Category: Ingredients

Soy Flour is derived from roasted soybeans finely grounded into a powder. It is a rich source of proteins, as well as iron, B vitamins and calcium, and it adds a pleasant texture and flavor to a variety of products, according to SoyFoods.com.

Sodium stearoyl glutamate is derived from Coconut and Glutamic Acid.

Salmon oil serves as an excellent source of omega-3 fatty acids, because each tablespoon contains 1.8 grams of the omega-3 fatty acid EPA, or eicosapentaenoic acid and 2.5 grams of DHA, or docosahexaenoic acid — and these fats are responsible for many of its health benefits.

Purified nano silver is ionic sized silver suspended in purified water.

Peptidase DPP-IV, (also known as CD26) is a ubiquitous, membrane-bound enzyme.

Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food.

Salt is, also known as table salt or sodium chloride.   Contents Uses Benefits Cautions Interactions Other names References Uses Is used as a preservative in a number of food products, as well as in foods as a flavor additive. In cosmetics and beauty products, it is used as an oral care agent, flavoring agent, viscosity […]

Pancrelipase is a combination of three enzymes (proteins): lipase, protease, and amylase. These enzymes are normally produced by the pancreas and are important in the digestion of fats, proteins, and sugars.

Osha Root (ligusticum porteri): Osha is a plant. Historically, the root has been used as medicine by Native American and Hispanic cultures.

Wheat Flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called “soft” or “weak” if gluten content is low, and are called “hard” or “strong” if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.