Agave nectar

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Blue agave (Agave tequilana) Agave tequilana 2.jpg
Blue agave (Agave tequilana)
Because agave nectar dissolves quickly, it can be used as a sweetener for cold beverages Senor Maguey Organic Agave Nectar.jpg
Because agave nectar dissolves quickly, it can be used as a sweetener for cold beverages

Agave nectar (more accurately, agave syrup) is a sweetener commercially produced from several species of agave, including Agave tequilana (blue agave) and Agave salmiana . Blue agave syrup contains 56% fructose as a sugar providing sweetening properties. [1]

Sugar substitute Food additive

A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis. As of 2018, there is no strong evidence that non-sugar sweeteners are unsafe or result in improved health outcomes.

<i>Agave</i> A genus of flowering plants closely related to Yucca (e.g. Joshua tree). Both Agave and Yucca belong to the subfamily Agavoideae.

Agave is a genus of monocots native to the hot and arid regions of Mexico and the Southwestern United States. Some Agave species are also native to tropical areas of South America. The genus Agave is primarily known for its succulent and xerophytic species that typically form large rosettes of strong, fleshy leaves. Plants in this genus may be considered perennial, because they require several to many years to mature and flower. However, most Agave species are more accurately described as monocarpic rosettes or multiannuals, since each individual rosette flowers only once and then dies ; a small number of Agave species are polycarpic.

<i>Agave tequilana</i> species of plant

Agave tequilana, commonly called blue agave or tequila agave, is an agave plant that is an important economic product of Jalisco, Mexico, due to its role as the base ingredient of tequila, a popular distilled beverage. The high production of sugars named agavins, mostly fructose, in the core of the plant is the main characteristic that makes it suitable for the preparation of alcoholic beverages.

Contents

Agave syrup (sweetener)
Nutritional value per 100 g (3.5 oz)
Energy 1,297 kJ (310 kcal)
76.4 g
Sugars 68.0 g
Dietary fiber 0.2 g
Fat
0.45 g
0.1 g
Vitamins Quantity%DV†
Thiamine (B1)
10%
0.12 mg
Riboflavin (B2)
13%
0.16 mg
Niacin (B3)
5%
0.69 mg
Vitamin B6
18%
0.23 mg
Folate (B9)
8%
30 μg
Vitamin C
20%
17 mg
Minerals Quantity%DV†
Calcium
0%
1 mg
Iron
1%
0.1 mg
Magnesium
0%
1 mg
Phosphorus
0%
1 mg
Potassium
0%
4 mg
Sodium
0%
4 mg
Zinc
0%
0.01 mg
Other constituentsQuantity
Water22.9 g
Link to USDA Database entry
†Percentages are roughly approximated using US recommendations for adults.

Production

To produce agave syrup from the Agave americana and A. tequilana plants, the leaves are cut off the plant after it has been growing for seven to fourteen years. The juice is then extracted from the core of the agave, called the piña. [2] The juice is filtered, then heated to break the complex components (the polysaccharides) into simple sugars. [2] The main polysaccharide is called fructan, a polymer of fructose molecules. [1] This filtered juice is then concentrated to a syrupy liquid, slightly thinner than honey. Its color varies from light- to dark-amber, depending on the degree of processing. [1]

<i>Agave americana</i> species of plant

Agave americana, common names sentry plant, century plant, maguey or American aloe, is a species of flowering plant in the family Asparagaceae, native to Mexico, and the United States in New Mexico, Arizona and Texas. Today, it is cultivated worldwide as an ornamental plant. It has become naturalized in many regions, including the West Indies, parts of South America, the southern Mediterranean Basin, and parts of Africa, India, China, Thailand, and Australia.

Polysaccharide polymeric carbohydrate molecules composed of long chains of monosaccharide units bound together by glycosidic linkages and on hydrolysis give the constituent monosaccharides or oligosaccharides

Polysaccharides are polymeric carbohydrate molecules composed of long chains of monosaccharide units bound together by glycosidic linkages, and on hydrolysis give the constituent monosaccharides or oligosaccharides. They range in structure from linear to highly branched. Examples include storage polysaccharides such as starch and glycogen, and structural polysaccharides such as cellulose and chitin.

