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 sweetener obtained by removing the water from corn syrup.
The product remaining after milk has been curdled and strained.
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 sweetener made from corn starch. Also known as glucose syrup.
Also known as cocoa powder. A powder made by removing most of the cocoa butter from chocolate liquor and is commonly used in baking.
A powder to flavor beverages, usually milk, made up of malted barley, wheat flour, and milk powder.
An ingredient made of saturated fatty acids and sugar alcohols that acts as an emulsifier to keep ingredients from separating.
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 clear coating that is applied to foods to improve their appearance and protect them.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.
A powder derived from tapioca starch from the cassava root. It is used to thicken foods.
A compound added to foods to provide calcium, which helps maintain bones and muscles. It can also be used to adjust the acidity, stabilize ingredients or improve the texture of a product.