|The Lactaid milk label.|
|Closer up to the label.|
But the enzyme is not the only ingredient in this carton. Being an enriched milk with calcium (not really sure why they do this), the added calcium is of the form calcium phosphate - basically the same stuff found in bone. But this stuff is only soluble in acid - and you can't add acid to milk without it coagulating (that's how paneer is made, by curdling milk with acid). So, the calcium phosphate is added as a very fine powder which will dissolve into free calcium when it hits the stomach acids.
To keep it in suspension, the milk has to be thicker - that's where carrageenan and guar gum come in. These are hydrocolloids - things that form gels with water. Carrageenan is extracted from seaweed, and guar comes from a bean. Together, these are added in such a low concentration that the milk stays liquid, but is thickened enough to keep things in suspension.
There you have it, nothing too scary about this label. Or even on the other side.
|Another rBST denial.|