Fructan fructose polymer

A fructan is a polymer of fructose molecules. Fructans with a short chain length are known as fructooligosaccharides. Fructans occur in foods such as agave, artichokes, asparagus, leeks, garlic, onions, yacón, jícama, and wheat.

Agave salmiana is processed differently from Agave tequiliana. As the plant develops, it starts to grow a stalk called a quiote. [3] The stalk is cut off before it fully grows, creating a hole in the center of the plant that fills with a liquid called aguamiel. The liquid is collected daily. The liquid is then heated, breaking down its complex components into fructose, glucose, and sucrose, [1] and preventing it from fermenting into pulque.

Glucose A simple form of sugar

Glucose (also called dextrose) is a simple sugar with the molecular formula C6H12O6. Glucose is the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight. There it is used to make cellulose in cell walls, which is the most abundant carbohydrate. In energy metabolism, glucose is the most important source of energy in all organisms. Glucose for metabolism is partially stored as a polymer, in plants mainly as starch and amylopectin and in animals as glycogen. Glucose circulates in the blood of animals as blood sugar. The naturally occurring form of glucose is D-glucose, while L-glucose is produced synthetically in comparably small amounts and is of lesser importance.

Sucrose chemical compound

Sucrose is common table sugar. It is a disaccharide, a molecule composed of two monosaccharides: glucose and fructose. Sucrose is produced naturally in plants, from which table sugar is refined. It has the molecular formula C12H22O11.

<i>Pulque</i>

Pulque['pulke] (help·info), or octli, is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional to central Mexico, where it has been produced for millennia. It has the color of milk, somewhat viscous consistency and a sour yeast-like taste.

An alternative method used to process the agave juice without heat is described in a United States patent for a process that uses enzymes derived from the mold Aspergillus niger to convert the inulin-rich extract into fructose. In slightly greater detail, the polyfructose extract obtained from the mashed agave pulp is hydrolyzed via a chemical process patented in 1998, with inulin enzymes (obtained from Aspergillus niger), to produce a hydrolyzed fructose extract. Concentrating the fructose yields the familiar syrup. [4] Agave nectar (syrup) is not listed on the inventory of foods generally recognized as safe (GRAS) by the U.S. Food and Drug Administration. [5]

Enzyme biological molecule

Enzymes are macromolecular biological catalysts. Enzymes accelerate chemical reactions. The molecules upon which enzymes may act are called substrates and the enzyme converts the substrates into different molecules known as products. Almost all metabolic processes in the cell need enzyme catalysis in order to occur at rates fast enough to sustain life. Metabolic pathways depend upon enzymes to catalyze individual steps. The study of enzymes is called enzymology and a new field of pseudoenzyme analysis has recently grown up, recognising that during evolution, some enzymes have lost the ability to carry out biological catalysis, which is often reflected in their amino acid sequences and unusual 'pseudocatalytic' properties.

<i>Aspergillus niger</i> species of fungus

Aspergillus niger is a fungus and one of the most common species of the genus Aspergillus.

Generally recognized as safe United States government designation for food additives

Generally recognized as safe (GRAS) is a United States Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. The concept of food additives being "generally recognized as safe" was first described in the Food Additives Amendment of 1958, and all additives introduced after this time had to be evaluated by new standards.

Composition

The carbohydrate composition in agave syrup depends on the species from which the syrup was made. [1] In A. tequilana (blue agave), the syrup contains some 56% to 60% fructose, 20% glucose, and trace amounts of sucrose, [1] [6] whereas in A. salmiana , sucrose is the main sugar. [1] Fructose molecules in A. tequilana syrup chain together to create fructans and fructooligosaccharides, which have sweetening effects. [1]

<i>Agave salmiana</i> species of plant

Agave salmiana is a species of the family Asparagaceae, native to central and southern Mexico. It is also reportedly naturalized in South Africa and Spain, specially in the Canary Islands.

Fructooligosaccharides (FOS) also sometimes called oligofructose or oligofructan, are oligosaccharide fructans, used as an alternative sweetener. FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially prepared syrups. It occurs naturally, and its commercial use emerged in the 1980s in response to consumer demand for healthier and calorie-reduced foods.

