Lactitol, identified by the number E966, is a polyol derived from lactose, the sugar present in milk. It is widely used as a sweetener and texturizing agent in various food and pharmaceutical products, providing an alternative to traditional sugars while imparting specific properties.

Composed of 40% sugars, 35% starch, 7% proteins, and, to a lesser extent, tannins and minerals such as calcium and magnesium.

Azorubine or carmoisine is a red food dye identified by the number E122. This nitrogenous compound is a disodium salt of hydroxy-1-2 naphthalenesulfonic-4 acid.

Malic acid is an organic compound with the molecular formula C4H6O5. It contributes to the pleasantly sour taste of fruits and is used as a food additive. Malic acid has two stereoisomeric forms (L- and D-enantiomers), although only the L-isomer exists naturally. Malic acid is highly hygroscopic, soluble in water and ethanol. It has a special pleasant acidity.

Glucanases are enzymes that have the ability to break down glucans, which are polysaccharides composed of multiple glucose units linked together. These enzymes play a key role in breaking down the cell walls of plants, fungi, and bacteria.

Buttermilk powder, a substitute for skimmed milk powder, is a whitish liquid extracted from the churn or butyrator during phase inversion. Its composition is close to that of skimmed milk.

Brown FK, or E154, is a blend of six synthetic azo dyes derived from naphthalene. 

Neroli is an essential oil extracted from the blossoms of the bitter orange tree (Citrus aurantium), also known as Seville orange or bitter orange.

Mineral salts are chemical elements which enter into the composition of organisms and which are present in animal and plant food. They occur in ionic form, like Ca²? for calcium and Cl– for chlorine. These are substances essential to the body.

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

Orange fiber refers to the dietary fiber derived from oranges. This type of fiber is obtained from the peel or pulp of oranges and is known for its potential health benefits. It contains a combination of soluble and insoluble fibers, contributing to overall digestive health.

Dairy product resulting from the extraction of water and non-fatty matter from butter or cream, and which has the advantage of better conservation.

Lactose is a disaccharide sugar composed of two simple sugar molecules, glucose and galactose. It is primarily found in milk and dairy products.