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

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

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.

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

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

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.

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.

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.

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.

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.

Calcium Lactate is the calcium salt of lactic acid (E270). Of natural origin, it serves as an antioxidant. Additionally, it functions as an acidity regulator, humectant, emulsifier, thickener, and firming agent. Its use is permitted in numerous food products.

"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.

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

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

 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.