Mmmmm, chemistry! Scientific names are nothing worth freaking out over on their own.
For those too lazy to Google those:
https://en.wikipedia.org/wiki/Potassium_bromate – Potassium salt. Widely banned from use outside the USA. Category 2B carcinogen; many bakers and producers have stopped using this voluntarily; keep an eye out for this one, because cancer sucks.
https://en.wikipedia.org/wiki/Sodium_stearoyl_lactylate – Food addititive abbreviated SSL. Non-toxic, biodegradable, and usually made using biorenewable feedstocks. Safe and effective at improving the mix tolerance and volume of processed foods.
https://www.foodingredientsfirst.com/news/ammonium-phosphatide-e-442-approved-for-use-in-the-us.html – Lecithin (E 322) alternative used for manufacturing of chocolate and vegedtable fat based coatings; lowers the plastic viscosity in liquid chocolate masses as an emulsifier. Considered safe and non-GMO, while Lecithin was often GMO concerns as it comes from soybean plants which could be GMO plants.
Mastroianni and Hart