Trehalose
5.5K B-
Corn Syrup Solids
8.3K F
Calcium Peroxide
5.4K C-
Maltitol
7.2K C
Blue 1 Lake
11K D+
Cultured Dextrose
9.6K C
Pregelatinized Starch
2K C
Fumaric Acid
11K N
Gum Base
3.8K C-
Yellow 6
63K F
Magnesium Stearate Silica
6.3K C
Hydrolyzed Corn Gluten
4.7K D
Acrylamide
2.9K F
Phosphoric Acid
9.1K D
Gellan Gum
20K N
Potassium Lactate
9.3K B-
Sodium Lactate
5.7K C
Modified Cellulose
6.7K C
Red No. 3
10K C-
Sorbitan Tristearate
4K D
Dough Conditioners
8.5K D
Hydrogenated Palm Kernel Oil
6.1K F
Invert Sugar
16K D-
Soy Lecithin
20K F
Brominated Vegetable Oil
11K F
Tagatose
3.8K B
Textured Vegetable Protein
14K F
Cellulose Powder
16K C
Maltodextrin
24K C-
Locust Bean Gum
9.8K B-
Hydroxypropyl Methylcellulose
15K B
Glucono Delta-Lactone
15K C+