Modified Corn Starch
20K C-
Yellow 6 Lake
11K F
Sodium Diacetate
13K C
Tapioca Maltodextrin
20K C
Ferric Orthophosphate
5.9K C+
Red 40 Lake
9.3K F
Red Dye 33
5.7K F
Partially Hydrogenated Oils
12K F
Cultured Dextrose
11K C
Triethyl Citrate
5.6K B-
Citric Acid
24K C
Baking Powder
7.3K 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
Sodium Hexametaphosphate
50K D
Blue 1 Dye
30K D
Mono And Diglycerides Of Fatty Acids
5.7K C-
Hydrolyzed Corn Protein
9K C-
Gum Arabic
15K B
Calcium Bromate
2.2K D-
Water Flavoring
5.6K C
Soy Lecithin
20K F
Food Dyes
6K D
Caramel Color
21K F
Calcium Propionate
16K C
Sodium Lactate
6K C
Cellulose Gum
6.1K B-
Monoglycerides
8.4K C-
Castoreum
14K A