A combination of sugar and milk from which water has been removed.
A sweetener made from corn starch. Also known as glucose syrup.
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 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.
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 food additive that helps balance the level of acidity in food and also improve texture.