Name: La Tortilla Factory Carb Cutting Tortillas
Brand: La Tortilla Factory
SKU: 14622
Availability: InStock
Rating: 44 (1 reviews)

La Tortilla Factory Carb Cutting Tortillas

Omega Food Inc.

/100

Lab tested

No

Harmful ingredients

4

Nutrients

0

Microplastics

Likely

Ingredients & minerals

COTTONSEED AND/OR PALM AND/OR SOYBEAN OILS

Provides essential dietary fats and energy, palm oil is high in saturated fats contributing to oxidative stability

Sucralose

Provides sweetness without calories, does not raise blood glucose levels

Guar gum

Improves texture and mouthfeel, acts as a dietary fiber

Sorbic Acid

Extends shelf life by preventing microbial growth, preserves food safety and quality

Corn starch

Thickening agent, stabilizer, gluten-free carbohydrate source

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Folic acid

Prevents neural tube defects in pregnancy, supports DNA synthesis and repair, essential for red blood cell formation

Mono- and Diglycerides

Improves texture and stability of processed foods, facilitates mixing of oil and water phases

Fumaric Acid

Improves dough handling and stability

Sodium Stearoyl Lactylate

Improves dough handling, texture enhancement, stabilizes emulsions in food products

Water

Essential for hydration, metabolic processes, solvent for ingredients

Modified Wheat Starch

Improves texture, stability, and consistency in food processing

Wheat Protein Isolate

High protein content, supports muscle building and food texture enhancement

Cellulose Fiber

Provides dietary fiber, supports bowel regularity, may reduce caloric density of foods

Wheat Gluten

Improves dough elasticity and texture in baked goods, source of plant protein

Oat Fiber

Dietary fiber source, supports digestive health, low calorie

Sodium Acid Pyrophosphate

Leavening agent enabling dough rise and texture control in baked goods

Sodium Bicarbonate

Effective mild abrasive, pH buffering agent, deodorizing properties, environmentally safe

Monocalcium phosphate

Leavening agent in baking, source of calcium and phosphorus for nutritional purposes

Wheat Flour

Source of carbohydrates, some protein, and dietary fiber especially in whole grain form

Niacin

Supports energy metabolism, aids DNA repair, essential nutrient

Reduced Iron

Provides dietary iron essential for hemoglobin formation and oxygen transport

Thiamin Mononitrate

Prevents thiamine deficiency, supports energy metabolism and nervous system function

Riboflavin

Supports energy metabolism, important for normal cellular function and growth

Yeast

Supports fermentation, contributes to flavor and texture in baked goods, source of B vitamins and nutrients

Enzymes

Improve food processing efficiency, enhance digestion, enable specific biochemical reactions

Calcium Propionate

Inhibits mold and bacterial growth, extends shelf life of baked goods

Sources

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