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.

Fish gelatin is an alternative to porcine or bovine gelatin. Primarily used as a gelling agent, but also as a foaming or clarifying agent, stabilizer, emulsifier, thickener and binder.

E953, also known as isomalt, is a polyol sweetener widely used in the food industry. It belongs to the family of polyol sweeteners, which are sugar alcohols.

Ponceau 4R is a synthetic azo dye used as a food coloring.

Ethyl maltol is a chemical compound used as a food additive and flavoring.

Azorubine or carmoisine is a red food dye identified by the number E122. This nitrogenous compound is a disodium salt of hydroxy-1-2 naphthalenesulfonic-4 acid.

Spice oleoresin is a concentrated extract of spices that is used as a flavoring agent in the food industry.

Maltodextrin (E1400) is a polysaccharide composed of several glucose units. It is derived from starch, typically from corn, potatoes, or rice.

Cocoa powder is a food product that is typically made from cocoa powder, sugar, and sometimes other ingredients such as powdered milk.

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.

Brown FK, or E154, is a blend of six synthetic azo dyes derived from naphthalene.