Glossary of Ingredient Terms

CAROB BEAN GUM:
A food additive derived from a seed that is used as a stabilizer and food thickener.

CARRAGEENAN:
A highly valued food additive that is derived from Irish sea moss and used to control ice crystal growth in frozen products.

CELLULOSE GUM:
A food additive derived from plants and used as a thickener and/or to add texture in many processed foods. It occurs naturally in plants and is not absorbed during digestion.

COCOA (PROCESSED WITH ALKALI):
A cocoa powder that is milder, less acidic and darker than unprocessed cocoa. Also known as Dutch cocoa, this richer cocoa helps neutralize cocoa's natural acidity.

CORN SYRUP:
A thick, sweet syrup with a caramel flavor that inhibits crystallization.

CULTURED PASTEURIZED NONFAT MILK:
Milk that has been cultured for flavor and texture.

FRUCTOSE:
Fruit sugar that occurs naturally in fruit and some vegetables. It is sweeter than sucrose, (refined white sugar not used in FruitfullŽ) even though it contains half of the calories. Unlike glucose, it can be used by diabetics! :)

GUAR GUM:
A water-soluble dietary fiber that can lower blood pressure by modest amounts. Used as a thickening agent to help mix normally unmixable liquids; such as water and oil.

LACTOS:
Also called milk sugar, this sugar occurs naturally in milk. It is the least sweet of all of the natural sugars.

MILK SOLIDS:
The proteins, milk sugar, and minerals in milk.

ACTIVE YOGURT CULTURES:
Lactobacillus Bulgaricus is a bacteria that assists in lactose digestion.

STREPTOCOCCUS THERMOPHILUS:
A bacteria that can protect itself by producing special enzymes that can modify and inactivate some viruses.

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