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.).
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.
Starch derived from corn, used as a thickener.
A specific monoglyceride, which is composed of one glycerol molecule and one fatty acid. Used as an emulsifier to prevent ingredients from separating.
A natural ingredient found in lemon and orange rinds and often in ripe fruits. Pectin is a source of soluble fiber and it is often used as a thickener and stabilizer for jams, jellies and other foods.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
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 food additive made from various vegetable oils. Used to help keep food moist and fresh longer. Also known as glycerol.
A form of citric acid. Often used as a flavoring agent and as a preservative to increase a product's shelf life.
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.)
An oil approved by the U.S. Food and Drug Administration (U.S. FDA) to help provide a protective coating for candy.
A natural substance obtained from the leaves and buds of the Brazilian fan palm tree. Used as a component of a glaze on confectionery products.