Emulsification is the most critical emulsification technology in the production of emulsified Lycium barbarum.
Because Lycium barbarum is rich in natural nutrients that are not easily soluble in water, such as zeaxanthin and vitamin A, the daily eating methods such as raw food and soaking in water are restricted, resulting in the loss of Lycium barbarum nutrition in vain. Through emulsification technology, casein structure in milk is blended with water-insoluble nutrients such as "zeaxanthin", which is actively absorbed by human body, thus improving bioavailability, maximizing the nutritional value of Lycium barbarum and enhancing human immunity, instead of simply mixing milk and Lycium barbarum.
"Emulsification" technology is a new discovery of scientific research on Lycium barbarum by Nestle for many years, and it has registered patents in North America and Europe.
In 20021year, Nestle applied emulsification technology to the new Nestle milk Lycium barbarum, providing consumers with new choices of quality and health.
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