| ✓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. |
| ✓Low Concern | Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods. | Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake. |
| ✓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. |
| ✓Low Concern | Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing. | Dextrose is a standard caloric sweetener that contributes to total daily carbohydrate and energy intake. |
| ✓No Notable Concerns | Cooking medium, salad dressing, flavor enhancer, and food preservation base. | Olive oil is a well-tolerated culinary fat primarily composed of monounsaturated fatty acids and is generally regarded as safe within balanced dietary patterns. |
| ✓Low Concern | Acidity regulator, acidulant, and flavoring agent in beverages, baking powders, and gelatin desserts. | Fumaric acid is an approved acidulant with established safety thresholds for routine consumption. |
| ⚠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 | preservative | Calcium propionate is widely permitted globally as a safe antimicrobial preservative with no specified upper daily limit established by international food safety authorities. |
| ⚠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. |
| ✓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. |
| ✓No Notable Concerns | Texturizing agent / Leavening | Leavening agents are standard food ingredients used to create texture in baked products, with regulatory status permitting standard culinary and industrial applications. |
| ✓No Notable Concerns | Thickening agent, stabilizer, and anti-caking agent in food products. | Corn starch is a standard food ingredient generally recognized as safe for consumption within normal dietary parameters. |
14Powdered Cellulose (To Prevent Caking) | ✓No Notable Concerns | Anti-caking agent, texturizer, bulking agent, and fat replacer | Powdered cellulose is a widely accepted plant fiber utilized for texture and moisture control with a well-established safety profile. |
| ⚠Moderate Concern | Texture optimization, dough strengthening, and shelf-life extension in baking | Dough conditioners comprise a broad category of functional baking ingredients whose regulatory status and nutritional profile vary significantly depending on the specific chemical compound utilized. |
| ✓No Notable Concerns | Sweetener and mineral fortification / anti-caking agent | Both ingredients are authorized by major food safety authorities and are considered suitable for consumption within established regulatory limits. |
