Digest: Enzymatic liquefaction or hydrolysis of animal tissue used for flavor.
Erythorbic acid: Prevents the heat of canning from destroying food color.
Guar gum, carrageenan locust bean gum, corn starch-modified, xanthan gum: Thickening ingredients used to hold canned food together.
Sodium tripolyphosphate: Helps to hold food together by binding water. This also keeps the food tender and helps it to come out of the can.
Phosphoric acid: Used to provide the acid flavor cats love.
Propylene glycol, glycerin, sorbitol: Used to control water in semimoist foods.
These ingredients are used to modify the appearance of the food.
Caramel color: A brown coloring agent used to enhance and darken food color.
Sodium nitrite: Used as an antimicrobial agent to kill bacteria and to help canned food maintain a pink color after processing.
Titanium dioxide: A white powder used to lighten up food color.
Yellow 5, Yellow 6, Red 3: Food dyes used in chicken-based food to enhance color.
Used to extend shelf life and reduce fat spoilage called rancidity, which can lead to off flavors.
Ascorbic acid: Natural source of preservative from vitamin C.
BHA, BHT, ethoxyquin: Artificial sources of preservatives.
Mixed tocopherols: Natural source of preservative from vitamin E but does not keep food fresh as long as artificial sources.