Brown’s Tropical Carnival Trail Mix Small Animal Treats

Ingredients

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• Apple Puree (1)
• Ascorbic Acid - Harmless ingredient (50)
  Vitamin C, also known as ascorbic acid and ascorbate, is a vitamin found in various foods and sold as a dietary supplement. It is used to prevent and treat scurvy. Vitamin C is an essential nutrient involved in the repair of tissue and the enzymatic production of certain neurotransmitters.
• Banana Puree (1)
• Citric Acid - Controversial ingredient (61)
  Citric acid is a weak organic acid that has the chemical formula C 6H 8O 7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms.
• Corn Flour (6)
• Corn Starch (21)
  Corn starch or maize starch is the starch derived from the corn grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, used in thickening sauces or soups, and in making corn syrup and other sugars.
• Dehydrated Blueberry (3)
• Dehydrated Cranberry (1)
• Dehydrated Sweet Potato (1)
• Fructans (1)
  A fructan is a polymer of fructose molecules. Fructans with a short chain length are known as fructooligosaccharides. Fructans occur in foods such as agave, artichokes, asparagus, leeks, garlic, onions, yacón, jícama, and wheat. Fructans also appear in grass, with dietary implications for horses and other grazing animals..
• Fruit (1)
  In botany, a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate seeds. Edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition; in fact, humans and many animals have become dependent on fruits as a source of food.
• Fruit Concentrated Orange Juice (1)
• Green Peas (6)
• Lemon Concentrate (1)
• Malic Acid (1)
  Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms, though only the L-isomer exists naturally.
• Palm Fat (1)
• Peanuts (3)
  Peanuts is a syndicated daily and Sunday American comic strip written and illustrated by Charles M. Schulz that ran from October 2, 1950, to February 13, 2000, continuing in reruns afterward. Peanuts is among the most popular and influential in the history of comic strips, with 17,897 strips published in all, making it "arguably the longest story ever told by one human being".
• Pear Puree (1)
• Pectin (6)
  Pectin is a structural acidic heteropolysaccharide contained in the primary cell walls of terrestrial plants. Its main component is galacturonic acid, a sugar acid derived from galactose. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies.
• Pumpkin Seeds (4)
• Raisins (3)
  A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word "raisin" is reserved for the dark-colored dried large grape, with "sultana" being a golden-colored dried grape, and "currant" being a dried small Black Corinth seedless grape..
• Squash Seeds (1)
• Strawberry Puree (1)
• Stripe Sunflower Seeds (2)
• Sugar (27)
  Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules composed of two monosaccharides joined by a glycosidic bond.
• Vegetable Juice (1)
• Watermelon Seeds (1)
• Wheat Flour (34)
  Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked.