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.).
Oils that are derived from plants such as soybean, sunflower and safflower.
Milk from which the fat has been removed. Also known as skim milk.
A sweetener obtained by removing the water from corn syrup.
The natural sugar present in milk, also known as milk sugar.
Starch derived from corn, used as a thickener.
Cocoa powder that has been treated with alkalizing agents to reduce the bitter flavor, resulting in a milder tasting cocoa when compared to cocoa powder. Also known as Dutched Cocoa.
Starch derived from corn that has been modified with a permitted starch-modifying agent. Used as a thickener.
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 liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.
Allergen information is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information.
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