Agave Syrup

Properties:* 100% natural sweetener with a high edulcorant power.* improve food flavor.*high osmotic pressure: Helps to avoid growth of bacteria.* increase the properties for the retention of water.* water soluble 100%* high ferment ability: The agave syrup is 100% fermentable because of leavening, (very well recommended for bread industry).* 25% more sweet than sugar* two years of storageMost common uses:Pharmaceutics: For diabetics or people with cardiovascular, fat or cholesterol problems.Food: As a sweetener substitute to manufacturing products as: Marmalades, jams, syrups, desserts, cakes, pies, sweet milk, sodas and many more beverages and products like ice cream, yogurts, fruits, etc.Sweets: This is a recommended products for diets and for diabetics for the very original and similar flavor (sugar free, fat free, cholesterol free)Potential uses for the food industryThe sugars widely used as foods or of way generalized as endulcorante in the nutritional industry are: The saccharin, glucose, right-twist fructose and. Between the synthetic sweeters and that do not contribute energy is: The saccharin, the cyclamates, and aspartame. Widely it is demonstrated that the use every greater time of saccharine has lead to the development of physiological upheavals, between which they are, by its degree of importance, the cardiovascular obesity, diabetes, diseases and the dental decays.