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Juice from concentrates are main ingredient in most fruit juices. Made by squeezing out fruit juice, dehydrating it, adding in other compounds, such as sweeteners then rehydrating it. It is natural but processed
Corn syrup is usually used as a sweetener to replace sugar. It is made by taking the inner pulpy part of corn and seperating it from the kernel and stored in a vat (in this phase it can have other substances added to it). Then it is heated to make it syrupy. It is natural but processed.
Sugar is harvested from sugar cane and/or sugar beet. It is natural.
Khatri, Varsha. “Truth about Juice Concentrates.” http://illuminatedhealth.com/concentrated-juices-nutrition/
“How is lactic acid produced?” http://www.lactic-acid.com/production_process.html
Hoestly, i think this product is safe to eat because I don't believe any of these ingredients can cause immediate or long-term harm to consumers.
“What is Corn Syrup?” http://www.wisegeek.com/what-is-corn-syrup.htm
“Fruit & Vegetable Purees.” http://milnefruit.com/fruit-vegetables-purees.html
Citric acid is a weak organic acid and is a natural preservative which is present in citrus fruits such as lemons and is also used to add an acidic or sour taste to foods and drinks. Citric acid is natural.
“Gelatin.” http://www.madehow.com/Volume-5/Gelatin.html
Lactic acid Can be produced naturally or artificially. Commercial lactic acid is produced by the fermentation of carbohydrates such as glucose, sucrose, or lactose. Lactic acid is most likely artificially made in this product.
A protien from tendons, ligaments, and tissues of mammals. Produced by boiling the bones of mammals, usually pigs or cows. It is natural but processed.
Fruit purees are pulp or paste made from fruit and treated to be a select thickness. They are natural but processed
Modified corn starch is a derivative of corn, chemically altered and added as a thickener. It is natural but processed