Organic Blue Agave Syrup

Blue Agave Syrup, is a sweetener 1.4 time sweeter tan sucrose, which is made 100% from the hydrolysis of TEQUILANA WEBER AGAVE BLUE VARIETY, and has a wide application in the food industry, as a raw material.

RAW MATERIAL
Tequilana Weber Blue Agave

SHELF LIFE
24 months

PROPERTIES

• SWEETENING POWER
It is 1.4 time sweeter than cane sugar.

• FLAVOR ENHENCER
Because of its organoleptic properties, it is ideal
to be substituted by any sweetener, since it
impruves and intensifies the natural flavor of
the food and beverages in which it is used.

• RAPID ASSIMILATION BY THE BODY
Because of its high fructose content, it requires
a lower amount of insulin for its metabolism
unlike other sugar as sucrose.

• HYGROSCOPY PROPERTIES
Agave syrup has the property of absorbing
moisture from the enviroment, this property is
favorable when a product requires a certain
percentage of moisture on its composition.

• ATTRIBUTES TO BE USED AS A RAW MATERIAL
Sweet flavor
It is easily diluted in water
High purity
Provides food texture
Gluten-free
Easy storage

• INDUSTRIAL APPLICATIONS
Prepared beverages such as juices, flavored waters
carbonated drinks, etc.
Pharmaceutical products
Energetic Drinks
Pastry
Confectionery
Energetic Bars
Dairy Products
Sauces

PRESENTATIONS

In bulk presentations
285 net kg Drums ( pallet with four drums equal
to 1140 net Kg.)
1380 kg net Plastic IBC (one per pallet)
25 kg net Pail (32 pails per pallet equal to 800 kg
net or 48 pails per pallet1200 kg.

ELABORATION PROCESS DESCRIPTION
Blue Agave Syrup is made 100% from Blue Agave Tequilana Webber, and the production process begins with the high quality selection of the raw material according with standards. Once the agave is accepted, it is subjected to a grinding and diffusion process in order to extractm the agave juice, it is then filtered until the totality of suspended solids is removed and hydrolyzedby by temperatura the agave fructuose, the juice is finally concentrated by evaporation up to brix 75°.

PRODUCT SPECIFICATIONS
PHYSICAL & CHEMICAL PROPERTIES

PROPERTY

SPECIFICATIONS

REFERENCE

PHYSICAL / CHEMICAL

BRIX
HUMIDITY
ASHES
pH

74 to 75 °BRIX
20 to28 % Max
0.6 % Max
4.6 to 6 % Max

NMX-FF-110-SCFI-2008
NOM-003-SAGARPA-2015
NOM-003-SAGARPA-2015
NOM-003-SAGARPA-2015

CROMATOGRAPHICS

FRUCTOSE
DEXTROSE
SACCHAROSE
INULIN
OTRER CARBOHYDRATES

80 % Min
16% Max
2% Max
0.5 to 5 %
1 % Max

NOM-003-SAGARPA-2015
NOM-003-SAGARPA-2015
NOM-003-SAGARPA-2015
NOM-003-SAGARPA-2015
NOM-003-SAGARPA-2015

MICROBIOLOGICAL

TOTAL BACTERIAL COUNT
MOSHROOMS / YEAST
FECAL COLIFORMS
E. COLI
SALMONELLA

100 UFC/g Max
10 UFC/g Max
Ausent
Negative
Negative in 25 g

NOM-210-SSA1-2014
NOM-210-SSA1-2014
NOM-210-SSA1-2014
NOM-210-SSA1-2014
NOM-210-SSA1-2014

• All applicable norms are from México and the carbohydrate profile specifications are expressed based on humidity.

ORGANOLEPTIC PROPERTIES

PHYSICAL

COLOR: Bright Yellow Gold
ODOR: Characteristic
FLAVOR: Sweet
CONSISTENCY: Ligh viscosity
STRANGE MATTER: Free of external material

CHEMICAL

ADDITIVE-FREE: Non additives.

CONTAMINANTS: Heavy metals free, according with CODEX ALIMENTARIUS, and SENASICA / COFEPRIS / SSA.

COMMENTS

Allergen-free
NON GMO
Enzim free process

NUTRIMENTAL CHART

Bulk agave syrup nutritional facts

INTENDED USE

Agave Syrup can be used as an ingredient, raw material or as a direct sweetener, although it is declared as a low glysemic index due to its high fructose content, consumer tolerance to the product must be considered.

Agave syrup can be used in preparations at high temperatures (180 to 350 C° ) at pH close to neutral for long periods and low temperatures without changing its safety conditions it is consideres as a safe food, there is not reference of lethal dose or toxicity degree.

STORAGE CONDITIONS

It is recommended to store in a cool and dry place at an ideal temperature below 35 ° C, without structural damage to the primary container, preferably out of direct sunlight.

SAFETY

Non-toxic product, it is recommended to moderate its consumption as any other commercial sweetener, even when the glycemic index is low, the consumer should determine how appropriate is this product for consumption.