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OTHER INGREDIENTS - Back
Agave Nectar is
a natural food sweetener derived from the carbohydrates present
in the agave plant through a totally natural thermic (heat)
process without the use of chemicals. The primary carbohydrate
being the complex fructose, inulin or fructosan, which is
broken down to create a syrup that delivers approximately
50 percent more sweetness than sucrose.
Carrageenan A natural emulsifier derived
from red seaweed extract; also known as Irish Moss.
Cellulose Gums A thickening agent, Cellulose
is a structural material with simple glucose sugar molecules
derived from photosynthesis.
Citric Acid a critical metabolite in virtually
all-living organisms, especially citrus fruits and berries;
acts as an antioxidant; acts as a mild preservative and chelating
agent.
Collagen Acts as a thickening agent, this
protein substance is composed of molecules then converted
to gelatin.
Gluconic Acid Acts as a chelating agent,
this mild organic ingredient occurs naturally in fruits and
plants.
Natural Flavors derived from fruits, spices
and herbs. Does not contain protein hydrolysate, edible yeast,
seafood, poultry, egg, or meat (savory) flavors.
Potassium Phosphate Acts as a PH control
agent used to control acidity.
Potassium Sorbate non-sodium salt of potassium
combined with sorbic acid; acts as anti-microbial preservative.
Purified Water filtered free of dissolved
solids, salts, heavy metals, chlorine, harmful chemicals;
contains high levels of oxygen.
Sodium Benzoate used to help ingredients
flow smoothly during manufacturing process; acts as anti-microbial
preservative.
Sodium Phosphate (Disodium Monohyrdogen
Phosphate) Acts as an emulsifier and buffer.
Stevia Used as a sweetener, Stevia is derived
from the leaves of a perennial shrub that contains glycosides,
which taste sweet but are non-caloric.
Vegetable Glycerin derived from coconut
oil, acts as a natural carrier for nutrient system and sweetening
agent.
Xanthan Gum a polysaccharide produced through
fermentation of a carbohydrate, then purified; acts as stabilizer
and emulsifier.
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