Original Custard powder
Basic refined starch base with minimal additives; okay in moderation but offers little nutrition until prepared with milk.
No recent safety reports. Suitable for vegetarians and those avoiding gluten. Rare sensitivities to annatto or flavorings possible; corn allergy sufferers should avoid.
What's the verdict?
This gluten-free custard powder uses simple ingredients to thicken and flavor desserts. It is ultra-processed but relies on natural coloring and is free from artificial colors like tartrazine. Best used as directed with milk for a balanced treat.
Ingredients
4 listed · 2 flagged · estimated by AI, check the label- Maize Starch (Thickening Agent/Base)
Primary ingredient providing thickening and structure; refined carbohydrate from corn leads to high glycemic load and potential blood sugar spikes with minimal vitamins, minerals or fiber, though it is gluten-free and aids in creating smooth texture without wheat.
- Salt (Flavor Enhancer)Caution
Improves overall taste profile; contributes sodium which can elevate blood pressure and cardiovascular strain if total daily intake is high, though levels in this powder are low and not a primary concern for occasional use.
- Annatto Norbixin (Natural Colour)
Plant-derived yellow-orange pigment from achiote seeds; generally safe with possible mild antioxidant effects but can cause allergic reactions or hyperactivity in sensitive individuals, adding no substantial nutritional value.
- Flavouring (Flavor Agent)Caution
Delivers the characteristic custard taste (typically vanilla-like); may include natural or synthetic compounds with potential for undisclosed ingredients leading to sensitivities or debated long-term effects in heavy consumers, though used in trace amounts here.
From the label
- On the label
- Vegetarian, Gluten-Free
Nutrition
| calories | 354 |
|---|---|
| total fat | 0.1 |
| sodium | 60 |
| total carbohydrate | 88 |
| protein | 0.5 |
None: saturated fat, trans fat, cholesterol, dietary fiber, sugars, vitamin d, calcium, iron, potassium.
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