Rapeseed oil

Moderate omega-6 content contributing to oxidative instability, potential residual erucic acid in unrefined forms, processing contaminants depending on extraction method

Acidity Regulator

Potential gastrointestinal irritation with excessive consumption, may affect mineral absorption (phosphoric acid), possible contribution to dental erosion if consumed in excess

Water

Hydration, essential for physiological functions

Whole milk

Rich source of calcium, protein, fat-soluble vitamins A and D

Unsalted Butter

Source of fat-soluble vitamins (A, D, E), provides energy and culinary functionality

Spirit Vinegar

Preservative effect, flavoring agent, antimicrobial properties in food

Cornflour

Thickening agent, gluten-free carbohydrate source

Garlic and onion purée

Culinary flavoring, contains bioactive compounds with antioxidant properties

Sugar

Provides energy as a carbohydrate source, enhances flavor and palatability

Concentrated lemon juice

Provides natural flavoring, source of citric acid useful for pH control

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

stabiliser: xanthan gum

Parsley

Source of antioxidants, vitamins A and C, culinary flavor

Preservative

Prevents microbial contamination, extends product shelf life, ensures product safety