High omega-6, oxidative instability, ingestion toxicity at high intake, processing intensity, possible contamination with pesticides or solvents depending on source and refining

Soy Lecithin

Hexane extraction residues, potential estrogenic effects, allergen risk for soy-sensitive individuals

Hydrogenated Palm Oil

Contains trans fats depending on hydrogenation level, potential cardiovascular risk with trans fat consumption, high in saturated fat, contributes to oxidative instability, environmental concerns from palm oil production

Modified Cellulose

Possible digestive discomfort, ultra-processed, potential impact on gut microbiota

Potassium sorbate

Mild skin and eye irritation at high concentrations, possible allergenic sensitization in rare cases

Monoglycerides

Improves texture and stability of emulsified food products, enhances shelf life

Polysorbate 60

Effective emulsifier improving texture and stability in food and cosmetic formulations

Sodium Acid Pyrophosphate

Improves texture and leavening in baked goods, controls acidity

Color

Improves product appearance, consumer acceptance

Nonfat Milk

Source of protein, calcium, and vitamins such as B12 and riboflavin

Sodium Stearoyl Lactylate

Improves dough handling and product texture, extends shelf life of baked goods

Product details

Packaging

Plastic

Sources

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