Agave syrup is a natural nutritional sweetener with a low glycemic index: one tablespoon of agave syrup contains about 16 grams of carbohydrates and 64 calories; however, the glycemic index of agave syrup is lower than that of other nutritional sweeteners and it will not cause a sharp rise in blood sugar, unlike other sugars.
Aroma and body enhancer: With agave syrup you can keep the same level of sweetness in your product using 30% less compared to regular sugar. In the dairy industry, agave syrup is used as a stabiliser, which can lower the freezing point of the finished product, stabilise the foam and improve the flavour of the product.
Agave syrup has a very low glycemic index compared to other natural sweeteners. A glycemic index of 21 means that the effect on blood sugar after consumption is minimal compared to glucose, whose glycemic index is 100.
Hygroscopic properties: its natural hygroscopic properties make it ideal for baking: cookies, icings, creams, cakes, muffins and donuts.
The agave plant grows in tropical and subtropical dry areas, especially in the Caribbean and Mexico. The name means magnificent or excellent and that's exactly what the plant is - especially when it's in flower. The agave is a perennial herbaceous plant that has a short above-ground stem. The leaves of the agave are grouped in dense rosettes, in which the individual leaves are very fleshy, leathery, pointed and fibrous. The leaves contain a lot of reinforcing tissue so that they do not collapse under drought conditions.
Flowering of the agave plant takes many years, but when it flowers it will form a 2-8 metre tall inflorescence with many side branches and white or yellow flowers in a few weeks.
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