Flaky Layers Biscuits vs Eezee Noodles

• Soybean and Palm Oil (Fats) — Imparts flakiness and tenderness but high saturated fat from palm oil can increase risk of heart disease; soybean oil provides omega-6 fatty acids which may promote inflammation if not balanced.
• Baking Powder (Leavening Agent) — Includes sodium acid pyrophosphate, baking soda and sodium aluminum phosphate for rising; adds sodium which may elevate blood pressure and aluminum with potential but unproven neurotoxicity concerns at high exposure.
• Vital Wheat Gluten (Texture Enhancer) — Boosts protein and chewiness but is a concentrated gluten source, posing significant risks for those with wheat allergies or celiac disease including digestive damage.
• Dextrose (Sweetener) — Adds mild sweetness and aids browning; as a simple sugar it contributes to caloric intake without nutritional benefits and may impact dental health and blood glucose levels.
• Fractionated Palm Oil (Fat) — Used for its melting properties to create layers; saturated fat content is linked to higher cholesterol levels and cardiovascular concerns.
• Salt (Flavor/Preservative) — Enhances overall flavor but the high amount of sodium can lead to fluid retention, high blood pressure and increased heart disease risk.
• Natural and Artificial Flavor (Flavor) — Creates appealing biscuit taste; artificial flavors undergo safety testing but some individuals report sensitivities or prefer to avoid synthetic additives.
• Preservatives (TBHQ, Potassium Sorbate, Citric Acid) (Preservative) — Prevents spoilage and oxidation; TBHQ has faced scrutiny for possible health effects like stomach irritation or hyperactivity in children, while others are safer.

• Soft Wheat Flour (Noodle Base) — Main ingredient providing energy through carbohydrates but highly refined resulting in high glycemic index; contains gluten which is a common allergen that can cause intolerance or celiac reactions.
• Non-Hydrogenated Palm Olein (Frying Medium) — Imparts texture and mouthfeel but rich in saturated fats that may contribute to elevated cholesterol levels and heart disease risk with regular consumption.
• TBHQ (Preservative/Antioxidant) — Synthetic compound used to extend shelf life; some research indicates possible negative effects on health including potential carcinogenicity and immune disruption at high levels.
• Salt (Flavor Enhancer) — Provides essential sodium but in high amounts typical of instant noodles can lead to excessive daily sodium intake linked to hypertension.
• Tartrazine (Artificial Colourant) — Yellow food dye associated with adverse reactions such as allergies, migraines, and hyperactivity in sensitive populations especially children.
• Monosodium Glutamate (MSG, Flavour Enhancer) — Commonly used to amplify umami taste; while FDA approved, it can cause adverse symptoms in sensitive individuals like headaches or chest pain.
• Sugar (Sweetener) — Added for flavor balance contributing to overall sugar consumption which is linked to obesity, diabetes, and dental issues.
• Hydrolysed Vegetable Protein (Soya) (Flavor Component) — Adds savory notes but derived from soy making it a potential allergen; highly processed with possible high salt content.

Enriched Flour Bleached (Flour/Base), Soybean and Palm Oil (Fats), Baking Powder (Leavening Agent), Vital Wheat Gluten (Texture Enhancer), Dextrose (Sweetener), Fractionated Palm Oil (Fat), Potassium Chloride (Flavor Enhancer), Xanthan Gum (Thickener), Mono and Diglycerides (Emulsifier), Natural and Artificial Flavor (Flavor), Preservatives (TBHQ, Potassium Sorbate, Citric Acid) (Preservative), Annatto Extract and Beta Carotene (Color)

Water (Solvent), Salt (Flavor/Preservative)

Soft Wheat Flour (Noodle Base), Non-Hydrogenated Palm Olein (Frying Medium), TBHQ (Preservative/Antioxidant), Tartrazine (Artificial Colourant), Monosodium Glutamate (MSG, Flavour Enhancer), Sugar (Sweetener), Hydrolysed Vegetable Protein (Soya) (Flavor Component), Sunflower Seed Oil (Oil Carrier), Spices and Herbs (Flavorings), Beef Flavoring (Artificial Flavor)