Citric Acid is a tricarboxylic acid found in citrus fruits. Citric acid is used as an excipient in pharmaceutical preparations due to its antioxidant properties. It maintains stability of active ingredients and is used as a preservative. It is also used as an acidulant to control pH and acts as an anticoagulant by chelating calcium in blood.

Sorbitol is a natural polyol with a sweetness level approximately half that of sucrose. Unlike monosaccharides, its structure does not contain any ketone or aldehyde functions. It is primarily used as a bulk sweetener to replace sucrose.

Cyclamate (or sodium cyclamate) is an artificial sweetener discovered in 1937 at the University of Illinois by a student named Michael Sveda.

Cyclamate is also known under the number E952.

Acésulfame K is 150-200 times sweeter than sugar. Acésulfame K is a very stable crystalline sweetener, with a chemical structure similar to saccharin. Acésulfame K is commonly used in combination with aspartame or other sweeteners because it has a synergistic effect to enhance and maintain the sweet taste of foods and beverages.

Aspartame is an artificial sweetener discovered in 1965. It is a dipeptide composed of two natural amino acids, L-aspartic acid, and L-phenylalanine, the latter in the form of a methyl ester.

Fumaric acid, or trans-butenedioic acid, is an unsaturated dicarboxylic acid with the chemical formula HOOC–CH=CH–COOH. It appears as a crystalline white powder that is odorless, combustible but weakly flammable, and slightly soluble in water.

Sodium propionate (E281) is a sodium salt of propionic acid, a carboxylic acid. It is used as a food additive in the food industry, primarily as a preservative agent to inhibit the growth of molds and yeasts, thereby extending the shelf life of food products.

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

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

Sodium lactate is the sodium salt of lactic acid, which is an organic acid produced naturally in human metabolism.

 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.

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

The E1102, also known as glucose oxidase, is an enzyme used in the food industry and other fields.

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.

Nuts are dried fruits composed of a hard outer shell that protects the edible seed inside. There are many varieties of nuts, each with their own taste, texture and nutritional value.