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Home Glossary
The definitions presented here are merely general descriptions that may prove helpful. They do not supersede the definitions of technical terms as they are used in specific documents, agreements, proposals, offerings or patents.
A high-intensity sweetener used to provide sweetness with little to no calories.
A modified starch treated to improve stability, texture, and resistance to processing conditions.
A food additive used to provide acidity, tartness, or pH control in food systems.
A natural color additive derived from annatto seeds, used to provide yellow to orange shades.
An additive used to slow enzymatic or oxidative browning in foods.
A fat-soluble antioxidant used to protect oils and fat-containing foods from oxidation.
A low-calorie high-intensity sweetener used in beverages and reduced-sugar foods.
A biological leavening ingredient used to ferment sugars and produce carbon dioxide in dough.
A preservative used to inhibit yeast, mold, and some bacteria in acidic foods and beverages.
A color additive and provitamin compound used to impart yellow to orange color.
A cyclic oligosaccharide used for encapsulation, flavor protection, and controlled release.
A synthetic antioxidant used to delay oxidation in fats, oils, and snack products.
A synthetic antioxidant used to improve oxidative stability in food systems.
A salt used to control pH and maintain processing or storage stability in food products.
An ingredient used to provide volume or body with limited sweetness or calories.
A mineral ingredient used as a calcium fortifier, anti-caking aid, or white color source.
A calcium source used in fortified foods and as a buffering ingredient.
A calcium salt used in food fortification, firming applications, and acidity adjustment.
A preservative commonly used in bakery products to inhibit mold growth.
A cellulose-based thickener and stabilizer used to improve viscosity and suspension.
A seaweed-derived hydrocolloid used for gelling, thickening, and stabilizing.
An organic acid widely used for acidification, flavor adjustment, and chelation.
An additive used to improve transparency and appearance of semi-crystalline polymers.
An additive used to produce a cloudy or opaque appearance in beverages.
An additive used to provide or restore color in foods and beverages.
A natural color additive derived from turmeric, used to impart a yellow hue.
An emulsifier used in bakery products to improve dough strength and loaf volume.
A simple sugar used as a sweetener, bulking ingredient, or fermentation substrate.
A flavor enhancer used to strengthen umami and savory notes in food.
A flavor potentiator often used with glutamates to enhance savory taste.
A dried egg protein ingredient used for foaming, binding, and structure.
A low-calorie polyol sweetener used in sugar-reduced formulations.
A flavoring substance used to provide sweet, caramel-like taste notes.
An iron fortificant used to enrich cereal, bakery, and nutrition products.
An additive used to maintain crispness or structure in processed fruits and vegetables.
An ingredient used to intensify or round out existing flavor perception.
An additive used to keep powdered food ingredients free-flowing and lump-free.
An additive used to delay oxidation, rancidity, or color deterioration in foods.
An additive used to stabilize mixtures of oil and water in food formulations.
An additive used to retain moisture and manage water activity in foods.
An additive used to extend shelf life by controlling spoilage or microbial growth.
An additive used to maintain texture, dispersion, or physical stability in food systems.
An additive used to increase viscosity and improve body or mouthfeel.
Short-chain carbohydrates used as soluble fiber and prebiotic ingredients.
An acidulant used to provide tartness and acidity in dry mixes and confections.
A protein-based gelling ingredient used to provide gel texture and elasticity.
A microbial polysaccharide used for gelling, suspension, and texture control.
A hydrocolloid or similar additive used to form gel structure in foods.
A coating additive used to provide shine and surface protection to food products.
A slow-release acidulant used in tofu, dairy, and bakery applications.
An emulsifying and texturizing ingredient used in bakery, dairy, and dessert systems.
A galactomannan thickener used to increase viscosity and improve stability.
A sweetening syrup used to provide sweetness, solids, and humectancy.
A savory ingredient used to contribute umami and flavor complexity.
A pregelatinized starch that hydrates quickly for thickening without cooking.
A soluble dietary fiber used for bulking, texture improvement, and fiber enrichment.
A sugar replacer used in confectionery for sweetness and bulk.
A quality parameter indicating the firmness or gel-forming performance of a gelling ingredient.
A hydrocolloid derived from konjac used for thickening, gelling, and water binding.
