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 nonfat milk.
Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.
The fat that occurs naturally in milk. Also referred to as butter fat.
The natural sugar present in milk, also known as milk 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 natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
Germinated and dried cereal grains, such as barley, used to add flavor to foods and beverages.
An ingredient used in the baking industry to help baked goods rise.