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.

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.

Xylitol is a polyol sweetener, also known as birch sugar.

Calcium carbonate is composed of carbonate ions and calcium ions. This white substance has a molar mass of 100.1 g/mol. Calcium carbonate is the major compound found in limestones like chalk, but also in marble.

Neotame (E961) is an artificial sweetener which belongs to the family of new generation sweeteners, derived from aspartame.

Ascorbic Acid, or oxo-3-gulofuranolactone, is an organic acid with antioxidant properties. It is present in an enantiomerically pure form in lemons, fruit juices, and fresh vegetables.

Magnesium stearate is a magnesium salt of stearic acid, a fatty acid naturally present in many foods of animal and plant origin.

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

Vanilla is a spice derived from the fruit of certain tropical, vining orchids of Mesoamerican origin, primarily of the species Vanilla planifolia. It comes in the form of shiny black sticks, commonly known as "vanilla pods."

Agar-agar is a vegetarian and vegan-friendly substance extracted from certain types of red seaweed or algae. It is commonly used in the food industry for its gelling, thickening, and stabilizing proper.

Gluconic acid is a widely distributed acid found in both animals and plants. It is most often incorporated into a larger molecule, as is the case in various gums.

Sodium glutamate is the sodium salt of glutamic acid, a non-essential amino acid. It is commonly used as a flavor enhancer in the food industry due to its ability to improve and intensify the flavor of foods. It is often associated with the umami taste, considered the fifth basic taste after sweet, salty, sour, and bitter.

Lactose is a disaccharide sugar composed of two simple sugar molecules, glucose and galactose. It is primarily found in milk and dairy products.

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

WPC, also known as Whey Protein Concentrate, is a concentrate of whey protein with a whey protein content ranging from 15% to 80%. ... WPC is typically produced using whey ultrafiltration, and protein concentration can be increased through the use of diafiltration.