PRESERVATIVE FREE STIR-FRY SAUCE

Water is a neutral ingredient used as a base in many food products. It does not contribute any calories or nutrients. It serves as a solvent for other ingredients.

Soy sauce is a fermented product made from soybeans, wheat, and salt. It provides umami flavor but is high in sodium. Fermentation may offer some probiotic benefits, but these are minimal in soy sauce.

Refined sugar is a high-calorie ingredient with no essential nutrients. It can contribute to weight gain and metabolic issues when consumed in excess. It is often used to enhance sweetness in processed foods.

Vinegar is a fermented product that can aid in digestion and provide a tangy flavor. It may help regulate blood sugar levels. The acetic acid in vinegar has antimicrobial properties.

Modified corn starch is used as a thickening agent in many processed foods. It is derived from corn and undergoes chemical modification to enhance its properties. It provides texture without adding flavor.

Mirin is a sweet rice wine used in Japanese cooking. It adds sweetness and depth of flavor to dishes. It contains alcohol, which evaporates during cooking.

Sesame oil is a flavorful oil rich in unsaturated fats. It contains antioxidants like sesamol and sesamin. Cold-pressed sesame oil retains more nutrients compared to refined versions.

Garlic powder is a dehydrated form of garlic that retains many of its health benefits. It contains compounds like allicin that have antimicrobial and anti-inflammatory properties. It adds flavor without adding calories.

Ginger is a root known for its anti-inflammatory and digestive benefits. It contains bioactive compounds like gingerol that may reduce nausea and pain. Fresh ginger provides more benefits than dried forms.

Xanthan gum is a polysaccharide used as a thickening and stabilizing agent. It is produced by fermentation of sugars by Xanthomonas campestris. It provides texture and consistency to foods.

Caramel color is a food coloring made by heating sugar. It is used to give a brown color to foods and beverages. Some types of caramel color may contain contaminants like 4-MEI, which is a potential carcinogen.

Spice is a generic term for various plant-derived flavorings. It adds flavor and aroma to foods without adding calories. The specific spices used are not identified, limiting detailed analysis.