Caramel Color
20K F
Celery Powder
3.8K A-
Aspartame
22K F
Rice Starch
5K C
Red 40 Lake
7.3K F
Phosphoric Acid
8.3K D
Acesulfame Potassium
22K C-
Monopotassium Phosphate
5.7K C
Sodium Alginate
9.7K C
Vanillin
19K C-
Sorbitol
12K B-
Dextrose
23K C-
Disodium Guanylate
12K B-
Red No. 3
9.9K C-
Natural Food Coloring
- -
Ethyl Vanillin
2K C-
Malic Acid
12K C
Soluble Corn Fiber
8.1K C
Modified Tapioca Starch
6.4K C
Tripotassium Phosphate
14K C-
Artificial Colors
18K F
Sodium Nitrite
11K C
Calcium Hydroxide
2.7K C
Acacia Gum
6.2K B+
Disodium Phosphate
11K C-
Methylcellulose
7.2K C
Isomaltulose
4.8K B
Annatto
14K B
PGPR
18K C-
Trehalose
4.9K B-
Blue 1 Lake
9.5K D+
Carboxymethylcellulose
5.4K D+