Gum Base
3.8K C-
Corn Dextrin
8.6K C+
Magnesium Stearate Silica
6.3K C
Phosphoric Acid
9.1K D
Celery Powder
4.7K A-
Hydrolyzed Corn Gluten
4.7K D
Taco Seasoning
2K C
Acrylamide
2.9K F
Sodium Stearoyl Lactylate
9.5K C
Potassium Lactate
9.3K B-
Red No. 3
10K C-
Sodium Acetate
8.1K C
Artificial Smoke Flavoring
3.2K F
Tagatose
3.8K B
Sorbitan Tristearate
4K D
Annatto
15K B
Nu-Salt
6.7K C+
Yellow Dye 10
12K C-
Blue 1 Dye
28K D
Malt Flavoring
- -
Brominated Vegetable Oil
11K F
Sodium Tripolyphosphate
21K D
Calcium Acid Pyrophosphate
- -
Cellulose Powder
16K C
Dough Conditioners
8.5K D
Maltodextrin
24K C-
Blue 1 Lake
11K D+
Karo Syrup
4K D
Sodium Alginate
11K C
Glucono Delta-Lactone
15K C+
Calcium Propionate
15K C
Potassium Acetate
2K C+