Fructose Syrup

Excessive intake associated with weight gain, insulin resistance, increased risk of metabolic disorders

Sugar

Provides energy as a carbohydrate source, enhances flavor and palatability

Cocoa butter

Provides stable fat with low oxidation risk, contributes smooth texture and mouthfeel in foods, emollient properties in skin applications

Orange (27%)

Provides natural flavor, contains vitamin C and antioxidants

Apple

Source of dietary fiber, antioxidants, and vitamins when consumed fresh

Rice Flour

Gluten-free alternative, source of carbohydrates

Glucose Syrup

Provides sweetness, improves texture and moisture retention in foods

Natural Orange Flavour

Provides natural citrus aroma and flavor

Natural Ginger Flavouring

Provides characteristic ginger flavor and aroma

Cocoa mass

Source of flavonoids with antioxidant properties, contributes flavor and texture in chocolate products

Gelling Agent: Agar and Pectin

Provides texture and stability in foods, non-digestible fiber source

Acidifying Agent (Citric Acid)

Preserves food by lowering pH, enhances flavor, natural antioxidant properties

Emulsifier: Sunflower Lecithin

Vanilla

Flavor enhancement, widely used in food and fragrance for palatability and aroma