OATMILK LOW FAT

Oatmilk is a plant-based milk alternative that is naturally lactose-free and suitable for vegans. It is made from oats and water, providing a source of dietary fiber and beta-glucans, which can support heart health. The processing of oats into milk retains some of these beneficial nutrients, making it a healthier choice compared to some other milk alternatives.

Dipotassium phosphate is used as a stabilizer and emulsifier in food products. It helps maintain the texture and consistency of oatmilk. While it is generally recognized as safe, it does not provide significant nutritional benefits.

Calcium carbonate is a common source of calcium used to fortify plant-based milks. It helps support bone health by providing an essential mineral that is often lacking in non-dairy diets. The fortification process ensures that consumers receive adequate calcium intake.

Tricalcium phosphate is another form of calcium used to fortify foods, enhancing their nutritional profile. It is particularly beneficial in plant-based products to ensure adequate calcium intake. The fortification process is designed to mimic the calcium content found in dairy milk.

Sea salt is used to enhance the flavor of oatmilk without the need for artificial additives. It contains trace minerals that are naturally present in seawater. However, its nutritional contribution is minimal in the small amounts used.

Dicalcium phosphate is used as a dietary supplement to provide calcium and phosphorus. It supports bone and dental health by contributing essential minerals. The inclusion in oatmilk helps ensure that consumers receive these nutrients in a plant-based diet.

Riboflavin, or vitamin B2, is added to fortify oatmilk, contributing to energy production and cellular function. It is an essential nutrient that supports overall health and well-being. Fortification ensures that consumers meet their daily vitamin B2 requirements.

Vitamin A is added to fortify oatmilk, supporting vision, immune function, and skin health. It is a crucial nutrient that is often added to plant-based milks to match the nutritional profile of dairy milk. Fortification helps prevent deficiencies in plant-based diets.

Vitamin D2 is used to fortify oatmilk, aiding in calcium absorption and bone health. It is especially important in non-dairy products to ensure adequate vitamin D intake. Fortification helps maintain healthy bones and supports immune function.

Vitamin B12 is added to fortify oatmilk, crucial for nerve function and the production of DNA and red blood cells. It is particularly important for those following a vegan diet, as B12 is primarily found in animal products. Fortification helps prevent deficiencies in plant-based diets.