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CACAO POWDER
Cocoa is the powder obtained after grinding the kernel of fermented and roasted cocoa beans, produced by the cocoa tree
E322- SOYBEAN LITHIN
E322, also known as lecithin, is a food additive that is often extracted from soy lecithin.
E153 - Vegetable charcoal
E153, also known as vegetable charcoal, is a naturally occurring food coloring used to color certain food products.
E102-TARTRAZINE
Tartrazine, also known by the code E102, is a synthetic coloring widely used in the food industry.
E412 - Guar gum
E412, also known as guar gum, is a naturally-derived food additive widely used in the food industry.
E551 - Silicon Dioxide
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.
E954 - Saccharin
Primarily used as a sweetener to impart a sweet flavor without adding significant calories.
E961-NEOTAME
Neotame (E961) is an artificial sweetener which belongs to the family of new generation sweeteners, derived from aspartame.
E302-CALCIUM ASCORBATE
Calcium ascorbate (E302) is a calcium salt of ascorbic acid, also known as vitamin C.
E470(III)- Magnesium stearate
Magnesium stearate is a magnesium salt of stearic acid, a fatty acid naturally present in many foods of animal and plant origin.
E960 - Stevia
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 Pods
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."
E334 - Tartaric Acid
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.
E410 - Carob Gum
Carob gum is a food additive identified with the code E410 in the international classification of food additives.
Colloidal Microcrystalline Cellulose
As an excipient, cellulose powders are mainly used, often commercially referred to as "microcrystalline cellulose." It is a white powder, insoluble in water, but it disperses in water, forming a stable gel.