Sucralose is an intense artificial sweetener, discovered in 1976. It has a sweetening power 600 to 650 times greater than sugar. It is marketed in France under the trade names Canderel or Aqualoz. It is synthesized from selective chlorination of sucrose.

Cocoa is the powder obtained after grinding the kernel of fermented and roasted cocoa beans, produced by the cocoa tree

E322, also known as lecithin, is a food additive that is often extracted from soy lecithin.

E153, also known as vegetable charcoal, is a naturally occurring food coloring used to color certain food products.

Tartrazine, also known by the code E102, is a synthetic coloring widely used in the food industry. 

E412, also known as guar gum, is a naturally-derived food additive widely used in the food industry.

Silicon dioxide, or silica, is a chemical compound with the formula SiO2. It is a colorless solid present in abundance in the natural environment and in various living beings.

Primarily used as a sweetener to impart a sweet flavor without adding significant calories.

Neotame (E961) is an artificial sweetener which belongs to the family of new generation sweeteners, derived from aspartame.

Calcium ascorbate (E302) is a calcium salt of ascorbic acid, also known as vitamin C.

Magnesium stearate is a magnesium salt of stearic acid, a fatty acid naturally present in many foods of animal and plant origin.

Stevia is a sweetener extracted from the leaves of Stevia rebaudiana. It is 250 times sweeter than table sugar and has a licorice aftertaste.

Vanilla is a spice derived from the fruit of certain tropical, vining orchids of Mesoamerican origin, primarily of the species Vanilla planifolia. It comes in the form of shiny black sticks, commonly known as "vanilla pods."

An antioxidant added to foods, it imparts a sour taste to them. The most significant use of tartaric acid is as a beverage additive. It is also a raw material for the pharmaceutical industry.

Carob gum is a food additive identified with the code E410 in the international classification of food additives.