Ultra Filtered Milk Shake

Filtered lowfat grade A milk is a good source of high-quality protein and essential nutrients like calcium and vitamin D. The filtration process helps to concentrate the protein content while reducing lactose, making it easier to digest for some individuals. It provides a balanced amino acid profile beneficial for muscle maintenance and overall health.

Filtered water is used as a base ingredient to adjust the consistency and concentration of the milk shake. It is a neutral ingredient with no direct nutritional benefits or risks. Its primary role is to ensure the desired texture and dilution of the product.

Grade A cream adds richness and a smooth texture to the milk shake. It is a source of saturated fats, which should be consumed in moderation. While it enhances flavor, it does not significantly contribute to the nutritional profile of the product.

Natural flavors are often used to enhance taste but can be a catch-all term for various additives. The lack of transparency about their specific composition raises concerns about potential allergens or additives. They do not contribute to the nutritional value of the product.

Salt is used to enhance flavor and preserve the product. While necessary in small amounts, excessive intake can lead to health issues such as hypertension. It is a common ingredient in processed foods for flavor balance.

Lactase enzyme is added to break down lactose, making the product suitable for lactose-intolerant individuals. It improves digestibility without altering the nutritional content of the milk. This enzyme is beneficial for those who have difficulty digesting lactose.

Sodium hexametaphosphate is used as a stabilizer and emulsifier in food products. It helps maintain texture and prevents separation of ingredients. While generally recognized as safe, it does not provide nutritional benefits.

Gellan gum is a gelling agent used to stabilize and thicken food products. It is derived from bacterial fermentation and is considered safe for consumption. It does not contribute to the nutritional value but improves texture.