Tagatose
4.3K B
Acacia Gum
7.5K B+
DATEM
67K D
Hydrolyzed Corn Protein
9.1K C-
Cream Of Tartar
11K B-
Yellow 5 Lake
4.7K D-
Taco Seasoning
2.2K C
High Fructose Corn Syrup
26K F
Dimethylpolysiloxane
26K N
Monoglycerides And Diglycerides
9.2K C-
Water Flavoring
5.6K C
Advantame
4.8K C
Acesulfame Potassium
24K C-
Sodium Alginate
11K C
Gum Base
4.2K C-
Monosodium Nitrate
2.1K D
Celery Powder
5.2K A-
Potassium Bicarbonate
3K B
Magnesium Stearate Silica
6.8K C
Soluble Corn Fiber
9.9K C
Blue 1 Lake
12K D+
Erythritol
16K C+
Hydrolyzed Wheat Gluten
2.5K C-
Mono And Diglycerides Of Fatty Acids
5.8K C-
Carboxymethylcellulose
6.9K D+
Excitotoxins
12K F
Methylparaben
5.2K D
Xanthan Gum
16K B
Caramel Color
21K F
Malic Acid
13K C
DL-Malic Acid
- -
Yellow 6
65K F