A food prepared by mixing chocolate liquor or cocoa powder with milk ingredients and sometimes a sweetener, such as sugar.
Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.
A flour prepared by grinding rice and removing its water content.
Peanuts which have had some of their oil removed.
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 sweetener obtained by removing the water from corn syrup.
A simple sugar obtained most often from corn, but can be obtained from other sources as well, such as wheat, sorghum, and tapioca. Also known as glucose.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
Whey that has had part of its protein content removed. Also called dairy product solids, modified whey, or deproteinized whey. In Canada, it is labelled as modified milk ingredient.
A sweet, syrupy flavor obtained from malted barley. Also known as malt flavoring and malt powder.
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.
Composed of one glycerol molecule and one fatty acid. Used as an emulsifier to prevent ingredients from separating.