Ortega Flour Tortillas Kosher

Interesterified soybean oil is a highly processed fat that can negatively impact heart health. It is used to improve texture and shelf life but may alter lipid profiles unfavorably. This oil is a seed oil, which is generally high in omega-6 fatty acids.

Hydrogenated cottonseed oil is a highly processed fat that can negatively impact heart health. It contains trans fats, which are associated with increased risk of cardiovascular disease. This oil is a seed oil, which is generally high in omega-6 fatty acids.

Sodium aluminum phosphate is used as a leavening agent in baked goods. It may contribute to aluminum intake, which is a concern for neurological health. Its use is primarily functional, with no nutritional benefits.

Mono- and diglycerides are emulsifiers used to improve texture and extend shelf life. They are derived from fats and may contain trans fats, which are harmful to heart health. Their use is primarily functional, with no nutritional benefits.

Synthetic preservative — flagged in daily-use products.

Sodium metabisulfite is a preservative used to prevent oxidation and spoilage. It can cause allergic reactions in sensitive individuals, particularly those with asthma. Its use is primarily functional, with no nutritional benefits.

Enriched bleached wheat flour provides essential vitamins and minerals like niacin and iron. However, the bleaching process can reduce the nutritional quality of the flour. It is a common ingredient in processed foods, offering no significant health benefits.

Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any nutritional value. It is essential for the texture and consistency of the product.

Potassium bicarbonate is used as a leavening agent and pH regulator. It is generally recognized as safe and does not pose significant health risks. It contributes to the texture of baked goods.

Sodium bicarbonate, or baking soda, is used as a leavening agent. It is safe for consumption in moderate amounts and helps in the rising process of baked goods. It does not provide any nutritional benefits.

Corn starch is used as a thickening agent and stabilizer. It is a refined carbohydrate with minimal nutritional value. It is commonly used in processed foods for texture enhancement.

Calcium sulfate is used as a firming agent and to regulate acidity. It is generally recognized as safe and does not pose significant health risks. It does not provide any nutritional benefits.

Ammonium glutamate is used as a flavor enhancer. It is similar to monosodium glutamate (MSG) but with different properties. It is generally recognized as safe in moderate amounts.

Enzymes are used to improve dough properties and shelf life. They are naturally occurring proteins that catalyze biochemical reactions. They are generally recognized as safe and do not pose health risks.

Salt is used for flavor enhancement and preservation. It is a common ingredient in processed foods and is necessary for taste. Excessive consumption can lead to health issues like hypertension.

Carboxymethylcellulose is a thickening agent and stabilizer. It is a chemically modified cellulose and is generally recognized as safe. It does not provide any nutritional benefits.

Calcium propionate is a preservative used to prevent mold growth. It is commonly used in baked goods and is generally recognized as safe. It does not provide any nutritional benefits.

Fumaric acid is used as an acidity regulator and flavor enhancer. It is naturally occurring in some fruits and is generally recognized as safe. It does not provide any nutritional benefits.