Additives & Effects
All the information about nutrition and comparison with similar products
Salt: Excessive consumption may lead to high blood pressure and other cardiovascular issues.
Butylated Hydroxyanisole: Antioxidant used to protect fats from oxidation, but high doses are linked to potential risks, including carcinogenicity in animal studies.
Butylated Hydroxytoluene: Antioxidant used for fat preservation; prolonged high-dose exposure has been linked to potential toxic effects.
Beta-Carotene: Used as a natural colorant, also a vitamin A precursor with potential health benefits.
Soy Lecithin: Generally recognized as safe, used as an emulsifier to stabilize mixtures. Rarely, it may cause allergic reactions in sensitive individuals.
Carboxymethylcellulose, sodium carboxymethylcellulose (E466)
Carboxymethylcellulose: Used as a thickener and stabilizer. Overconsumption may cause gastrointestinal discomfort.
Caramel IV (Sulfite Ammonia Caramel): Used as a color additive; excessive consumption may cause gastrointestinal discomfort.
Lactic Acid: Naturally occurring compound, often used as a preservative and acidity regulator. No significant hazards when consumed in normal quantities.
Caramel I (Plain Caramel): Generally regarded as safe when used within acceptable limits.
Tocopherol Concentrated Extract (E306)
Tocopherols: Antioxidant used to preserve fats, generally safe and provides vitamin E benefits.
Sorbic Acid: Commonly used preservative, generally safe but may cause mild irritation or allergic reactions in some people.