Nectave Organic Agave Syrup
NECTAVE
Nectave Organic Agave Syrup is a 100% natural sweetener made from the blue agave plant (Agave tequilana Weber). It has a high fructose content of over 84% and a low glycemic index, making it suitable for use in a wide range of food and beverages. It enhances flavor without altering the taste and provides a healthier alternative to sugar and other sweeteners. Available in both light and dark options.
- 100% natural
- Healthier alternative to sugar
- Versatile applications
- Low glycemic index
- High fructose content
Specifications
Identifiers
- Chemical name
- Agave Syrup (Blue Agave Tequilana Weber)
- Synonyms
- Organic Blue Agave Syrup, Agave Syrup, Agave Syrup of Blue Agave Tequilana Weber
Technical specifications
Properties
| Property | Value | Unit |
|---|---|---|
| Physical State | Viscous liquid | - |
| Color | Variable | - |
| Odor | Pleasantly sweet, characteristic of agave | - |
| Flavor | Pleasantly sweet, characteristic of agave | - |
| Brix Grade | 74.0 - 76.0 | - |
| pH | 4.0 - 6.0 | - |
| Ashes | 0.5 (Max.) | % |
| Hydroxymethylfurfural | 40 (Max.) | mg/kg |
| Moisture | 24 - 26 (Max) | % |
| Glucose | 13.0 (Max.) | % |
| Fructose | 84.0 (Min.) | % |
| Sucrose | 1.3 (Max.) | % |
| Inulin / Fructooligosaccharides | 3.0 (Max.) | % |
| Mannitol | 0.5 (Max.) | % |
| Other sugars | 2.0 (Max.) | % |
| Total Bacterial Count | 100 (Max.) | UFC/g |
| Molds | ≤ 10 | UFC/g |
| Yeasts | ≤ 10 | UFC/g |
| Total Coliforms | Absent | - |
| Salmonella sp. | Absent in 25g | - |
| Escherichia coli | Absent | - |
Specifications
| Test Condition | Specification | Value | Unit | Test Method |
|---|---|---|---|---|
| - | Appearance | Viscous liquid | - | - |
| - | Flavor | Sweet and mild agave taste | - | - |
| - | Color | Variable | - | - |
| - | Fructose | 84.0 (Min.) | % | NMX - FF - 110 - SCFI - 2008 |
| - | Glucose | 13.0 (Max.) | % | NMX - FF - 110 - SCFI - 2008 |
| - | Saccharose | 4.0 (Max.) | % | NMX - FF - 110 - SCFI - 2008 |
| - | Inulin | 0.5 - 3.0 | % | NMX - FF - 110 - SCFI - 2008 |
| - | Mannitol | 0.5 (Max.) | % | NMX - FF - 110 - SCFI - 2008 |
| - | Other Sugars | 2.0 (Max.) | % | NMX - FF - 110 - SCFI - 2008 |
| - | Brix Degrees | 74 - 76.0 | °Brix | NMX - FF - 110 - SCFI - 2008 |
| - | pH | 4.0 - 6.0 | - | NMX - FF - 110 - SCFI - 2008 |
| - | Ashes | 0.05 - 0.50 | % | NMX - FF - 110 - SCFI - 2008 |
| - | Hydroxymethylfurfural (HMF) | 40 (Max.) | mg/kg | NMX - FF - 110 - SCFI - 2008 |
| - | Moisture | 24 - 26 | % | Internal Document |
| - | Turbidity | 3.0 (Max.) | NTU | Internal Document |
| - | Acidity | 5.0 (Max.) | % | Internal Document |
| - | Glycemic Index | 17.1 (± 3.2) | - | Glycemic Index Labs |
| - | Total Bacterial Count | 100 (Max.) | UFC/g | AOAC 2002.07 |
| - | Molds | <10 | UFC/g | AOAC 2002.11 |
| - | Yeasts | <10 | UFC/g | AOAC 2002.11 |
| - | Total Coliform | Absent | - | AOAC 2005.03 |
| - | Escherichia coli | Negative | - | AOAC 2005.03 |
| in 25g | Salmonella sp | Negative | - | AOAC 989.13 |
- Industries
- Food & Beverage
- Product groups
- Agave NectarPlant Extracts
- Applications
- Juice & beverage productionDairy-based beveragesBaked goods
- Functions
- ReactantTexture enhancerSweetener
- Market segments
- Food processingBeverage productionConfectioneryDairyBakery & snacksDistilling
Documents
- Request a copy
Safety Data Sheet (SDS)
Safety information & handling