Chocolate Bar Database -- Ingredient List

159 ingredients

Ingredient	Description
açaí	The açaí palm (Euterpe oleracea) produces a small, round, black-purple fruit, similar in appearance and size to a grape but with less pulp. The juice and pulp of açaí fruits are frequently used in various beverages.
absinth wormwood	A perennial aromatic European herb (Artemisia absinthium) having a having a bitter anise flavor. Pure wormwood oil is very poisonous, but with proper dosage poses little or no danger.
alcohol	Alcohol [C2H5OH] is a colorless volatile flammable liquid, synthesized or obtained by fermentation of sugars and starches. It is used as a flavoring agent.
almonds	The Almond (Prunus sp.) is a small deciduous tree with edible nuts.
ammonium phosphatides (E442)	Manufactured either synthetically or from a mixture of Glycerol (E422) and partially hardened rape seed oil. Used mainly as an emulsifier.
aniseed	Aniseeds are the seeds of the annual anise plant of the parsley family (Umbelliferae) having a licorice-like flavor.
apple	The apple is a tree (Malus domestica) and its pomaceous fruit.
apricot	The apricot (Prunus armeniaca) is a fruit-bearing tree native to China.
artificial flavor	Artificial flavors are man-made chemicals that alter the flavor of food or food products through the sense of smell.
baking soda	Baking soda is a chemical leavening agent (NaHCO3) that causes batters to rise when baked.
barley malt	Barley malt is a thick, dark, slow-digesting sweetener made from sprouted barley.
basil	Basil (Ocimum basilicum) is a tender low-growing herb that has a strong clove scent and tastes somewhat like anise, with a strong, pungent, sweet smell.
beet sugar	Sugar beet (Beta vulgaris L.), a member of the Chenopodiaceae subfamily and the Amaranthaceae family, is a plant whose root contains a high concentration of sucrose. It is grown commercially for sugar.
bergamot	Bergamot (Monarda didyma) is a perennial herb that is used in teas. The dark pink, red and purple flowers smell pleasantly of oranges.
bitter orange extracts	The Bitter Orange tree (Citrus aurantium) produces a small citrus fruit. The dried outer peel is used medicinally and is believed to promote health.
black currant flavor	The Blackcurrant (Ribes nigrum) is native to central and northern Europe and northern Asia. The fruit have a high natural vitamin C content.
black pepper	Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae. The fruit, known as a peppercorn when dried, is used as a spice and seasoning.
blackberries	Blackberries (genus Rubus, subgenus Eubatus) are perennial plants. The fruit is not a berry, but an aggregate fruit of numerous drupelets ripening to a black or dark purple fruit popular for use in desserts, jams, seedless jellies and sometimes wine.
blood orange	The blood orange is a variety of orange (Citrus sinensis) with crimson, blood-colored flesh. The fruit is smaller than an average orange. The juice is sweet but somewhat bitter and less acidic than that of regular oranges.
blueberries	Blueberries (genus Vaccinium, sect. Cyanococcus), are native to North America and eastern Asia. Wild blueberries, smaller and much more expensive than cultivated ones, are prized for their intense flavor and color.
brazil nuts	The Brazil Nut is a South American tree (Bertholletia excelsa) in the family Lecythidaceae. The fruit of the tree is a large capsule resembling a coconut. It has a hard, woody shell containing 8–24 triangular seeds 4–5 cm long (Brazil nuts) packed like the segments of an orange; it is not a true nut in the botanical sense.
brown rice	Brown rice is unmilled (whole grain) or partly milled rice with a mild nutty flavor. Brown rice is chewier than white rice, becomes rancid more quickly, but is far more nutritious.
brown rice syrup	Brown rice syrup is a naturally processed sweetener, made from sprouted brown rice. It is thick and mild-flavored.
brown sugar	Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by the addition of molasses to refined white sugar.
butter	Butter is a dairy product made by churning fresh or fermented cream.
butter oil	Anhydrous milkfat, comprised of 100% fat, but not necessarily all of the lipid components of milk.
