kids probiotics vanilla flavoured live cultured yoghurt

Whole milk is a nutrient-rich ingredient providing essential vitamins and minerals, including calcium and vitamin D, which are important for bone health. It is minimally processed, retaining its natural fat content which can aid in the absorption of fat-soluble vitamins. Whole milk also contributes to the creamy texture and taste of the yoghurt.

Skim milk is used to reduce the fat content while still providing essential nutrients like calcium and protein. It is processed to remove most of the fat, making it a lower-calorie option. Skim milk helps maintain the nutritional profile of the yoghurt without adding extra calories from fat.

Water is used as a solvent and to adjust the consistency of the yoghurt. It is a neutral ingredient with no nutritional value. Water helps in achieving the desired texture and fluidity of the product.

Sugar is added for sweetness but contributes to the overall calorie content without providing essential nutrients. Excessive sugar intake is linked to various health issues, including obesity and dental cavities. In this product, sugar enhances flavor but should be consumed in moderation.

Milk solids are used to enhance the texture and nutritional content of the yoghurt by adding proteins and minerals. They are derived from milk and contribute to the creamy consistency. Milk solids help in maintaining the nutritional profile of the product.

Rice starch is used as a thickening agent to improve the texture and stability of the yoghurt. It is a carbohydrate derived from rice and is generally considered safe. Rice starch helps in achieving the desired consistency without altering the flavor.

Gelatin is used as a gelling agent to provide a smooth and firm texture to the yoghurt. It is derived from animal collagen and is commonly used in food products. Gelatin helps in achieving the desired consistency and mouthfeel.

Natural flavours are added to enhance the taste but can be a catch-all term for various compounds, making it difficult to assess their quality. They are processed to mimic natural tastes but lack transparency in sourcing and composition. The use of natural flavours can mask the true quality of the ingredients.

Acidity regulators like citric acid (330) and sodium citrate (331) are used to maintain the pH and stability of the yoghurt. They are commonly used food additives that help in preserving the product's freshness. These regulators ensure the yoghurt remains safe for consumption over its shelf life.

These probiotic cultures are beneficial for gut health, aiding in digestion and supporting the immune system. They are live bacteria that contribute to a healthy gut microbiome. Regular consumption of these probiotics can improve digestive health and enhance immune function.