Coconut Lactobacillus Beverage

Materials used

1. Using natural coconut cream a sraw materials that can provide good coconut milk with coconut aroma. It is customizable to choose frozen coconut cream or normal temperature coconut cream in order to control product costs and meet requirements for product taste as well as processing safety.
2. Adding natural concentrated coconut water enriching the product with a fresh coconut milk sensation. 3. Adding lactobacillus fermentation base: providing the product with good actobacillus flavor and taste. 4. Stabilizer blends can provide good product taste and stability under acidic conditions, effectively reducing the denaturation, floating oil, and precipitation stratification problems of acidic products.

• Ingredients

  Dosage

  Cost per mtin finish products upon request, USD

• Coconut cream

  7.00%

• Sugar

  8.60%

• Skimmed milk powder

  1.60%

• Fermentation concentrate Duoduo

  1.50%

• Frozen concentrate coconut water

  0.60%

• Stablizer blends

  0.55%

• Polyglycerol fatty acid esters

  0.17%

• Sodium caseinate

  0.14%

• L-malic acid

  0.07%

• Citric acid

  0.07%

• Lactic acid

  0.03%

• Flavor

  0.07%

• Water

  79.62%

• Coconut cream

  7.00%

• Sugar

  8.60%

• Skimmed milk powder

  1.60%

• Fermentation concentrate Duoduo

  1.50%

• Frozen concentrate coconut water

  0.60%

• Stablizer blends

  0.55%

• Polyglycerol fatty acid esters

  0.17%

• Sodium caseinate

  0.14%

• L-malic acid

  0.07%

• Citric acid

  0.07%

• Lactic acid

  0.03%

• Flavor

  0.07%

• Water

  79.62%

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