Hot Caramel Spoonable Ice Cream Topping

Fully hydrogenated oils add texture and prevent foods from separating because they have undergone a process that makes them nearly solid at room temperature. The oils are extracted from a variety of seeds, beans, nuts or other vegetable sources before hydrogenation, including soybean, rapeseed, coconut, palm and cottonseed.

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Molasses is a thick, brown, syrupy sweetener derived from sugarcane or sugar beets.

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Starch enhances the texture or keeps ingredients from separating in breads, pancakes, cereals, noodles and other food products. It comes from a variety of vegetable sources, including corn, wheat, rice, and potatoes. Starch may be modified by grinding or treating with enzymes or other substances to enhance its performance.

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Natural flavors enhance the flavor of foods and beverages, and come from natural sources such as fruits, nuts, seeds, spices, plants or animals.

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Caramel color gives foods and beverages color, ranging from yellow-amber to dark brown. It is made by heating sugars or starch, either alone or in the presence of acids, alkalis or salts, a process called caramelization.

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Sodium phosphates help to thicken or emulsify food mixtures, and help bread to rise. They are the salts of sodium and phosphate.

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Sodium citrate adds a sour or tart taste to foods and may help some foods stay fresh longer. It is a produced by fermenting citric acid.

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Mono and diglycerides are fats that keep blended ingredients from separating. Mono and diglycerides can be made from either animal or vegetable fat; currently, ours are derived from vegetable fat.

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Salt is used to enhance flavor or preserve foods, and is sourced from the earth or sea; also known as sodium chloride.

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Xanthan gum is a natural gum that thickens, gels and keep foods from separating. It comes from Xanthomonas bacteria.

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Artificial flavor enhances or adds flavor to food, but does not come from the food normally known for that flavor. As examples, either synthetic lemon flavoring or flavor extracted from limes, used to enhance a lemon-flavored product, would be considered artificial flavor. Vanillin is considered natural flavor when it comes from vanilla beans, but artificial when it is synthetic, although it is chemically identical from both sources.

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Cream adds flavor, texture and color to foods and consists mainly of fat skimmed from milk. Cream solids are the solid part of cream that remains when water is removed. Heavy whipping cream is cream that is at least 36% milk fat. Cream is pasteurized, or briefly heated.

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Artificial colors enhance or add color to food and may be man-made or from natural sources.

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Soy lecithin prevents ingredients from separating, and is made from soybeans.

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Artificial colors enhance or add color to food and may be man-made or from natural sources.

Definition provided by The J.M. Smucker Company