Agave Syrup Adulteration

Agave nectar is a syrup derived from the sap of different varieties of the agave plant, which grows abundantly in the Western region of Mexico. There are many, including the Agave tequilana (blue agave) and Agave salmiana. It is also the base ingredient in the popular distilled beverage, tequila.

The syrup may contain up to 92% fructose, which makes it suitable as a sugar alternative, and it boasts a low glycaemic index (17-27) compared to honey (55) and sucrose (68). This emerging sugar source is becoming prone to adulteration, due to its high value and lengthy production cycles; it takes a minimum of six years for the plant to reach the appropriate maturity so that it can be harvested.

There is no doubt that this ingredient has a degree of vulnerability. The question is, what can you do about it?

The most cost-effective method for checking the authenticity of agave nectar is through the profiling of both the major sugars and the low-abundance oligosaccharides. This can protect against fraud, both from the use of cheap debasing sugars such as dextrose syrup, and from the use of adulterants that mimic the ratios of the major sugars in natural agave syrup.

Contact us for more information, or if you have any questions relating to agave syrup.