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.).
Oils that are derived from plants such as soybean, sunflower and safflower.
The product remaining after milk has been curdled and strained.
A sweetener obtained by removing the water from corn syrup.
A sweetener made from corn starch. Also known as glucose syrup.
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 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 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.)
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 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.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.