Many habitual consumers of soya drinks use them as a substitute for cow’s milk in their daily diet. Some prefer calcium enriched soya drinks as a source for maintaining the correct levels of this mineral in their bodies.

One of the most important issues when adding calcium to soya drinks is to ensure, as far as possible, that it is uniformly distributed in the product (calcium has a tendency to settle and form a sediment at the bottom of the container). In order to solve this problem, many companies opt to include additives: thickeners and stabilisers. In our diet it is very easy to exceed the Acceptable Daily Intake of additives, since they are present in many products on the market.

Liquats Vegetals is committed to healthier and more natural nutrition. That is why its research department has made every effort to find a solution that does not affect product quality. And it has indeed proved possible. When mixed with water, the complex polysaccharide mucilage present in the Chondrus Crispus alga swells to form a gelatinous pseudo-solution. Thanks to this, all substances remain uniformly suspended in the product. By adding just a tiny amount of this ingredient during production the research objectives are fully met. This system is a real innovation and is currently being patented in the European Patent Offices.