Dicalcium Phosphate
14K C
Sodium Diacetate
12K C
Sodium Aluminum Sulfate
11K C-
Propionic Acid
2.1K B-
Cream Of Tartar
10K B-
Brown HT
- -
Phosphoric Acid
9.1K D
Yellow Dye 10
12K C-
Ammonium Sulfate
6K D
Vegetable Monoglycerides
2.1K C-
Yellow 5 Lake
4.4K D-
Artificial Flavors
22K F
Brominated Vegetable Oil
11K F
BHT
29K F
Rosemary Extract
2.9K A-
Tetrasodium Glutamate Diacetate
4.5K C+
Meat Glue
5K C-
Rebaudioside A
12K B
Sucralose
5.4K D+
Potassium Lactate
9.3K B-
Hydrolyzed Vegetable Protein
8.1K D
Red No. 3
10K C-
Cellulose Gum
5.7K B-
Sodium Acid Pyrophosphate
17K C-
Emulsifiers
3.5K D
Gum Base
3.8K C-
Calcium Hydroxide
3.4K C
Calcium Propionate
15K C
Malt Flavoring
- -
Modified Wheat Starch
12K C
Potassium Metabisulfite
11K C-
Calcium Acid Pyrophosphate
- -