Sodium Benzoate (0.03%) and Potassium Sorbate (0.005%) as Preservatives

Potential irritant and sensitizer, possible formation of benzene under certain conditions, regulatory restrictions at high concentrations

Sucralose

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

White Wine

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

Natural Honey Flavor

Potential for sensitization, unknown chemical composition, may contain solvents or processing byproducts

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

Vinegar

Flavor enhancer, preservative, antimicrobial properties

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Citric acid

Acidity regulator, preservative, enhances flavor balance

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

Distilled Vinegar

Antimicrobial properties, food preservation, flavor enhancer

Apple Cider Vinegar

Preservative and flavoring agent, minor antimicrobial properties

Dried Onion

Flavor enhancement, contains antioxidants

Spice

Flavor enhancement, potential antioxidant content, culinary use

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

Egg Yolks

Source of choline, vitamins A, D, E, and essential fatty acids