E575 refers to glucono delta-lactone (GDL), which is a food additive used primarily as an acidulant, sequestrant, and leavening agent. 

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. 

Mineral salts are chemical elements which enter into the composition of organisms and which are present in animal and plant food. They occur in ionic form, like Ca²? for calcium and Cl– for chlorine. These are substances essential to the body.

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.

Lipases are enzymes found in various organisms, including plants, animals and microorganisms such as bacteria and fungi. Lipases used in the food industry can be derived from a variety of sources, including microorganisms and plants.

Commercial pectin (often used to thicken jams and jellies) is extracted from dried apple pomace or dried peels of various fruits. This additive is used as a gelling agent, stabilizer, and coating agent.

Sodium phosphate refers to a class of inorganic compounds containing sodium and phosphate ions.

Adipic Acid is naturally found in rhubarb and beets. It can also be produced synthetically for industrial use. It is a relatively mild acidifier, permitted in a very limited range of products.

Beta-glucan is a polysaccharide, meaning a molecule composed of multiple glucose units. It is primarily found in the cell walls of certain organisms such as fungi, algae, oats, and barley. Beta-glucan has been studied for its various health benefits, particularly concerning the immune system and cardiovascular health.

Starch is a complex carbohydrate (sugar) composed of chains of D-glucose molecules (simple sugar). It is a reserve molecule for higher plants and a common element in human diet.

Composed of 40% sugars, 35% starch, 7% proteins, and, to a lesser extent, tannins and minerals such as calcium and magnesium.

Wheat gluten is a protein found in wheat (Triticum aestivum) and other related grains, such as barley and rye. Gluten is responsible for the elastic structure of bread dough and gives baked goods their characteristic texture.

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

Sodium citrate is the sodium salt of citric acid (E330), a natural acid found in most fruits. On an industrial scale, it is produced by cultivating a fungus (Aspergillus niger) in a sugary nutrient solution.

Trehalose is a sugar, more precisely a non-reducing disaccharide. In contrast to sucrose, which is composed of a glucose molecule linked to a fructose molecule.