A reduced-calorie sugar alcohol derived from corn, and also found naturally in fruits like apples and pears. Sorbitol has about half the sweetness of sugar and is used to replace sugar, or as a humectant in foods to help preserve the moisture.
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 form of magnesium which acts as a lubricant when making tablets and capsules.
A zero-calorie sweetener with about 200 times the sweetness of sugar. Also known as acesulfame-K, Ace-K®, Sunette, and Sweet One®. “K” is the chemical symbol for potassium.
A component of some fats and oils, such as palm kernel oil and coconut oil, characterized by the type of the fatty acids. All dietary fats are made from different types of fatty acids.
A compound added to foods to provide zinc, which is needed to maintain the immune system.
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.)
An artificial ingredient composed of saturated fatty acids and sugar alcohols. Used as an emulsifier, wetting agent and dispersing agent to improve the texture of food.