Hydrolyzed Corn Protein
8K C-
Disodium Guanylate
13K B-
Natural Preservatives
1.7K B-
Ferric Orthophosphate
5.2K C+
Fumaric Acid
11K N
Malt Flavoring
- -
Brominated Vegetable Oil
11K F
Green No. 5
3.1K C-
Monosodium Nitrate
1.8K D
Sulfites
5.7K C
Cream Of Tartar
9.9K B-
Magnesium Stearate Silica
6.2K C
Hydrated Silica
12K C
Modified Food Starch
32K F
Sodium Polyphosphate
7K C-
Wheat Syrup
3.8K D
Mannitol
4.9K C
Corn Dextrin
8.5K C+
Advantame
4.4K C
Calcium Disodium EDTA
28K D-
Emulsifiers
3.4K D
Yellow 5
23K F
Isomaltulose
5.1K B
Magnesium Stearate
9K B-
Tripolyphosphate
- -
Sodium Acid Pyrophosphate
16K C-
Calcium Stearate
13K C
Baking Powder
6.6K C+
Malt Syrup
- -
Dimethyl Silicone
- -
Yellow Dye 10
11K C-
Calcium Bromate
1.9K D-