| abstract |
The product contains vital microorganisms, has increased quantity of free amino acids, high energy value and is assimilated more easily by the ordinary non-gluten-containing dough products. It is in the form of dry powder product containing cows' low-lactose-containing wholesome or skimmed milk, yoghurt ferment - L. delbrueckii spp. bulgaricus and Str. thermophilus, rice flour and/or maize starch , sweetener - fructose or aspartam. The milk component comprises from 90 to 98% of the mass of the dry product, the rice flower from 0 to 12%, the maize starch from 0 to 25%, fructose from 0 to 8%, aspartam from 0 to 0.5%. It is prepared for one meal consumption, and about 25 g (3 standard teaspoons) are mixed in such a quantity of water or any other suitable and preferred liquid until the production of the desired thickness. It can also be consumed in dry state. 1 claim |