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contact information:
(800) 249-0272
Tangra Group is developing milk shake powders that have a functional characteristic: improve gut health, decrease blood pressure, strengthen the immune system, favor a healthy complexion, reduce skin-aging effects, improve muscle flexibility, strengthen bones and joints.
Varieties of these products based on added sugar, probiotics or other cultures (Lactobacillus Bulgaricus), and fortified with protein, vitamins E, C and B12, calcium, omega-3 fatty acids, immunoglobulin, and biotin are more common in Europe and Asia, but newer to the U.S. market.
The dairy industry has been a pioneer in the functional food effort with the creation of probiotic and prebiotic milk. Our milk powders can be custom-tailored to become prebiotic through the addition of concentrated lyophilized cultures, such as Lactobacillus Bulgaricus, bifidobacteria or Lactobacillus casei.
Culture containing and fermented milk powders are characterized by the presence of lactic acid, produced by the eventual fermentation of lactose. The bacteria, such as Lactobacillus Bulgaricus, have a mild, clean taste, good acid production and high cell viability. After the milk powder is blended in the mixer with milk, water, or juice the bacteria become alive in the drink. Prebiotics are often mixed with other thermophilic and mesophilic lactic-acid bacteria in custom blends, so that no one organism predominates.
Just being a lactic-acid producing bacterium does not translate immediately into a prebiotic function. Lactobacillus Bulgaricus feeds itself on the milk sugar (lactose) and hence reduces significantly the lactose content. It is also beneficial for the gut because it has the ability to survive digestion in the gastrointestinal tract and develop favorable colonies in the intestines.
Culturing or fermenting dairy drinks improves their taste, functionality, digestibility, and uniqueness. Due to Lactobacillus Bulgaricus and other good bacteria digestibility of the milk proteins, lactose and milk fat is improved in fermented dairy drinks. For example, our TANGRA shakes are in the same category as drinkable yogurt and kefir. They are considered fermented dairy drinks because they are made with starter cultures which produce lactic acid under controlled conditions.
Lactobacillus Bulgaricus has been existing in Bulgaria for thousands of years and since the beginning of 20th century has become popular for its ability to support the body’s natural micro flora and maintain a healthy gastrointestinal system.