Non-dairy Creamer

Hexane or chemical extraction processing, hydrogenated oil (trans fats potential), artificial color associated with hypersensitivity and minor behavioral effects, milk protein allergen (sodium caseinate), added sugars

Sucralose

Potential gut microbiota alteration, possible digestive discomfort at high doses, heat stability concerns leading to degradation products

Emulsifiers

Potential gastrointestinal irritation, possible alteration of gut microbiota, ultra-processed additive, some types associated with increased intestinal permeability

Sweetener

Lack of transparency, potential for ultra-processed artificial sweeteners, possible gut microbiome disruption, may cause metabolic effects depending on sweetener type

Acidity Regulator

Potential gastrointestinal irritation with excessive consumption, may affect mineral absorption (phosphoric acid), possible contribution to dental erosion if consumed in excess

Mono and Diglycerides

Possible minor irritation or sensitization in sensitive individuals, processing residues depending on source, ultra-processed ingredient

Modified Food Starch

Processing-related residual chemicals possible, potential allergen cross-contamination, overconsumption may contribute to excessive carbohydrate intake

Silicon dioxide

Minor gastrointestinal irritation possible with excessive ingestion

Dipotassium Phosphate

Provides potassium and phosphate electrolytes, stabilizes pH in formulations

Sodium Stearoyl Lactylate

Improves dough strength, texture, and shelf life in baked goods, functions as an effective emulsifier

Stabilizer

Helps maintain formulation consistency and effectiveness over time

Maltodextrin

Energy source, improves texture and stability in processed foods

Glucose

Provides immediate energy, important for cellular metabolism

Palm Kernel Oil

Provides texture and stability in food products, resistant to oxidation

Coconut Oil

Provides stable cooking oil with medium-chain triglycerides that may be metabolized differently than long-chain fats, resistant to oxidation

Sodium citrate

Effective pH buffer, improves cleaning efficiency by chelating metal ions, biodegradable, generally recognized as safe

Anti-caking Agent

Prevents clumping, improves texture and handling of powdered ingredients

Color

Improves product appearance, consumer acceptance

Palm Oil

Stable cooking oil due to saturated fat content, source of vitamin E and carotenoids

Sodium caseinate

Provides high-quality protein, functional emulsifier and stabilizer in food products

Diacetyl Tartaric Acid Ester of Monoglycerides

Mangosteen Exocarp

Contains antioxidant polyphenols, potential antimicrobial properties, traditional use in supplements

Riboflavin

Supports energy metabolism, antioxidant activity, supports normal vision and skin health

Coffee

Caffeine stimulant, antioxidant properties, potential cognitive and metabolic benefits

Colloidal Silicon Dioxide

Improves powder flow and stability, prevents caking