Agave Nectar or agave syrup is an organic sweetener derived from several species of agave, the most popular of which are the Blue Agave Americana (Agave tequilana) and Salmiana Agave (Agave salmiana). Agave nectar is commonly produced from Mexico and South America.
The agave plant, known in Mexico as aguamiel or honey water, is prized by the Aztecs as a gift from the gods. Agave nectar is now a preferred sugar alternative by many health conscious consumers, doctors, chefs and natural food cooks for its many beneficial properties.
Production
Agave nectar comes in various forms based on the way it is processed. Because of this not all agave nectar has the same properties or taste. The most common source of agave nectar is the Blue Agave, but other agave nectars, like Xagave which uses both Blue and White agave, also exist in the market boasting of more healthy benefits and better taste.
Agave Nectar is usually derived from the core (called piña) of the agave plant once it has grown to about 7 to 14 years old. To get the plants nectar, the leaves are all cut off leaving the piña of the plant which is then harvested. The sap is then extracted, filtered and heated in a low temperature to break down the polysaccharides to simple sugars. The resulting juice from this process becomes a syrupy liquid which is slightly thinner than honey with a light to dark amber color.
This process which uses low heat makes agave nectar a raw food for many food enthusiasts.
Composition
Agave nectar is made up primarily of fructose and glucose with varying percentages based on the way it is processed. Agave nectar is comparable to fructose in its glycemic index and glycemic load and is lower for both values than table sugar or sucrose. Fructose is a naturally occurring sugar commonly found in fruits and vegetables.
Over the years the use of agave nectar has been debated as overconsumption of fructose can lead to deleterious effects like decreased glucose tolerance and accelerated uric acid formation. Compared to table sugar and honey, however, agave nectar remains as the sweetener of choice for those concerned about their health.
Properties
Agave nectar is 1.4 times sweeter than sugar allowing use of less to achieve the same taste afforded by table sugar. With agave nectar one can use 1/2 cup for every cup of sugar called for. The decrease in the amount allows a decrease in carbohydrate calories which is further reduced by its inulin content.
Agave nectar is preferred by many cooks and natural food chefs because of its neutral taste. Unlike honey, it has no reported aftertaste when used as an ingredient. Agave nectar is also in a very soluble form which makes it ideal for use in cooking.
Agave nectar is a low glycemic index food and is preferred by many for a healthy diet. The low glycemic load also makes it a good alternative sweetener for many diabetics.
Agave nectar also contains inulin, a prebiotic fiber, that promotes the healthy function of the gastrointestinal tract. Inulin is also reported to promote regularity, boost the immune system, increase calcium absorption and increase bone density.
Reference
Agave Nectar Wiki
Reference
Agave Nectar Wiki
