Agave syrup

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Agave syrup (also called agave nectar) is a sweetener commercially produced in Mexico, from several species of agave, including Agave tequilana (also called Blue Agave or Tequila Agave), and the Salmiana, Green, Grey, Thorny, and Rainbow varieties. Agave syrup is sweeter than honey, though less viscous.

Agave syrup is produced in the Mexican States of Jalisco, Michoacán, Guanajuato and Tamaulipas, according to Mexican laws pertaining to certificate of origin, although most is produced in Jalisco.

Production

To produce agave nectar, juice is expressed from the core of the agave, called the piña. The juice is filtered, then heated, to hydrolyze carbohydrates into sugars. The main carbohydrate is a complex form of fructose called inulin or fructosan. The filtered, hydrolyzed juice is concentrated to a syrup-like liquid a little thinner than honey.

There is a United States patent for a process that uses enzymes to hydrolyze the polyfructose extract into fructose.

Composition

Agave syrup consists primarily of fructose and glucose. One source gives 92% fructose and 8% glucose; another gives 56% fructose and 20% glucose. These differences presumably reflect variation from one vendor of agave syrup to another.

As a sweetener, Agave syrup is notable in that its glycemic index and glycemic load are apparently lower than most if not all other natural sweeteners on the market.

Culinary use

Agave syrup may be substituted for sugar in recipes.

Use 1/3 cup of agave syrup for every 1 cup of sugar in the original recipe.
The quantity of liquids in the original recipe must be reduced due to the moisture included in the syrup.
Some chefs also reduce the oven temperature by 25°F in recipes requiring baking.

Vegans in particular commonly use agave syrup to replace honey in recipes. It is also a very effective sweetener for cold beverages such as iced tea as, unlike sugar and honey, it dissolves readily in cold liquids.

References

Bibliography