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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+
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