Making Agave Nectar

Having just returned from the Natural Products Expo East in Boston, couldn’t help but notice that there are a lot of questions about how the different Agaves are processed, referring to both Agave Salmiana or White Agave and Agave Tequiliana or Blue Agave.  Just saying “agave” is not misleading, rather it is not specific enough when comparing the two types of agave that can be made into nectar since the term refers to the genre (or genus), not the species.

 

Agave Tequilana, commonly referred to as Blue Agave is processed by first removing the pina, which is the root or bulb of the plant.  This pina is then ground down and water is run through it (hydrolisis) which pulls the fiberous inulin out of the ground down bulb.  This is the fiber that is blended with white agave to create Xagave.  Blue Agave is a bit like honey in that when cooked with it certainly imparts a distinct flavor when compared to its flavor neutral cousin Agave Salmiana. 

 

Agave Salmiana, or White Agave is processed much differently than it’s genre cousin Agave Tequilana.  Agave Salmiana at gestation grows a large flower from the center of the plant called the Quiote.  This Quiote is cut off before it fully grows (when the plants is 7-8 years old) creating a hole or pool of liquid in the center of the plant, called “Aguamiel.”  The plant is then milked twice daily as the Aguamiel collects.  It is important to note that the Aguamiel is not the sap of the leaves as some have noted (the sap from the Agave Salmiana leaves contain saponins, raphides and calcium oxalate rendering it inedible).  Aguamiel is the juice that the plant prepares to feed the Quiote.  It is full of nutrients as it contains large amounts of carbohydrates, fructans, vitamins and aminoacids.   This juice, if left to ferment, turns into a mild alcholic drink, but the removal of the water in the juice by evaporation leaves us the White Agave nectar.

 

When making Xagave, organic enzymes are introduced to the Aguamiel to break  fructans into fructose/dextrose.  The Aguamiel is then evaporated at (<105º F) to reduce it to the right viscosity.  This makes our product very clear, sweet and mild flavored (almost flavor neutral).  We then blend Inulin fiber extracted from the pre-processed Agave Tequilana (blue agave) plant. Because making blue agave nectar generally requires high processing temperatures, we make sure to extract the inulin before the high temperatures are used. This makes Xagave a truly unique sweetener with the best taste and the best profile, and the only sweetener on the market with added health benefits of fiber (12% by volume or 2.5 g per tablespoon) and a high Calcium content (17% of your daily requirement per tablespoon).

We encourage everyone to taste Xagave and see for him or herself why it truly is the complete sugar replacement!

Xagave Lab Analysis PDF

References:
http://www.paleobioticslab.com/agave_yields.htm
http://newfarm.rodaleinstitute.org/international/panam_don/sept04/pulque.shtml

The Prebiotics Found in Xagave

Prebiotics vs. Probiotics

 We always emphasize the health benefits of the inulin content in Xagave and its prebiotic properties. There have been several questions concerning the differences between prebiotics and probiotics. You have probably seen advertisements promoting yogurt and dairy products that contain probiotics.  People often ask if this is related to the prebiotics in Xagave.

 Probiotics are micro bacteria such as acidophilus that are commonly added to dairy products. These good bacteria aid in digestion and have been shown to make your digestive tract — particularly the lower intestines or gut — healthier.  Seventy percent (70%) of our immune system is located in the gut so a healthy gut makes for a healthy you; thus “boosting your immune system.”  Prebiotics on the other hand are not bacteria like the probiotics, but are food for the bacteria.  Bacteria actually feed on prebiotics such as inulin contained in Xagave. Prebiotics have the same affect as the probiotics, as they also promote regularity and a healthy digestive tract.  A number of studies including one conducted by the US Department of Agriculture/Baylor University have also shown that prebiotics may moderate blood sugar levels, enhance calcium absorption, increase bone density, and even reduce cancer causing lesions in the gut www.pubmedcentral.nih.gov.

I hope that this helps clarify the difference between probiotics and prebiotics. You can see how prebiotics can be just as beneficial as probiotics if not more. Enjoy!

References:
http://jn.nutrition.org/cgi/reprint/129/7/1424S.pdf

Are Dark (or Amber) Agave Nectars less processed?

This posting is to clarify the myth that dark or amber agave is less processed than the light; and hence more natural and healthier. I have heard this statement hundreds of times from people around the country as I teach cooking classes that they use the dark agave because they perceive it as less processed, more natural and healthier. The simple fact is that amber and dark agaves are MORE processed than the light agaves and are not any healthier for you. You cannot apply the white rice vs. brown rice principle to agave nectar.

With respect to agave, there are two types: White and Blue. The extraction process of the raw nectar from the plant is different with respect to each and I do not want to overly complicate the explanation of the process. Let it suffice that when agave is extracted from the root of the plant — whether White or Blue — the initial liquid being derived from the root or pina is clear. In both instances the liquid is put into boilers and heated to such temperatures that the fructans break down into sugars: fructose and glucose. (Note: Xagave, unlike other agaves, is heated to a temperature of 117℉ in a vacuum boiler preserving its raw status). The longer the agave is cooked, the darker it gets. Hence an amber or dark product has been cooked longer than the light. The reason is that the darker the product, the more “agave” flavor it has. This flavor — described as a honey, nutty, flowery flavor — is great for tequila, but not so great if you are trying to use agave as an alternative sweetener for beverages or in your cooking, canning and baking.

Our intent was to create the best tasting (i.e. most neutral flavored) agave on the market. Hence, Xagave, is only light in color (the least processed) and of the Agave Salmiana (White Agave) variety. We love the benefits of inulin — both health and cooking properties — so we extract it from the Blue Agave prior to it being processed and broken down into sugars and blend it with the White. This gives Xagave a much better taste and texture than any other agave on the market as well as the most neutral flavor. Hence, Xagave is the “Complete Sugar Replacement”™ and the most versatile
product on the market — not to mention the least processed!