Molkosan

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200 ml 500 ml

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About this product

For hundreds of years people have been impresed by the nutritional value and sharp refreshing taste of fermented whey drinks. Molkosan is made from fresh whey by a special lactofermentation (using Lactobacillus bacteria), concentration and pasteurisation process.

Product information

Ingredients, usage guidance and technical details supplied with this product.

Features

Rich in L+ lactic acid
Lactose and calorie free
Fat and sugar free

Serving Information

Container Size: 500 ml
Serving Size: 20 ml
Servings Per Container: 25

Nutritional Information

Energy: 90 kJ / 20 kcal
Fat: less than 0.5 g
of which Saturated: less than 0.5 g
Carbohydrate: less than 0.5 g
of which Sugars: less than 0.5 g
Protein: less than 0.5 g
Salt: 0.25 g

Amounts

L + Lactic Acid: 7 g

Amounts

L + Lactic Acid: 7 g

Ingredients

Concentrated, Lactofermented Whey (from Swiss Milk & without Protein), L+ Lactic Acid, Potassium Citrate

Recommended Use

Add 1 teaspoon (or 1 tablespoons, if desired) to a glass of spring or mineral water for a refreshing drink.

Suitability / Allergen Information

Contains Milk.
Free from Gluten and Lactose.
Suitable for Vegetarians.

FAQ

Who can’t take Molkosan?

Molkosan is free from genetically modified organisms or ingredients, milk protein, yeast, gluten, preservatives, flavour enhancers, sugar substitutes and sweeteners. It is also fat and sugar free.

How long can I use Molkosan for?

There is no restriction on the long term use of Molkosan.

Can I take Molkosan whilst pregnant or breast-feeding?

This is not recommended unless directed by a healthcare professional.

What is L+ lactic acid?

L+ lactic acid is the substance produced by lactic acid bacteria in the human gut. L+ keeps the acidity of your gut at the right level and acts as a prebiotic by allowing good gut bacteria to thrive, encouraging their growth. The better your levels of L+, the better able you will be to support a healthy population of good gut bacteria, which in turn promotes efficient digestion. Unfriendly bacteria don’t like L+ and can’t survive in a gut full of healthy, L+ supported good bacteria.