A reduced-calorie sugar alcohol. Used to replace sugar in foods and provide sweetness.
Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.
A reduced calorie sugar alcohol used to replace sugar and provide sweetness in foods.
The naturally occurring fat obtained from cacao (cocoa) beans either before or after roasting. Cocoa butter is a unique vegetable fat extracted from cacao (cocoa) beans or chocolate liquor. Its unique fatty acid composition, including palmitic, stearic, oleic and linolenic acids, provides the pleasant mouth-feel and flavor release of chocolate products.
The fat that occurs naturally in milk. Also referred to as butter fat.
A reduced-calorie carbohydrate often used as a bulking agent and humectant to help products remain moist.
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.
An emulsifier used to keep ingredients from separating. Derived from castor bean oil and often used to improve processing characteristics of chocolate. For more information, visit: PGPR
Oil obtained from the leaves of the peppermint plant. Used as a flavor. Also called peppermint oil.
A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.