A food prepared by mixing chocolate liquor or cocoa powder with milk ingredients and sometimes a sweetener, such as sugar.
A sweetener made from corn starch. Also known as glucose syrup.
Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.
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.).
A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.
Milk from which the fat has been removed. Also known as skim milk.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
A food additive that helps balance the level of acidity in food and also improve texture.
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 that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.
Chicken eggs are the most common type of eggs that humans eat. The egg is composed of the egg white and the egg yolk. Eggs contain protein, vitamins, minerals, fat, and cholesterol.
Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.