Sucralose

Possible gut microbiota alterations, potential digestive discomfort at high doses, heat instability leading to breakdown products

Caramel color

Potential contamination with 4-methylimidazole (4-MEI), a possible carcinogen at high exposure, regulatory limits apply

Natural flavor

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

White Wine

Alcohol ingestion toxicity, potential irritant to skin and mucous membranes, possible sensitization with repeated exposure

Xanthan Gum

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

Water

Diluent, carrier, non-toxic, environmentally safe

Olive and Soybean and/or Canola

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Vinegar

Flavor enhancer, preservative, antimicrobial properties

Citric acid

Acidity regulator, preservative, enhances flavor balance

Distilled Vinegar

Antimicrobial properties, food preservation, flavor enhancer

Wine Vinegar

Flavor enhancer, food preservative with antimicrobial properties

Grape Concentrate

Source of antioxidants such as polyphenols, contains some vitamins and minerals

Mustard Seed

Contains bioactive compounds with antimicrobial properties, culinary flavoring, traditional use in food preservation

Tartaric acid

Improves flavor by providing acidity, acts as a preservative by lowering pH, enhances stability of food products

Spices

Flavor enhancement, potential antimicrobial effects, antioxidant properties

Dried Onion

Flavor enhancement, contains antioxidants

Calcium Disodium EDTA Added to Protect Flavor

Prevents metal-catalyzed oxidation, preserves product stability and color

Turmeric

Culinary flavoring, colorant, antioxidant properties at dietary levels

Potassium sorbate and sodium benzoate [preservatives]

Effective broad-spectrum preservation extending shelf life, preventing microbial spoilage