Xanthan Gum

Mild gastrointestinal discomfort at high intake, potential for sensitization in occupational inhalation exposure

Guar gum

Possible gastrointestinal discomfort in sensitive individuals, rare allergic reactions

Soybean oil

High omega-6 fatty acid content associated with oxidative instability, potential endocrine effects from isoflavones contaminants, hexane extraction residues possible

Soy protein isolate

Processed soy, possible estrogenic effects due to isoflavones, hexane extraction residues

Disodium Inosinate

May cause mild allergic reactions or intolerance in sensitive individuals, especially those with asthma or gout; generally recognized as safe at typical use levels

Disodium Guanylate

May cause mild allergic reactions or sensitivity in some individuals, potential for additive effects when combined with monosodium glutamate (MSG), no direct toxicity at typical intake levels

Corn oil

High omega-6 fatty acid content, oxidative instability, potential for rancidity if improperly stored or processed, processing may involve hexane extraction

Artificial Flavor

Potential allergenicity, possible synthetic chemical exposure, limited transparency on specific compounds, ultra-processed ingredient

Chili Pepper Oleoresin

Irritation and sensitization on skin or mucous membranes, potential respiratory irritant if inhaled, possible allergic reactions

Monosodium Glutamate

Minor irritation in sensitive individuals, potential headaches after high intake, excessive sodium intake contributing to hypertension

Artificial Chicken Flavor Sauce

Artificial flavoring chemicals, potential allergenicity, ultra-processed, unknown chemical additives

Hot Red Pepper Base Powder

Irritant and sensitizer to skin and mucosa, potential digestive irritation in sensitive individuals

Glucose

Immediate cellular energy source, critical for brain and muscle function

Fructose

Provides sweetening function with lower glycemic index than glucose, occurs naturally in many foods

Sugar

Provides energy, enhances flavor

Garlic

Contains bioactive sulfur compounds with antioxidant properties, may support cardiovascular health and microbial balance

Stevia extract

Non-caloric sweetener, does not raise blood glucose or insulin levels, useful for sugar reduction

Wheat Flour

Provides carbohydrate energy, source of dietary fiber and some vitamins/minerals in whole grain form

Black Pepper

Enhances flavor, may improve digestion, contains piperine which can increase bioavailability of some nutrients

Lecithin

Improves texture and stability of emulsions, aids in mixing oil and water phases

Hydroxypropyl Methylcellulose

Thickening agent, stabilizer, controlled-release matrix in pharmaceuticals

Cabbage

Source of vitamins C and K, dietary fiber, antioxidants

Sorbitol

Humectant properties, low-calorie sweetener, helps retain moisture in products

Modified Starch

Improves texture, stability, and shelf life of food products, useful as thickener and stabilizer

Onions

Source of antioxidants, vitamins (C, B6), dietary fiber, may support cardiovascular health

Yeast Extract

Enhances savory flavor (umami), provides free amino acids and peptides beneficial for taste

Soy Sauce

Flavor enhancer in foods, low calorie condiment

Chives

Source of vitamins and antioxidants, culinary flavoring

Spring Onion

Source of vitamins and antioxidants, adds flavor without calories

Garlic Extract

Flavoring agent, potential antimicrobial properties, cardiovascular support noted in some studies

Chili Pepper Seed Oil

Contains bioactive compounds like capsaicin which have anti-inflammatory and metabolic effects, source of fatty acids and antioxidants

Sweet Potato Starch

Gluten-free, potential antioxidant properties, good source of energy

Tofu Sheets

High-quality plant protein, source of essential amino acids, low in saturated fat

Enriched Wheat Flour

Provides essential nutrients through enrichment, source of energy through carbohydrates

Mono- and Diglycerides

Function as emulsifiers and stabilizers, improve texture and shelf life of foods

Food Starch-Modified

Improves texture, stability, and shelf-life in food products

Habanero Pepper

Metabolism boost, aids in pain relief, antioxidant properties, potential anti-inflammatory effects

Chili Pepper Powder

Adds flavor and pungency, contains capsaicin with potential antioxidant properties

Curry Seasoning

Antioxidant effects, anti-inflammatory properties, may improve digestion, enhances flavor without added sodium or fat

Water

Hydration, solvent for biochemical reactions, essential for life

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Red habanero pepper powder

Adds spicy flavor, culinary use as a pungent seasoning

Radishes

Spicy Flavor Base

Adds spicy flavor and aroma, may stimulate appetite

Ginger Curry Seasoning

Flavor enhancement, bioactive compounds with antioxidant properties