Flavour and body enhancer: With agave syrup you can keep the same level of sweetness in your product using 30% less asweetener as compared to cane sugar. In the dairy industry, agave syrup is used as a body enhancer, lowering the freezing point of the final product, stabilising the foam and enhancing the product flavour.
Agave syrup has a very low glycemic index compared to other natural sweeteners. A glycemic index of 21 means that the effect on blood sugar after ingestion is minimal compared to glucose, whose glycemic index is 103.
Hygroscopic properties: Its natural hygroscopic properties make it ideal for baking: cookies, glazes, creamy stuffing, cakes, muffins and donuts.
• No GMO.
• High solubility.
• 100% natural.