Canola Oil

Oxidative instability, high omega-6 intake, potential contamination from processing residues

Mono and Diglycerides

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

Potassium sorbate

Irritation potential at high concentrations, possible sensitization in some individuals

Xanthan Gum

Possible minor gastrointestinal discomfort if consumed in large amounts, potential for allergenic sensitization in rare cases

Water

Solvent, hydrates, facilitates chemical reactions

Sugar

Provides quick energy through glucose metabolism

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Skim Milk

Source of protein, calcium, vitamin D, and B vitamins, low in fat compared to whole milk

Sodium Phosphate

Effective leavening agent, improves texture and volume in baked products

Cheddar Cheese

Source of protein, calcium, vitamin B12, supports bone health

Cream

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

Enriched Flour

Provides calories and some restored nutrients (iron, B vitamins), versatile baking ingredient

Malt

Provides fermentable sugars for brewing and baking, contributes to flavor development

Wheat Starch

Provides texture and stability in formulations, inexpensive thickening agent

Butter

Source of fat-soluble vitamins (A, D, E, K), provides saturated fats essential for certain bodily functions

Yeast Extract

Flavor enhancer, source of B vitamins

Sodium alginate

Gelling agent, stabilizer, thickener, dietary fiber source

Paprika Extract

Natural colorant, antioxidant properties

Yeast

Source of B vitamins, proteins, and enzymes; aids fermentation and nutrition

Vegetable Protein

Source of plant-based protein, contributes to dietary protein intake, may support muscle maintenance and growth

Sodium Hydroxide

Effective pH control and acidity regulation in food processing, aids in peeling and curing processes

Ascorbic Acid

Antioxidant properties, supports collagen synthesis, preserves food quality

Enzymes

Enhance food processing efficiency, improve digestion, reduce processing times

Microcrystalline Cellulose

Provides texture, bulking, and stability in solid dosage forms, non-caloric filler

sweet whey

Lactic Acid

Regulates pH in foods, extends shelf life, enhances flavor stability

Nisin

Effective antimicrobial preservative in food, extends shelf life

Beta carotene [color]

Provides color, precursor to vitamin A supporting vision and immune function