Formulating with Agave Syrup

6 Things to Know about Agave Syrup

With the popularity of sugar substitutes – and the rise over the past few years of Paleo and Keto diets — agave syrup has become a popular ingredient in many foods and beverages. Whether you’ve been using agave syrup in your products for years or thinking about introducing it into your lineup, here are six great things to know about this versatile sweetener.

  1. Agave syrup is made from the Agave Tequilana Blue Weber plant by hydrolyzing the inulin stored in the agave heart.
  2. It is 1.4 times sweeter than table sugar with 20 calories per teaspoon — five more than granulated sugar. However, agave syrup has a low glycemic index of 17.1 which makes it an ideal sweetener for low-caloric and low-glycemic-index foods that can be incorporated into a diabetic diet. When replacing sugar with agave syrup in recipes, adjustments may be needed due to its liquid consistency. To maintain the right texture, reduce the amount of other liquids in the recipe slightly. For baked goods, using agave syrup instead of sugar can enhance moisture retention, resulting in softer textures
  3. Like honey, agave syrup is sweeter than sugar, which means you need less of it to create the same sweetness in foods and beverages than sugar. Even better, agave syrup is vegan. Instead of using honey as a sweetener, manufacturers can use agave syrup to achieve the same sweet results in their vegan recipes.
  4. How much agave syrup should you use? Since agave is approximately 40% sweeter than sugar, food scientists recommend starting with about half as much agave as you would sugar. You can also replace honey or maple syrup with equal amounts of agave syrup.
  5. Organic 100% blue agave syrup’s adaptability as a natural sweetener can be showcased in a wide variety of finished products, including:
    • Prepared Beverages
    • Pharmaceuticals
    • Sport Drinks
    • Pastry
    • Confection
    • Energy Bars
    • Dairy Products
    • Sauces and Dressings
  6. Agave syrup is also long-lasting – with a shelf life is three years unopened and unrefrigerated – saving you significant money on stocking valuable inventory. To maintain its stability, standard organic 100% blue agave syrup should be stored protected from light and at room temperature (77ºF) in a cool and dry environment.

Bulk agave syrup, a natural, low-glycemic sweetener, is an ideal alternative for health-conscious consumers looking to reduce refined sugar intake. With its mild flavor, long shelf life, and versatility across beverages, baked goods, and specialty foods, agave syrup is a versatile ingredient.

      Sweetener Products offers a wide range of sweeteners for any application. Learn more about agave syrup or any of our other sweeteners today!

      Frequently Asked Questions:

      Is Agave Syrup the Same as Simple Syrup?

      No, agave syrup and simple syrup are not the same, but they can often be used interchangeably in drinks and recipes. Simple syrup is made by dissolving granulated sugar in water, creating a thin, neutral-flavored liquid sweetener. Agave syrup, on the other hand, is naturally derived from the agave plant and has a slightly thicker consistency with a mild, caramel-like sweetness. Since agave syrup is sweeter than simple syrup, you may need to use less agave syrup than simple syrup in recipes. Additionally, agave syrup has a lower glycemic index than simple syrup, making it a preferred choice for those monitoring blood sugar levels.

      Does Agave Syrup Need to be Refrigerated?

      No, agave syrup does not need to be refrigerated. Its naturally low moisture content and high sugar concentration prevent microbial growth, allowing it to remain shelf-stable at room temperature. As mentioned in the blog above, for best quality and to maintain its smooth consistency you should store agave syrup in a cool, dry place away from direct sunlight. Refrigeration can cause the syrup to thicken and become difficult to pour, but if this happens, gently warming the bottle can restore its fluidity.

      Agave Nectar vs Agave Syrup: What’s The Difference?

      In most cases, agave nectar and agave syrup refer to the same product, a sweetener derived from the Agave Tequilana Blue Weber plant. However, some brands distinguish between them based on processing methods and syrup clarity.

      • Agave Nectar is often marketed as the more natural or raw version, typically processed at lower temperatures to preserve more of its natural enzymes and nutrients.
      • Agave Syrup may undergo more filtration and heating, resulting in a lighter color and more neutral taste, making it a versatile sweetener for various applications.

       What is the difference between light, amber, and dark agave syrup?

      • Light Agave Syrup: Mildest flavor, best for beverages and delicate recipes like dressings.
      • Amber Agave Syrup: Balanced sweetness with a slight caramel note, great for baking, sauces, and marinades.
      • Dark Agave Syrup: Strongest flavor, similar to molasses, ideal for barbecue sauces, glazes, and robust recipes.