- Sugar Free Caramel

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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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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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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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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Potassium sorbate and sorbic acid preserve food by preventing yeast, mold and bacteria growth. Potassium sorbate is the potassium salt of sorbic acid.

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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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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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Sucralose is a no-calorie sweetener that can be used in place of sugar and other sweeteners. Because it is many times sweeter than sugar and so much less is needed, it is often combined with other ingredients to achieve the same texture as foods sweetened with sugar.

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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

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