High Oleic Safflower Oil

Inflammation when consumed in excess due to residual omega-6 fatty acids, potential oxidative stress if improperly stored

Guar gum

Possible gastrointestinal discomfort in high doses, rare allergenic reactions

Oat milk

Contains beta-glucan fiber, low in saturated fat, may help lower LDL cholesterol when fortified, dairy alternative for lactose intolerance or vegan diets

Maltodextrin

Provides quick energy, improves texture and volume in foods

Water

Hydration, universal solvent, supports physiological functions

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Coconut Cream

Provides texture and flavor in food, source of medium-chain triglycerides which may be more readily metabolized than long-chain fats

Cane sugar

Provides energy as a carbohydrate source

Tapioca Syrup

Provides quick energy source, acts as a humectant to retain moisture

Coconut Oil

Stable oil with high oxidative stability, source of medium-chain triglycerides

Rice Flour

Gluten-free cereal flour, source of carbohydrates, used in baking and thickening

Vanilla Extract

Flavor enhancer, adds characteristic vanilla aroma and taste to foods

Calcium Sulfate

Provides calcium source, used as a food additive to improve texture and stabilize products

Passion Fruit Juice Puree

Source of vitamins (notably vitamin C), natural flavoring, contains dietary fiber

Gum Arabic

Dietary fiber source, stabilizing and emulsifying agent, low calorie additive

Locust Bean Gum

Improves texture and stability of food products, dietary fiber source, low caloric impact

Purple Carrot Extract

Enzymes

Enhance food processing efficiency, modification of food properties, reduce cooking times