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25 relations: Cake, Candy, Citric acid, Dessert, Diabetes mellitus, Dietary fiber, E number, Fat, Food and Drug Administration, Gelatin, Glucose, Health Canada, Humectant, Low-carbohydrate diet, Nutrition Reviews, Polymer, Prebiotic (nutrition), Psyllium, Pudding, Salad, Sorbitol, Stabilizer (chemistry), Starch, Sugar, Thickening agent.
Cake
Cake is a form of sweet dessert that is typically baked.
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Candy
Candy, also called sweets or lollies, is a confection that features sugar as a principal ingredient.
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Citric acid
Citric acid is a weak organic acid that has the chemical formula.
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Dessert
Dessert is a confectionery course that concludes a main meal.
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Diabetes mellitus
Diabetes mellitus (DM), commonly referred to as diabetes, is a group of metabolic disorders in which there are high blood sugar levels over a prolonged period.
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Dietary fiber
Dietary fiber or roughage is the indigestible portion of food derived from plants.
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E number
E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA.
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Fat
Fat is one of the three main macronutrients, along with carbohydrate and protein.
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Food and Drug Administration
The Food and Drug Administration (FDA or USFDA) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.
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Gelatin
Gelatin or gelatine (from gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts.
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Glucose
Glucose is a simple sugar with the molecular formula C6H12O6.
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Health Canada
Health Canada (Santé Canada) is the department of the government of Canada with responsibility for national public health.
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Humectant
A humectant is a hygroscopic substance used to keep things moist; it is the opposite of a desiccant because it is wet.
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Low-carbohydrate diet
Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption.
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Nutrition Reviews
Nutrition Reviews is a monthly peer-reviewed medical journal publishing review articles in the field of nutrition science.
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Polymer
A polymer (Greek poly-, "many" + -mer, "part") is a large molecule, or macromolecule, composed of many repeated subunits.
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Prebiotic (nutrition)
Prebiotics are food ingredients that induce the growth or activity of beneficial microorganisms (e.g., bacteria and fungi).
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Psyllium
Psyllium, or ispaghula, is the common name used for several members of the plant genus Plantago whose seeds are used commercially for the production of mucilage.
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Pudding
Pudding is a type of food that can be either a dessert or a savory dish.
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Salad
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.
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Sorbitol
Sorbitol, less commonly known as glucitol, is a sugar alcohol with a sweet taste which the human body metabolizes slowly.
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Stabilizer (chemistry)
In industrial chemistry, a stabilizer is a chemical that is used to prevent degradation.
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Starch
Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Thickening agent
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties.
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References
[1] https://en.wikipedia.org/wiki/Polydextrose
