A sweetener made from corn starch. Also known as glucose syrup.
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 flour prepared by grinding wheat, removing its water content and fortifying it with vitamins and minerals such as niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid.
Oils that are derived from plants such as soybean, sunflower and safflower.
A naturally occurring substance found in lemons, limes, and other sour fruits. Often used as a flavoring agent and as a preservative to increase a product's shelf life.
A specific monoglyceride, which is composed of one glycerol molecule and one fatty acid. Used as an emulsifier to prevent ingredients from separating.
Starch derived from corn, used as a thickener.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
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 food additive made from various vegetable oils. Used to help keep food moist and fresh longer. Also known as glycerol.
Starch derived from potatoes that has been modified with a permitted starch-modifying agent. Used as a thickener.
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.)
A food additive that acts as a preservative to increase a product's shelf life and to help control the acid level in food.
A natural gum obtained from red and purple seaweeds, often used to thicken food and keep ingredients from separating.