This week's labels are for frozen Mini Cream Pies made by Morton Frozen Foods Division of ITT Continental Baking.
The main ingredient in each of these 3 1/2-ounce pies is water. The niacin, iron, thiamine mononitrate and riboflavin are the nutrients which are put back into the flour so that it is "enriched."
The kind of shortening used may be any of those listed, depending on price and availability. While some are polyunsaturated, others are highly saturated.
Corn syrup and dextrose are forms of sweetener, like the sugar.
Whey is the water part of the milk after the separation from the casein (sodium caseinate). Modified food starch is a thickening agent.
Sodium bicarbonate is a leavening agent. Mono- & diglycerides are emulsifers and are used to maintain "softness."
Artificial flavors are known only to the manufacturer. They make it possible, for instance, to use less real banana in the banana cream pie and still get enough banana flavor, or something close to it. Polysorbate 60 is an emulsifiying agent. Sodium stearoyl-2-lactylate is also an emulsifier and a plasticizer. Hydroxypropyl cellulose is used as an emulsifier, stabilizer and thickener, among other things. Guar gum is used as a binder. Monosodium phosphate and lecithin are also emulsifiers.
Sodium sulphite prevents fermentation and the browning of dried fruits.
Artificial color? Known only to the manufacturer.