A soluble fibre produced by bacterial fermentation of sugar. It is used across the food industry in tiny quantities to thicken and to stop ingredients separating.
Keeps the shake smooth and stops the powder settling at the bottom of the bottle. It is technically a soluble fibre, but at the amounts used it is a texture ingredient, not a nutritional one.
Not something you would eat by itself. It appears in most commercial ice creams, sauces and gluten-free breads.
Only in Butter Coffee. It is the reason that one mixes smoothly in plain water.
KABO does not publish a milligram-by-milligram breakdown of every micronutrient, so this page describes what the ingredient is and what it is needed for rather than how much of it a serving contains. The full ingredient list is printed on every pack and set out at kabo.co.in/pages/ingredients. This is general nutrition information, not medical advice — if you are pregnant, managing a medical condition or taking medication, talk to your doctor before changing what you take.