AD Calcium Milk

Materials used

1. Using milk or milk powder as raw materials to give the product a full milk beverage taste.
2. Using a blend of nutrients fortifying calcium, making the product richer in nutritional value.
3. The stabilizer blends significantly improves the challenge of protein denaturation, precipitation, stratification and its insufficient milk taste fullness under acidic conditions, and it provides a good taste and ensures the consistency throughout the product's shelf life.

• Ingredients

  Dosage

  Cost per mtin finish products upon request, USD

• Sugar

  2.50%

• Skimmed milk powder

  1.20%

• Whole milk powder

  2.50%

• Stablizer blends

  0.50%

• High fructose corn syrup

  2.00%

• Sodium citrate

  0.15%

• Sodium Tripolyphosphate

  0.04%

• Citric acid

  0.29%

• Phosphoric acid

  0.15%

• Sucralose

  0.01%

• Acesulfame potassium

  0.04%

• Flavor

  0.08%

• Nutrition enhancer

  q.s.

• Water

  top to 100%

• Sugar

  2.50%

• Skimmed milk powder

  1.20%

• Whole milk powder

  2.50%

• Stablizer blends

  0.50%

• High fructose corn syrup

  2.00%

• Sodium citrate

  0.15%

• Sodium Tripolyphosphate

  0.04%

• Citric acid

  0.29%

• Phosphoric acid

  0.15%

• Sucralose

  0.01%

• Acesulfame potassium

  0.04%

• Flavor

  0.08%

• Nutrition enhancer

  q.s.

• Water

  top to 100%

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