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.

Tartrazine, also known by the code E102, is a synthetic coloring widely used in the food industry. 

Amylase is a naturally occurring enzyme found in various organisms, including human saliva, the pancreas, and it can also be obtained from microorganisms such as bacteria and yeast.

Whey is the residual liquid part after the coagulation of milk. Whey is composed of about 94% water, sugar, proteins, and very little fat.

Annatto, also known as annatto, is a natural food coloring extracted from the seeds of the Bixa orellana tree, a tree native to tropical regions of South America.

E140(i) refers to chlorophyll, the natural colorant extracted from green plants using various solvents. E140(ii) refers to chlorophyllins, which are derivatives of chlorophyll obtained through saponification. They are more soluble than chlorophylls, hence their use.

Sorbic acid is an additive used as an antifungal agent and as a preservative (E200) for fruits and vegetables. Therefore, it can be found in various food products based on fruits and vegetables (yogurts, cider, etc.) as well as in light mayonnaises and margarines.

E306 corresponds to vitamin E of natural origin. It is a fat-soluble antioxidant. It mainly preserves fats, coloring materials and vitamins from alteration by oxygen.

Pyrophosphates are the anions, salts, and esters of pyrophosphoric acid. Pyrophosphates are composed of two condensed phosphate molecules. They are formed around a P-O-P acid anhydride bond. Esters are formed around a C–O–P bond.

Cocoa is the powder obtained after grinding the kernel of fermented and roasted cocoa beans, produced by the cocoa tree.

Ethylvanillin is an aromatic aldehyde close to vanillaldehyde in the presence of an additional carbon group. It is widely used for its vanilla smell in the perfume and flavor industry.

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."

E309 is synthetic d-tocopherol (vitamin E). As a fat-soluble antioxidant, it mainly protects fats, coloring materials and vitamins from oxygen deterioration.

Disodium inosinate, with the E631 code according to the International Numbering System for Food Additives, is a flavor enhancer commonly used in the food industry. It belongs to a class of compounds known as nucleotides and is often used in conjunction with monosodium glutamate (MSG) to enhance the savory or umami flavor in various food products.

Potassium tartrate is the potassium salt of tartaric acid, a natural substance found in grapes.