cacao (or chocolate) liquor	Comprised of 52-54% (50-60% legally) cocoa butter (fat) and 46%-48% cocoa solids (cocoa powder). Chocolate liquor (the American term for 'cocoa mass') results when cacao nibs are ground into finer and finer particles. It does not contain any alcohol. See cacao mass.
cacao butter	The vegetable fat of the cacao bean. A process of pressing chocolate liquor separates cocoa butter from cocoa powder. White chocolate is pure cocoa butter. Cocoa butter is not a dairy product.
cacao mass	Chocolate derived from cacao exclusive of added cocoa butter as well as sugar, vanilla beans, soya lecithin and any other natural or artificial flavoring or additive (i.e. just the ground up cocoa bean). Applied correctly, the term describes chocolate that includes no added cocoa butter. Synonymous with 'Chocolate Liquor'.
cactus extracts	Prickly pear cactus (Opuntia engelmannii) fruit is often used to make candies. The flavor of the fruit or "pear" varies by variety and ranges from strawberry to citrus.
calamondin	The fruit of the calamondin resembles a small, round lime having the inviting odor of a tangerine with a very thin green or orange colored peel.
calcium carbonate	Calcium carbonate is a chemical compound, with the chemical formula CaCO3. It is commonly used medicinally as a calcium supplement or as an antacid. As a food additive, it is used in some soy milk products as a source of dietary calcium.
calcium phosphate	Calcium phosphate [Ca3(PO4)2] is a nutritional supplement used as a thickener or stabilizer.
camel's milk	Milk from a camel.
cane sugar	Giant, thick, perennial grass (Saccharum officinarum), cultivated in tropical and subtropical regions worldwide for its sweet sap, a major source of sugar and molasses.
caramel cream	Carmelized sugar and cream mixture.
cardamom	Cardamom (Elettaria cardamomum) is a plant native to Southern India and Sri Lanka having seeds with a strong, unique taste, with an intensely aromatic fragrance. Often used in baking, particularly in Scandinavia.
cashews	The Cashew (Anacardium occidentale) is a tree native to northeastern Brazil. What appears to be the fruit of the cashew tree is an oval or pear-shaped accessory fruit, called the cashew apple. The true fruit is a kidney-shaped drupe that grows at the end of the pseudofruit. Within the true fruit is a single seed, the cashew nut.
cherries	The cherry is a tree (Prunus avium) native to the temperate regions of the Northern Hemisphere.
chili	The chili pepper is the fruit of species of the plant Capsicum from the nightshade family, Solanaceae. The fruit is eaten cooked or raw for its fiery hot flavor which is concentrated along the top of the pod.
chokeberry	The chokeberries (Aronia) are two species of deciduous shrubs in the family Rosaceae. The name "chokeberry" comes from the astringency of the fruits which are inedible when raw.
cinnamon	Cinnamon (Cinnamomum verum) is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka and Southern India. The bark is widely used as a spice.
citric acid	Citric acid is a weak organic acid found in a variety of fruits and vegetables, but it is most concentrated in lemons and limes.
cloves	Cloves (Syzygium aromaticum, syn. Eugenia aromaticum or Eugenia caryophyllata) are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and used as a spice in cuisine all over the world.
cocoa nibs	The part of a cacao bean that, once roasted, is ground into cacao mass (chocolate liquor). Raw, this part of the cacao bean is referred to as the cotyledons. It has a nutty flavor and texture.
cocoa powder	The solids that remain once cacao butter is extracted or pressed from chocolate liquor. See cacao liquor.
coconut	The Coconut Palm (Cocos nucifera) is a member of the Family Arecaceae (palm family). Coconut refers to the seed (or fibrous drupe) of the coconut palm. Coconut "meat" is the white and fleshy edible part of the seed.
coconut oil	Coconut oil, also known as coconut butter, is a tropical oil high in saturated fats that is extracted from copra (the dried inner flesh of coconuts).
confectioner's sugar	Confectioner's sugar, or powdered sugar, is a very finely ground form of sugar usually mixed with cornstarch or wheat flour, or calcium phosphate to improve its flowing ability. It is used where a quick dissolving sugar is required.
coriander powder	Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae native to southwestern Asia west to north Africa. The seeds have a lemony citrus flavor when crushed. The leaves of the coriander plant are called Cilantro.
corn syrup	Corn syrup is a syrup made from corn starch and composed mainly of glucose. As a sucrose replacement, its sweetness is often insufficient and it is used in conjunction with high intensity sweeteners.
cranberries	Cranberries (Vaccinium oxycoccus) are a group of evergreen dwarf shrubs or trailing vines. They are found in acidic bogs throughout the cooler parts of the Northern Hemisphere. The fruit is a small pale pink berry, with a refreshing sharp acidic flavor.
cream	Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization.
crisped rice	Crisped rice (puffed rice) is usually made by heating rice kernels under high pressure in the presence of steam.
cumin	Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. Cumin seeds are used as a spice for their distinctive aroma, commonly as an ingredient of curry powder.
currants	The Blackcurrant (Ribes nigrum) is a species of currant native to central and northern Europe and northern Asia. The fruit have a high natural vitamin C content.
curry	Curry powder is a spice mixture of widely varying composition. Most commercial curry powders available in Britain, the U.S. and Canada, rely heavily on ground turmeric, in turn producing a very yellow sauce. Lesser ingredients in these Western yellow curry powders are often coriander, cumin, fenugreek, mustard, chili, black pepper and salt.
dextrose	Dextrose is a sirupy, or white crystalline, variety of sugar, occurring in many ripe fruits. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. Dextrose is only about half as sweet as cane sugar (sucrose).
dill	Dill (Anethum graveolens) is a short-lived annual herb, native to southwest and central Asia. Its seeds (dill seed) are used as a spice, with a flavor similar to caraway, its fresh leaves and its dried leaves (dill weed) are used as herbs.
egg whites	Egg white is the common name for the clear liquid (also called albumen) contained within an egg. Unlike the egg yolk, it contains little fat.
evaporated cane juice	Evaporated cane juice is a healthier alternative to refined sugar. Although both sweeteners are made from sugar cane, evaporated cane juice does not undergo the same degree of processing that refined sugar does. Evaporated cane juice retains more of the nutrients found in sugar cane.
fennel	Fennel (Foeniculum vulgare) is a plant species in the genus Foeniculum. It is a highly aromatic and flavorful herb with culinary and medicinal uses, and is one of the primary ingredients of absinthe.
fenugreek	Fenugreek (Trigonella foenum-graecum) is a plant in the Family Fabaceae whose seeds, commonly called methi, are frequently used in the preparation of pickles, curry powders, and pastes.
fig	The Common fig (Ficus carica) is a large, deciduous, shrub or small tree native to southwest Asia and the eastern Mediterranean region. The edible fruit can be eaten fresh or dried, and used in jam-making.
fructose	Fructose is a simple reducing sugar found in many foods. It is the sweetest naturally occurring sugar, estimated to be twice as sweet as sucrose.
geranium	Pelargonium graveolens is often called geranium. The foliage of this specific species is distilled for its scent which has a wide variety of smells, including rose, citrus, mint, coconut and nutmeg, as well as various fruits.
ginger	Ginger (Zingiber officinale) is a rhizome, originating in southern China. Young ginger roots are juicy and fleshy with a very mild taste. The juice from old ginger roots is extremely potent.
glucose syrup	Glucose is the most widely distributed sugar in nature, although it seldom occurs simply as glucose. Typically, glucose is found as a component of starch and cellulose (vegetable fiber). Glucose is about half as sweet as cane sugar (sucrose).
goat's milk	Milk from a goat.
goji berry	Wolfberry ("goji berry") is the common name for the fruit of two very closely related species: Lycium barbarum and L. chinense two species of boxthorn in the family Solanaceae.
gotu kola	Gotu kola (Centella asiatica) is a member of the Apiaceae carrot family. Used to heal wounds, improve mental clarity, and treat skin conditions.
