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A sweetener made from corn starch. Also known as glucose syrup.
A food prepared by mixing chocolate liquor or cocoa powder with milk ingredients and sometimes a sweetener, such as sugar.
A large, oval, brown fruit from the coconut palm tree. The white edible coconut flesh is found on the inside of the shell and is often found in tropical regions around the world.
The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).
Small, oval nuts that grow inside the fruit on the almond tree. Almonds can be eaten in many different ways, such as roasted and salted, and can even be ground into flour or churned into almond butter.
Oils that are derived from plants such as soybean, sunflower and safflower.
Also known as cocoa powder. A powder made by removing most of the cocoa butter from chocolate liquor and is commonly used in baking.
The product remaining after milk has been curdled and strained.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
The protein obtained from the breakdown of milk into its component amino acids.
A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.
A food additive used as a preservative to help food stay fresh longer.
Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.