Gum arabic is extracted from the acacia tree, primarily cultivated in Africa, the Middle East, and certain parts of Asia.
Its main function is to act as a thickener, stabilizer, and emulsifier in foods and beverages. It is used to enhance the texture and viscosity of products.

Carboxymethylcellulose or CMC is a gel of synthetic origin. It is a highly hygroscopic cellulose ether. It is often used in the form of its sodium salt, sodium carboxymethylcellulose.

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.

Carob gum is a food additive identified with the code E410 in the international classification of food additives.

Sodium alginate or sodium polymannuronate, is a food additive, used in drinks, consisting of alginate and sodium.

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

E579 refers to ferrous gluconate, a food additive used to provide iron.