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 sweetener made from corn starch. Also known as glucose syrup.
A combination of sugar and skim milk from which water has been removed, resulting in a very thick, sweet product.
Starch derived from corn that has been modified with a permitted starch-modifying agent. Used as a thickener.
Used to adjust the pH to stabilize proteins in foods.
A form of citric acid. Often used as a flavoring agent and as a preservative to increase a product's shelf life.
Composed of one glycerol molecule and one fatty acid. Used as an emulsifier to prevent ingredients from separating.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
A natural gum obtained from red and purple seaweeds, often used to thicken food and keep ingredients from separating.
A food color obtained through a process called caramelization. Caramelization is the controlled heating of different carbohydrates, like sugar and molasses, until a light brown color is obtained.
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.)