Whenever consumers come to the supermarket shelves, faced with a wide range of goods do not know how to choose, want to see the ingredients list, but the ingredients list is dense three or four lines, consumers said they do not know what these are, what are the role.
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Next, dedicated to the country's 1.4 billion consumers to popularize the knowledge of milk consumption of dairy home, to introduce you to the ingredients of dairy products, in the hope that you can provide reference when buying.
The ingredient list of most dairy products is divided into seven parts: milk base/plant base, nutritional supplements, taste flavoring agents, flavor extracts, food additives, lactic acid bacteria, flavors/fragrances, etc.
I. Milk base/plant base
In addition to milk drinks and lactic acid bacteria, milk base/plant base is generally the first in the ingredient list. Milk base/plant base is the core raw material for making dairy products, which is the most important part of the product and directly determines the quality of the product. Other ingredients such as sugars and food additives are added on top of it.
Most products have only raw cow's milk as their milk base, some products add whole milk powder, and most milk bases for milk drinks and lactic acid bacteria are milk powder. China's national standard requires that the milk base content of yogurt and milk mix needs to be ≥ 80%.
The core ingredients of plant-based milk are plant-based, commonly soy, oats, patanas, coconut milk, etc.
If the first ingredient of a product is not milk-based or plant-based, but water, then the product is just a beverage with lower nutritional value than milk, so you cannot drink it as milk, but because it contains milk, the nutritional value is higher than ordinary beverages. Consumers can choose according to their needs.
Second, nutritional supplements
Nutritional supplements, also called nutritional fortification, refer to the addition of one or more nutrients or certain natural foods to food according to nutritional needs to improve the nutritional value of food. It can not only supplement the nutritional deficiencies of natural foods, but also improve the nutritional composition of food and its ratio to meet the nutritional needs of consumers.
Nutritional supplements are also relatively important ingredients in dairy products, which can improve the nutritional value of the product. Some companies are confident enough in the quality of their products that they do not have nutritional supplements. Most of the nutritional supplements in dairy products are used to supplement protein, fat, minerals, vitamins, etc.
Common nutritional supplements in dairy products are: whey protein powder, diluted cream, egg yolk powder, milk mineral salts, vitamins, DHA, etc.
Third, taste flavoring agents
Taste flavoring agents are mainly used to adjust the flavor of dairy products, mostly white sugar and sweeteners, and some plant milks will add edible salt.
In recent years, as consumers pay more attention to health, more and more dairy product manufacturers have joined the "zero sucrose" queue, and there are many dairy products without sucrose in the market. Excessive intake of sugar substitutes can also cause an imbalance in insulin secretion and lead to disease. So Dairy Home recommends that consumers try to choose sucrose-free products, preferably plain yogurt that does not contain sugar substitutes.
The common taste flavoring agents in dairy products are: sugar, erythritol, aspartame, stevioside, acesulfame, xylitol, etc.
Flavor extractants
Flavor extractives in dairy products are to provide different flavors, such as peach juice concentrate, cocoa powder, strawberry mulberry jam, etc., mostly found in flavored milk and flavored yogurt. Some products do not have flavor extractants but marked flavor, consumers can pay attention to the ingredient list to see if there is flavor, the flavor of the product can be adjusted through the flavor.
V. Lactobacillus
Lactobacillus is a class of bacteria that can use fermentable carbohydrates to produce large amounts of lactic acid collectively, it is the raw material for fermented dairy products. Lactobacillus is not exactly a probiotic, probiotics can regulate the balance of intestinal flora, while lactobacillus can not.
Lactobacillus bulgaricus and Streptococcus thermophilus, which are common in yogurt ingredients, are common lactic acid bacteria and are necessary materials for making yogurt. Studies have shown that these bacteria can only reach the upper part of the small intestine and have no beneficial effect and cannot colonize the intestine.
Probiotics mainly include Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus griseus, Bifidobacterium bifidum and so on.
So consumers can carefully check the strains of bacteria in the yogurt ingredients when buying yogurt products, and try to choose yogurt containing probiotics.
Sixth, food additives
According to China's Food Sanitation Law (1995), food additives are synthetic or natural substances added to food to improve the quality of food color, aroma and taste, as well as for preservative and processing needs, food additives in dairy products are mainly thickeners, emulsifiers, stabilizers, colorants and so on.
Additives in dairy products need to be added in accordance with the requirements of the "GB 2760-2014 National Food Safety Standard for the Use of Food Additives".
Most of the dairy products on the market now have added food additives, which are added within the prescribed dose and do not pose a threat to health, so there is no need to worry about the hazards of food additives. However, the Dairy House recommends that consumers carefully choose products with a wide range of food additives.
In recent years, the Chinese dairy market has seen a wave of "zero-additive" products, and there are many "zero-additive" products on the market, so Dairy Home suggests that consumers should choose "zero-additive" dairy products. Dairy products.
Food additives are relatively easy to identify, most of them are synthetic. The common food additives in dairy products are: gellan gum, hydroxypropyl di-starch phosphate, agar, mono- and diglyceride fatty acid esters, sucrose fatty acid esters, diacetyl tartaric acid mono- and diglyceride, microcrystalline cellulose, sodium tripolyphosphate, etc.
Seven, edible flavors / fragrances
Edible flavor is a variety of edible flavors and additives blended into the mixture, can also be said to be a food additive used to enhance the flavor of food. Dairy products made by the color and flavoring, one of the main selling points is the taste, and the taste of the raw material itself is not delicious enough, you need additives and flavors to adjust the taste.
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