[New] Sugar beet-born the Yogurutou(Oligosaccharides)

High content of oligosaccharide "kestose"

Oligosaccharides contained in Yogurutou are oligo sweeteners rich in "kestose" which is one component of fructo-oligos. Kestose is a highly safe carbohydrate contained in onions, asparagus, barley, and vegetables such as garlic.

The main raw materials are "Beet sugar" from Hokkaido

The main raw material of this product is "sugar beet (sugar beet)" from Hokkaido.

How to made ?

By using sugar beet sugar made from Hokkaido's "sugar" as a raw material, it makes an enzyme reaction to create oligosaccharides containing more kestose. As ingredients other than kestose, sucrose, glucose etc, are included.

This item is a prebiotic product. By eating this product with everyday yogurt. You can expect double effect of prebiotics & probiotics.
So we named Yogurutou to make it easier to understand the relationship with yoghurt."Using raw suger beet in Hokkaido to know the origin of rawmaterial=safe" no it is oligosaccaride product.

It tends to be a good feed of good bacteria

The oligosaccharides(kestose) are often eaten by lactic acid bacteria and bifidus bacteria.

Rough sweetness

It is sweet like suger because there is no habit, so it is easy to keep it everyday, and it dose not damage the flavor of yoghurt.

How to eat

There is no particular restriction as it is a food, but please enjoy as much as 2 teaspoon (15 g) a day as a guide.

How to eat recommended

It is recommended that you enjoy Yogurutou over yoghurt. You can also add delicious fruits. In addition, it can be deliciously used as sweetening of coffee and tea or replacing sugar as sugar.