A reduced-calorie sugar alcohol derived from corn, and also found naturally in fruits like apples and pears. Sorbitol has about half the sweetness of sugar and is used to replace sugar, or as a humectant in foods to help preserve the moisture.
A carbohydrate obtained by breaking down starch – typically corn starch. Used to improve texture and flavor of food.
A naturally occurring substance found in lemons, limes, and other sour fruits. Often used as a flavoring agent and as a preservative to increase a product's shelf life.
A form of magnesium which acts as a lubricant when making tablets and capsules.
An ingredient naturally occurring in apples that has a smooth, tart taste. Used to enhance the flavor of food.
An artificial, low-calorie sweetener with about 200 times the sweetness of sugar. Because it is so sweet, only very small amounts are used. "Phenylketonurics - Contains Phenylalanine" is a warning statement found in products that contain Aspartame.
A reduced-calorie sugar alcohol. Used to replace sugar in foods and provide sweetness.
A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.
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.
Starch derived from corn that has been modified with a permitted starch-modifying agent. Used as a thickener.
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 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.)