Chocolate products that contain higher amounts of chocolate liquor or cocoa solids (not cocoa butter) than milk chocolate. The amount of chocolate ingredients required to call a product “dark chocolate” varies among countries. Dark chocolate typically contains less sugar and has a more bitter taste than milk chocolate.
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.).
Apple juice that has gone through deionization and has had most of its water, flavor, and color removed. Used as a sweetener.
A sweetener made from corn starch. Also known as glucose syrup.
A carbohydrate obtained by breaking down starch – typically corn starch. Used to improve texture and flavor of food.
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.
An ingredient naturally occurring in apples that has a smooth, tart taste. Used to enhance the flavor of food.
Cranberry juice that has had part of its water removed.
Oil that is obtained from the seed of canola plants. Canola is also called rapeseed or field mustard.
Lemon juice that has had part of its water removed.
A fine powder that has a slightly salty taste. Often used to help baked goods rise. Also known as sodium bicarbonate.
A clear coating that is applied to foods to improve their appearance and protect them.
A form of citric acid. Often used as a flavoring agent and as a preservative to increase a product's shelf life.
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 that helps flavor food. Also known as Vitamin C.