Soybean oil

High omega-6 fatty acid content, oxidative instability, potential hexane solvent residues from processing, dietary fat contributing to omega-6 excess

Azodicarbonamide

Irritant, potential respiratory sensitizer, possible contamination with semicarbazide, restricted use in many countries

Soy Lecithin

Potential allergen for soy-sensitive individuals, possible estrogenic activity due to soy isoflavones, hexane solvent residues from processing

Water

Hydration, solvent, non-toxic, essential for life

Sugar

Provides caloric energy and sweetness

2% or less of the following

Allows inclusion of multiple small-quantity ingredients that contribute flavor, texture, preservation or color

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Sodium Stearoyl Lactylate

Improves texture and stability of food products, acts as an emulsifier

Vinegar

Flavor enhancer, food preservative, antimicrobial properties at typical culinary concentrations

Unbleached Enriched Flour

Provides dietary energy, contains added nutrients to prevent deficiencies

Calcium Sulfate

Used as firming agent and coagulant in food production

Monoglycerides

Emulsification, texture stabilization, improved consistency

Yeast

Contributes to fermentation, enhances flavor and texture in foods, source of B vitamins

Wheat Gluten

Provides dough elasticity, improves texture and protein content

Dough Conditioners

Enzymes

Enhance biochemical reactions, improve food processing efficiency, reduce energy use in manufacturing

Ascorbic Acid

Antioxidant, preserves color and freshness, supports collagen synthesis

Calcium Propionate

Effective preservative preventing mold spoilage and extending shelf life in baked products