Calcium sorbate is the calcium salt of sorbic acid. Calcium sorbate is a polyunsaturated fatty acid salt. It is a frequently used food preservative.

Beef gelatin is a protein obtained from the collagen in the connective tissues, bones, and skin of cattle. Gelatin is a common ingredient in the food industry and is widely used for its gelling, thickening, and stabilizing properties.

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.

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.

E636 is the European food additive code for Maltol. Maltol is a naturally occurring organic compound with a sweet aroma. It is commonly used as a flavoring agent in the food industry.

Cocoa butter is a vegetable fat obtained from pressing cocoa beans to extract cocoa powder. Its color ranges from ivory yellow to brown. It is used in the composition of chocolate.

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.

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.

Fish gelatin is an alternative to porcine or bovine gelatin. Primarily used as a gelling agent, but also as a foaming or clarifying agent, stabilizer, emulsifier, thickener and binder.

"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.

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

Ethyl maltol is a chemical compound used as a food additive and flavoring.

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

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

Gum arabic is extracted from the acacia tree, primarily cultivated in Africa, the Middle East, and certain parts of Asia.
Its main function is to act as a thickener, stabilizer, and emulsifier in foods and beverages. It is used to enhance the texture and viscosity of products.

Yeast extract is a product derived from yeast, single-celled microorganisms belonging to the fungus kingdom. This extract is used in various applications, primarily in the food industry for its flavoring and nutritional properties.