Red Dye 33
4.4K F
Locust Bean Gum
9K B-
Yellow 6
61K F
Nu-Salt
5.4K C+
Monk Fruit Extract
3.1K A-
Phosphoric Acid
8.3K D
Blue 1 Dye
26K D
Advantame
4.1K C
Vegetable Monoglycerides
1.7K C-
Corn Syrup
2.7K F
Annatto
14K B
Gum Base
3K C-
Monosodium Nitrate
1.5K D
Malt Flavoring
- -
Natamycin
13K B-
Microcrystalline Cellulose
27K B-
Aspartame
22K F
Potassium Bromate
6.4K F
Silicon Dioxide
9.5K B-
Trehalose
4.9K B-
Sodium Metabisulfite
17K C
Red Dye 1
1.6K F
Hydrogenated Soybean Oil
5.1K D
Azodicarbonamide
13K F
Hydrogenated Castor Oil
5.6K D
Emulsifiers
3K D
Calcium Silicate
9.7K B-
Sorbitan Monostearate
7.5K C
Monk Fruit Sweetener
7.7K A-
Green 3 Dye
2.9K D+
Rebaudioside A
10K B
Sodium Ferrocyanide
4.5K C