grape extracts	Grape extracts (made from grape seeds, skin and stems) are said to provide an excellent antimicrobial agent for a variety of processed foods.
guarana	Guarana is a tropical berry (Paullinia cupana) in the Sapindaceae family native to Venezuela and northern Brazil. The seed of the fruit is a central nervous system stimulant with thermogenic and diuretic properties.
hazelnut paste	The Common Hazel (Corylus avellana) is a species of shrub native to Europe and Asia. The name "hazelnut" applies to the nuts of any of the species of the genus Corylus and is edible and used raw or roasted, or ground into a paste.
hazelnuts	The Common Hazel (Corylus avellana) is a species of shrub native to Europe and Asia. The name "hazelnut" applies to the nuts of any of the species of the genus Corylus.
honey	Honey is a sweet and viscous fluid produced by honey bees from the nectar of flowers.
inulin	Inulins are a group of naturally occurring polysaccharides (several simple sugars linked together) produced by many types of plants. Inulin is used increasingly in foods because it has unusual nutritional characteristics. It ranges from completely bland to subtly sweet and can be used to replace sugar, fat, and flour.
invert sugar	A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose. Occurs naturally in fruits and honey.
invertase	An enzyme used to partially liquify a sugary filling.
jasmine	Jessamine (Jasminum) is a genus of shrubs and vines in the olive family (Oleaceae), with about 200 species. The jasmine flowers are extremely popular for its sweet fragrance.
lactose	Milk sugar
lavender	Lavenders (Lavandula) are a genus of flowering plants in the mint family, Lamiaceae. Lavender lends a floral, yet slightly sweet and elegant flavor to most dishes.
lemon flavor	The lemon (Citrus × limon) is a cultivated hybrid deriving from wild species such as the citron and mandarin. The fruit are used primarily for their juice, though the pulp and rind (zest) are also used, primarily in cooking and baking.
lime	Lime refers to a number of different citruses, both species and hybrids, which are typically round, green to yellow in color, 3-6 cm in diameter, generally containing sour pulp, and frequently associated with the lemon.
maca	Maca (Lepidium meyenii) is an herbaceous biennial plant or annual plant native to the high Andes of Bolivia and Peru. The tuberous root has a tangy, sweet taste and an aroma similar to that of butterscotch.
macadamia nuts	Macadamia is a genus of flowering plants in the family Proteaceae, native to eastern Australia and Indonesia. The fruit is a very hard woody follicle with a pointed apex, containing one or two seeds. The nuts are a valuable food crop. Only two of the species, M. integrifolia and M. tetraphylla, are edible.
mace	Mace is a spice made from the waxy red covering which covers nutmeg seeds. The flavor is similar to that of nutmeg, with a hint of pepper and a more subtle note which can be overwhelmed by heavy-handed cooks.
malt extract	Malt extract is a thick syrupy substance produced as a by-product of brewing beer. Malted barley dried at a sufficiently low temperature contains enzymes such as amylase which convert starch into sugar. Therefore, sugars can be extracted from the barley's own starches simply by soaking the grain in water at a controlled temperature.
mango	The mango is a tropical fruit of the mango tree (genus Mangifera) native to Southern and Southeast Asia. The taste of the fruit is very sweet, with some cultivars having a slight acidic tang; it tastes roughly like a cross between a peach and a pineapple.
milk	Milk solids are used in milk chocolate for texture, and as cheap padding along with the sugar; milk chocolate is softer, smoother and creamier than dark chocolate.
milk fat	Butterfat or milkfat is the fatty portion of milk.
mint leaves	Mint (Mentha) is a genus of flowering plants in the family Lamiaceae. They are aromatic perennial herbs. The most common and popular mints are peppermint (Mentha × piperita) and spearmint (Mentha spicata).
mint oil	Mint essential oil and menthol (the main aroma of Spearmint and Peppermint) are extensively used as flavorings in drinks, chewing gum, desserts/candies and mint chocolate.
molasses	Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. (In some parts of the U.S., "molasses" also refers to sorghum syrup.)
