Margarine

PUFA-rich oil with potential oxidative instability, soy lecithin emulsifier with mild estrogenic concerns and hexane extraction risk, possible allergenicity (soy), color additive 160a (beta-carotene) generally low risk, salt contributes to sodium intake

Emulsifiers

Potential gastrointestinal irritation, possible alteration of gut microbiota, ultra-processed additive, some types associated with increased intestinal permeability

Additives

Lack of transparency, may include synthetic chemicals, potential for gut irritation, possible allergenic reactions, ultra-processed

Hydrogenated Vegetable Oils

Trans fat content associated with cardiovascular disease, increases LDL cholesterol, potential inflammation, processing involves chemical modification

Sorbic Acid

Irritation at high concentrations, potential sensitizer in some individuals

Bleached Enriched Flour

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

Water

Universal solvent, non-toxic, non-irritating, environmentally safe

Partially Hydrogenated Vegetable Oils

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Yeast

Leavening agent in baking, fermentation for alcohol and flavor, source of B vitamins and proteins

Molasses

Contains minerals like iron and calcium, provides energy

Sodium Acid Pyrophosphate

Maintains product freshness, acts as leavening agent and acidity regulator enhancing food texture and shelf life

Baking soda

Leavening agent in baking, odor neutralizing, mild abrasive for cleaning

Fumaric Acid

Acidity regulator, preservative, enhances shelf life

Distilled Monoglycerides

Emulsifying agent improving texture and stability in foods, aids blending of ingredients

Calcium Propionate

Prevents mold growth, extends shelf life, reduces food spoilage