Potassium Acetate
2.2K C+
Modified Wheat Starch
12K C
Gum Base
4K C-
Ammonium Sulfate
6.2K D
Disodium Phosphate
12K C-
Triethyl Citrate
5.4K B-
Dimethylpolysiloxane
26K N
Malt Flavoring
- -
Yellow 6
64K F
Red 7 Lake
5K D
Hydrogenated Castor Oil
6.2K D
Meat Glue
5.1K C-
Yellow 5 Lake
4.6K D-
Hydrolyzed Vegetable Protein
8.3K D
Isomaltulose
5.3K B
Red Dye 1
2K F
Croscarmellose Sodium
10K C
Potassium Bicarbonate
2.8K B
Excitotoxins
11K F
Brown HT
- -
Celery Powder
4.9K A-
Corn Syrup
3.4K F
Vegetable Cellulose
8K B+
Ferric Orthophosphate
5.6K C+
Hydrogenated Vegetable Oil
4.4K D
Carrageenan
21K F
Dutched Cocoa
- -
Sodium Erythorbate
28K C-
Caramel Color
21K F
Propylparaben
- -
Allulose
9.1K B
Citric Acid
24K C