EPG (Modified Plant-Based Oil)

Oxidative instability for PUFA-rich oils, potential irritant in topical use depending on source

Natural flavor

Lack of transparency, potential allergens, processing solvents, ultra-processed

Sea salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Sunflower Lecithin

Emulsification, phospholipid source, non-soy alternative

Sugar

Provides energy, improves taste and palatability of foods

Allulose

Low-calorie sweetener, negligible impact on blood glucose, sugar substitute potential

Cocoa powder

Source of antioxidants (flavanols), contributes to flavor and color in products

Palm Kernel Oil

Stable cooking oil due to saturated fat profile, provides energy and essential fatty acids

Soluble Corn Fiber

Prebiotic effect supporting gut microbiota, aids digestive health, low-calorie fiber source

Medium Chain Triglycerides