The naturally occurring fat obtained from cacao (cocoa) beans either before or after roasting. Cocoa butter is a unique vegetable fat extracted from cacao (cocoa) beans or chocolate liquor. Its unique fatty acid composition, including palmitic, stearic, oleic and linolenic acids, provides the pleasant mouth-feel and flavor release of chocolate products.

A substance found in the oil component of soybeans that acts as an emulsifier, to prevent ingredients from separating. Other common sources of lecithin include rice, sunflower, and eggs.

The seed pod of the vanilla orchid; the natural source of vanilla flavor.