The pistachio flavor is a food additive used to give food and beverages the characteristic taste of pistachio.

Trehalose is a sugar, more precisely a non-reducing disaccharide. In contrast to sucrose, which is composed of a glucose molecule linked to a fructose molecule.

Primarily used as a sweetener to impart a sweet flavor without adding significant calories.

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.

Cholecalciferol, commonly known as Vitamin D3, is a specific form of Vitamin D. This fat-soluble molecule plays an essential role in various biological processes and is known for its multiple health benefits.

Sodium ascorbate is a potent antioxidant; it is widely used in the food industry for food preservation.

Vitamin K3 is distinct from natural forms of vitamin K, such as vitamin K1 (phylloquinone) found in green vegetables, and vitamin K2 (menaquinone) found in certain fermented food products.

Vitamin E is primarily found in plant-based fats such as margarine or vegetable oils. It is well-known for its antioxidant properties and protective effects on the body\'s cells against oxidative stress.

Ascorbic Acid, or oxo-3-gulofuranolactone, is an organic acid with antioxidant properties. It is present in an enantiomerically pure form in lemons, fruit juices, and fresh vegetables.

Monosodium glutamate (MSG), also known as MSG, is a sodium salt of glutamic acid. It is widely used as a flavor enhancer in the food industry to improve the flavor of foods.

Wheat gluten is a protein found in wheat (Triticum aestivum) and other related grains, such as barley and rye. Gluten is responsible for the elastic structure of bread dough and gives baked goods their characteristic texture.

Potassium sorbate (E202) is a potassium salt of sorbic acid. It is commonly used as a food preservative to inhibit the growth of molds and yeasts, thereby helping to extend the shelf life of foods.

Xanthan gum is a polysaccharide obtained from the action of a bacterium, Xanthomonas campestris. It is soluble in cold water and is used as a food additive under the code E415 for its thickening and gelling properties to modify the consistency of food.

Commercial pectin (often used to thicken jams and jellies) is extracted from dried apple pomace or dried peels of various fruits. This additive is used as a gelling agent, stabilizer, and coating agent.

Amylase is a naturally occurring enzyme found in various organisms, including human saliva, the pancreas, and it can also be obtained from microorganisms such as bacteria and yeast.