g
Carbohydrates47.22 g
of which sugars41.67 g
Fibre2.8 g
Protein2.78 g
Salt0.48 g
Sodium0.19 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Food additive (E-number) (3)

Source: EU Regulation 1333/2008

Allergen (2)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (5)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (10)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (3)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (9)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (2)

Source: Ministero della Salute (Italia)

FDA Added to Food (US) (10)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (6)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (3)

Source: U.S. CDC NIOSH

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

More from Cold

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

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