Corn syrup

High glycemic load, excessive intake associated with insulin resistance, obesity risk

Soybean oil

High omega-6 content, oxidative instability, potential endocrine disruption from phytoestrogens, hexane solvent residues from processing

Canola Oil

High omega-6, oxidative instability, processing with hexane solvent, possible allergen

Soy Lecithin

Potential endocrine disruption due to isoflavone residues, possible hexane solvent residue, allergenic potential, ultra-processed

Carrageenan

Potential gastrointestinal irritation, possible inflammatory effects in sensitive individuals, controversy over degraded carrageenan (poligeenan) toxicity

Natural flavor

Lack of transparency, potential presence of solvents or minor contaminants, ultra-processed ingredient, no nutritional value

Guar gum

Digestive discomfort at high intake, potential allergen for sensitive individuals

Cream

Source of fat-soluble vitamins (A, D), enhances flavor and texture in foods

Sugar

Provides energy, enhances flavor and palatability

Water

Safe solvent, non-toxic, non-irritating, environmentally benign

Butter [Cream

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Skim Milk

Source of protein, calcium, vitamin D, and other nutrients

Cocoa Processed with Alkali

Improved solubility and milder flavor compared to natural cocoa

Egg Yolks

Source of choline, vitamins A, D, E, and essential fatty acids

Wheat Flour

Source of carbohydrates and protein, staple food ingredient, provides structure in dough

Chocolate Liquor

Source of flavonoids with antioxidant properties, provides cocoa flavor and fat for chocolate products

Coconut Oil

Provides stable fat for cooking and coating, contributes to texture and flavor

Cocoa powder

Contains antioxidants (flavonoids), contributes to flavor and color in foods

Invert Sugar

Sweetening agent, retains moisture in foods, prevents crystallization

Eggs

High-quality protein source, provides essential amino acids, vitamins, and minerals

Egg Whites

High-quality protein source, low fat, low calorie

Baking soda

Leavening agent in baking, pH buffering capability

Vanilla Extract

Provides characteristic vanilla flavor, commonly used as a flavoring agent in foods and beverages

Malted Barley Flour

Provides enzymatic activity aiding in starch breakdown and fermentation, enhances flavor and texture in baked goods