Rapeseed oil

Oxidative instability due to PUFA content, potential minor irritation on skin contact, processing contaminants depending on refining methods

Water

Hydration, solvent for ingredients, essential for biological processes

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Pasteurised Free Range Egg Yolk

Rich in phospholipids and lecithin supporting emulsification, source of vitamins and nutrients

Sugar

Provides energy, enhances palatability and flavor in food products

Acidity regulator [citric acid]

Controls food acidity, enhances flavor stability, acts as preservative

Modified Maize Starch

Improved texture, stability, and shelf life in food products

Spirit Vinegar

Preservative effect, flavoring agent, antimicrobial properties in food

stabiliser: xanthan gum

Beta-Carotene (Natural Colours)

Natural colorant, antioxidant properties, contributes to vitamin A activity in diet

Flavourings (Mustard)

Provides distinctive flavor, used as a spice and condiment enhancer

Potassium Sorbate [Preservative]

Effective preservation against fungi, extends shelf life of products