Xylitol
12K B
Red Dye 27
3.7K D-
Tetrasodium Pyrophosphate
29K F
Agar-agar
8.2K B+
Cellulose Powder
16K C
Excitotoxins
12K F
Water Flavoring
5.7K C
Sodium Stearoyl Lactylate
10K C
Dicalcium Phosphate
16K C
Dimethylpolysiloxane
26K N
Ethoxyquin
4.5K D
Potassium Sorbate
18K C-
Erythritol
16K C+
Hydrogenated Vegetable Oil
4.7K D
Methylcellulose
8.5K C
Nu-Salt
7.9K C+
Propylparaben
- -
Dextrose
24K C-
Castoreum
14K A
Emulsifiers
3.9K D
Monoglycerides
8.5K C-
Corn Syrup
3.7K F
Hydrogenated Palm Kernel Oil
6.5K F
Sodium Bisulfite
13K C
Potassium Lactate
10K B-
Distilled Monoglycerides
- -
Calcium Disodium EDTA
30K D-
Dough Conditioners
9.1K D
Fumaric Acid
12K N
DL-Malic Acid
- -
Sodium Polyphosphate
8.2K C-
Natural Flavors
14K C