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 made from corn starch. Also known as glucose syrup.
Starch derived from corn, used as a thickener.
The natural sugar present in milk, also known as milk sugar.
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 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 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 glaze that is applied to foods to improve their appearance and protect them. Can also be called confectioners glaze.
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.
A gum obtained from the Acacia Tree. Used as a thickener in food. Also known as gum arabic.
A food additive that acts as a preservative to prevent the growth of bacteria and mold.
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.)