UNSWEETENED ORIGINAL COCONUT MILK

Coconut milk is a plant-based milk alternative rich in medium-chain triglycerides (MCTs) which may support metabolism. It is derived from the flesh of coconuts and is a source of healthy fats. The quality of coconut milk can vary based on the processing methods and the proportion of coconut cream used.

Xanthan gum is a common food additive used as a thickening agent and stabilizer. It is produced through the fermentation of sugars by the Xanthomonas campestris bacterium. While it is generally considered safe, it is a highly processed ingredient.

Carrageenan is a thickening agent derived from red seaweed, often used in dairy and plant-based milk products. It has been linked to digestive issues and inflammation in some studies. The processing of carrageenan can affect its impact on health, with degraded forms being more concerning.

Guar gum is a natural thickening agent derived from guar beans, used to improve texture and consistency in food products. It is generally considered safe but is a processed ingredient. Its effectiveness as a thickener makes it a common choice in food manufacturing.

Calcium carbonate is a mineral supplement used to fortify foods with calcium, supporting bone health. It is a common additive in non-dairy milk alternatives to enhance nutritional value. The bioavailability of calcium from supplements can vary compared to natural sources.

Natural flavors are additives used to enhance the taste of food products, but their exact composition is often undisclosed. They can contain a variety of compounds, some of which may be highly processed. The lack of transparency in their composition raises concerns about potential allergens or sensitivities.

Gellan gum is a gelling agent used to stabilize and thicken food products, derived from bacterial fermentation. It is considered safe for consumption but is a processed ingredient. Its ability to form gels makes it useful in a variety of food applications.

Vitamin A palmitate is a synthetic form of vitamin A used to fortify foods, supporting vision and immune function. It is often added to non-dairy milk alternatives to enhance their nutritional profile. The synthetic nature of this vitamin may affect its absorption compared to natural sources.

Vitamin D2 is a plant-derived form of vitamin D used to fortify foods, aiding in calcium absorption and bone health. It is less effective than vitamin D3 in raising blood levels of vitamin D. Fortification helps address deficiencies in populations with limited sun exposure.

Vitamin B12 is an essential nutrient added to fortified foods to support nerve function and red blood cell formation. It is particularly important for individuals following plant-based diets. The synthetic form used in fortification may differ in absorption compared to natural sources.