Vegetable Oil

Source of dietary fat and energy

Canola Oil

Low saturated fat content, source of omega-3 alpha-linolenic acid

Sunflower Oil

Source of unsaturated fats, provides energy, contains vitamin E

Natural flavors

None

Vinegar Solids

Antimicrobial properties, enhances flavor

Guar gum

Fiber source, improves food texture and stability, may aid in glycemic control

Corn starch

Provides texture and thickening in foods, gluten-free carbohydrate source

Xanthan Gum

Improves texture and stability of products, maintains consistency, acts as a dietary fiber

Sugar

Provides energy (calories) as a carbohydrate source

Vinegar

Flavoring agent, preservative, culinary use

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Sea salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Brown rice flour

Gluten-free, higher fiber and micronutrient content compared to white rice flour, source of complex carbohydrates

White Rice Flour

Gluten-free, easy digestibility, useful in gluten-free baking

Tapioca starch

Gluten-free thickener, easy to digest, enhances texture and viscosity in foods

Rice Starch

Provides texture and absorbency in food formulations

Paprika

Provides color and flavor enhancement in food, source of carotenoids with antioxidant properties

Garlic powder

Flavor enhancer, contains bioactive compounds with antioxidant properties

Onion powder

Flavor enhancement, contains small amounts of bioactive sulfur compounds

Black Pepper

Flavor enhancement, contains piperine which may enhance bioavailability of some nutrients

Celery powder

Natural flavoring agent, source of antioxidants, provides nitrate which can contribute to preservation and has cardiovascular effects

Distilled Vinegar

Food preservative, flavoring agent, antimicrobial properties

Cayenne Pepper

Flavor enhancement, potential gastrointestinal motility aid, contains antioxidants

Spices

Flavor enhancement, potential antimicrobial and antioxidant properties

Butter

Source of fat-soluble vitamins (A, D, E, K), provides energy, enhances flavor and texture in foods

Cauliflower

Provides dietary fiber, vitamins C and K, antioxidants, low carbohydrate content

Water

Hydration, solvent for ingredients, non-toxic

Egg

High-quality protein source, provides essential amino acids, vitamins, and minerals

Baking powder

Leavens baked goods by producing carbon dioxide, improving texture and volume

Yeast

Leavening agent in baking, fermentation, source of B vitamins

Chicken Breast

High-quality protein source, low fat content, rich in essential amino acids and micronutrients such as niacin and selenium

Buttermilk Powder

Source of protein, calcium, and other dairy nutrients, contributes to flavor and texture in food products

Egg Yolks

Source of essential nutrients including choline, vitamins A, D, E, and high-quality protein

Dried Garlic

Flavor enhancer, contains bioactive compounds with antioxidant properties, potential cardiovascular benefits in dietary amounts

Dried Onion

Flavor enhancement, source of dietary fiber, contains antioxidants

Low-Moisture Part-Skim Mozzarella Cheese

Source of protein, calcium, and other nutrients found in dairy

Cheese Cultures

Facilitates cheese fermentation, improves flavor and texture, may contribute to digestibility

Enzymes

Enhance reaction efficiency, improve food processing, aid digestion, reduce need for harsh chemicals

Red Onion

Rich in antioxidants, contains quercetin, supports heart health, may have anti-inflammatory properties

Dried Parsley