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The gummy-like, clear liquid that forms inside the eggs and surrounding the yolk. Making up about 60 percent of the liquid weight of the egg, the egg white is an excellent source of protein and it has no cholesterol.

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

A chocolate powder produced from cocoa beans that have been roasted, husked, and processed to remove the fat, wihch is the cocoa butter contained in the bean.

A substance that is combined with food in order to improve food for a variety of needs. Food Additives are commonly introduced into the food in order to enhance the appearance or taste, to preserve or retain the freshness, to keep the product safe for consumption, to improve the nutritional value, to improve the appearance, taste or texture, or to assist with the processing and/or preparation.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.