PROBIOTIC DAIRY DRINK

Cultured grade A reduced fat milk is a source of probiotics, which can support gut health. It provides essential nutrients like calcium and protein. The fermentation process enhances digestibility and nutrient absorption.

Water is used as a solvent and to adjust the consistency of the product. It is a neutral ingredient with no direct nutritional impact. It helps in maintaining the desired texture and hydration of the product.

Sugar is a refined carbohydrate that can contribute to increased calorie intake without providing essential nutrients. Excessive consumption is linked to health issues like obesity and diabetes. It is used to enhance sweetness but offers no nutritional benefits.

Whey protein concentrate is a high-quality protein source that supports muscle repair and growth. It contains all essential amino acids and is easily digestible. It is derived from milk and is beneficial for those seeking to increase protein intake.

Dextrose is a simple sugar that can rapidly increase blood sugar levels. It is often used as a sweetener and energy source. Excessive consumption can contribute to metabolic disorders.

Modified food starch is used as a thickening agent to improve texture and stability. It is derived from various starch sources and is highly processed. It does not provide significant nutritional value.

Pectin is a natural gelling agent derived from fruits, used to thicken and stabilize products. It is a soluble fiber that can aid digestion. It is commonly used in food processing for its gelling properties.

Calcium citrate is a calcium salt used to fortify foods and improve calcium content. It is more easily absorbed than other calcium forms. It is beneficial for bone health but does not provide additional nutrients.

Natural flavors are used to enhance taste but can be derived from complex mixtures of chemicals. They lack transparency in sourcing and processing. Their inclusion does not contribute to nutritional value.

Black carrot juice concentrate is used for natural coloring, providing a vibrant hue without synthetic dyes. It is derived from carrots and contains antioxidants. It does not significantly impact the nutritional profile of the product.

Microcrystalline cellulose is used as a bulking agent and stabilizer in food products. It is derived from plant fibers and is highly processed. It does not contribute to nutritional value but aids in texture and stability.

Malic acid is a naturally occurring acid used to enhance flavor and acidity. It is found in many fruits and is used to balance taste. It does not provide significant nutritional benefits.

Sodium citrate is used as an emulsifier and acidity regulator in food products. It is a salt of citric acid and helps maintain product stability. It does not contribute to nutritional value.