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Sorbitol is a sugar alcohol used as a sweetener and humectant in food products. It is less caloric than sugar and does not cause a rapid spike in blood glucose levels. However, excessive consumption can lead to digestive discomfort.

Gum base is a non-nutritive component used to provide chewiness in gum products. It is typically composed of a mix of elastomers, resins, and waxes. The specific composition can vary, but it generally does not contribute to nutritional value.

Natural flavors are additives used to enhance taste, but their exact composition is often undisclosed. They can contain a variety of compounds, some of which may not be beneficial to health. The lack of transparency in their composition is a concern.

Calcium stearate is used as a flow agent and anti-caking agent in food products. It is generally recognized as safe when used in small amounts. It does not contribute significant nutritional value.

Spirulina extract is derived from blue-green algae and is rich in nutrients, including proteins, vitamins, and antioxidants. It is considered a superfood due to its high nutrient density. It may support immune function and provide anti-inflammatory benefits.

Sucralose is an artificial sweetener used to provide sweetness without calories. It is much sweeter than sugar and is often used in diet products. Concerns exist about its potential impact on gut health and insulin response.

Monk fruit extract is a natural sweetener derived from the monk fruit, offering sweetness without calories. It is considered safe and does not raise blood sugar levels. It is often used as an alternative to artificial sweeteners.

Steviol glycosides are compounds derived from the stevia plant, used as natural sweeteners. They provide sweetness without calories and are considered safe for consumption. They do not affect blood sugar levels.

Gum arabic is a natural gum made from the sap of acacia trees, used as a stabilizer and emulsifier in foods. It is high in fiber and generally recognized as safe. It may aid in digestion due to its fiber content.