Melocakes

It is made from glucose, a simple sugar usually taken from starch such as corn or wheat.

Glucose is heated with a little sorbitol and citric acid until the pieces link into long, branched chains your body mostly can't digest.

Used to replace the bulk that is lost when sugar is removed, and to raise fibre content.

It's on this label as “Zùsto: polydextrose” (ingredient 1 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.

Found naturally in small amounts in some fruits and fermented foods.

For food use it is usually made by fermentation: microbes are fed glucose and turn it into erythritol, which is then purified.

Used as a bulk sweetener, often combined with high-intensity sweeteners to balance the taste profile.

It's on this label as “Sweetener: erythritol” (ingredient 2 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.

Made from sugar beet sugar (sucrose).

Sucrose is rearranged with an enzyme and then hydrogenated, giving a polyol (sugar alcohol).

Used in hard confectionery and coatings where sugar-like structure is needed without sugar.

It's on this label as “Sweetener: isomalt” (ingredient 3 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.

From cocoa beans, the seeds of the cacao tree.

Beans are fermented, dried and roasted, ground into a paste, and the paste is pressed to squeeze out the fat.

Used to give chocolate its snap, gloss and the way it melts in the mouth.

It's on this label as “Cocoa butter” (ingredient 4 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.

From cow's milk.

Milk is concentrated and then sprayed into hot air so the water evaporates and a powder is left.

Used in milk chocolate for creaminess, colour and a milder cocoa taste.

It's on this label as “Milk powder” (ingredient 5 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.

From cocoa beans, the seeds of the cacao tree.

Fermented, dried and roasted beans are shelled and ground until the fat melts into a thick, dark paste.

Used as the flavour and colour base of dark and milk chocolate, and as a carrier for cocoa butter.

It's on this label as “Cocoa mass” (ingredient 6 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.

From whey, the liquid left over when cheese is made from milk.

Whey is filtered so the protein is concentrated, then dried to powder.

Used for a high protein content with a mild taste and good solubility in drinks.

It's on this label as “Whey powder (MILK)” (ingredient 7 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.

Drinking-quality water.

Used as it is.

Used to dissolve, dilute and control texture and water activity.

It's on this label as “Water” (ingredient 8 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.

From collagen in animal skin, bones or connective tissue.

The collagen is gently cooked in water so it turns into gelatine, then filtered and dried.

Used for the chew and elasticity of gums and jellies.

It's on this label as “Gelatine (FISH)” (ingredient 9 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.

From wheat grains.

The grains are milled (ground) and sieved into flour.

Used to build the structure of biscuits and baked goods.

It's on this label as “WHEAT flour (GLUTEN)” (ingredient 10 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.

From cow's milk cream.

Cream is churned until the fat clumps together and the buttermilk separates.

Used for flavour and a short, tender texture in bakery and pralines.

It's on this label as “Cream butter” (ingredient 11 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.

Almonds are the seeds of the almond tree's fruit.

They are harvested, shelled and often blanched (skins removed) before grinding.

Used for crunch, fat and flavour in snacks and coatings.

It's on this label as “ALMONDS (NUTS)” (ingredient 12 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.

Hazelnuts grow on hazel trees and shrubs.

They are harvested, shelled and often roasted.

Used for flavour, crunch and as a natural fat source in spreads and bars.

It's on this label as “HAZELNUTS / hazelnut paste” (ingredient 13 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.

From seawater.

Seawater is evaporated by sun and wind or by heating until salt crystals are left.

Used to sharpen flavour and to balance sweetness.

It's on this label as “Salt” (ingredient 14 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.

From the pods of a climbing vanilla orchid.

The pods are cured and dried, then soaked in a liquid (often alcohol and water) that pulls out the flavour.

Used to round off cocoa and dairy notes.

It's on this label as “Vanilla” (ingredient 15 of 15 linked). The brand doesn't say exactly what job it does in this product, so Dotfly won't guess.