Xanthan Gum
16K B
Modified Tapioca Starch
8.2K C
Pentasodium Triphosphate
3.9K C-
Mono And Diglycerides Of Fatty Acids
6K C-
Tetrasodium Pyrophosphate
30K F
Disodium Phosphate
13K C-
Sodium Aluminum Sulfate
12K C-
DL-Malic Acid
- -
Red Dye 33
6K F
Adipic Acid
6.6K C
Inverted Cane Syrup
4.8K D+
Calcium Silicate
13K B-
Red 40 Lake
9.7K F
Preservatives
13K C
Disodium Inosinate
19K D+
Swerve Sweetener
7.3K B
Red Dye 27
3.8K D-
Yellow 6
66K F
Sodium Polyphosphate
8.4K C-
Carrageenan
21K F
Calcium Acetate
2.5K C+
Malt Flavoring
- -
Calcium Bromate
2.3K D-
Yellow 5 Lake
4.9K D-
Ethoxyquin
4.6K D
Propionic Acid
2.5K B-
Gum Arabic
15K B
Red 7 Lake
5.5K D
Ferric Orthophosphate
6.2K C+
Hydrated Silica
13K C
Erythritol
16K C+
Maltodextrin
25K C-