1. Konjac flour: Glucomannan 70%, 65%, 60%, 55%, 50%
2. Glucomannan 85%, 90%
3. Inulin 90%
4. Polydextrose,
5. Oligomaltose,
6. Isomaltooligosaccharide,
7. Microcrystalline cellulose Sodium
8. Carboxymethyl cellulose (CMC)