What ingredients are in FROOT LOOPS
What ingredients are in FROOT LOOPS (Product)
INGREDIENTS: , SUGAR, WHOLE GRAIN CORN FLOUR, WHEAT FLOUR, WHOLE GRAIN OAT FLOUR, OAT FIBER, SOLUBLE CORN FIBER, PARTIALLY HYDROGENATED VEGETABLE OIL, (ONE OR MORE OF: , COCONUT, SOYBEAN, AND/OR , COTTONSEED OILS, ) , SALT, SODIUM ASCORBATE, AND , ASCORBIC ACID (VITAMIN C), NIACINAMIDE, REDUCED IRON, NATURAL ORANGE, LEMON, CHERRY, RASPBERRY, BLUEBERRY, LIME, AND OTHER , NATURAL FLAVORS, RED #40, BLUE #2, TURMERIC COLOR, YELLOW #6, ZINC OXIDE, ANNATTO COLOR, BLUE #1, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), RIBOFLAVIN (VITAMIN B2), THIAMIN HYDROCHLORIDE (VITAMIN B1), VITAMIN A PALMITATE, BHT, [PRESERVATIVE] , FOLIC ACID, VITAMIN D, VITAMIN B12
Most commonly processed sugar cane or sugar beet plant in granular form. From plant to granular form involves several chemical processes.
Is the common name of sodium chloride. Salt is needed to survive and is an abundant substance found almost anywhere on Earth.
More commonly called vitamin C, this acid may be used for any number of reasons in food: selling point (now with Vitamin C!), raise the acid content in food, help the dyes retain their color.
NIACINAMIDE, also called Nicotinamide is a close form of, but not, Vitamin B3 (Niacin).
Reduced Iron is the product of Rust that has been de-rusted by applying an electrical current and hydrogen to the rust.
A red fruit that grows on trees. May also refer to the flavor extracted from the fruit.
Blue No. 2 commonly called indigotine, is a synthetic food dye. It was originally discovered in sea snails excriment.
White powder that forms on the outside of zink when exposed to water and oxygen, it is the active ingredient in sun-block and many breakfast cereals.
Butylated Hydroxytoluene is added to most foods to preserve fats. It is primarily made from the chemicals p-cresol & isobutylene. P-cresol is a chemical that is a mosquito attractant while isobutylene is a flammable substance one hydrocarbon away from common butane.
The product of bacteria, Lactobacillus Casei, being treated with multiple acids until almost pure folic acid remains.