Sukrin melis - Functional Food - EN. Agave nectar. Blue Agave (Agave tequilana) Because agave nectar dissolves quickly, it can be used as a sweetener for cold beverages such as cocktails, smoothies, and iced tea.
Agave nectar (more accurately called agave syrup, as "nectar" is a marketing term) is a sweetener commercially produced from several species of agave, including Agave tequilana (blue agave) and Agave salmiana.[1][2] Agave syrup is sweeter than honey and tends to be less viscous. Coconut sugar. Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm.
Coconut sugar has been used as a traditional sweetener for thousands of years in the South and South-East Asian regions where the coconut palm is in abundant supply. The world's largest producers of coconuts are the Philippines and Indonesia. In some areas, predominantly in Thailand, the terms "coconut sugar" and "palm sugar" are often used interchangeably.