Inverted Cane Syrup
4.5K D+
Hydrogenated Palm Kernel Oil
6.2K F
Phosphoric Acid
9.3K D
Yellow 5
23K F
Sodium Diacetate
13K C
Blue 1 Lake
12K D+
Disodium Inosinate
17K D+
Calcium Acid Pyrophosphate
- -
Gum Base
3.9K C-
Citrus Red 2
2.8K D-
Textured Vegetable Protein
14K F
Modified Food Starch
33K F
Triphosphates
4.1K C-
Potassium Metabisulfite
12K C-
Potassium Lactate
9.5K B-
Rosemary Extract
3.1K A-
Gum Arabic
15K B
Monocalcium Phosphate
36K N
Sodium Caseinate
9K C
Sodium Fluorosilicate
2.4K C-
Vanillin
19K C-
Red Dye 1
1.9K F
Sodium Nitrite
12K C
Rice Starch
5.6K C
Red 7 Lake
4.9K D
Polysorbate 80
13K C-
Sodium Aluminum Sulfate
11K C-
Methylcellulose
8K C
Isomaltulose
5.3K B
Fumaric Acid
11K N
Agar-agar
7.7K B+
Croscarmellose Sodium
10K C