Culinary use

Agave syrup is 1.4 to 1.6 times sweeter than sugar, [7] and may be substituted for sugar or honey in recipes. It is added to some breakfast cereals as a binding agent. [8]

Breakfast cereal food made from grain

Breakfast cereal is a breakfast food made from processed cereal grains and often eaten for breakfast, primarily in Western societies. It is most often mixed with milk, but can also be eaten with yogurt or fruit. Some companies promote their products for the health benefits from eating oat-based and high-fiber cereals. In the United States, cereals are often fortified with vitamins but can also lack many of the vitamins needed for a healthy breakfast. A significant proportion of cereals are made with high sugar content. Many breakfast cereals are produced via extrusion. The breakfast cereal industry has gross profit margins of 40–45%, 90% penetration in some markets, and steady and continued growth throughout its history. The number of different types of breakfast cereals in the U.S. has grown from 160 (1970) to 340 (1998); forecasted trend for 2012 was 4,945 (2012). In this highly competitive market, breakfast cereal companies have developed cereals in an ever-increasing number of flavors. Although many plain wheat and oat based cereals exist, other flavors are sweet. Some of the most popular brands include freeze-dried fruit and others are flavored like dessert or candy.

Agave syrups are sold in light, amber, dark, and raw varieties. Light agave syrup has a mild, almost neutral flavor, and is therefore sometimes used in delicate-tasting dishes and beverages. Amber agave syrup has a medium-intensity caramel flavor and is therefore used in dishes and drinks with stronger flavors. Dark agave syrup has stronger caramel notes and imparts a distinct flavor to dishes, such as some desserts, poultry, meat, and seafood dishes. Both amber and dark agave syrups are sometimes used "straight out of the bottle" as a topping for pancakes, waffles, and French toast. The dark version is unfiltered and therefore contains a higher concentration of the agave plant's minerals. [9]

Agave syrup is not recommended for people with fructose intolerance. [10]

Nutrition

In a 100 gram (ml) reference amount, agave nectar (as a syrup sweetener) supplies 310 calories (78 calories per tablespoon) and is a moderate source of vitamin C and several B vitamins (table). It is composed of 76% carbohydrates, 23% water, 0.4% fat, and negligible protein.

Having fructose as its primary sugar, agave syrup (56% fructose) [6] is similar in fructose content to high-fructose corn syrup (55% fructose content), the most common sweetener used in US manufactured beverages. [11] In a tablespoon amount (about 25 ml or grams), agave syrup supplies 78 calories, [12] an amount similar to the value per tablespoon for high-fructose corn syrup (70 calories).

Glycemic index

Agave syrup has a relatively high sweetness factor because it is composed of 56% fructose, [12] having an effect on blood sugar comparable to fructose itself, as measured by its low glycemic index (GI). [13]

See also

Related Research Articles

Fructose A simple ketonic monosaccharide found in many plants

Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into blood during digestion. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. The name "fructose" was coined in 1857 by the English chemist William Allen Miller. Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars. Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.

Molasses viscous by-product of the refining of sugarcane, grapes, or sugar beets into sugar

Molasses or black treacle is a viscous product resulting from refining sugarcane or sugar beets into sugar. Molasses varies by amount of sugar, method of extraction, and age of plant. Sugarcane molasses is primarily used for sweetening and flavoring foods in the United States, Canada, and elsewhere. Sugar beet molasses is foul-smelling and unpalatable, so it is mostly used as an animal feed additive in Europe and Russia, where it is chiefly produced. Molasses is a defining component of fine commercial brown sugar.

Syrup thick, viscous liquid consisting primarily of a solution of sugar in water

In cooking, a syrup or sirup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups, anSyrup can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane

Inulin chemical compound

Inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory. The inulins belong to a class of dietary fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch. In the United States in 2018, the Food and Drug Administration approved inulin as a dietary fiber ingredient used to improve the nutritional value of manufactured food products. Using inulin to measure kidney function is the "gold standard" for comparison with other means of estimating glomerular filtration rate.

Fructose malabsorption

Fructose malabsorption, formerly named "dietary fructose intolerance" (DFI), is a digestive disorder in which absorption of fructose is impaired by deficient fructose carriers in the small intestine's enterocytes. This results in an increased concentration of fructose in the entire intestine. Intolerance to fructose was first identified and reported in 1956.

Golden syrup

Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive. Many vegans also use it as a honey substitute.

