Soy Lecithin

Potential estrogenic effects due to isoflavone contaminants, possible allergen for soy-sensitive individuals, processing involving hexane extraction

Palm Oil

High saturated fat content associated with cardiovascular risk when consumed in excess, potential for oxidative instability

Natural flavor

Lack of transparency, potential for sensitization or irritation in sensitive individuals, may contain extraction solvents or processing aids

Palm Kernel Oil

High saturated fat content associated with cardiovascular disease risk when consumed in excess, environmental concerns from cultivation

Cinnamon

Contact allergy, skin sensitization, respiratory irritation in powdered form, coumarin content with potential liver toxicity in high amounts

Guar gum

Possible gastrointestinal discomfort with high intake, potential allergenicity in sensitive individuals

Cream

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

Skim Milk

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

Water

Non-toxic, non-irritating, solvent for other ingredients

marionberries

Citric acid

Enhances flavor, acts as preservative by chelating metals, stabilizes pH

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Milk

Source of calcium, protein, vitamin D, and other nutrients

Sugar

Provides sweetening and energy source

Bleached Wheat Flour

Improved baking quality and texture, consistent whitening

Pasteurized Egg Yolks

High-quality protein, source of fat-soluble vitamins and essential fatty acids

Cornstarch

Prevents caking, thickening agent, gluten-free carbohydrate source

Vanilla Extract

Flavoring agent enhancing taste and aroma

Tara Gum

Thickening agent, stabilizes texture, improves mouthfeel in food products

Fruit and Vegetable Juice [Color]

Natural source of color, minimal processing compared to synthetic dyes