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.).
Milk from which the fat has been removed. Also known as skim milk.
Oils that are less susceptible to rancidity because they have had their double bonds replaced with hydrogen, similar to saturated fatty acids. The process also results in a more solid fat at room temperature.
Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.
Starch derived from corn, used as a thickener.
A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
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.