Fructose syrup (42.6%) – Glucose syrup (16.5%) – Isomaltulose (16.2%) (*) – Gelling agent: pectins – Acidifier: citric acid – Colouring: caramel – Acidity regulator: sodium citrate – Caffeine (0.11%) – Preservatives: sodium benzoate, potassium sorbate – Stabilising agents: tetrasodium diphosphate, sodium polyphosphate, calcium monophosphate.
(*) Isomaltulose is a source of glucose and fructose.
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