mustard	Mustards are several plant species in the genera Brassica and Sinapis whose small seeds are used as a spice.
nutmeg	The nutmegs (Myristica fragrans) are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. Nutmeg is the actual seed of the tree, while mace is the dried "lacy" reddish covering of the seed. Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor.
orange oil	Orange oil is an essential oil produced by glands inside the rind of an orange fruit. It is extracted or steam distilled as a by-product of orange juice production.
orange pieces	Orange refers to the citrus tree (Citrus sinensis) and its fruit. The orange is a hybrid of ancient cultivated origin, possibly between pomelo (Citrus maxima) and tangerine (Citrus reticulata).
palm kernel oil	The African Oil Palm (Elaeis guineensis) and the American Oil Palm (Elaeis oleifera) have palm fruit which is the source of both palm oil (extracted from palm fruit) and palm kernel oil (extracted from the fruit seeds).
papaya	The fruit of the tree Carica papaya which tastes vaguely similar to pineapple and peach, although much milder without the tartness, creamier, and more fragrant, with a texture of slightly over-ripened cantaloupe.
paprika	Paprika is a spice made from the grinding of dried sweet red bell peppers (Capsicum annuum).
passion fruit	Passion fruit (Passiflora edulis) is a vigorous, climbing vine and is native from southern Brazil through Paraguay to northern Argentina. The unique flavor is appealing, musky, guava-like and sweet/tart to tart.
peach	The Peach (Prunus persica) is a tree native to China. Peaches with white flesh typically are very sweet with little acidity, while yellow-fleshed peaches typically have an acidic tang coupled with sweetness.
pear	A pear is a tree of the genus Pyrus (30 species). Only three species are important for edible fruit production, the European Pear (Pyrus communis) cultivated mainly in Europe and North America.
pecans	The Pecan (Carya illinoinensis) is a species of hickory native to southeastern North America. The nuts of the Pecan are edible, with a rich, buttery flavor.
pectin	Pectin is used as a gelling agent, thickening agent and stabilizer in food.
peppermint	Peppermint (Mentha × piperita) is a hybrid mint, a cross between watermint (Mentha aquatica) and spearmint (Mentha spicata). Peppermint has a high menthol content, and is often used as a flavouring in tea, ice cream, confectionery, chewing gum, and toothpaste.
pine nuts	Pine nuts are the edible seeds of pine trees (family Pinaceae, genus Pinus). The seeds have a soft texture and a sweet, buttery flavor. They are often lightly toasted to bring out the flavor and to add a little crunch.
pineapple	The pineapple (Ananas comosus) is a tropical plant and fruit (berry), probably native to Brazil or Paraguay. Pineapples have exceptional juiciness and a vibrant tropical flavor that balances the tastes of sweet and tart.
pink peppercorn	Brazilian Pepper (Schinus terebinthifolius) is a sprawling shrub or small tree that is native to South America. Although it is not a true pepper (Piper), its dried berries are often sold as pink peppercorns.
pistachios	The pistachio (Pistacia vera) is a small tree native to mountainous regions of central and southwestern Asia. The fruit is a drupe, containing an elongated seed (a nut in the culinary sense, but not a true botanical nut) with a hard, whitish shell and a striking light green kernel, having a very characteristic flavor.
plums	A plum is a stone fruit tree in the genus Prunus. Plum fruit is sweet and juicy and it can be eaten fresh or used in jam-making or other recipes.
polyglycerol polyricinoleate (E476)	Glycerol esters of condensed castor oil fatty acids. Acts as an emulsifier.
propylene glycol	Propylene glycol is used as a humectant food additive, labeled as E number E1520, and has the effect of keeping the foodstuff moist.
prune	Dried European plums (Prunus domestica) are known as prunes. Prunes are sweet and juicy.
raisins	Raisins are dried grapes. Raisins have a variety of colors (green, black, blue, purple) and sizes. "Golden raisins" are made from Thompson Seedless (Sultana) grapes, treated with Sulfur Dioxide (SO2), and flame dried to give them their characteristic color.
