High saturated fat content, potential trans fats if partially hydrogenated, inflammation, cardiovascular disease risk, possible allergenicity from soybean, environmental concerns from palm oil production

Fractionated Palm Oil

High saturated fat content, potential oxidative instability under some conditions, sourcing linked to environmental concerns

Preservatives

Potential allergic reactions, sensitization, some synthetic preservatives linked to endocrine disruption or toxicity at high levels, regulatory limits in place

Dextrose

Provides quick energy source, aids in food texture and browning

Bleached Enriched Flour

Provides energy from carbohydrates, fortified with essential vitamins and minerals to reduce nutrient deficiencies

Baking powder

Leavens baked goods by producing carbon dioxide, improving texture and volume

Vital Wheat Gluten

Enhances dough strength and elasticity, improves texture in baked goods

Potassium Chloride

Essential electrolyte, supports nerve transmission, muscle function, and fluid balance

Mono and Diglycerides

Effective emulsification, improved texture and shelf stability in processed foods

Product details

Packaging

Aluminum Can

Sources

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