Used to hydrolyze lactose

Sodium Alginate Used as a thickener, gelling agent in food. Made from seaweed, a seaweed.   

It is a polysaccharide that has properties as a hydrocolloid. It can be extracted from the endosperm of the carob plant (carob, Ceratonia silliqua), used to form a gel in the formula and to stabilize or stabilize the emulsion.

Glucose Oxidase Enzyme (10,000U/g)

Activating Temperature: 40-60C, pH 3.5-6.5 (best 50-55C, pH 5.0-5.5)

gelatin The special type is high transparency, non-yellowing and odorless. therefore suitable for use in soft gel formulations

IsomaltuloseSweeteners are found in honey and sugar cane, meaning about 50% of sugar.

Food coloring FD&C Blue No.1 Lake (Brilliant Blue)

blue

dispersed in oil

Caramel Color (Water-Soluble, Food)

water soluble

Natural food coloring Monascus red obtained from the extraction of Monascus purpureus (red yeast rice)

Can be dissolved in water directly