Additives & Effects
All the information about nutrition and comparison with similar products
Salt: Excessive consumption may lead to increased blood pressure and other cardiovascular issues.
Carotenoids: Generally safe; used as a natural coloring agent.
Microcrystalline Cellulose, Powdered Cellulose (E460)
Cellulose: Generally safe; used as a stabilizer and thickening agent.
Citric Acid: Generally recognized as safe; used as an acidity regulator and preservative.
Diacetyl Tartaric Acid Esters Of Mono- And Diglycerides: Generally recognized as safe; functions as an emulsifier to stabilize dough.
Carboxymethylcellulose, sodium carboxymethylcellulose (E466)
Sodium Carboxymethyl Cellulose: Typically safe; acts as a thickener and stabilizer.
Ascorbic Acid: Considered safe; used as an antioxidant to enhance shelf life.
Soy Lecithin: Generally recognized as safe; acts as an emulsifier to improve texture and extend shelf life.
Fatty Acid Monoglycerides and Diglycerides (E471)
Mono- And Diglycerides Of Fatty Acids: Generally regarded as safe; used as an emulsifier to improve product stability.
Fatty Acid Polyglycerol Esters (E475)
Polyglycerol Esters Of Fatty Acids: Considered safe; used to improve texture and extend shelf life.