| ✓No Notable Concerns | base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati | Whole wheat flour is a standard nutritional staple generally well-tolerated by the broader population, with dietary consideration required primarily for individuals managing gluten-related sensitivities. |
| ✓No Notable Concerns | solvent, moisture retention agent, beverage base, thermal transfer medium | Water is a fundamental and essential component of human nutrition with an established safety profile. |
| ✓No Notable Concerns | Texturizing agent, structural base for pasta and baked goods, and nutritional enrichment carrier. | Wheat semolina is a standard cereal-derived ingredient generally recognized as safe for the general population, while requiring restriction for individuals managing gluten-related disorders. |
| ⚠Moderate Concern | Texture modifier, protein supplement, dough conditioner, and plant-based protein base. | Wheat gluten is widely consumed and well-tolerated by the general population, while requiring careful dietary consideration for individuals with specific protein sensitivities. |
| ✓No Notable Concerns | Leavening agent, fermentation catalyst, and nutritional enhancer | Yeast is a widely utilized natural microorganism with a long history of safe food use, providing leavening and nutritional value. |
| ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
| ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
8Calcium Propionate And Sorbic Acid | ✓Low Concern | preservative | Standard preservatives permitted globally within established regulatory limits to maintain food stability and prevent microbial growth. |
| ✓No Notable Concerns | Preservative, acidity regulator, and flavor enhancer in pickling, sauces, and dressings. | White distilled vinegar is a commonly utilized fermentation-derived ingredient with a well-established safety profile for general consumption. |
| ✓No Notable Concerns | Emulsifier and stabilizer used to improve texture, extend shelf-life, and prevent oil-water separation in baked goods, margarine, and confectionery. | Mono- and diglycerides are commonly utilized food emulsifiers that are metabolized by the body similarly to standard dietary fats and are recognized as safe by major global regulatory agencies. |
11Sodium Stearoyl Lactylate | ✓No Notable Concerns | Emulsifier, dough conditioner, and surfactant | Sodium Stearoyl Lactylate is widely permitted and utilized as an emulsifier within established regulatory safety thresholds. |
| ✓No Notable Concerns | flavour | Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices. |
| ✓Low Concern | Emulsifier, stabilizer, and releasing agent | Soy lecithin is a commonly utilized emulsifier derived from soybeans, generally recognized as safe for the general population while requiring consideration for individuals with soy allergies. |
14Ethoxylated Mono- And Diglycerides | ✓Low Concern | Emulsifier, stabilizer, and texture modifier in baked goods, icings, and whipped toppings. | Ethoxylated mono- and diglycerides are synthetic emulsifiers authorized for food use within established regulatory thresholds. |
15Soybeans (Non-Gmo). These Soybeans Are Not From Genetically Modified Organisms | ⚠Moderate Concern | protein source, emulsifier, texturizer, and base ingredient for tofu, soy milk, and oil production | Soybeans provide substantial nutritional value and high-quality protein, but require appropriate labeling due to recognized allergenicity. |
| ✓No Notable Concerns | Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing. | Whey is a widely consumed dairy-derived protein ingredient generally recognized as safe for the general population, with considerations primarily for individuals managing milk allergies or lactose intolerance. |
| ✓Low Concern | Sweetener | Sucralose is a widely approved zero-calorie sweetener with extensive safety evaluations supporting its use within established daily limits. |
