A food prepared by mixing chocolate liquor or cocoa powder with milk ingredients and sometimes a sweetener, such as sugar.
A flour prepared by grinding wheat, removing its water content and fortifying it with vitamins and minerals such as niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid.
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 liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.
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.
Peanuts which have had some of their oil removed.
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 sweetener obtained by removing the water from corn syrup.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
Milk from which the fat has been removed. Also known as nonfat milk.
A solid or semi-solid dairy product created by churning cream. Often used as a spread or in cooking and baking. Also called butter.
Oils that are derived from plants such as soybean, sunflower and safflower.
A food additive made from various vegetable oils. Used to help keep food moist and fresh longer. Also known as glycerol.
A food additive used to adjust the acidity of a food. Sodium hydroxide can be used in the processing of cocoa to make cocoa processed with alkali.
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 fine powder that has a slightly salty taste. Often used to help baked goods rise. Also known as sodium bicarbonate.
A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.
A natural gum obtained from red and purple seaweeds, often used to thicken food and keep ingredients from separating.
The fat that occurs naturally in milk. Also referred to as butter fat.
An ingredient used in the baking industry to help baked goods rise.
Used to adjust the pH to stabilize proteins in foods.