IOAA-Properties –printable PDF click here–
PROPERTIES
• Sweetener
It can be used as a 100% natural sweetener, excellent for direct human consumption. Agave syrup represents a great opportunity for the food and tequila industry because of its elevated sweetener power which is higher than regular sugar and therefore has a dietetic value.
• Flavor booster
Improves and intensifies the taste of other foods such as fruits, nectars, etc. this represents the opportunity to manufacture food products with significant lower portions of sweeteners, acid sauces or other ingredients.
• Easy assimilation for the body
Because of its high fructose content, agave syrup does not require the presence of insulin for the primal stages of the metabolism process.
• Hygroscopicity
Produces high hygroscopicity, this property is desirable when moisture retention in food processing needs to be improved.
• Osmotic pressure
Because of its high content of monosaccharide (90-93%) agave syrup presents a particular high osmotic pressure which is used for inhibiting the microbiologic growth.
• High fermentation capability
Because of its high content of monosaccharide which is 100% fermentation material by yeasts it can be used in concentrations or fixed dilutions in breading processes without losing any properties by baking.
Other important properties are its high purity, low ashes content, color, natural transparency, stable composition, easy handling and storage, availability and competitive cost.
RAW MATERIAL
Blue Agave Tequilana Weber.
Agave syrup has a delicious taste, low calorie rate and does not cause dental problems like sugar.