A sweetener made from corn starch. Also known as glucose syrup.
A combination of sugar and milk from which water has been removed.
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.
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.
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.).
A food additive made from various vegetable oils. Used to help keep food moist and fresh longer. Also known as glycerol.
A solid or semi-solid dairy product created by churning cream. Often used as a spread or in cooking and baking. Also called butter.
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 flavor enhancer and preservative. Also known as table salt or sodium chloride.
Flavors derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products of these.
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.
Used to adjust the pH to stabilize proteins in foods.
A family of compounds that act as antioxidants and can be added to foods to help preserve freshness.
A food additive that helps balance the level of acidity in food and also improve texture.
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.
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.)