A food prepared by mixing chocolate liquor or cocoa powder with milk ingredients and sometimes a sweetener, such as sugar.
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.
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.).
Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.
Milk from which the fat has been removed. Also known as nonfat milk.
A solid or semi-solid dairy product created by churning cream. Often used as a spread or in cooking and baking. Also called butter.
A food additive made from various vegetable oils. Used to help keep food moist and fresh longer. Also known as glycerol.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
A gel made from plants and used to thicken foods, improve their texture, and keep ingredients from separating.
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.
Used to adjust the pH to stabilize proteins in foods.
A fine powder that has a slightly salty taste. Often used to help baked goods rise. Also known as sodium bicarbonate.