Agave syrup

Agave syrup, also known asmaguey syruporagave nectar, is a sweetener commercially produced from several species ofagave, includingAgave tequilana(blue agave) andAgave salmiana. Blue-agave syrup contains 56%fructoseas asugarproviding sweetening properties.
To produce agave syrup from theAgave americanaandA. tequilanaplants, the leaves are cut off the plant after it has been growing for seven to fourteen years. The juice is then extracted from the core of the agave, called thepiña.The juice is filtered, then heated to break the complex components (thepolysaccharides) into simplesugars.The main polysaccharide is calledfructan, apolymerof fructose molecules.This filtered juice is then concentrated to a syrupy liquid, slightly thinner than honey. Its color varies from light to dark amber, depending on the degree of processing.
Agave salmianais processed differently fromAgave tequiliana. As the plant develops, it starts to grow a stalk called aquiote.The stalk is cut off before it fully grows, creating a hole in the center of the plant that fills with a liquid calledaguamiel. The liquid is collected daily. The liquid is then heated, breaking down its complex components into fructose,glucose, andsucrose,and preventing it from fermenting intopulque.
An alternative method used to process the agave juice without heat is described in a United States patent for a process that usesenzymesderived from the moldAspergillus nigerto convert the inulin-rich extract into fructose. In slightly greater detail, the polyfructose extract obtained from the mashed agave pulp is hydrolyzed via a chemical process patented in 1998, with inulin enzymes (obtained fromAspergillus niger), to produce a hydrolyzed fructose extract. Concentrating the fructose yields the familiar syrup.Agave syrup (nectar) is listed on the inventory of foodsgenerally recognized as safe(GRAS) by theU.S. Food and Drug Administration.
The carbohydrate composition in agave syrup depends on the species from which the syrup was made.InA. tequilana(blue agave), the syrup contains some 56% to 60% fructose, 20%glucose, and trace amounts ofsucrose,whereas inA. salmiana, sucrose is the main sugar.Fructose molecules inA. tequilanasyrup chain together to createfructansandfructooligosaccharides, which have sweetening effects.
Blue-agave syrup is 1.4 to 1.6 times as sweet as sugar,and may be substituted for sugar in recipes. Because it comes from a plant, it is widely utilized as an alternative tohoneyfor those following aveganlifestyle,and is often added to somebreakfast cerealsas a binding agent.The specific strain known as blue agave syrup is not recommended for people withfructose intolerance.
Agave syrups are sold in light, amber, dark, and raw varieties. Light agave syrup has a mild and almost neutral flavor, and is therefore sometimes used in delicate-tasting dishes and beverages. Amber agave syrup has a medium-intensitycaramelflavor, and is used in dishes and drinks with stronger flavors. Dark agave syrup has even stronger caramel notes and imparts a distinct flavor to dishes, being used in some desserts, poultry, meat, and seafood dishes. Both amber and dark agave syrups are sometimes used "straight out of the bottle" as a topping for pancakes, waffles, andFrench toast. The dark version is unfiltered and therefore contains a higher concentration of the agave plant's minerals.
In a 100-gram reference amount, blue-agavesyrupsupplies 1,297 kilojoules (310 kilocalories) offood energyand is a moderate source ofvitamin Cand severalB vitamins(table). It is composed of 76%carbohydrates, 23% water, 0.4%fat, and  negligibleprotein.
Having fructose as its primary sugar, blue-agave syrup (56% fructose)is similar in fructose content tohigh-fructose corn syrup(55% fructose content), the most common sweetener used in US manufactured beverages.In atablespoonamount (about 25 ml or 25 grams), blue-agave syrup supplies 330 kJ (78 kcal),an amount similar to the value per tablespoon for high-fructose corn syrup (290 kJ or 70 kcal).
Blue-agave syrup has a relatively high sweetness factor because it is composed of 56% fructose,having an effect onblood sugarcomparable to fructose itself, as measured by its lowglycemic index(GI) of between 11 and 19.