Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.
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.
Oils that are less susceptible to rancidity because they have had their double bonds replaced with hydrogen, similar to saturated fatty acids. The process also results in a more solid fat at room temperature.
Milk from which the fat has been removed. Also known as skim milk.
Oils that are derived from plants such as soybean, sunflower and safflower.
Peanuts which have had some of their oil removed.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
A simple sugar obtained most often from corn, but can be obtained from other sources as well, such as wheat, sorghum, and tapioca. Also known as glucose.
A natural gum obtained from red and purple seaweeds, often used to thicken food and 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.
The egg white is the clear liquid within an egg, also known as albumin. It contains about 50% of the egg's protein and has very minimal fat content.
Soy protein that has been broken down into its component amino acids, often used to improve food texture and enhance flavor.