A sugar alcohol derived from fruits, vegetables, and hardwoods. Used as a reduced calorie sweetener to replace sugars.
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 gum obtained from the Acacia Tree. Used as a thickener in food. Also known as gum arabic.
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.)