Bluava® Agave Syrup is obtained from the Blue Agave plant Tequilana Weber by physical extraction, hydrolysis and purification of the naturally occurring fructans in the agave sap. It is a premium sweetener, 1.5 times sweeter than table sugar and certified Organic, Kosher, Halal and Non-GMO while being gluten free and vegan friendly. Agave syrup is primarily used as a low glycemic, low calorie sweetener with a variety of applications in any food that sweeteners are used as well as can be found on most retail food shelves.
Bluava® Agave Syrup is grown, harvested, produced and packaged under one roof with the highest certifications in the marketplace, so you can be assured of the authenticity and quality of our products.
WHAT IS AGAVE SYRUP/NECTAR:
The Agave (uh-gah-vay) plant has long been cultivated in hilly, semi-arid, fertile volcanic soils of Mexico. The agave plants are large plants that resemble cactus or yuccas in both form and habitat, but they are actually succulents related to the lily. The plant’s fleshy, spiky leaves cover a pineapple-shaped heart called a “pina”, which contains a sweet sticky juice known in Mexico as aguamiel, or “honey water”. Ancient Mexicans considered the plant to be sacred. They believed the liquid or nectar from this plant purified the body and soul. Although the nectar or syrup is most often produced from the Blue Agaves, at least six other varieties of agave are in current use, such as Agave salmeana, Agave Americana, Agave maguey and Agave mapisaga. Tierra Group offers syrup from both the Blue Agave and Salmeana plant.
RAW AGAVE SYRUP PRODUCTION:
After about 8 years of growth, the spiky leaves of the Agave plant are cut off to reveal a giant pineapple-looking core called the “pina”, weighing about 100 pounds. Agave syrup is made by extracting and filtering the sap from the pina, then heating the sap at a low temperature (under 118° F) to break down the inulin (a storage carbohydrate in the pina nectar) into a high fructose-containing liquid that results in a syrup that is slightly thinner than honey. Agave syrups may be heated for shorter or long times, resulting in lighter or darker syrups. The darker syrups are filtered less, and the solids left in the syrup make for a stronger flavored syrup comparable to maple syrup.
Agave syrup is a good overall substitute for higher glycemic-inducing granulated sugars, liquid sugars, and can be used in more applications than artificial sweeteners for a variety of reasons. Unlike an artificial or non-nutritive sweetener Agave syrup is a real sugar. Agave syrup has functional properties similar to many sugars, with exception to its glycemic index (GI). This makes it a healthier alternative for many purposes, including:
- Weight Control: As 67% of the US adult population is overweight, Agave syrup's low GI makes it suitable for consumers practicing low-carb or slow absorbing-carb diets for a variety of weight loss/management programs.
- Blood sugar control: Blood sugar control and progression towards insulin resistance is becoming increasingly important for disease prevention and control. Individuals wishing to control blood sugar closely monitor the GI of the foods they consume. Agave syrup has similar calories as other nutritive sweeteners, so calories must be taken into consideration, and responses to sweeteners vary from one individual to the next. However, agave syrup has a lower glycemic index than other refined sugars, so it gives slower rise to blood sugar. So, while agave syrup is not without calories, it is a suitable substitute for sugar to broaden dietary options for those wishing to help control blood sugar.
- Vegan diets: Sugars made from cane sugar, such as evaporated cane juice, granulated cane sugar, brown sugar and cane molasses are refined using activated bone char from animals. As such, these sugars are NOT suitable for vegan diets. Honey also utilizes bees for its production and is also not suitable for vegan diets. Agave syrup is vegan-friendly.
- Granulated and Liquid Sugar substitution: Agave syrup is about 40% sweeter than brown or granulated sugars, so less is used in food applications to provide similar sweetening. While it likely will take some slight recipe adjustments to substitute agave syrup for granulated sugars, it is much easier to formulate foods using agave than an artificial sweetener to substitute for sugar. Artificial sweeteners provide sweetness, but satisfy only few of the required functional properties of real sugars. Agave provides the same variety of functions (including browning, moisture retention, humectancy, freeze/thaw stability, and food preservation) as refined sugars. Agave syrup is most easily used to substitute for liquid sugars, as it is already in liquid form and has similar solids content as liquid sugars. Due to its lower GI, it can be used as a healthy alternative for higher glycemic liquid sugars, such as corn syrup, honey, brown rice syrup, and maple syrup.