Soy Lecithin

Potential for allergenicity, processing by hexane extraction, mild endocrine activity concerns

Soybean oil

High omega-6 polyunsaturated fat content, potential oxidative instability, concerns with processing methods including hexane extraction

Soy do sl14

Processing associated with hexane extraction, potential estrogenic activity, sensitization potential

Natural flavor

Lack of transparency on chemical composition, potential presence of solvents or allergenic compounds, ultra-processed nature, no direct nutritional value

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Sugar

Source of quick energy

Butter

Source of fat-soluble vitamins (A, D, E, K), provides energy and fat for nutrient absorption

Chocolate

Source of antioxidants and flavor

Dextrose

Provides rapid source of energy

Cocoa

Source of flavonoids with antioxidant activity, contributes flavor and color

Rice Flour

Gluten-free, suitable for celiac or gluten-sensitive individuals, easily digestible carbohydrate source

Rice Starch

Provides thickening and absorption properties, gluten-free carbohydrate source

Eggs

Complete protein source, essential nutrients including choline and vitamin D

Modified Corn Starch

Improves texture and consistency in foods, enhances stability and shelf life, widely used as a functional food additive

Dried Egg Whites

Monocalcium phosphate

Provides calcium and phosphorus, used as leavening agent to aid dough rising

Potato Starch

Anti-caking agent, thickening, texture improvement

Sodium Acid Pyrophosphate

Improves leavening and texture in baked goods, controls acidity and color stability

Baking soda

Leavening agent for baking, pH buffering, mild abrasive and cleaning agent

Mono-and Diglycerides

Emulsification, improved texture and shelf stability in processed foods

Milk

Source of calcium, protein, vitamins, supports bone health