Agave

Natural sweetener

Agave syrup (also called “agave nectar” or “honey water”) is a natural sweetener extracted from Asparagaceae cactus family from Mexico. Agave syrup is naturally rich in fructose and has a low glycemic index while having a high sweetening power.

Consumption of foods containing fructose leads to a lower blood glucose rise compared to foods containing sucrose or glucose.

Components

The most valuable part of the Agave juice is its sugars, being the main one a complex form of fructose called inulin or fructose (more or less 90% of total sugar). The inulin is hydrolysed and the juice is concentrated into a syrup with high fructose content. Fructose is a simple sugar found mainly in fruits and vegetables.

The main characteristics of this natural sweetener are the following:

• Sweetener: Higher level of sweetness 25% sweeter as compared to sucrose or glucose.
• Improves flavour release and natural flavours of foods.
• Hygroscopicity: Increases water retention properties of food products.
• High Fermentability: It is an advantage for bakery products and contributes to maintain freshness as well.
• High Osmotic Pressure helps to inhibit microbial growth.
• High Purity.
• Low Ash Content.
• Natural Transparency.
• High solubility, dissolves easily.

Low glycemic level

Agave Syrup has a low glycemic level and is a delicious and safe alternative to sugar.Glycemic index indicates effect of each food on blood glucose levels. If we compare Agave Syrup with other sweeteners, we find that:

Sources
www.fitsugar.com
www.health.harvard.edu