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 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.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
Oil that is obtained from peanuts.
Composed of one glycerol molecule and one fatty acid. Used as an emulsifier to prevent ingredients from separating.
A sweetener obtained from the process of converting sugarcane or sugar beets into sugar that is strongly flavored and dark in color.
Starch derived from corn, used as a thickener.