Ingredient Glossary - H

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High Fructose Corn Syrup: A sweetener made from corn grown on U.S. corn fields and can be found in numerous foods and beverages on grocery store shelves in the United States. It makes foods such as bread and breakfast cereal "brown" better when baked, and gives chewy cookies and snack bars their soft texture. It also protects freshness. It inhibits microbial spoilage by reducing water activity and extends shelf life through superior moisture control. Steady HFCS intake has been linked to weight gain, higher triglyceride levels, higher LDL cholesterol, and a decrease in insulin sensitivity. 

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hydrolyzed vegetable protein: HVP is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The brown powder contains glutamic acid which consumers are more familiar with as MSG, or monosodium glutamate. It is used as a flavor enhancer in many processed foods. When added this way, the labels are not required to list MSG as an ingredient. It is a flavor enhancer used in anything from broths to meat products. This flavor enhancer simulates the taste of meats. There are two kinds of HVP and HPP - light and dark. The light is often used in poultry, pork and vegetable products. The dark is found in products such as sauces, gravies, stews, processed meats and hot dogs. If you are allergic or intolerant to corn, wheat, soy, cotton seed, peanuts or monosodium glutamate (MSG), do not consume products containing HVP or HPP. 

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hydroxylated lecithin: It is an emulsifier and stabilizer used in baked goods, margarine, and ice cream; it is formed by treating lecithin with a peroxide.