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.

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

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

Hemicellulose is composed of several different types of monosaccharide heterogeneous polymers; these sugars are five to six carbon sugars, including xylose, arabinose, mannose, galactose, and so on. In wood, xylan hemicellulose in tissues represents 50% of the total, combining on the surface of cellulose and interconnecting with microfibrils, forming a fibrous network in the shape of a disc connected cell structure.

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

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.

Buttermilk powder, a substitute for skimmed milk powder, is a whitish liquid extracted from the churn or butyrator during phase inversion. Its composition is close to that of skimmed milk.

Vitamin B9, also known as folic acid, is a water-soluble vitamin. Folic acid is the metabolic precursor to a coenzyme, tetrahydrofolate, involved notably in the synthesis of nucleic bases, purines, and pyrimidines, which constitute the nucleic acids of genetic material.

Yeast extract is a product derived from yeast, single-celled microorganisms belonging to the fungus kingdom. This extract is used in various applications, primarily in the food industry for its flavoring and nutritional properties.