Agave syrup is a natural sweetener obtained from the agave plant, which is native to the red volcanic soils of Mexico. It is a versatile ingredient used in the food, beverage, pharma, and food supplement sectors. The syrup is composed of monosaccharides, mainly fructose (around 80%) and some glucose (around 20%) . It is considered to be 1.3 times sweeter than refined sugar and presents a low glycemic index, which is five times lower than sugar. Agave syrup is vegan and does not change but enhances the flavor of the final product. Organic agave syrup and organic blue agave are GMO-free.
Agave syrup is produced by extracting the juice from the core of the agave plant, called the piña, and then filtering and heating it to break down the complex components into simple sugars. The main polysaccharide in agave syrup is fructan, a polymer of fructose molecules. Agave salmiana is processed differently from Agave tequiliana, as the plant develops a stalk called a quiote, which is cut off before it fully grows, creating a hole in the center of the plant that fills with a liquid called aguamiel. The liquid is collected daily and then heated to break down its complex components into fructose, glucose, and sucrose, preventing it from fermenting into pulque.
Agave bagasse is a fibrous-like material obtained during aguamiel extraction, which is also in contact with indigenous microbiota of agave plant during aguamiel fermentation. Agave bagasse is a well-known carrier of the prebiotic fructan-type carbohydrates, which have multiple health benefits. Ashen and green agave bagasses have demonstrated chemical and functional properties for use in the food industry, as they increase the oil holding capacity of cookies and transfer prebiotic fructooligosaccharides to both agave bagasse formulations, which remain active as a prebiotic ingredient in cookies after in vitro digestion and cookie manufacture, including thermal treatment. Therefore, agave bagasse could be considered a valuable alternative for the addition of the nutritionally-relevant dietary fiber in healthier foods.
Positive:
- Agave syrup is a natural sweetener that presents a low glycemic index.
- It is considered to be 1.3 times sweeter than refined sugar.
- Agave bagasse is a well-known carrier of the prebiotic fructan-type carbohydrates, which have multiple health benefits.
Negative:
- No negative aspects were found in the search results.
Ingredients or materials:
- Agave syrup is composed of monosaccharides, mainly fructose (around 80%) and some glucose (around 20%).
- The main polysaccharide in agave syrup is fructan, a polymer of fructose molecules.
- Agave bagasse is a fibrous-like material obtained during aguamiel extraction, which is also in contact with indigenous microbiota of agave plant during aguamiel fermentation.
