Item #: Agave_Syrup_AL40
Agave Syrup AL40
Organic Agave Syrup AL40 is a light amber, mildly sweet syrup produced from the blue agave plant. It has 40% less sugar and 40% fewer calories than our standard organic agave syrup due to the presence of agave allulose.
SKU: 76127
Origin: Mexico
Weight: 55.11 LB
Ships In: Request a Quote
Description
Organic and Non-GMO Agave Syrup AL40 is a sweet, amber-colored syrup produced by hydrolyzing the carbohydrates in the Blue Agave plant using enzymes. The enzymes convert a portion of the fructose into allulose, resulting in a sweet syrup with 40% less sugar and 40% fewer calories than our standard agave syrup.
Considered a ‘rare sugar,’ allulose is a simple sugar found naturally in small amounts in foods like figs, raisins, wheat and maple syrup. It can be produced commercially from fructose. Nearly all allulose products on the market today derive from corn except our Organic Agave Syrup AL40 which derives from organic agave.
Use Organic Agave Syrup AL40 in any application you would use regular agave syrup; baked goods, frozen desserts, beverages, sweet spreads, confections, prepared meals & more. Use AL40 agave syrup to create better labels in a wide variety of food and beverage applications!
Product FAQ
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On a dry basis, 40% of the solids in Organic Agave Syrup AL40 are allulose. On a wet basis, it has 29g of allulose per 100g. The allulose is inherent in the syrup during processing. No allulose is added.
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Organic Agave Syrup AL40 is 10-20% less sweet than our regular agave syrup.
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Consumers are increasingly interested in reducing added sugars in their diets, while also showing preference for non-artificial sweeteners. Organic Agave Syrup AL40 is certified Organic and Non-GMO Project Verified. It can help you achieve a meaningful reduction in added sugars on your label.
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While agave syrup with inherent (not added) allulose is a novel product, GRAS support exists separately for agave syrup, allulose, and the specific enzyme used in production. A compiled “definitional and GRAS support” document is available for prospective customers upon request.
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Organic Agave Syrup AL40 is produced similarly to traditional agave syrup using enzyme hydrolysis. Using an organic-approved enzyme, approximately 40% of the solids in Organic Agave Syrup AL40 are converted from fructose to allulose (an undigestible monosaccharide). Allulose contains only 0.4 calories per gram, compared to fructose which contains 4 calories per gram. Organic Agave Syrup AL40 has 40% less sugar and 40% fewer calories compared to our regular agave syrup.
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Organic Agave Syrup AL40 is an excellent choice for frozen confections including dairy and non-dairy ice cream and handheld products because all of the solids in the AL40 are monosaccharides. Monosaccharide sugars create a lower freezing point compared to using only cane sugar.
Grower Story: Javier Arriaga
Early in the morning, Javier Arriaga awakes to the first crow of the roosters in his hometown of Tepatitlán. At the age 67, he has dedicated over half a century of his life to the art of being a jimador. A vocation that has defined not just his career but his entire life.
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CIRANDA Offers Reduced Sugar Syrups
Read MoreCIRANDA is providing consumers with a new line of reduced-sugar syrups. The reduced-sugar syrup flavors include agave and tapioca, which may be used as a single syrup replacement for traditional syrups.
Tapioca Syrup RS18
Tapioca Syrup RS18 is a clear, mildly viscous syrup produced from tapioca starch using non-GMO enzymes. It has a sweetness similar to our tapioca syrup DE40, but with 38% less sugar due to the higher composition of DP3+ carbohydrates which are not currently classified as sugar. Tapioca Syrup RS18 also has exceptional film-forming and binding properties which are typically only found in lower DE syrups, making it an effective single syrup solution in bars, confections, and gummy supplements to achieve a balance of sweetness and function. Use Tapioca Syrup RS18 to reduce the added sugar content in a variety of food & beverage applications; bars, cereals, frozen desserts, snacks, bakery, beverages, gummy supplements, confections, and more. Tapioca Syrup RS18 is Non-GMO Project Verified and Kosher. USDA Organic certification may be possible.
Agave Syrup
Organic agave syrup is produced from the juice of the piña from the azul variety of the agave tequilana plant, commonly called blue agave. This medium-colored, golden amber syrup is truly a labor of love with piñas taking approximately seven years to grow before they can be harvested by the jimadors (agave farmers). Agave syrup naturally contains a high percentage of fructose. It functions as a sweetener, slight binder, and browning agent in applications like granola, biscuits, bread, sauces, ice cream and yogurt. It is especially popular in flavored table and beverage syrups and alcoholic and non-alcoholic beverages. Agave syrup is also sometimes known as agave nectar.
Agave Syrup IN10
Organic Agave Syrup IN10 is a light amber syrup produced by hydrolyzing the naturally occurring carbohydrates in the Blue Agave plant. It has 9% less sugar and 8% fewer calories than our standard agave syrup, with 10% of the solids retained as prebiotic inulin fiber. Organic Agave Syrup IN10 can help you achieve better labels in functional food and beverage applications. Organic Agave Syrup IN10 has similar sweetness, functionality and solids content compared to our standard organic agave syrup. It can be used as a 1:1 replacement in many applications. Use Agave Syrup IN10 to create cleaner labels in a wide variety of food & beverage applications such as bars, cereals, beverages, frozen desserts, snacks, gummy supplements & more.
Inulin from Blue Agave
Organic agave inulin is a prebiotic dietary fiber that is extracted from the agave tequilana plant — a plant which naturally contains a high concentration of inulin fructans. It is an odorless, clean tasting, white powder that is highly soluble in liquid. Inulin from agave adds fiber and carbohydrates to cookies, powdered beverage mixes and pet food, while also providing numerous functional benefits. Agave inulin has natural water-absorption properties. It acts as a fat mimetic to improve the texture and mouthfeel in reduced sugar or reduced fat applications like ice cream or yogurt. It can partially replace flour or starch in baked goods, and partially replace sugar in confections. Try organic agave inulin in baking mixes, meal replacement shakes, sweet spreads, powdered creamers and non-dairy milk alternatives.