Polydextrose
11K C
Xylitol
11K B
Celery Powder
3.4K A-
Sodium Caseinate
7.8K C
Partially Hydrogenated Oils
11K F
Red 40
32K F
Emulsifiers
2.9K D
Pregelatinized Starch
1.7K C
Castoreum
13K A
Preservatives
12K C
Soy Lecithin
19K F
Tara Gum
5K B
Sorbitan Tristearate
3.2K D
Monosodium Phosphate
4.1K D+
Red Dye 1
1.5K F
Caramel Color
20K F
Locust Bean Gum
8.8K B-
Ammonium Sulfate
5.4K D
Sodium Acetate
7.5K C
Tetrasodium Pyrophosphate
26K F
Invert Sugar
15K D-
Nisin
2.8K C-
Monoglycerides
7.2K C-
Dough Conditioners
7.5K D
Sodium Tripolyphosphate
18K D
Yellow 5
22K F
Better Than Bouillon
6.7K C
Liquid Smoke
12K N
Sodium Citrate
24K C
Methylparaben
3.9K D
Carboxymethylcellulose
5.3K D+
Calcium Stearate
12K C