Modified starch (E1413) ,is often used in the food industry for its thickening, gelling, and stabilizing properties.

Neohesperidin dihydrochalcone is an intense artificial sweetener (E959) with a high sweetness level (1,500-1,800 times the molar sweetness of sucrose).

 It refers to a flavoring or aromatic essence that is used to impart the taste and aroma of apricots to various food and beverage products.

Lutein (E161b) is a natural pigment belonging to the carotenoid family, which are organic compounds found in many fruits, vegetables, and other plants.

Peach aroma is an aromatic substance used to impart a peach flavor to various food products, beverages, bakery items, confectioneries, and even personal care products.

Calcium citrate (E333) is a calcium salt of citric acid, an organic acid naturally found in many citrus fruits.

Carotenoids are a group of natural pigments found in many fruits and vegetables. They are classified under the code E160A as a food additive.

Mango flavor is a flavoring substance designed to replicate the characteristic taste of mango.

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."

E406 is the European food additive code for agar-agar. Agar-agar is a vegetarian and vegan-friendly substance extracted from certain types of red seaweed or algae. It is commonly used in the food industry for its gelling, thickening, and stabilizing proper.

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

Native starch is a type of starch that has not undergone significant chemical or physical changes from starch as it occurs naturally in plants. It is extracted from sources rich in starch, such as corn, potato, wheat or tapioca.

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

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

Trehalose is a sugar, more precisely a non-reducing disaccharide. In contrast to sucrose, which is composed of a glucose molecule linked to a fructose molecule.

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.