Full Cream Milk

Milk solids are derived from milk and contain proteins, lactose, and minerals. They are used to enhance the nutritional profile and texture of dairy products. Processing involves drying milk to remove water content, which may affect some heat-sensitive nutrients.

Soya lecithin is a common emulsifier derived from soybeans, used to improve texture and consistency. It is a processed ingredient that may contain traces of soy allergens. The extraction process often involves chemical solvents, which can be a concern for some consumers.

Stabilisers are additives used to maintain the texture and consistency of food products. They are often synthetic and can be heavily processed. The use of stabilisers may indicate a higher level of food processing, which can be undesirable for some consumers.

Vitamin A Palmitate is a synthetic form of vitamin A used to fortify foods and improve nutritional value. It is essential for vision, immune function, and skin health. Fortification helps prevent vitamin A deficiency, especially in populations with limited access to diverse diets.

Vitamin B1, also known as thiamine, is a water-soluble vitamin essential for energy metabolism. It is often added to foods to prevent deficiencies. The synthetic form, thiamine hydrochloride, is commonly used in fortification.

Vitamin D3 is a fat-soluble vitamin crucial for calcium absorption and bone health. It is often added to dairy products to enhance their nutritional profile. Fortification with vitamin D3 helps prevent deficiencies, especially in regions with limited sunlight exposure.