Polysorbate 20
5.6K F
Potassium Sorbate
17K C-
Cultured Dextrose
9.6K C
Yellow 5
23K F
Calcium Acetate
2.1K C+
Disodium Guanylate
13K B-
Sodium Ferrocyanide
5.6K C
Polysorbate 60
14K D
Nisin
3.4K C-
Red 40 Lake
8.7K F
Caramel Color
20K F
Sodium Nitrite
12K C
Potassium Bicarbonate
2.7K B
Citrus Red 2
2.7K D-
Sodium Polyphosphate
7.5K C-
Sodium Diacetate
13K C
Hydrolyzed Wheat Gluten
2.2K C-
Ethyl Vanillin
2.5K C-
Calcium Stearate
14K C
Croscarmellose Sodium
9.8K C
Red No. 3
10K C-
Corn Syrup
3.3K F
Lakanto Sweetener
6.7K A-
Calcium Bromate
2K D-
Calcium Sulfate
22K A-
Torula Yeast
8.9K B
Emulsifiers
3.6K D
Polysorbate 80
13K C-
Monopotassium Phosphate
7K C
Yellow 5 Lake
4.5K D-
Malt Flavoring
- -
Carboxymethylcellulose
6.2K D+