Corn oil

High omega-6 fatty acids, oxidative instability, excessive intake associated with weight gain, potential processing residues

Cottonseed Oil

High omega-6 fatty acid content, oxidative instability, potential pesticide residue, hexane extraction processing, moderate ingestion toxicity risk as dietary fat

Sunflower Oil

High omega-6 fatty acid content, oxidative instability leading to lipid peroxidation when heated, excessive intake associated with weight gain

Natural flavor

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

Disodium Phosphate

Excessive intake may contribute to elevated phosphate levels affecting kidney function, possible irritation at high concentrations

Nonfat dry milk

Potential allergen (milk protein), lactose intolerance reactions, contamination risk if improperly processed or stored

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Buttermilk

Source of calcium, protein, and probiotics, contributes to flavor and texture in foods

Corn Meal

Source of carbohydrates, dietary fiber, and some micronutrients

Palm Oil

Provides stable cooking fat due to saturated fat content, source of vitamin E and carotenoids

Cheddar Cheese Cultured Milk

Cream

Source of fat-soluble vitamins, provides texture and flavor to foods

Whey

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

Lactic Acid

pH regulator, mild exfoliant, improves skin texture

Enzymes

Enhance food processing efficiency, improve product quality and digestibility