Hydrogenated Castor Oil
6.6K D
Natamycin
16K B-
Ethoxyquin
4.7K D
Castoreum
14K A
Acacia Gum
8K B+
Tripotassium Phosphate
16K C-
Natural Flavors
14K C
Water Flavoring
5.8K C
Red Dye 1
2.3K F
DATEM
68K D
Red Dye 33
6K F
Calcium Silicate
13K B-
Green 3 Dye
4.1K D+
Isomaltulose
5.8K B
Potassium Citrate
12K B
Tripolyphosphate
- -
Modified Food Starch
34K F
Magnesium Stearate Silica
6.9K C
Cream Of Tartar
11K B-
Tapioca Maltodextrin
21K C
Food Dyes
6.1K D
Calcium Bromate
2.3K D-
BHT
30K F
Diphosphates
12K C-
Malt Flavoring
- -
Excitotoxins
12K F
Artificial Flavors
23K F
Sulfites
6.4K C
Hydrated Silica
13K C
Meat Glue
5.5K C-
Vanillin
20K C-
Yellow 5 Lake
5K D-