Meat Glue
5.3K C-
Polysorbate 80
14K C-
Sodium Sulfite
3.4K C-
Natamycin
16K B-
Sodium Metabisulfite
19K C
Magnesium Stearate Silica
6.7K C
Blue 1 Dye
30K D
Propionic Acid
2.4K B-
Disodium Diphosphate
11K D
DL-Malic Acid
- -
Azodicarbonamide
14K F
Tetrasodium Pyrophosphate
29K F
Caramel Color
21K F
Disodium Guanylate
14K B-
Microcrystalline Cellulose
33K B-
Red 7 Lake
5.3K D
Pregelatinized Starch
2.4K C
Modified Food Starch
34K F
Paprika Oleoresin
5.4K B
Hydrogenated Vegetable Oil
4.6K D
Hydrated Silica
13K C
Karo Syrup
4.5K D
Gum Arabic
15K B
Hydrogenated Palm Kernel Oil
6.5K F
Torula Yeast
9.3K B
Lakanto Sweetener
7.2K A-
Carnauba Wax
20K N
Sodium Lactate
6K C
Water Flavoring
5.6K C
Calcium Acid Pyrophosphate
- -
Gum Base
4.2K C-
Sodium Polyphosphate
8.1K C-