Water used in our beverages is purified through a multiple process of purification so that the quality of water conforms to the packaged drinking water quality as specified by Food Safety and Standards Authority of India.
Milk obtained by treatment with lactic acid culture to convert to yoghurt (referred to as Dahi).
Common salt or Sodium Chloride is used to impart the characteristic taste to the beverage.
Resistant Maltodextrin is used as a Dietary Fibre. Dietary Fibre is an ingredient which is essential for a healthy diet.
Acidity Regulator (330)
Citric acid is one of the most widely used Acidity regulators in the food industry and has been used for several years in food and beverage. They are used in beverages to provide tartness for desirable taste.
Lactic acid Bacteria
Lactic acid Bacteria is the bacterial culture used for fermentation of the milk and which produces the typical yoghurt flavour in the fermented milk.
Pectin is added to the beverage to provide the desired texture, consistency and mouthfeel. Pectin is widely used in other packaged food categories like Jams, Jellies, Ice creams.
Nature-identical flavoring substances
Nature-identical flavoring substances means substances chemically isolated from aromatic raw materials or obtained synthetically; they are chemically identical to substances present in natural products intended for human consumption, either processed or not. They are added to provide the characteristic taste to the beverages.