rapeseed lecithin	Rapeseed (Brassica napus) is a bright yellow flowering member of the family Brassicaceae (mustard or cabbage family). Another source of lecithin. See soy lecithin.
raspberries	The Raspberry or Red Raspberry (Rubus idaeus) is a plant that produces a tart, sweet, red composite fruit in summer or early autumn.
raspberry flavor	The flavor extracted from pressed raspberries.
red pepper	Red peppers belong to a genus (Capsicum) of plants from the nightshade family. The fruit of most species of Capsicum contains capsaicin, a chemical that can produce a strong burning sensation.
rice bran	Bran is the hard outer layer of grain. Rice bran is a by-product of the rice milling process, and contains a high level of dietary fibers.
rice flour	Rice flour is a finely ground powder of rice. The husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to form rice powder, also known as rice flour.
rooibos leaf	Rooibos (Aspalathis linearis) is a shrubby legume which grows only in the Cedar Valley of South Africa. It is used in a tea and is believed to improve appetite, calm the digestive tract and reduce nervous tension.
rose	Two major species of rose are cultivated for the production of rose oil: * Rosa damascena, the damask rose, which is widely grown in Bulgaria, Turkey, Russia, India, Uzbekistan, Iran and China * Rosa centifolia, the cabbage rose, which is more commonly grown in Morocco, France and Egypt
rosemary	Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region.
rum	Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is usually aged in oak and other casks.
salt	Salt (sodium chloride) is a flavor enhancer and is one of the few minerals commonly eaten by humans. There are different forms of edible salt: unrefined salt (such as sea salt), refined salt (table salt), and iodized salt. Salt is a crystalline solid, white, pale pink or light grey in color, normally obtained from sea water or rock deposits. Natural sea salt includes vital trace minerals in addition to the sodium chloride. Edible rock salts may be slightly greyish in color due to this mineral content.
sea salt	Sea salt, obtained by evaporating seawater, is used in cooking and cosmetics. Its mineral content gives it a different taste from table salt.
sheep's milk	Sheep's milk has a higher content of essential vitamins and minerals than cow's milk and has a rich, bland, slightly sweet taste.
Sichuan pepper	Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Z. piperitum, Z. simulans, Z. sancho and Z. schinifolium), widely grown and consumed in Asia as a spice. Despite the name, it is not related to black pepper or to chili peppers.
silica dioxide	Silica dioxide is a common additive in the production of foods, where it is used primarily as a flow agent in powdered foods, or to absorb water in hygroscopic applications.
skim milk powder	Skim milk powder is the pasteurized product resulting from the removal of water from nonfat milk.
sodium alginate	Sodium alginate (NaC6H7O6) is the sodium salt of alginic acid and is used by the foods industry to increase viscosity and as an emulsifier. Sodium alginate has no discernible flavor.
soy flour	Soy flour is made from roasted soybeans that have been ground into a fine powder. Rich in high-quality protein and other nutrients, soy flour adds a pleasant texture and flavor to a variety of products.
soy lecithin	Lecithin is a naturally occurring mixture of phosphatides. Lecithin is the gummy material contained in crude vegetable oils. It is used in chocolate as an emulsifier. Emulsifying allows the mixing of otherwise immiscible substances, especially in water-in-oil systems to control viscosity, crystallization, weepage, and sticking.
star anise	Star anise (Illicium verum) is a spice that closely resembles anise in flavor.
strawberries	The strawberry (Fragaria) is a genus of plants in the family Rosaceae, and the fruit of these plants.
sucanat®	Sucanat is a branded ingredient made from evaporated sugar cane juice. It resembles raw sugar in appearance and taste, though it is slightly less sweet. It is considered to be less refined than raw sugar.
sulphur dioxide (E220)	Sulphur dioxide is produced by burning sulphur. It is a colorless gas, used as preservative. It prevents enzymatic and bacterial spoilage of products. It also acts as an oxidizing agent, with bleaching effects. Finally, it stabilizes vitamin C in products and prevents discoloration of white wine.
