Moderate Health Risk High Environment Risk
pacific foods unsweetened coconut non-dairy beverage
Summary
Total Ingredients: 14 (More than average)
Total Additives: 11 (More than average)
Full Ingredients List
WATER, COCONUT CREAM*, COCONUT WATER CONCENTRATE*, NATURAL VANILLA FLAVOR*, NATURAL FLAVORS, SODIUM CITRATE, TRICALCIUM PHOSPHATE, XANTHAN GUM, GELLAN GUM, GUAR GUM*, VITAMIN A PALMITATE, VITAMIN D2, VITAMIN B12, ZINC OXIDE.
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Additives or Preservatives
zinc oxide
- In Percent of Plant Milks: 2% Uncommon
- Health Risk: Low
- Environment Risk: Low - Moderate
- Function: Additive used as a dietary supplement to add Zinc. It also may helps improve the apperance, flavor, and texture of food.
vanilla extract (flavor)
- In Percent of Plant Milks: 3% Uncommon
- Health Risk: Low
- Environment Risk: Moderate-High
- Function: Additive used to sweeten and enhance the flavor of foods.
sodium citrate
- In Percent of Plant Milks: 3% Uncommon
- Health Risk: Low
- Environment Risk: Low
- Function: Preservative used to reduce acidity, mainiting flavor and extending shelf life
vitamin b12
- In Percent of Plant Milks: 32%
- Health Risk: Low
- Environment Risk: Unknown
- Function: Additive used as a dietary supplement to add Vitamin B12
vitamin d2
- In Percent of Plant Milks: 64%
- Health Risk: Low
- Environment Risk: Unknown
- Function: Additive used as a dietary supplement to add Vitamin D2
vitamin a palmitate
- In Percent of Plant Milks: 60%
- Health Risk: Low
- Environment Risk: Low
- Function: Additive used as a dietary supplement to add Vitamin A.
tricalcium phosphate
- In Percent of Plant Milks: 21%
- Health Risk: Low
- Environment Risk: Moderate
- Function: Additive that works as an anti caking agent
guar gum
- In Percent of Plant Milks: 17%
- Health Risk: Low
- Environment Risk: Low-Moderate
- Function: Additive that is used for thickening liquids - particularly those that have been processed at high temperatures.
gellan gum
- In Percent of Plant Milks: 58%
- Health Risk: Low
- Environment Risk: Low
- Function: Additive that works as a bind ingredients, stabilize ingredients, and texturize food. It is particularly useful in processed foods that are heated to high temperatures during manufacturing. It typically works as a plant based alternative to gelatin.
xanthan gum
- In Percent of Plant Milks: 14%
- Health Risk: Low - Moderate
- Environment Risk: Low - Moderate
- Function: Additive that works to prevent oil separation in water, which stabilizes food products - this is especially useful when foods are processed at high temperatures.
Natural Flavors (MSG)
- In Percent of Plant Milks: 28%
- Health Risk: Unknown
- Environment Risk: Unknown
- Function: Additive used to enhance the flavor of food