Lactose is a disaccharide sugar composed of two simple sugar molecules, glucose and galactose. It is primarily found in milk and dairy products.

 Sweet almonds come from the Prunus dulcis tree, which is a species of tree native to the Middle East but is now grown in many regions around the world.

Maltose is a natural source of glucose and plays a crucial role in carbohydrate digestion. It is also used in various industrial processes, especially in the production of fermented beverages like beer. Although less sweet than some other sugars, it contributes to the sweet taste of certain foods and drinks.

MPIs, or Milk Protein Isolates, are products derived from milk and are used as high-quality protein sources.

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

E140(i) refers to chlorophyll, the natural colorant extracted from green plants using various solvents. E140(ii) refers to chlorophyllins, which are derivatives of chlorophyll obtained through saponification. They are more soluble than chlorophylls, hence their use.

E406 is the European food additive code for agar-agar. Agar-agar is a vegetarian and vegan-friendly substance extracted from certain types of red seaweed or algae. It is commonly used in the food industry for its gelling, thickening, and stabilizing proper.

Lactylated sodium stearyl is a food additive derived from fat, serving as an emulsifier or stabilizer. It comes in powder form, white or cream-colored. 

Native starch is a type of starch that has not undergone significant chemical or physical changes from starch as it occurs naturally in plants. It is extracted from sources rich in starch, such as corn, potato, wheat or tapioca.

E322, also known as lecithin, is a food additive that is often extracted from soy lecithin.

Calcium ascorbate (E302) is a calcium salt of ascorbic acid, also known as vitamin C.

Stevia is a sweetener extracted from the leaves of Stevia rebaudiana. It is 250 times sweeter than table sugar and has a licorice aftertaste.

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.

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

E412, also known as guar gum, is a naturally-derived food additive widely used in the food industry.

Sucralose is an intense artificial sweetener, discovered in 1976. It has a sweetening power 600 to 650 times greater than sugar. It is marketed in France under the trade names Canderel or Aqualoz. It is synthesized from selective chlorination of sucrose.