The second most important ingredient in lollipop production is water. Even though at the end of the lollipop making process, the moisture content falls to less than 2%, the starting process involves water. All other ingredients used in the process of lollipop production are optional. The use of inhibitors is dependent on the type of sugar used. The amount of inhibitor in the lollipop is usually small in comparison to the amount of sugar used. On top of that, additional flavors, colorings, and inclusions (like bubble gum or a tootsie roll) can be added to the final product, but are not a part of the main structure of a simple lollipop.