Moderate Health Risk High Environment Risk

so delicious dairy free unsweetened cultured coconut milk

Summary

Total Ingredients: 23 (More than average)

Total Additives: 13 (More than average)

health risk: moderate (1) low (11)
environment risk: high (1) moderate (4) low (4)
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Full Ingredients List

ORGANIC COCONUT MILK (WATER, ORGANIC COCONUT CREAM), CHICORY ROOT EXTRACT, PECTIN, ALGIN, MAGNESIUM PHOSPHATE, TRICALCIUM PHOSPHATE, RICE STARCH, NATURAL FLAVOR, LOCUST BEAN GUM, LIVE CULTURES, GUAR GUM, DIPOTASSIUM PHOSPHATE, GELLAN GUM, XANTHAN GUM, VITAMIN D2, VITAMIN B12. LIVE ACTIVE CULTURES INCLUDE: L. BULGARICUS, S. THERMOPHILUS, L. RHAMNOSUS, L. ACIDOPHILUS, BIF. BIFIDUM AND BIF. ANIMALIS.

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Additives or Preservatives

locust bean gum

In Percent of Plant Milks: 23%
Health Risk: Low
Environment Risk: Low
Function: Additive that works as a thickener in food, and in combination with some other additives as a gelling agent. It is particularly useful in processed foods that are heated to high temperatures during manufacturing.

rice starch

In Percent of Plant Milks: 1% Uncommon
Health Risk: Low
Environment Risk: Moderate-High
Function: Additive used as a whitening and smoothing agent (texturizer).

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

algin

In Percent of Plant Milks: 0.1% Uncommon
Health Risk: Low
Environment Risk: Unknown
Function: Additive used to thicken food .

pectin

In Percent of Plant Milks: 1% Uncommon
Health Risk: Low
Environment Risk: Low-Moderate
Function: Additive used to stabilize and texturize food, as well as provide a gelling effect - it can be especially useful in foods processed at high temperatures.

chicory root extract (inulin)

In Percent of Plant Milks: 1% Uncommon
Health Risk: Low
Environment Risk: Low
Function: Additive used to sweeten food

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.

tricalcium phosphate

In Percent of Plant Milks: 21%
Health Risk: Low
Environment Risk: Moderate
Function: Additive that works as an anti caking agent

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.

magnesium phosphate

In Percent of Plant Milks: 2% Uncommon
Health Risk: Low
Environment Risk: Unknown
Function: Additive used as a dietary supplement to add Vitamin D

dipotassium phosphate

In Percent of Plant Milks: 10%
Health Risk: Low
Environment Risk: Low
Function: Additive that works as an emulisifying, texturizing, and binding agent.

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