Diacetyl

Diacetyl is one of the many chemicals that give butter its characteristic flavor. Low levels are present in butter (including unsalted butter, to which extra diacetyl is added to prolong its shelf life).

Transglutaminase ("meat glue")

Carboxymethyl cellulose (cmc, cellulose gum), sodium carboxymethyl cellulose (cmc)

Polysorbate 60, 65, and 80

Monk fruit extract

Butylated hydroxytoluene (BHT)

Monatin (not yet used in u.s.)

Brazzein (not yet used in u.s.)

Mannitol

Xylitol