sunflower lecithin	Commercial lecithin, as used by food manufacturers, is a mixture of phospholipids in oil. The source of this is sunflower oil.
sunflower oil	Sunflower Oil is the non-volatile oil expressed from sunflower (Helianthus annuus) seeds. Sunflower oil is commonly used in food as a frying oil.
sweetened condensed milk	Cow's milk from which water has been removed and to which sugar has been added, yielding a very thick, sweet product.
tapioca syrup	A food ingredient produced from the cassava tuber (yuca root). The tuber provides the base to make Tapioca products, such as pellets (pearls), flour, flakes, or the Tapioca Syrup. High in starch, Tapioca Syrup is commonly used in the production of other foods or as a replacement for corn syrup in baked goods.
tea	Tea (Camellia sinensis) is an evergreen plant that grows in tropical to sub-tropical climates. The leaves are steeped in boiling water to produce a relaxing hot drink.
trace minerals	Trace (dietary) minerals are chemical elements required by living organisms, including: Chromium, Cobalt, Copper, Fluorine, Iodine, Iron, Manganese, Molybdenum, Selenium and Zinc.
turmeric	Turmeric (Curcuma longa) is a perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. Its active ingredient is curcumin and it has an earthy, bitter, peppery flavor and has a mustardy smell.
vanilla	Vanilla beans are the fruit of the orchid Vanilla fragrans. Regional processing methods significantly affect the quality and profile of the resulting bean flavor. The four most common processing methods - Bourbon, Mexican, Tahitian and Java Indonesian - vary in the length of time beans are grown before picking; duration of drying; and the drying method used, which can include sun-roasting and fire-curing.
vanillin	A naturally occurring constituent of the vanilla pod, but not economically feasible to extract it from its natural source. Synthetic vanillin can be made by the oxidation of eugenol, or clove oil. Today, it's typically made from the lignin obtained from cooking and chemical extraction of sulfite water (a waste product of the paper industry). This method requires vanillin to be labeled as artificial flavor.
vegetable fats	Vegetable fats are substances derived from plants that are composed of triglycerides. Cocoa butter is about 10 times more expensive than vegetable fat, so adding vegetable fat to chocolate is the easiest way to come up with a cheap but inferior product.
vegetable glycerin	Glycerin is a neutral, sweet-tasting, colorless, thick liquid which freezes to a gummy paste and which has a high boiling point. It is a good solvent which aides herbalists in extracting botanical properties from plant materials without the use of alcohol, and it absorbs water from the air which makes it useful in conserving preserved fruit.
violet fragrance	A violet is a flower, usually Viola odorata for the purposes of culinary usage.
walnuts	Walnuts (genus Juglans) are plants in the walnut family Juglandaceae. The nuts of all the species are edible, but the walnuts commonly available in stores are from the Persian Walnut (Juglans regia).
water	Water (H2O) is the most abundant molecule on the Earth's surface. Many substances dissolve in water and it is commonly referred to as the universal solvent.
wheat flour	Wheat (Triticum spp.) is a grass that is cultivated worldwide. Wheat flour is a fine powder made from this grass. When wheat flour is mixed with water, a complex protein called gluten develops.
whole milk powder	Whole Milk Powder is the pasteurized product resulting from the removal of water from milk and contains the lactose, milk proteins, milk fat, and milk minerals in the same relative proportions as in the fresh milk.
Yacón	The Yacón is a perennial plant that is a close relative of the sunflower and Jerusalem artichoke. It is grown in the Andes for its crisp, sweet-tasting tuberous root. The texture and flavor have been described as a cross between a fresh apple and watermelon.
yeast	Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi. Many types of yeasts are used for making many foods: Baker's yeast in bread production, brewer's yeast in beer fermentation, yeast in wine fermentation and for xylitol production.
yerba mate	Yerba mate is a beverage made from the leaves and stems of a rainforest tree (Ilex paraguariensis) native to Paraguay, Brazil, and Argentina. Used as a stimulant.
yogurt powder	Yogurt is a semi-solid fermented milk product.