AGAVE INULIN FIBRE KEY FACTS/SPEC SHEET
Agave Inulin Fibre:
• Improves taste and mouth feel in fat reduced products.
• Has high water retention capacity resulting in a firm gel with a good fat mimetic mouth feel and reological properties very similar to those of fat.
• A suitable ingredient for structuring in low and zero-fat food products.
· Agave Inulin has prebiotic properties and can be added to yoghurt, baked goods and other food ingredients should this benefit be required.
Texturizing properties of Agave Fibre
Agave Fibre is a naturally occurring storage carbohydrate, present in the sap of the Agave plant.
Up to a certain level Agave Fibre is soluble in water. Its solubility increases with the temperature.
At room temperature Agave Fibre solutions up to 7.5% are completely clear, but when concentrations exceed 15%, it has the ability to form a gel or cream, resulting in an excellent fat-like texture.
The texturizing and sensory properties of Agave Fibre make an excellent fat replacer in a wide range of foods.
Application of Agave Fibre in various food segments
The texturizing and sensory properties of Agave Fibre make an excellent fat replacer in a wide range of foods segments:
Fat spreads and dairy spreads.
Addition of 4% Agave Fibre to fat spreads with 20-40% fat emulsions results in a product with a good structure and a perfect taste. The excellent spreadability and mouthfeel make it a perfect, low fat substitute for margarines.
Addition of 2, 5% Agave Fibre to low fat dairy spreads such as cream and cheese spreads is recommended.
Low fat ice cream
Fat in ice cream contributes to sensory properties (such as mouthfeel, melting behaviour and creaminess) and physical properties (such as hardness and stability). Agave Fibre can return the indulgent flavour and desired sensory attributes to low-fat ice cream products thereby contributing to a creamy mouthfeel, homogenous melting and improved heat shock stability. Agave Fibre helps to maintain small ice crystals after heat shock which improves shelf life and is necessary for a good mouthfeel. Dosage 4 – 5%
Low fat yoghurt
The effect of Agave Fibre on sensory and textural properties has been evaluated in low fat yoghurt with different concentrations of between (2-4%).
Attributes like thickness, airiness and stickiness contributing to creamy mouthfeel of the low fat yoghurt.
The bacteria that naturally live in your intestines use prebiotics as a food source. Although yoghurt does not naturally contain any prebiotics, some yoghurt manufacturers add prebiotics to their products. Most prebiotic substances are varieties of soluble fiber. Your digestive tract does not absorb the fiber, allowing it to pass through to the gut bacteria. One commonly used prebiotic is Agave Inulin, which is extracted from Agave plant.
Low fat cake
Partial replacement of the pastry margarine by Agave Fibre results in a fat reduced cake with
perfect sensory properties and a long shelf life.
The creamy structure of Agave Fibre makes it a perfect base for fillings which allows biscuits to
be produced with a filling in which 25 % of the fat was replaced.
Low fat hazelnut spread
Commercial hazelnut spreads are fat based products. Dry ingredients are milled and finely
dispersed in the fat phase to achieve the right mouthfeel. A structure based on 7,5 % Agave Fibre
combined with sugars, cocoa powder, milk proteins, and hazelnut paste make it possible to produce a delicious low fat hazelnut spread. Compared with the conventional fat products a calorie reduction of 45% can be achieved.
Due to the high solubility of Agave Fibre it is easily incorporate into binding syrup on industrial scale to replace digestible carbohydrates. In cereal Agave Fibre is a good fat replacer with excellent texturizing properties. Reduction of 30 % fat with Agave Fibre results in crunchy low calorie cereal.
Traditional problems with low-fat or no-fat mayonnaise and dressings are a lumpy texture with acidic taste and a dry and sour aftertaste. With the addition of Agave Fibre (5%) a stable low-fat mayonnaise or dressing with good flowing properties is achieved. Further, Agave Fibre will mask the acidic/sour taste.
The major differences between Maguey Agave Inulin and Chicory Inulin.
Has a longer sugar chain (Polymerization)
Is much more soluble in water,
Has a higher Calcium bio-availability,
Is three times sweeter than Chicory Inulin.
Will never gel in solution, unlike Chicory Inulin.
Agave Inulin is neutral to the taste whereas Chicory Inulin has a mildly cooked taste.
Agave Inulin has a greater effect on lipid metabolism (how the body process’s fat) than Chicory Inulin.
Agave Inulin is Allergens and GMO free,
Agave Inulin adds organoleptic (taste, odour, feel and colour) and textural properties to food.
The Chicory plant contains 15% Inulin whereas our Agave Americana contains 38% Inulin in its natural form.
Preb iotics are a category of natural nutritional compounds that have the ability to promote the growth of
probiotic bacteria beneficial to the health of the intestine. It is about Prebiotic type Inulin containing
Fructanes The Fructanes type Inulin are category of nutritional compounds (oligopolysaccharides) occuring
naturally in wich on or more connections fructosyl- fructose constitute the majority of the glycosidiques
connections what gives to the nutritionnal prebiotic ingredients their structural and physiologic properties
single allowing them to resist the enzymatic hydrolysis by human saliva and the small intestinal digestive
The Inulin & the oligofructose resist enzymatic digestion in the tract gastro intestinal superior and reach
the practically intact colon where they undergo a bacterial fermentation
The prebiotic ones are low calorie nutritional products
The prebiotic are hypocalorie nutritional products benefiting from all the nutraceutics properties of the
natural Agave inulin