Sweet and Confectionery
- Sugars: Sucrose (table sugar), fructose, corn syrup, honey, molasses, brown sugar, etc.
- Cocoa butter, vegetable fats (palm oil, coconut oil), milkfat, butter, etc. These provide structure, texture, and mouthfeel.
- Wheat flour, cornstarch, tapioca starch, etc. Used for structure, thickening, and sometimes for mouthfeel.
