Sugars & Sweeteners
Agave Syrup in gelato
Agave syrup is a concentrated plant sweetener (about 77% solids, 23% water) whose sugars are mostly free fructose with some glucose. In gelato it works as a high-fructose liquid sugar that adds sweetness and strongly lowers the freezing point, keeping the mix soft and easy to scoop.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 77% |
| Water | 23% |
| Sugars | 68% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0.1% |
| POD (sweetening power) | 103 |
| PAC (anti-freezing power) | 130 |
Typical use: 2-6% of the total mix, as a partial replacement for sucrose or dextrose
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Open the balancerHow to use it in gelato
Because agave is fructose-dominant, its sugars carry high sweetening power (POD near 150 on the sugar fraction, about 103 per 100g of product) and very high anti-freezing power (PAC about 130 per 100g), both above sucrose. Small additions noticeably soften the gelato and lower its serving temperature, which is useful in low-fat sorbets and fruit gelati or to rescue a mix that freezes too hard. Use it as a partial sugar replacement only: too much fructose makes the product soupy, cloying and prone to weeping. Its roughly 9 percent inulin-type fructans add a little body without extra sweetness. Typical use is 2 to 6 percent of the mix, replacing part of the sucrose or dextrose.
Origin & background
Agave syrup (agave nectar) is produced chiefly from Agave tequilana (blue agave) and Agave salmiana in Mexico, where the sap known as aguamiel has been consumed since pre-Columbian times. Modern commercial syrup is made by hydrolyzing the plant's inulin-type fructans into free fructose, then concentrating to above 70 degrees Brix. Peer-reviewed analyses report fructose making up roughly 72 to 92 percent of its sugars, making it one of the most fructose-rich common sweeteners.
Frequently asked questions
Sources
- USDA FoodData Central, FDC ID 170277 'Sweetener, syrup, agave' — https://fdc.nal.usda.gov/food-details/170277/nutrients (per 100g: water 22.94g, total sugars 68.03g, fructose 55.6g, glucose 12.43g, protein 0.09g)
- USDA FDC 170277 mirror with full sugar breakdown — https://www.nutritionvalue.org/Sweetener%2C_agave%2C_syrup_nutritional_value.html
- Saraiva et al., 'Agave Syrup: Chemical Analysis and Nutritional Profile', Int J Environ Res Public Health / PMC9222424 — https://pmc.ncbi.nlm.nih.gov/articles/PMC9222424/ (>70 Brix, water 23g, fructose 71.86-92.13% of sugars, glucose 4.73-15.06%, fructose:glucose ~10:1)
- Agave syrup — Wikipedia (supporting): https://en.wikipedia.org/wiki/Agave_syrup