Vegetable Oil

Source of dietary fat, energy provision

Reduced Starch Syrup

Provides sweetness and texture in food products, lower glycemic impact than some sugars (varies by formulation)

Emulsifier

Improves food texture, extends shelf life

Acidity regulators

Help preserve food by controlling pH, enhance flavor stability, improve shelf life, contribute to food safety

Colour

Improves visual appeal and acceptance of food products

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Wheat Flour

Provides carbohydrates for energy, contains some protein and dietary fiber (whole wheat), widely used baking ingredient

Wheat Protein

Source of plant protein, improves texture and moisture retention in products

Glycine

Supports protein synthesis, acts as a neurotransmitter, involved in collagen formation

Water

Hydration, solvent for nutrients and compounds

Thickener

Brine Mix

Improves food flavor, enhances moisture retention in meats