Corn syrup

High glycemic index, excessive caloric intake associated with weight gain and insulin resistance

Soybean oil

High omega-6 content leading to oxidative instability, excessive dietary intake associated with weight gain and metabolic risk, potential presence of residues from hexane extraction

Soy Lecithin

Potential estrogenic effects, hexane solvent residuals from processing, allergenicity concerns, ultra-processed ingredient

Natural and Artificial Flavor

Lack of transparency, potential for allergenic or irritant components, ultra-processing, no nutritional value

Xanthan Gum

Mild gastrointestinal discomfort at high intake, potential for allergic reactions in sensitive individuals

Sugar

Provides energy as a carbohydrate source, enhances flavor and palatability

Water

Diluent, carrier, non-toxic, environmentally safe

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Sodium Stearoyl Lactylate

Improves texture and stability of food emulsions, extends shelf life

Calcium phosphate

Provides bioavailable calcium and phosphate, supports bone mineralization and metabolic processes

Sodium Phosphate

Improves texture and moisture retention in foods, extends shelf life, regulates acidity

Bleached Enriched Flour

Energy source from carbohydrates, nutritional enrichment with iron and B vitamins

Palm Oil

Provides stable cooking fat due to saturated fat content, source of vitamin E and carotenoids

Fructose

Provides sweetening function with lower glycemic index than glucose, occurs naturally in many foods

Cornstarch

Effective thickener and stabilizer in food products

Cocoa

Source of flavonoids with antioxidant properties, contributes flavor and color

Dextrose

Quick energy source, commonly used for sweetness and fermentation support

Baking powder

Leavening agent facilitating texture and volume in baked goods

Baking soda

Leavening agent in baking, neutralizes acids, mild antacid properties

Modified Corn Starch

Improves texture, stabilizes emulsions, thickening agent

Propylene Glycol Esters of Fatty Acids

Emulsification, improved texture and stability in products

Monoglycerides

Emulsification, texture stabilization, improved consistency

Corn Flour

Provides carbohydrates and energy, gluten-free alternative to wheat flour

Malic Acid

Flavor enhancement, acidity regulation

Glycerin

Moisturizing agent, humectant properties, enhances texture in formulations

Nonfat Milk

Source of protein, calcium, vitamin D (if fortified), supports bone health

Dried Eggs

High-quality protein, rich in essential amino acids, vitamins (B12, riboflavin), and choline, convenient and shelf-stable

Dried Egg Whites

Sodium alginate

Effective thickener, stabilizer, and emulsifier in food formulations, improves texture and shelf-life