Soy Flour

Estrogenic endocrine effects, hexane extraction residues possible, allergen, processing intensity

Vegetable Oil

High omega-6 content, oxidative instability, potential for rancidity, mild ingestion toxicity at high intake levels

Canola Oil

High omega-6 fatty acids, oxidative instability when heated, potential for hexane solvent residues from extraction

Emulsifier

May disrupt gut microbiota, potential for gastrointestinal irritation, ultra-processed

Water

Non-toxic, safe, environmentally benign, diluent

Sugar

Provides energy and palatability

Raising Agents

Improved texture in baked goods, aids leavening process

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Dextrose

Provides quick energy, supports immediate glucose needs

Palm Oil

Provides stable cooking oil with long shelf life, source of vitamin E and beta-carotene

Wheat Starch

Provides energy as a carbohydrate source, functional ingredient for texture and consistency in foods

Nutmeg

Flavoring agent, contains antioxidants

Antioxidant

Prevents oxidation, extends shelf life

Cinnamon Sugar

Provides energy from sugar, cinnamon has antioxidant and antimicrobial properties, may aid digestion and blood sugar regulation in moderate amounts

Spices

Flavor enhancement, antioxidant properties, culinary and preservative uses

Wheat Flour

Primary carbohydrate source in foods, contributes structure and texture in noodles

Milk Solids

Source of protein, calcium, vitamins, and minerals beneficial in diet

Egg Yolk Powder

Source of essential nutrients including high-quality protein, lecithin, fat-soluble vitamins (A, D, E), and minerals

Thickener

Cinnamon

Flavoring agent, antioxidant properties, may support glycemic control at typical dietary levels

Gluten-free Oat Fibre

Promotes bowel regularity, supports beneficial gut bacteria, may lower cholesterol