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A food prepared by mixing chocolate liquor or cocoa powder with milk ingredients and sometimes a sweetener, such as sugar.
Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.
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.
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 simple sugar obtained most often from corn, but can be obtained from other sources as well, such as wheat, sorghum, and tapioca. Also known as glucose.
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.
A type of corn syrup in which a large percentage of the carbohydrates present are maltose and which contains little to no fructose.
Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
The product remaining after milk has been curdled and strained.
A sweetener made from corn starch. Also known as glucose syrup.
Whey that has had much of its non-protein material removed. Typically contains at least 34-80% protein.
A more soluble form of casein, the primary naturally occurring protein in cow's milk.
A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.