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 sweetener made from corn starch. Also known as glucose syrup.

Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.

Coconut that is toasted.

A sweetener obtained from the process of converting sugarcane or sugar beets into sugar that is strongly flavored and dark in color.

Oils that have had some of their double bonds replaced with hydrogen to obtain a more solid fat that is not as susceptible to spoiling.

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.

Product contains less than 2% of the ingredients that follow this statement.

Oils that are derived from plants such as soybean, sunflower and safflower.

The naturally occurring fat obtained from cacao (cocoa) beans either before or after roasting. Cocoa butter is a unique vegetable fat extracted from cacao (cocoa) beans or chocolate liquor. Its unique fatty acid composition, including palmitic, stearic, oleic and linolenic acids, provides the pleasant mouth-feel and flavor release of chocolate products.

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.

Oil that is obtained from shea-nuts which are seeds from the shea tree.

Oil that is obtained from sunflower seeds.

Oil that is obtained from the seeds of the safflower plant.

A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.

Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.

A substance found in the oil component of certain plants that acts as an emulsifier, to prevent ingredients from separating.

A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.

The natural sugar present in milk, also known as milk sugar.

Also known as cocoa powder. A powder made by removing most of the cocoa butter from chocolate liquor and is commonly used in baking.

The product remaining after milk has been curdled and strained.

The fat that occurs naturally in milk. Also referred to as butter fat.

Milk from which the fat has been removed. Also known as skim milk.

A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.

A food additive used as an antioxidant and stabilizer in food products. Also known as tert-Butylhydroquinone.

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 artificial orange color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics. Also known as Sunset Yellow.

Polyglycerol polyricinoleate is an emulsifier used to keep ingredients from separating. Derived from castor bean oil and often used to improve processing characteristics of chocolate.

An ingredient made of saturated fatty acids and sugar alcohols that acts as an emulsifier to keep ingredients from separating.