Skittles Original by Mars Wrigley is sold across 2 regions: European Union, United States. 8 ingredient occurrences are shared across regions, 0 appear under different names or aliases, and 23 are unique to a single region.
Category: Colorants (naturally derived)
Also known as: E163, Grape Skin Extract, Polyphenols, Red Cabbage Colour
Natural blue-red pigments (E163) found in berries, red cabbage, and grape skin. pH-sensitive: red in acid, blue/purple in alkaline. Used as a natural food colourant in EU confectionery and beverages.
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Category: Colorants (naturally derived)
Also known as: Beet Red, Betanin, E162
A natural red-violet colourant derived from red beets (Beta vulgaris), containing betacyanins (mainly betanin). Used as E162 in the EU. Sensitive to heat and light; used in cold or low-heat applications.
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Category: Colorants (naturally derived)
Natural orange/yellow pigment and provitamin A (E160a); used as a colorant and nutritional supplement.
Category: Colorants (synthetic)
Also known as: CI 42090 Lake, FD&C Blue No. 1 Aluminum Lake
Water-insoluble aluminum lake form of FD&C Blue No. 1 dye. Used for stable blue coloring in cosmetics and personal care.
Category: Other Ingredients (naturally derived)
Also known as: Brazil Wax, Carnauba, E903
A natural wax harvested from the leaves of the carnauba palm (Copernicia prunifera) native to Brazil. Used as a glazing and coating agent (E903) on confectionery, chocolate, and fruit to add shine.
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Category: Acidulants (naturally derived)
Also known as: 2-Hydroxypropane-1,2,3-Tricarboxylic Acid, 2-Hydroxypropane-1,2,3-tricarboxylic Acid, Anhydrous Citric Acid, CA, Citric Acid Monohydrate, E330
Citric acid is a tricarboxylic alpha-hydroxy acid (2-hydroxypropane-1,2,3-tricarboxylic acid, formula C6H8O7) that occurs naturally at high concentrations in citrus fruits — lemons and limes are about 5–7% citric acid by weight — and is a key intermediate in the citric acid cycle of cellular respiration. Despite its citrus origin, virtually all commercial citric acid (over 2 million tonnes globally per year) is produced by submerged fermentation of glucose or sucrose using the mold Aspergillus niger, then crystallized as the anhydrous form or as the monohydrate. In foods it functions as an acidulant (giving the sour kick to sodas, candies, gummies, jams, sherbet, and powdered drink mixes), pH adjuster, chelating agent (sequesters trace metals to prevent fat oxidation and color loss), antioxidant synergist, emulsifier-stabilizer, and leavening acid (in combination with sodium bicarbonate). In personal-care products it is the standard pH adjuster for shampoos, cleansers, and skincare. The FDA affirms citric acid as GRAS under 21 CFR 184.1033 with no use-level limit, and the EU permits it as additive E330 at quantum satis under Reg. 1333/2008. Although fermentation occasionally uses corn, wheat, or beet substrates, the final product is generally considered allergen-free.
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Category: Thickeners (naturally derived)
A polysaccharide produced by starch hydrolysis. Used as a thickener, film-forming agent, and to encapsulate fragrance or other actives.
Category: Base Ingredients (naturally derived)
Also known as: Natural Flavouring
General term for flavoring substances used in food; in EU labeling covers both natural and nature-identical flavors.
Category: Sweeteners (synthetic)
Also known as: Corn Syrup, Fructose-Glucose Syrup, Glucose Fructose, Glucose-Fructose, HFCS, High Fructose Corn Syrup, Isoglucose
A liquid sweetener made from starch hydrolysis, containing a mixture of glucose and fructose. European labeling term for what is called high fructose corn syrup in the US.
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Category: Oils (synthetic)
Also known as: HPKO, INS 342, Palm Kernel Oil Hydrogenated
A semi-solid fat derived from palm kernel oil through hydrogenation. Used in confections and baked goods to improve texture and extend shelf life.
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Category: Sweeteners (synthetic)
Also known as: Corn Syrup Solids, Glucose Syrup
A syrup form of glucose used in confectionery to prevent crystallisation and add sweetness. Functionally equivalent to glucose syrup, commonly used in Indian chocolate formulations.
Category: Colorants (naturally derived)
Also known as: CI 75125, E161b, Xanthophyll
A natural carotenoid pigment (E161b) found in marigold flowers and leafy greens that provides yellow to orange colors. Used as a food colorant and antioxidant in confectionery and beverages.
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Category: Acidulants (naturally derived)
Also known as: 2-Hydroxybutanedioic Acid, Apple Acid, DL-Malic Acid, E296, Hydroxysuccinic Acid, L-Malic Acid
Malic acid is a dicarboxylic alpha-hydroxy acid (2-hydroxybutanedioic acid, formula C4H6O5) named after the Latin "malum" for apple, since it was first isolated from apple juice by Carl Wilhelm Scheele in 1785. It exists as two enantiomers: L-malic acid (natural, found in apples, grapes, cherries, rhubarb, and other fruits, and a Krebs-cycle intermediate) and D-malic acid; commercial production yields the racemic DL-malic acid via catalytic hydration of maleic anhydride. It contributes a sharp, persistent tartness — more lingering than citric acid — and is widely used as an acidulant, pH adjuster, and flavor enhancer in sour candies (Sour Patch Kids, Warheads), fruit beverages, low-calorie drinks, jellies, jams, frozen fruits, and wine. In dental and personal-care products it appears as a pH adjuster and as an alpha-hydroxy exfoliant at higher concentrations. The FDA affirms DL-malic acid as GRAS under 21 CFR 184.1069 with specific use levels by food category, and the EU permits it as additive E296 at quantum satis under Reg. 1333/2008 — with the exception that only DL-malic acid is restricted from infant and follow-on formula. Both enantiomers are well tolerated at typical food intakes; very acidic candies have been linked to dental enamel erosion.
