Ingredients of

All prod-ucts containing added nutrients must be appropriately labeled. The following summary lists the types of common food ingredients, why they are used, and some examples of the names that. While use of natural ingredients in pro- cessed foods and cosmetics was at its peak when the ﬁrst edition was published, use of these ingredients in drugs was on the decline. Milk Ingredients Ingredients derived from milk, including milk fat and milk solids, such as milk, cream, butter, and skim milk, as permitted under US FDA standards of identity. Why We Use it: Creates the creamy texture and full flavor of Hershey’s Milk Chocolate. ARTISAN FLATBREAD: Enriched Flour (Wheat flour, niacin, reduced iron, Thiamine mononitrate, Riboflavin, folic acid), water, Soybean oil, Yeast, Sugar, Salt, Cultured wheat flour, Vinegar, Oat bran, Oat fiber, enzymes. CONTAINS Wheat. May Contain Milk. The mixture will require labeling as 'cultured dextrose(s), vinegar' in the ingredients statement. For use in water applied to beef hides, carcasses, heads, trim, parts, and organs. None under the accepted conditions of use (1). Cooking Ingredients & Their Functions Oil/Fat (olive, canola, etc.) Transfers heat, adds flavor, and prevents sticking. Salt Enhances and balances flavor. Pepper Adds heat and complexity. Acids (vinegar, citrus) Brighten flavors, tenderize proteins, balance richness. phosphatidylcholine (PC) found in foods like eggs and soybeans. Pure DSPC used in liposomes or lipid nanoparticles. medium A phosphatidylcholine (PC) found in foods like eggs and soybeans. Pure DSPC used in liposomes or lipid nanoparticles. occurs naturally in humans and animals. Common foods include cheese, eggs, meat.

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