Rapeseed oil

PUFA-dominant edible oil with mild oxidation instability, potential for high omega-6 if consumed excessively, possible sensitivity reactions in some individuals, processing byproducts depending on extraction method

Mustard seeds

Irritation and sensitization, potential allergen

Water

Hydration, essential for physiological functions

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Sugar

Provides energy, improves palatability of foods

Antioxidant

Prevents oxidation, extends shelf life

Spirit Vinegar

Preservative effect, flavoring agent, antimicrobial properties in food

Egg Yolk

Source of essential nutrients including vitamins A, D, E, lecithin, and high-quality protein

stabiliser: xanthan gum

Spices

Flavor enhancement, antioxidant properties, some with antimicrobial effects