Drinkable Probiotics : No need to brew or mix with water; can be consumed anytime, anywhere. Probiotics are formulated into ready-to-drink beverages, which require advanced flavoring and processing techniques. To make health supplements more convenient as food, we developed a "Litchi-Apple" flavored "Probiotics Drinks". 2. Industry-Leading Probiotic Count : 100 billion CFU per single serving.

Purified water, Sugar, Concentrated apple juice, Indigestible maltodextrin , Citric acid, Heat-inactivated lactic acid bacteria [Maltodextrin, lactic acid bacteria (Lactobacillus casei, Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus acidophilus)] , Heat-inactivated lactic acid bacteria (Dextrin, lactic acid bacteria Lactobacillus plantarum), Vitamin C, Flavoring [Propylene glycol, compound flavoring, triacetin], Inulin , Galacto-oligosaccharides, Heat-inactivated lactic acid bacteria (Dextrin, lactic acid bacteria Bifidobacterium longum), Xylo-oligosaccharides, Sucralose (Sweetener), Agrimony extract (Indigestible maltodextrin, agrimony extract), Rose petal extract (Rose petal extract, dextrin), Heat-inactivated spore-forming lactic acid bacteria [Microcrystalline α-cellulose, spore-forming lactic acid bacteria (Bacillus coagulans)]

1. Raw Material Inspection Standard COA 2. Process Control Standard Document - Batch Records 3. Finished Product Inspection Report COA 4. Manufacturing Flowchart 5. Raw Material,Material Requisition Form 6. Packaging,Filling Record Sheet 7. Sterilization Operation Record 8. Seal Integrity and Volume Inspection Sheet 9. Liquid Inspection Record Sheet

1. Raw Material Compliance with COA : Appearance, moisture content, total bacterial count, and specific heavy metals. 2. Accurate Weighing : Weight measurement and sieving. 3. Blending : Control of temperature, humidity, and mixing duration. 4. Filling : Temperature and humidity management. 5. Sterilization : Heating temperature and duration. 6. Semi-Finished Product Inspection : Characteristics, pH value, and sugar content. 7. Finished Product Inspection : Appearance, pH, sugar content, total bacterial count, and volume