Red 40 Lake
8.5K F
Allulose
8.9K B
Corn Syrup
3.2K F
Triphosphates
3.9K C-
Polyphosphates
10K D
Tetrasodium Pyrophosphate
28K F
Tetrasodium Glutamate Diacetate
4.5K C+
Yellow 6 Lake
10K F
Triethyl Citrate
5K B-
Croscarmellose Sodium
9.7K C
Dipotassium Phosphate
35K C
Taurine
16K C
Sodium Tripolyphosphate
20K D
Torula Yeast
8.8K B
Sorbitol
12K B-
Nisin
3.3K C-
Meat Glue
4.9K C-
Textured Vegetable Protein
14K F
Dough Conditioners
8.4K D
Rice Starch
5.4K C
Potassium Acetate
2K C+
Calcium Acid Pyrophosphate
- -
Potassium Bicarbonate
2.6K B
Potato Starch
6.1K C
Propionic Acid
2.1K B-
Soluble Corn Fiber
9.1K C
Hydrolyzed Wheat Gluten
2.2K C-
Tripolyphosphate
- -
Flavor Enhancers
3.5K C-
Blue 1 Dye
28K D
Sulfites
5.8K C
Blue #2
18K F