LAIT ENTIER SANS LACTOSE imp

Whole milk is a natural source of essential nutrients like calcium, protein, and vitamins. It provides a balanced profile of fats, carbohydrates, and proteins. The lactose removal process makes it suitable for lactose-intolerant individuals.

Lactase enzyme is used to break down lactose into simpler sugars, making milk digestible for lactose-intolerant individuals. It is a natural enzyme that aids in digestion. The inclusion of lactase allows for broader consumption of dairy products.

Stabilizer E-452 is a phosphate-based additive used to maintain texture and consistency in dairy products. It is a synthetic additive that may have potential health concerns. Excessive consumption of phosphates can lead to imbalances in calcium and phosphorus levels.

Vitamin A is an essential nutrient important for vision, immune function, and skin health. It is often added to dairy products to enhance nutritional value. Fortification ensures adequate intake of this vital vitamin.

Vitamin D is crucial for calcium absorption and bone health. It is commonly added to dairy products to prevent deficiencies. Fortification helps maintain adequate vitamin D levels, especially in regions with limited sunlight exposure.

Vitamin E is an antioxidant that helps protect cells from oxidative damage. It is beneficial for skin health and immune function. Fortification with vitamin E adds nutritional value to the product.

Folic acid is a B-vitamin essential for DNA synthesis and cell division. It is particularly important during pregnancy for fetal development. Fortification helps prevent neural tube defects and supports overall health.