Vegetable Oil

High omega-6 fatty acid content, oxidative instability, potential contamination with pesticides or processing residues

Vegetable Fat

Oxidative instability if high in polyunsaturated fats, possible trans fat content depending on processing, variable fatty acid profile affecting health risk, possible contamination if poor quality control

Colour

Potential allergic reactions, hyperactivity in children (certain synthetic dyes), some synthetic colors linked to carcinogenicity concerns

Wheat Flour

Provides carbohydrates for energy, contains proteins and some essential nutrients

Wholemeal rice flour

Gluten-free flour source, contains fiber and nutrients

Tapioca starch

Gluten-free starch, thickening and stabilizing properties, easily digestible carbohydrate source

Water

Essential for hydration, solvent for biochemical reactions, supports life

Mineral Phosphate Salts

Water softening, enhance cleaning performance by chelating metal ions, improve detergent efficiency

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

stabiliser: xanthan gum

Vegetable Gum

Thickening agent, stabilizer, dietary fiber source, improves texture and shelf-life

Flavour Enhancer (Ascorbic Acid)

Antioxidant properties, preserves flavor and color, nutritional vitamin C source

Maltodextrin

Provides quick energy source, improves texture and mouthfeel in processed foods

Flavours

Enhances palatability and consumer acceptance of foods

Sugar

Provides caloric energy, enhances palatability

Onion

Source of antioxidants, flavor enhancer, nutritional contributions including vitamins and minerals

Parsley

Source of antioxidants, vitamins A and C, culinary flavor

Spices

Flavor enhancement, antioxidant properties