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 made from corn starch. Also known as glucose syrup.
The product remaining after milk has been curdled and strained.
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.
A clear coating that is applied to foods to improve their appearance and protect them.
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 natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
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.
A powder derived from tapioca starch from the cassava root. It is used to thicken foods.