Molkosan is the brand name of a fermented prebiotic organic whey product made from organic milk from Swiss cows in Switzerland by A.Vogel. It contains lactic acid.
| Product type | Prebiotics |
|---|---|
| Owner | A.Vogel |
| Country | Switzerland |
| Website | www |
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 42 kJ (10 kcal) | ||||||||||||||||||||
1 g | |||||||||||||||||||||
| Sugars | 5 g | ||||||||||||||||||||
| Dietary fibre | 0 g | ||||||||||||||||||||
0 g | |||||||||||||||||||||
0 g | |||||||||||||||||||||
| |||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||||||||||||||||||
A study at University of Aberdeen, UK shows that daily fermented whey consumption alters the fecal short-chain fatty acid profile in healthy adults.[3]
History
editMolkosan is first mentioned in literature in 1913.
Alfred Vogel founded the company Bioforce in 1963 in Appenzell.
See also
edit
References
edit- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ Smith, Nicola M.; Maloney, Niamh G.; Shaw, Sophie; Horgan, Graham W.; Fyfe, Claire; Martin, Jennifer C.; Suter, Andy; Scott, Karen P.; Johnstone, Alexandra M. (2020). "Daily Fermented Whey Consumption Alters the Fecal Short-Chain Fatty Acid Profile in Healthy Adults". Frontiers in Nutrition. 7: 165. doi:10.3389/fnut.2020.00165. PMC 7556162. PMID 33102510.