About the product
Oligosaccharides is a nutrition source for bifidobacteria, which is a bacterium that ferment sugars and produce lactic acid. They are present in our bodies and improves and helps maintain the health of our intenstines by fighting off unhealthy bacterias including common colds and flu infections.
It is great to be used for drinks, yogurt and in cooking and it can replace sugar in any food and drinks as it is heat resistant. Use it in various dishes including Nimono (stewed vegetables), etc.
As the beet oligosaccharides is a natural product, the color may darken while being stored, but it does not impact quality.
How to prepare
Drizzle over hot cakes and breads, also great for coffee, tea, yogurt, smoothie, dessert such as jello, etc. To make coffee jello, dissolve 5g gelatin packet in 50cc hot water. Add 200cc coffee (freshley brewed or with instant) and desired amount of Sugarlady’s beet oligo into the gelatin liquid. Stir well and pour the coffee liquid into serving size bowl or cup. Chill in the refrigerator for a few hours until jello is settled. Serve with whipcream or half and half on top. To make virgin mojito, stir together lime juice and Sugarlady’s beet oligo well. Tear peppermint (or spearmint) leaves in the glass over crushed ice. Add club soda and stir. Top it with mint sprigs into top of glass as a garnish. (If desired, add white rum for a real Mojito.)
Ingredients & Nutrition
This product contains beet molasses (Hokkaido) 90%, maple syrup (Canada) 10%.
Calories: 1 Tablespoon (21g) 61kcal
Salt Equivalent: 0.10g
This product does not contain common allergens.
The recommended shelf life for this product is 12 months.
Origin of ingredients
Specialty: Additive Free, Gluten-free, Non-GMO, Vegan, Vegetarian