Name: Breakfast Best Protein Cinnamon French Toast Sticks
Availability: InStock
Rating: 1 (1 reviews)

Breakfast Best Protein Cinnamon French Toast Sticks

/100

Lab tested

No

Harmful ingredients

9

Nutrients

0

Microplastics

Likely

Ingredients & minerals

High Fructose Corn Syrup

Provides sweetness and energy (caloric content)

Corn Syrup Solids

Increases sweetness and bulk, improves texture in food formulations

Soybean oil

Source of essential fatty acids, provides energy

Soy Lecithin

Emulsifier that improves texture and stability in foods, facilitates mixing of oil and water

Vegetable Oil

Source of dietary energy, provides essential fatty acids

Yellow Corn Flour

Gluten-free carbohydrate source, provides energy

Natural flavor

Enhances flavor and palatability of foods

Natural and Artificial Flavors

Enhance or impart flavor to food and beverages, improve palatability

Polysorbate 80

Improves texture and stability of food products, allows emulsification of fats and water

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Glycerol Monooleate

Emulsifying agent improves texture and stability in foods, generally recognized as safe, enhances fat digestion

Oleoresin Paprika

Contains carotenoids (antioxidants), provides color, mild flavor

Sugar

Provides energy source

Leavening

Improves texture in baked goods, allows for aeration and rise

Dextrose

Provides quick energy, supports metabolic activity, enhances flavor in foods

Enriched Wheat Flour

Source of calories and carbohydrates, enriched with vitamins and minerals to prevent deficiencies

Corn Flour

Source of carbohydrates, gluten-free flour alternative

Monocalcium phosphate

Functions as acidulant, leavening agent in baking, regulates pH

Calcium Sulfate

Source of calcium for bone and cellular functions, used as food additive to improve texture and stability

Polysorbate 60

Improves texture and stability of emulsions, facilitates mixing of ingredients in formulations

Bleached Wheat Flour

Improves flour color and baking performance, fine texture for products

Modified Corn Starch

Improves texture and stability of foods, enhances shelf-life, aids moisture retention

Silicon dioxide

Prevents caking, improves powder flow and stability

Cellulose gum

Improves texture, stabilizes emulsions, increases viscosity in food formulations

Water

Hydration, solvent for ingredients, essential for all biological processes

Yeast

Source of B vitamins, aids fermentation and leavening processes, contributes to flavor development

Dough Conditioners (Enzymes)

Improves dough elasticity and rise, enhances bread texture and freshness, reduces baking times and energy use

Calcium Propionate

Prevents mold and bacterial growth, extends shelf life of food products

Eggs

Rich source of complete protein, vitamins (B12, D), essential fatty acids, and minerals

Nonfat Milk

Source of protein, calcium, vitamin D, and B vitamins; supports bone health and nutrition

Spice

Flavor enhancement, potential antioxidant properties, culinary and cultural uses

Ground Cinnamon

Antioxidant, anti-inflammatory, potential blood sugar regulation, antimicrobial properties, flavor enhancer

Sources

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