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Category: Base Ingredients (synthetic)
Also known as: Corn Maltodextrin, DE 5-20 Maltodextrin, Dextrin, Glucose Polymer, Hydrolyzed Starch, MDX, Maltrin, Tapioca Maltodextrin, Wheat Maltodextrin
Maltodextrin is a partially hydrolyzed starch with a dextrose equivalent (DE) between 3 and 20, produced by controlled enzymatic or acid hydrolysis of food-grade starch — most commonly corn in North America, but also wheat, potato, rice, tapioca, or cassava depending on source country. It is a white, neutral-tasting powder that is highly water-soluble and easily digested, giving it a glycemic index typically higher than sucrose (often 85–105 depending on DE). In foods it functions as a bulking agent, carrier for flavors and colors, fat replacer, viscosity modifier, freeze-thaw stabilizer, spray-drying aid, and source of carbohydrate energy in sports drinks, infant formula, protein powders, instant soups, salad dressings, sugar substitutes, confectionery, and seasoning blends. It is also used in pharmaceutical tablet binding and as a film former in personal-care products. The FDA affirms maltodextrin as GRAS under 21 CFR 184.1444 with no use-level limit, and the EU classifies it as a food ingredient (not an additive) and exempts most sources from allergen labeling — except wheat-derived maltodextrin in the EU/UK, which must be declared under wheat/gluten allergen rules under Reg. 1169/2011 even though hydrolysis typically destroys gluten epitopes below detectable thresholds.
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Category: Thickeners (synthetic)
Also known as: Modified Maize Starch
Corn starch that has been chemically or physically modified to improve its thickening, gelling, or stability properties in food products.
Category: Flavor (naturally derived)
Also known as: Natural And Artificial Flavor, Natural And Artificial Flavors, Natural Flavoring Substances, Natural Flavourings
Flavoring substances derived from natural plant or animal sources including fruits, herbs, spices, or fermentation products. The exact composition is proprietary and not disclosed on labels.
Category: Colorants (naturally derived)
Also known as: Capsicum Extract, E160c, Paprika Extract
A natural reddish-orange colorant and flavoring extracted from dried red peppers (Capsicum annuum). Used in snack foods to impart color and mild pepper flavor.
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Category: Colorants (synthetic)
Also known as: Allura Red Lake, CI 16035 Lake
Water-insoluble aluminum lake form of FD&C Red 40 dye. Provides stable red coloring in personal care products.
Category: Acidity Regulator (synthetic)
Also known as: Disodium Citrate, E331, Monosodium Citrate, Sodium Citrate Dihydrate, Trisodium Citrate
Sodium Citrate (most commonly Trisodium Citrate; CAS 68-04-2) is the sodium salt of citric acid, an organic acid that occurs naturally in citrus fruits. It is synthetically produced industrially by neutralizing citric acid with sodium hydroxide or sodium bicarbonate. Sodium Citrate functions as a versatile food additive — primarily as an acidity regulator and pH buffer, but also as an emulsifying salt (especially in processed cheese), preservative, flavoring agent, and sequestrant that binds metal ions. It appears widely in soft drinks and energy drinks (gives the characteristic tart taste), processed cheese slices, ice cream, gelatin desserts, jams, jellies, sports drinks, electrolyte drinks, anticoagulant blood collection tubes, and pharmaceutical preparations. As an emulsifying salt in processed cheese, it allows fat and water to combine smoothly, producing the characteristic melting behavior of American-style processed cheese slices. The FDA recognizes Sodium Citrate as Generally Recognized as Safe (GRAS) under 21 CFR 184.1751 with multiple permitted technical effects including pH control, sequestrant, emulsifier, and flavor enhancer. In the EU, it is authorized as food additive E331 (E331(i) monosodium, E331(ii) disodium, E331(iii) trisodium) under Regulation (EC) No 1333/2008 with no ADI restriction. EFSA has confirmed safety at current use levels. Permitted globally with no significant restrictions. CAS 68-04-2 (trisodium citrate dihydrate).
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Category: Thickeners (naturally derived)
Also known as: Modified Starch
Generic starch (typically from maize or potato) used as a thickener and binder in food products.
Category: Sweeteners (naturally derived)
Also known as: Cane Sugar, Organic Cane Sugar, Organic Sugar, Refined Sugar, Sucrose
Common table sugar (sucrose) derived from sugarcane or sugar beets. Used as a sweetener and preservative in food products.
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Category: Thickeners (naturally derived)
Also known as: Cassava Dextrin, Tapioca Maltodextrin
A starch derivative from cassava root used as a thickener and binder in snack coatings and confections. Provides a smooth mouthfeel.
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Category: Colorants (naturally derived)
Also known as: Curcumin, E100, Turmeric Extract
Bright yellow spice derived from Curcuma longa root, used both as a flavoring and natural colorant in savory foods.
Category: Oils (naturally derived)
Also known as: Palm Fat, Vegetable Oil
A blend of plant-derived fats (commonly palm, shea, or sal) used in bouillon and processed foods.