Agave syrup
Agave syrup (also agave nectar is called) is a sweetener that based on different types of agave in Mexico is produced. Agave syrup is sweeter than honey , but less thick. It is made in the Mexican states of Jalisco , Michoacán , Guanajuato and Tamaulipas .
Manufacture and composition
To make agave syrup, the juice is first extracted from the agaves. For this, z. B. in the species Agave americana , which is at least eight years old and removes the inner core before it blooms. In the resulting hole with a diameter of up to 15 cm, up to 1.5 liters of sweet juice can then be removed every day for six months. As this spoils quickly after being removed, it is then filtered and heated in order to convert the polysaccharides it contains , mainly inulin , into simple sugars. The result is then thickened into a syrupy liquid that is a little thinner than honey and can range in appearance from almost complete colorlessness to a dark yellow shade.
Agave syrup consists mainly of fructose and glucose , with the fructose portion clearly predominating.
Fructose has a very low glycemic index , and so the glycemic index and glycemic load of agave syrup are the lowest of any sweetener available.
However, the high fructose content can also have negative effects. It can trigger fructose malabsorption and contribute to the metabolic syndrome as well as hypertriglyceridemia , reduced glucose tolerance and increased uric acid production.
use
Agave syrup is often used as an alternative to crystalline sugar or other sweeteners. Agave syrup is used as a substitute for honey, especially in vegan cuisine . It is also used to sweeten cold drinks such as iced tea.
Agave syrup is sold in clear, amber, dark, and raw variants. The transparent agave syrup has an almost neutral taste and is therefore sometimes used in rather mildly spiced dishes. The amber-colored syrup has a medium-strong caramel taste and is therefore used in dishes and drinks with a stronger taste of their own. The dark syrup has a strong caramel note and gives dishes their very own taste. The dark version is unfiltered and therefore contains a higher concentration of the agave minerals. The darker variants are often used for sweetening and garnishing, e.g. B. for pancakes or waffles. Raw agave syrup has a neutral, mild taste. It is produced at temperatures below 48 ° C to protect the natural enzymes, which means that this variant is considered compatible with the diet of raw foodists .
Web links
Individual evidence
- ↑ Basciano H, Federico L, Adeli K: Fructose, insulin resistance, and metabolic dyslipidemia . In: Nutrition & Metabolism . 2, No. 5, 2005. doi : 10.1186 / 1743-7075-2-5 . PMC 552336 (free full text).
- ↑ Mayes, PA: Intermediary metabolism of fructose . In: Am J Clin Nutr. . Nov, 1993, p. 58. PMID 8213607 .
- ↑ Buemann B, Toubro S, Holst JJ, Rehfeld JF, Bibby BM, Astrup A: D-tagatose, a stereoisomer of D-fructose, increases blood uric acid concentration . In: Metabolism . Aug, No. 49, 2000, pp. 969-976. PMID 10954012 .
- ↑ Davis, W: Yet another reason to avoid fructose Archived from the original on October 10, 2010. Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. In: The Heart Scan Blog . Dec, No. 6, 2008. Retrieved October 18, 2009.
