Calcium Propionate
16K C
Glucono Delta-Lactone
16K C+
Disodium Phosphate
13K C-
Ferric Orthophosphate
5.9K C+
Ammonium Chloride
10K D
BHT
30K F
Polydextrose
14K C
Partially Hydrogenated Oils
12K F
Cultured Dextrose
11K C
Baking Powder
7.3K C+
Citric Acid
24K C
Sodium Phosphate
19K C-
Textured Vegetable Protein
14K F
Modified Tapioca Starch
7.8K C
Sodium Acid Pyrophosphate
18K C-
High Fructose Corn Syrup
26K F
Tetrasodium EDTA
17K C
Red 40 Lake
9.3K F
Malt Extract
12K C
Vanillin
20K C-
Mono And Diglycerides Of Fatty Acids
5.7K C-
Tapioca Maltodextrin
20K C
Torula Yeast
9.2K B
Gum Arabic
15K B
Calcium Bromate
2.2K D-
Phosphoric Acid
9.6K D
Water Flavoring
5.6K C
Disodium Inosinate
18K D+
Soy Lecithin
20K F
Food Dyes
6K D
Caramel Color
21K F
Sodium Lactate
6K C