Ingredients Glossary
Carefully crafted recipes.
We put quality ingredients, great care and attention to detail in every one of our delicious food products.
Our Glossary of Ingredients
Want to know the specifics on what's in our food? This glossary provides information about the ingredients in our most popular items in addition to our main ingredients—pork and other meats. These ingredients are added to enrich flavor, expand variety, and enhance food safety.Calcium Disodium EDTA
Calcium disodium EDTA, or ethylenediaminetetraacetic acid, is a meat chelator or antioxidant used to protect flavor.
Calcium Phosphate
Calcium Phosphate is sourced from minerals and primarily used to increase calcium content, often in vegan and organic foods.
Calcium Sulfate
Calcium Sulfate is a mineral compound used as a firming agent and thickener in food products like tofu.
Cane Sugar
Cane sugar is a natural sweetener extracted from stalks of sugar cane.
Cane Syrup
Cane syrup is a natural concentrate of sugar cane juice.
Canola Oil
Canola oil is a cooking oil made from canola seeds used for frying and to prevent foods from sticking.
Caramel Color
Caramel color is an artificial coloring agent that adds a dark smoke color to the exterior of products.
Caramel Flavor
Caramel Flavor is a concentrated caramel flavor that can be used in place of regular caramel.
Caramelized Sugar
Caramelized sugar is produced by heating granulated sugar to add a caramel flavor and brown color to products.
Caramelized Sugar Syrup
Caramelized Sugar Syrup is a sugar melted over heat to a thickened consistency and caramel color; Serves as a sweetener.
Carrageenan
Carrageenan is a natural extract from various seaweed used as a thickener.
Celery Powder
Celery powder is a dried, ground extract from fresh celery used as a natural seasoning and cure for meat.
Cellulose
Cellulose is a fiber derived from cell walls of plants that can thicken and bind moisture.
Cellulose Gum
Cellulose gum is a thickener or stabilizer that thickens mixtures by absorbing water.
Cheese Culture
Cheese culture is a preservative and starter bacteria that is used to produce lactic acid and aid in fermentation during cheese production.
Cherry Powder
Cherry Powder is dried cherry in powder form, used to naturally cure meats.
Citric Acid
Citric acid is used to preserve meats by decreasing pH.
Coconut Oil
Coconut Oil is extracted from the kernel of mature coconuts harvested from the coconut palm.
Cooked Apple Juice Concentrate
Cooked Apple Juice Concentrate is apple juice that has been cooked down, imparting a natural brown color and a mild sweetness.
Corn Oil
Corn oil is a type of vegetable oil made from corn used for frying or baking.
Corn Starch
Corn starch, or maize starch, is the starch derived from the inside of the corn kernel. Corn starch commonly used to thicken sauces or soups, and to produce corn syrup and other sweeteners.
Corn Syrup
Corn syrup is a sweetener that is 20-40 percent as sweet as sugar. It provides a browning effect and reduces bacteria growth. It is also a cryoprotectant, which inhibits ice crystal growth and lowers the freezing point.
Corn Syrup Solids
Corn syrup solids are made from dried corn syrup and are used to help bind and provide mild sweetness.
Cottonseed Oil
Cottonseed oil is a vegetable oil that is derived from cottonseeds used for frying or baking.
Cream
Cream is a high fat dairy product that is used to add flavor and texture.
Crisped Rice
Crisped Rice is a type of puffed rice formed by heating steam-conditioned rice kernels in an oven and is commonly used for texture in cereals and confections.
Cultured Celery Juice
Cultured Celery Juice is a natural cure agent for meat.
Cultured Corn Sugar/Syrup
Cultured Corn Sugar/Syrup is fermented corn syrup that can be used as to naturally decrease the growth of microorganisms.
Cultured Dextrose
Cultured Dextrose is fermented dextrose sugar that can be used to naturally decrease the growth of microorganisms, as well as add a savory flavor.
Cultured Sugar
Cultured Sugar is a natural fermented sugar used as a preservative.
Cultures
Cultures (in cheese) are bacteria strains used to create different types of cheeses.