Agave Syrup-All about Agave
Production of agave syrup
Whether used for sweetening an iced tea or as a vegan alternative to honey, agave syrup(also known as agave nectar),is popular on account of its extreme sweetness (about one and a half times as sweet as table sugar)and its thin consistency,making it very soluble. It is also associated with various health benefits.
Agave syrup is mainly produced in the Mexican state of Jalisco and the Eastern Cape Province of South Africa. It comes from the agave plant,of which there are 208 species.
To produce the syrup,agave juice is usually filtered and then heated to break down polysaccharide chains into simple sugars (predominately fructose and dextrose). It is then concentrated to a varying degree,depending on the form of syrup required.
The syrup is sold in four different forms:raw,light,amber and dark.
Light agave syrup is characterized by its mild,neutral flavour and is used in delicately-flavoured dishes and for sweetening beverages.
Amber syrupgives a medium intensity flavour,somewhat like caramel,and is often used in dishes with a stronger flavour.
Unfiltered dark syrup has a noticeably strong caramel-like flavour. It is high in minerals and is used to flavour meat and seafood dishes as well as desserts. It can be poured straight from the bottle on to waffles,French toast or pancakes.
All of these form s of agave syrup require a degree of heating in the production process. Raw agave syrup,on the other hand,is produced by the action of an enzyme from the mould aspergillus niger,requiring temperatures of only 48 degrees or less. This form of agave syrup is popular with raw foodists.
Varieties of agave Syrup
The most popular species of plant used in the production of agave nectar,is blue agave. Commonly associated with tequila,for which it forms the base ingredient,this spiky-leaved Mexican succulent is pollinated by a local bat. Blue agave is higher in fructose-producing carbohydrates than other varieties,although Salmiana,green,grey,thorny and rainbow agave are also cultivated to produce agave syrup.
Health benefits of agave nectar
Unlike processed sugars,agave syrup has a low glycemic index. This means that it breaks down more slowly,producing a more gradual effect on blood sugar. This avoids the insulin rush caused by rapid increases in blood sugar levels. This is of importance to people with diabetes,who can use agave syrup to help manage their condition. Even in non-diabetics,chronic high blood sugar and insulin levels are associated with Metabolic Syndrome,a disease linked with insulin resistance,type II diabetes and abdominal weight gain.
Agave,in common with ginseng,also contains saponins,compounds which have an anti-inflammatory effect. Saponins are also anti-microbial,and the Aztecs treated their wounds with a mixture of agave nectar and salt.
Another substance present in agave syrup is insulin. This is a type of fiber and is associated with increasing satiety (the feeling of fullness) and causing a decrease in appetite. This supports people who are trying to lose weight.
Whether used for sweetening an iced tea or as a vegan alternative to honey, agave syrup(also known as agave nectar),is popular on account of its extreme sweetness (about one and a half times as sweet as table sugar)and its thin consistency,making it very soluble. It is also associated with various health benefits.
Agave syrup is mainly produced in the Mexican state of Jalisco and the Eastern Cape Province of South Africa. It comes from the agave plant,of which there are 208 species.
To produce the syrup,agave juice is usually filtered and then heated to break down polysaccharide chains into simple sugars (predominately fructose and dextrose). It is then concentrated to a varying degree,depending on the form of syrup required.
The syrup is sold in four different forms:raw,light,amber and dark.
Light agave syrup is characterized by its mild,neutral flavour and is used in delicately-flavoured dishes and for sweetening beverages.
Amber syrupgives a medium intensity flavour,somewhat like caramel,and is often used in dishes with a stronger flavour.
Unfiltered dark syrup has a noticeably strong caramel-like flavour. It is high in minerals and is used to flavour meat and seafood dishes as well as desserts. It can be poured straight from the bottle on to waffles,French toast or pancakes.
All of these form s of agave syrup require a degree of heating in the production process. Raw agave syrup,on the other hand,is produced by the action of an enzyme from the mould aspergillus niger,requiring temperatures of only 48 degrees or less. This form of agave syrup is popular with raw foodists.
Varieties of agave Syrup
The most popular species of plant used in the production of agave nectar,is blue agave. Commonly associated with tequila,for which it forms the base ingredient,this spiky-leaved Mexican succulent is pollinated by a local bat. Blue agave is higher in fructose-producing carbohydrates than other varieties,although Salmiana,green,grey,thorny and rainbow agave are also cultivated to produce agave syrup.
Health benefits of agave nectar
Unlike processed sugars,agave syrup has a low glycemic index. This means that it breaks down more slowly,producing a more gradual effect on blood sugar. This avoids the insulin rush caused by rapid increases in blood sugar levels. This is of importance to people with diabetes,who can use agave syrup to help manage their condition. Even in non-diabetics,chronic high blood sugar and insulin levels are associated with Metabolic Syndrome,a disease linked with insulin resistance,type II diabetes and abdominal weight gain.
Agave,in common with ginseng,also contains saponins,compounds which have an anti-inflammatory effect. Saponins are also anti-microbial,and the Aztecs treated their wounds with a mixture of agave nectar and salt.
Another substance present in agave syrup is insulin. This is a type of fiber and is associated with increasing satiety (the feeling of fullness) and causing a decrease in appetite. This supports people who are trying to lose weight.
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