Maltodextrin (E1400) is a polysaccharide composed of several glucose units. It is derived from starch, typically from corn, potatoes, or rice.

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

Vitamin B9, also known as folic acid, is a water-soluble vitamin. Folic acid is the metabolic precursor to a coenzyme, tetrahydrofolate, involved notably in the synthesis of nucleic bases, purines, and pyrimidines, which constitute the nucleic acids of genetic material.

Melted butter flavor used to improve culinary preparations for pastry (dessert creams, ice creams, mousses, etc.) or cooking (sauces, creams, soups, etc.) This flavor does not on its own replace the main flavor of the food, it is simply intended to enhance the taste.

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.

Caramel flavor is a preparation used to impart a sweet and characteristic caramel taste to various food products. It is widely used in the food industry to enhance the flavor of many preparations.

Vitamin E, often marketed under the name "Vitamin E 50," is a fat-soluble antioxidant essential for the human body. This specific form of vitamin E, with a concentration of 50%, is commonly used in various applications, including food, cosmetics, and health products.

Maltase is an enzyme involved in carbohydrate degradation. Specifically, maltase catalyzes the conversion of maltose into glucose. Maltose is a disaccharide composed of two glucose molecules linked together.

Inositol is a chemical compound often classified among the B vitamins, although it is not a vitamin in the strict sense.

Butter vanilla flavor is a delightful combination of butter and vanilla flavors, creating a distinct taste that evokes creamy and sweet sensations. Used in various culinary and food applications, this flavor adds a distinctive and pleasant touch to many products.

Sodium benzoate (E211) is a widely used food preservative in the food industry to extend the shelf life of products.

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

"cassis" is commonly used in French cuisine and beverages. The flavor of cassis, whether in the form of the fruit or the liqueur, is distinctive and contributes a unique profile to various dishes and drinks.

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.

E575 refers to glucono delta-lactone (GDL), which is a food additive used primarily as an acidulant, sequestrant, and leavening agent. 

These are general aspects of iron, and its significance varies across scientific, industrial, and nutritional contexts.