Agave nectar

Agave syrup (also called agave nectar ) is a sweetener that is produced on the basis of different types of agave in Mexico. Agave syrup is sweeter than honey but less viscous. It is produced in the Mexican states of Jalisco, Michoacán, Guanajuato and Tamaulipas.

Manufacturing and composition

For the production of agave juice is first extracted from the agave. For this is, for example, in the nature of Agave americana, of at least eight years old plant away before her blossoming of the inner core. In the thereby resulting hole of up to 15 cm in diameter then daily up to 1.5 liters of sweet juice can be taken more than half a year. Since this spoils rapidly after its removal, it is then filtered and heated to convert the polysaccharides contained in it, mainly inulin in simple sugars. The result is then concentrated to a syrup-like liquid that is slightly thinner than honey and can range in appearance from almost total lack of color to a dark yellow.

Agave syrup mainly composed of fructose and glucose, with fructose content significantly prevails. Fructose (fruit sugar) has a very low glycemic index, and so are the glycemic index and the glycemic load of Agavensirups due to the high proportion of fructose with the lowest sweeteners available among all.

However, the high fructose content can also have negative effects. He may optionally trigger fructose malabsorption and contribute to the metabolic syndrome, as well as hypertriglyceridemia, lead to decreased glucose tolerance and increased uric acid formation.

Use

Agave syrup is often used as a substitute for sugar or honey in recipes. In particular, vegans use agave syrup as a substitute for honey. Furthermore, it is used to sweeten cold drinks such as iced tea, since it is fast soluble.

Agave syrup is sold in clear, amber, dark, and raw varieties. The transparent Agave syrup has a nearly neutral taste and therefore might find in a rather mild spicy food use. The amber syrup has a moderately strong caramel flavor and is therefore used in food and drinks with a stronger taste. The dark syrup has a strong caramel flavor and gives food a very unique taste. The dark version is unfiltered and therefore contains a higher concentration of agave minerals. The darker varieties are often used for sweetening and garnish, such as for pancakes or waffles. Raw Agave syrup has a neutral, mild taste. It is produced at temperatures below 48 ° C in order to protect the natural enzymes, making this variant is considered to be compatible with the diet of raw-foodists.