An acidulant used for pH control, tartness, and preservation support.
A substance used to produce gas and increase volume in baked products.
A phospholipid-based emulsifying ingredient used in chocolate, bakery, and instant products.
A seed gum used to thicken, stabilize, and modify gel texture.
A natural yellow-orange pigment used for coloring selected food applications.
A polyol sweetener used to replace sugar in reduced-sugar foods.
A carbohydrate ingredient used as a bulking agent, carrier, or solids contributor.
A cellulose ingredient used for bulking, stabilization, and texture management.
A flavor ingredient related to glutamate systems used for savory enhancement.
A leavening acid used in baking powders and bakery formulations.
A flavoring substance manufactured to match the chemical structure of a naturally occurring flavor compound.
A natural antimicrobial preservative used to inhibit certain spoilage and pathogenic bacteria.
A prepared blend of vitamins, minerals, and functional ingredients for fortification.
A soluble fiber ingredient used for viscosity, fiber enrichment, and nutritional positioning.
A natural color extract used to provide yellow to red-orange tones.
A modified fat-based ingredient used in selected food processing or release applications.
A plant-derived hydrocolloid used for gelling, thickening, and stabilization.
A soluble bulking fiber used to add body with reduced sugar contribution.
A preservative used to inhibit molds, yeasts, and some bacteria.
A cellulose-based bulking and anti-caking ingredient used in dry food systems.
An antioxidant used to help protect fats and oils from oxidative deterioration.
An alginate derivative used as a stabilizer and emulsifier in beverages.
A natural foaming ingredient derived from plant bark and used in beverages.
A synthetic color additive used in selected regulated food applications.
A material used to reduce sticking to processing equipment or packaging surfaces.
A soluble fiber ingredient used for bulking and fiber fortification.
Vitamin B2 used for nutritional fortification and sometimes as a yellow color source.
A natural antioxidant extract used to improve oxidative stability.
An additive used to bind metal ions and improve stability, color, or flavor retention.
A leavening acid and sequestrant used in bakery and potato applications.
A seaweed-derived hydrocolloid used for thickening, gelling, and film formation.
A preservative used in acidic foods and beverages to control microbial growth.
A milk protein ingredient used for emulsification and texture support.
A citrate salt used for buffering, emulsifying, and acidity control.
An antioxidant and cure accelerator used in processed meat systems.
A sequestrant used for water control, texture support, and dispersion.
A salt of lactic acid used for humectancy, flavor balance, and shelf-life support in foods.
A polyol sweetener and humectant used in sugar-free and moisture-sensitive products.
High-intensity sweetening compounds derived from stevia leaves.
A high-intensity sweetener used in reduced-sugar and sugar-free foods.
A substance used to provide sweet taste in place of or in addition to sugar.
An acidulant used to provide sourness and pH adjustment in foods.
An ingredient used to modify bite, body, or mouthfeel in a finished food product.
A white pigment historically used as an opacifying color in some food markets.
Vitamin E compounds used as natural antioxidants in fats and oils.
An enzyme used to improve protein binding and texture in formed foods.
A food-grade solvent and humectant used in flavors and gum applications.
A mineral additive used as an anti-caking agent and calcium fortifier.
A natural color extract used to impart yellow shades in food products.
A concentrated dairy fraction used to improve protein and solids content in food formulations.
A processing aid used in some specialty food-adjacent fermentation media formulations.
A flavoring substance used to provide vanilla character in foods and beverages.
Ascorbic acid used for nutritional fortification and antioxidant support.
A fortification ingredient used to enrich dairy, beverages, and nutrition products.
A stabilized vitamin E form used in fortified foods and supplements.
A protein ingredient used to improve structure, chew, and elasticity.
A dairy protein ingredient used for nutrition, texture, and emulsification.
A microbial polysaccharide used for thickening, suspension, and stability.
A sugar used in selected flavor-generation, browning, or specialty food applications.
A savory ingredient used to contribute umami and flavor depth.
A plant extract used in selected beverage systems for natural foaming support.
A corn protein used in edible coatings and encapsulation applications.
A zinc source used in nutritional fortification and functional foods.
A mineral fortificant used to add zinc in fortified food systems.
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