Tagatose chemical compound

Tagatose is a sweetener based on its properties as a monosaccharide, specifically a hexose. It is often found in dairy products, and is very similar in texture to sucrose and is 92% as sweet, but with only 38% of the calories. Tagatose is generally recognized as safe (GRAS) by the FAO/WHO and has been since 2001. Since it is metabolized differently from sucrose, tagatose has a minimal effect on blood glucose and insulin levels. Tagatose is also approved as a tooth-friendly ingredient for dental products.

High-fructose corn syrup processed corn syrup

High-fructose corn syrup (HFCS), also known as glucose-fructose, isoglucose and glucose-fructose syrup, is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by glucose isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology where the enzyme was discovered in 1965.

Psicose chemical compound

D-Psicose (D-allulose, D-ribo-2-hexulose, C6H12O6) is a low-energy monosaccharide sugar present in small quantities in natural products. First identified in wheat more than 70 years ago, psicose is a C-3 epimer of D-fructose, and is present in small quantities in agricultural products and commercially prepared carbohydrate complexes. The sweetness of psicose is estimated to be 70% of the sweetness of sucrose. As of 2018, major commercial food or beverage manufacturers use psicose as a sweetener.

Coconut sugar

Coconut sugar is a palm sugar produced from the sap of the flower bud stem of the coconut palm.

Added sugars are sugar carbohydrates added to food and beverages during their production. This type of sugar is chemically indistinguishable from naturally occurring sugars, but the term "added sugar" has become increasingly used in nutrition and medicine to help identify foods characterized by added energy. Added sugars have no nutritional value, only adding "empty calories". Consumption of added sugar is positively correlated with high calorie intake, and through it, with excess weight and obesity. Added sugars are also known as extrinsic, with naturally occurring sugars known as intrinsic.

References

  1. 1 2 3 4 5 6 7 8 Mellado-Mojica, E; López, M. G (2015). "Identification, classification, and discrimination of agave syrups from natural sweeteners by infrared spectroscopy and HPAEC-PAD". Food Chemistry. 167: 349–57. doi:10.1016/j.foodchem.2014.06.111. PMID   25148997.
  2. 1 2 Julie R. Thomson (4 May 2017). "So THAT'S Where Tequila Comes From". Huffington Post Canada. Retrieved 18 March 2018.
  3. ↑ "Monocarpic Behavior in Agaves". J. C. Raulston Arboretum, North Carolina State University. June 19, 2009. Retrieved 2010-01-04.
  4. ↑ "Method of producing fructose syrup from agave plants (United States Patent 5846333)". 1998-12-08. Archived from the original on 2007-09-26.
  5. ↑ "Inventory of GRAS Notices: Summary of all GRAS Notices". U.S. Food and Drug Administration. 31 January 2018. Retrieved 18 February 2018.
  6. 1 2 Ralf Patzold; Hans Bruckner (2005). "Mass Spectrometric Detection and Formation of D-Amino Acids in Processed Plant Saps, Syrups, and Fruit Juice Concentrates". J Agric Food Chem. 53 (25): 9722–9729. doi:10.1021/jf051433u.
  7. ↑ Johannes, Laura (October 27, 2009). "Looking at Health Claims of Agave Nectar". The Wall Street Journal . Archived from the original on 2 January 2010. Retrieved 2010-01-04.
  8. ↑ Chomka, Stefan (30 July 2007). "Dorset Cereals". The Grocer . Crawley, England: William Reed Business Media . Retrieved 16 January 2011.
  9. ↑ Getty, Anna (2010). Anna Getty's Easy Green Organic. Dan Goldberg and Ron Hamad, photographs. San Francisco: Chronicle Books. p. 141. ISBN   978-0-8118-6668-2 . Retrieved 25 November 2011.
  10. ↑ "Fructose intolerance: Which foods to avoid?". Mayo Clinic. 29 November 2016. Retrieved 18 February 2018.
  11. ↑ "Sugar and Sweeteners: Background". United States Department of Agriculture Economic Research Service. 14 November 2014. Retrieved 18 February 2018.
  12. 1 2 "Agave syrup (sweetener; Full report, all nutrients)". USDA National Nutrient Database. 2016. Retrieved 18 February 2018.
  13. ↑ "Glycemic Index Search". Glycemic Index Testing Centre, Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders and Charles Perkins Centre at the University of Sydney, Australia. 2018. Retrieved 18 February 2018.


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