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.
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.
Low Ash Content.
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: