Flavourings

Potential for allergic sensitization, contamination with undeclared allergens or solvents, exposure to synthetic chemicals, lack of transparency

Acidity regulators

Possible dental erosion with excessive consumption, gastrointestinal irritation in sensitive individuals, potential to disrupt mineral absorption if consumed in high amounts

Colour

Potential allergic reactions, hyperactivity in children (certain synthetic dyes), some synthetic colors linked to carcinogenicity concerns

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Acid

The term 'acid' is very broad and unspecific. In the context of food, it could refer to various acids like citric acid, lactic acid, acetic acid, etc., which are commonly used as preservatives, flavor enhancers, or pH regulators. The specific properties, benefits, and risks of an 'acid' will vary widely depending on which acid is being referenced.

Capsicum Oleoresin

Antioxidant properties,anti-inflammatory effects,may aid in pain relief (topical),possible mild metabolic benefits

Wheat Flour

Provides carbohydrate energy, source of dietary fiber and some vitamins/minerals in whole grain form

Modified Tapioca Starch

Improves texture, thickening agent, stabilizer

Sugar

Provides energy, enhances flavor

Spices

Flavor enhancement, potential antimicrobial effects, antioxidant properties

Chilli Powder

Adds flavor and pungency to food, contains capsaicin which may have mild antimicrobial and digestive benefits

Dried Spring Onion

Provides flavor, contains small amounts of vitamins and antioxidants

Anticaking agent

Prevents clumping, improves handling and shelf-life

Palm Oil

Provides texture and stability in food products, source of vitamin E and carotenoids

Dried Salted Egg Powder

Source of protein, vitamins A, D, B12, choline, and essential amino acids, longer shelf life than fresh eggs

Organic Dried Whole Egg Powder

High-quality protein source, contains essential amino acids, provides emulsification and foaming properties in food processing

Flavour Enhancer (Ascorbic Acid)

Antioxidant properties, preserves flavor and color, nutritional vitamin C source

Thickener