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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+
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