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A reduced-calorie sugar alcohol derived from corn, and also found naturally in fruits like apples and pears. Sorbitol has about half the sweetness of sugar and is used to replace sugar, or as a humectant in foods to help preserve the moisture.
An ingredient naturally occurring in apples that has a smooth, tart taste. Used to enhance the flavor of food.
A carbohydrate obtained by breaking down starch – typically corn starch. Used to improve texture and flavor of food.
An acid that can be added to foods to increase the sourness or serve as an antioxidant. It is also the source for cream of tartar and is commonly combined with baking soda to act as a leavening agent in recipes.
A reduced-calorie sugar alcohol. Used to replace sugar in foods and provide sweetness.
A combination of natural and artificial flavors. Natural flavors are those derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products of these. Artificial flavor is made from components obtained by chemical synthesis.
An artificial, low-calorie sweetener with about 200 times the sweetness of sugar. Because it is so sweet, only very small amounts are used. "Phenylketonurics - Contains Phenylalanine" is a warning statement found in products that contain Aspartame.
A naturally occurring substance found in lemons, limes, and other sour fruits. Often used as a flavoring agent and as a preservative to increase a product's shelf life.
A form of magnesium which acts as a lubricant when making tablets and capsules.
A gum obtained from the Acacia Tree. Used as a thickener in food. Also known as gum arabic.
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 color additive that is added to a food or beverage to enhance the color. It can be used in various forms such as liquids, powders, and gels. (The U.S. Food and Drug Administration (U.S. FDA) considers any substance added for color to be artificial color regardless of a natural or synthetic origin.)