Canola Oil

PUFA oxidation instability, potential processing contaminants in refined oil

Natural flavor

Lack of transparency, potential presence of solvents or processing residues, ultra-processed nature, no nutritional value

Xanthan Gum

Mild gastrointestinal discomfort at high intake, potential for allergic reactions in sensitive individuals

Water

Hydration, essential for physiological functions

Part Skim Milk

Culture

Improves food preservation, may support gut health, produces beneficial metabolites (e.g., lactic acid), can enhance flavor and texture

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Sugar

Provides energy as a carbohydrate source, enhances flavor and palatability

Citric acid

Acidity regulator, preservative, enhances flavor balance

Maltodextrin

Provides quick source of glucose for energy, improves texture and stability in food products

Apple Cider Vinegar

Preservative and flavoring agent, minor antimicrobial properties

Lemon Juice Concentrate

Natural flavoring agent, source of citric acid and some antioxidants

Spices

Flavor enhancement, potential antimicrobial effects, antioxidant properties

Dried Garlic

Flavor enhancement, contains organosulfur compounds with antioxidant properties

Dried Onion

Flavor enhancement, contains antioxidants

Anchovy Extract (Powdered)

Source of umami flavor, contains protein and micronutrients inherent to fish

Enzymes

Enhances food processing efficiency, aids digestion when ingested, reduces processing time and energy

Milk

Source of calcium, high-quality protein, vitamins A and D

Egg Yolk

Source of essential nutrients including choline, vitamins A, D, E, and B-complex, supports nutrition

Autolyzed Yeast Extract

Enhances savory flavor (umami), often used to improve palatability in food products