A sugar alcohol derived from fruits, vegetables, and hardwoods. Used as a reduced calorie sweetener to replace sugars.
A reduced-calorie sugar alcohol used to replace sugar and provide sweetness.
A gum made from cellulose and used to thicken foods, improve their texture, and keep ingredients from separating.
A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.
A carbohydrate obtained by breaking down starch – typically corn starch. Used to improve texture and flavor of food.
A reduced-calorie sugar alcohol. Used to replace sugar in foods and provide sweetness.
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.)