A sweetener made from corn starch. Also known as glucose syrup.
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.
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.).
Starch derived from corn, used as a thickener.
Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.
A natural flavor obtained from the root of the licorice plant.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
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.)
A food color obtained through a process called caramelization. Caramelization is the controlled heating of different carbohydrates, like sugar and molasses, until a light brown color is obtained.
An oil approved by the U.S. Food and Drug Administration (U.S. FDA) to help provide a protective coating for candy.
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.