01 December 2016
The natural fructose sweetener extracted from Mexican agave offers more than just sweetness
Nekutli offers a range of certified organic agave syrup. During manufacturing, the agave syrup is evaporated under vacuum. To lower the evaporating temperature (<40°C), enzymes are used to hydrolyse sugars into fructose/dextrose, and most of the salt and amino acids are removed. Since the agave syrup never exceeds 40°C during the process, it can be used in raw food applications. The gentle process also makes Nekutli’s product very clear, sweet and mildly flavoured as opposed to traditionally produced agave syrup.
Aave syrup is high in fructose – approx. 1.4 times sweeter than refined sugar – and offers an equivalent sweetness for nearly half the amount of carbohydrate calories. Fructose does not stimulate digestive insulin secretion as do other sugars and does therefore not create a “sugar rush”.
Nekutli organic agave syrup is produced in four different grades varying in flavour and colour. The lighter grades of agave nectar are flavour neutral, enhancing the natural flavours of e.g. beverages, fruit smoothies, backed goods, jams and jellies and yoghurts without altering their natural flavour unlike some of the other natural sugar substitutes on the market. The amber and dark grades offer the delicate flavour of agave with increasing intensity. The amber grade is much like honey and delicious in e.g. protein drinks, BBQ sauces, meat glazes, granola and cereal bars.
Apart from agave syrup, Nekutli also produces and markets certified organic inulin and oligofructose under the brand names Metlin and Metlos.