Emulsifier Soya Lecithin

Potential estrogenic endocrine activity, hexane solvent residues from processing, allergenicity risk in soy-sensitive individuals

Rapeseed oil

PUFA-dominant edible oil, potential oxidation instability, excessive dietary intake linked to omega-6 imbalance

Glucose Syrup

Excessive intake associated with excessive caloric consumption, weight gain, and potential contribution to insulin resistance

Butter Caramel 4% (Glucose-Fructose Syrup, Sweetened Condensed Milk, Salted Butter (Milk), Water, Stabiliser: Pectin)

Contains high levels of free sugars (glucose-fructose syrup), dairy allergens, potential risk from excessive sugar intake

Butter Flavouring

Potential respiratory toxicity from diacetyl and related compounds, sensitization risk via inhalation, possible contaminants from synthetic processes

Natural Flavouring

Potential sensitization or allergic reactions, lack of ingredient transparency, possible residual solvents or contaminants from extraction process

Emulsifiers (Mono- and Diglycerides of Fatty Acids)

May contribute to gut microbiota imbalance, potential promotion of low-grade inflammation, possible metabolic effects with high intake

Sodium Phosphates

Excessive intake may affect kidney function, potential phosphate imbalance

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Cocoa butter

Stable fat source with low oxidation potential, moisturizing agent in topical products, provides creamy texture and mouthfeel in foods

Calcium phosphate

Leavening agent, source of dietary calcium

Water

Hydration, solvent, required for biological processes

Sugar

Provides quick energy

Emulsifiers: Mono-and Diglycerides of Fatty Acids

Improves texture, ensures product stability and uniformity, extends shelf life

Natural Vanilla Flavouring

Provides natural vanilla flavor and aroma enhancing palatability and consumer acceptance

Wheat Flour

Source of carbohydrates, provides energy, important staple food ingredient

Diphosphates

Improves texture and moisture retention in processed foods, acts as leavening agent

Maize Starch

Thickening agent, stabilizer, gluten-free carbohydrate source

Coconut Oil

Stable saturated fat source, provides energy, resistant to oxidation at typical use temperatures

Lactose

Provides sweetness and energy, aids flavor delivery in food products

Lemon Concentrate

Source of vitamin C, contains citric acid, may provide some antioxidant activity

Colour (Riboflavin)

Essential for energy production, supports cellular function, part of B-vitamin complex

Annatto

Natural food coloring agent, antioxidant properties

Fermented Wheat Flour

Inhibits mold growth, natural preservative effect

Calcium Acetate

Provides calcium supplementation, stabilizes pH and preserves texture

Tetrasodium Diphosphate

Improves texture and stability in food products, acts as a sequestrant to bind metal ions and enhance shelf life

Sweetened Lactose-Reduced Condensed Skim Milk

Source of protein, calcium, vitamins, lower lactose content for lactose intolerance

Invert Sugar Syrup

Provides sweetness and humectant properties to food products

Palm Oil

Stable cooking oil, rich in vitamin E (tocotrienols), good oxidative stability at cooking temperatures

Butter

Provides fat-soluble vitamins, supports flavor and texture in foods

Humectant: Vegetable Glycerin

Effective humectant, maintains moisture, commonly used in food and cosmetic products

Whole milk powder

Source of protein, calcium, vitamins A and D, supports nutrition and food texture

Cocoa mass

Provides characteristic chocolate flavor, source of antioxidants like flavonoids

Raising Agent (Sodium Carbonates)

Effective leavening agent in baked goods, improves texture and volume

Whey Powder

High-quality complete protein source, supports muscle synthesis and repair

Anhydrous Milk Fat

Provides rich flavor and mouthfeel, source of fat-soluble vitamins A, D, E, and K

Milk Powder

Source of high-quality proteins, calcium, vitamins, and other nutrients

Skimmed milk powder

Source of high-quality protein, calcium, vitamins, useful in food fortification and shelf-stable dairy supply

Emulsifier: Sunflower Lecithin

Antioxidant [Tocopherol-Rich Extract]

Antioxidant properties, protects lipids from oxidation, extends shelf life of products

Ascorbyl palmitate

Antioxidant that protects oils and fats from oxidation, enhances product stability

Milk Protein

Source of essential amino acids, supports muscle synthesis, improves texture and stability

Emulsifiers: E472b (Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids)

Improves texture and stability of food products, extends shelf-life by stabilizing emulsions

Sodium Hydrogen Carbonate

Leavening agent, pH buffer, aids gelling and texture modification