Vegetable Oil

High omega-6 content, oxidative instability at cooking temperatures, excessive intake associated with weight gain and metabolic disturbances

Colours 150d 150a 160a

Potential contamination with 4-Methylimidazole (4-MEI) which has carcinogenic concerns, regulatory restrictions in some jurisdictions

Cream

Source of fat-soluble vitamins, provides texture and flavor to foods

Water

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

Golden Syrup

Provides energy quickly

Thickener 1442

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Skim Milk Protein Concentrate

Source of protein, calcium, and essential nutrients

Milk Solids

Source of high-quality protein, calcium, vitamins B2 and B12, contributes to nutritional value and functional properties of foods

Sugar

Provides energy, enhances flavor and palatability of foods

Glucose Syrup

Provides sweetness, improves texture and moisture retention in foods

Vegetable Origin Emulsifier (471)

Improves texture and shelf-life of processed foods, facilitates mixing of oil and water phases

Flavours

Enhances palatability and consumer acceptance of foods

Murray River Pink Salt Flakes

Provides essential sodium for electrolyte balance, flavor enhancement

Vegetable Gums 412 410 415

Improves texture, stabilizes food emulsions, controls viscosity