Agave Syrup

Agave Syrup

מוצראירזה

סירופ אגבה בריכוז עדין ג640

סירופ אגבה בריכוז בינוני ג640

סירופ אגבה בריכוז גבוה ג640

סירופ אגבה בטעם פטל ג640

סירופ אגבה בטעם אגוזים ג640

סירופ אגבה בטעם אמרטו ג640

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Agave Syrup

Agave Syrup is a natural fructose sweetener extracted from Mexico’s Agave plant. Traditionally, the Native Americans of Mexico ghatered the sweet juice, “aguamiel”, from several varieties of agave. They also used it as a sweetener, for special celebratory beverages.

Agave SyrupTo obtain aguamiel, the quiote is cut off before it grows (when the plant is 7-8 years old). Thus a hole in the center of the plant forms.

Aguamiel is the juice that the plant “prepares” to feed the quiote. It is full of nutrients, as it contains large amounts of carbohydrates. Fructan, vitamins and aminoacids.

If this juice is evaporated (boiling to remove the water) the traditional agave syrup is obtained.

The main difference between the traditional Agave syrup and our syrup is that we evaporate our product under vacuum, to lower the evaporating temperature (<40°), the use of enzymes to hydrolyze sugars into fructose/dextrose, and the removal of most salts and aminoacids. This makes our product very clear, sweet and mild flavored, making it ideal as a sweetener

Agave Syrup• The first step is the collection of aguamiel which

received then on a tank outside the plant, to avoid any spilling in the facilities, where it is coarsely filtered to remove any foreign material that may have fallen into the aguamiel. The aguamiel is then stored in a closed tank inside the plant. From that tank, it is passed thru a special process that removes impurities such as aminoacids and minerals. It then arrives to a reactor where the enzymatic hydrolysis takes place, and the hydrolyzed product is pre-heated.

• The preheated product is then filtered to remove any impurities that may have remained with the product. The now clean, impurity free product is feed into a vacuum evaporator where it is concentrated into a 75 °Brix syrup.

• That syrup is then transported to our plant in Cuquio, where the product is homogenized, the quality analyses are performed, and the finished product is packed. This is also the warehouse from where Nekutli ships worldwide to its customers

Glycemic Index.• This is a relatively new concept which can be important from a metabolic

standpoint, especially to diabetics, along with athletes and grossly overweight individuals. The index is an indicator as to how much your blood sugar increases in 2-3 hours after specific food consumption. Most if not all carbohydrates are normally metabolized into the simple carbohydrate glucose, which in the glycemic index concept is arbitrarily assigned a value of 100. As a result, the higher a glycemic index food number is, the faster it raises your blood sugar level. Foods or ingredients with glycemic index numbers close to or above 100 present some significant health issues to diabetics.

• According to results provided by The Glycemic Index Laboratories in December 2005, Agave Syrup was found to have a glycemic index of 31.9. Using the classification of Brand-Miller, the product falls into the “Low GI category” (less than 55).

Outstanding characteristics

  * Because Agave syrup is high in fructose, it enjoys all the benefits which continue to make fructose a preferred sweetening agent. It is sweeter than refined sugar (approximately 1.4 times sweeter); in fact, fructose offers an equivalent sweetness for nearly half the amount of carbohydrate calories. Fructose does not stimulate digestive insulin secretion as do other sugars. It does not create a "sugar rush". 

  *Agave Syrup is produced in four different grades varying in flavor and color.  The lighter grades of Agave Nectar are flavor neutral, enhancing the natural flavors of coffee, tea, fruit, beverages, baked goods, fresh fruits, fruit  smoothies, salad dressings, jams and jellies, ice cream, yogurts, and various prepared foods, without altering their flavor. This is in marked contrast with the bee honey, malt barley syrup, and certain other natural sugar substitutes that do alter the flavor of the products which they sweeten.

*Agave Syrup is a moisture retainer. It

increases the water retention properties of food. In bread and baked goods, Agave Syrup enhances product freshness due to its hygroscopic properties which act as humidifying agents, thereby increasing the shelf life of such products.    *Our agave syrup  is certified Organic. The Agave crops used in producing Agave Syrup are herbicide and pesticide free. Growers that supply the  raw material use only natural fertilizers and employ agricultural practices that  meet organic certification standards.     *Calories per Serving: One serving (tablespoon) weights 21 grams and contains 16 grams of total carbohydrates, a small portion of which is not digestible.  One gram of carbohydrate provides 4 calories. Therefore, 16 grams of total carbohydrate contains 64 calories, but a few of these calories are not  digestible, so the total number of calories per serving is closer to 60 calories.  

Outstanding characteristics

Agave syrup can be used in the following industries:

• Dairy Industry: Acts as a body enhancer, helps to lower the freezing point of the product, it stabilizes foam and is a flavor enhancer.

• Beverages Industry: It can be used as a sweetener in energy drinks, juices, carbonated and alcoholic drinks, wines, teas. In beer and derived beverages, Agave syrup increases its fermentability.

• Food industry: In jams and fruit products, it can be used as a sweetener. It acts as a plasticizer (gels) and improves the natural shine of the fruits. It gives the same properties to yogurts, puddings and ice creams. In bakery it can be used in the manufacture of cookies, glazing, tops, creamy stuffings, cake, muffins and donuts among other products. Its use is recommended for the manufacture of cereals such as corn flakes, puffed cereals, etc. In the manufacture of granolas and muselines, due to its hygroscopic properties it increases the self life of these products, depending on the used percentage.

• Candy Industries: As a sweetener, it avoids crystallization. Besides, it improves the body of the product, and in fruit-flavored products, it acts as a flavor enhancer.

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