Microcrystalline Cellulose
34K B-
Citric Acid
24K C
Propyl Gallate
4.2K C-
TBHQ
22K F
Taurine
17K C
Agar-agar
8.3K B+
Ester Gum
15K N
Sodium Aluminum Sulfate
12K C-
Tara Gum
7.3K B
Food Dyes
6.1K D
Corn Syrup Solids
9K F
Yellow Dye 10
12K C-
Polydextrose
15K C
Nitrites
8.8K D
Acacia Gum
7.9K B+
Disodium Phosphate
13K C-
Potassium Bicarbonate
3.2K B
Monk Fruit Extract
4K A-
Dough Conditioners
9.3K D
Tetrasodium Glutamate Diacetate
5.3K C+
Calcium Bromate
2.3K D-
Gum Base
4.5K C-
Celery Powder
5.4K A-
Hydrogenated Soybean Oil
6.2K D
Rebaudioside A
14K B
Sodium Gluconate
6.7K C+
Neotame
11K N
Vanillin
20K C-
Green 3 Dye
4.1K D+
Potassium Lactate
10K B-
Maltitol
7.9K C
Sorbitan Monostearate
9.4K C