Benefits

AGAVE SYRUP

AGAVE INULIN

BENEFITS

 

Sweetener: The main advantage is that it has more sweetening power compared to the sucrose.

 

Flavor enhancer: It improves and enhances the flavors of other food such as fruits and nectars, allowing the maneuverability in the products formulation.

 

Easy assimilation: Due to its high fructose content it does not require of fructose in the first stages of its metabolism.

 

Hygroscopicity: Improves the retention power of moisture in the food.

 

High osmotic pressure: It allows the microbial growth inhibition leading to stability in its shelf life.

 

High fermentability: The types of sugars contained are easily digested by the yeast in the different fermentation process.

BENEFITS

 

Prebiotic activity: The main advantage is the promotion in the growth and development of the intestinal flora.

 

Soluble fiber: Since it is not digested in the intestinal tract, it helps to promote the intestinal transit.

 

Calcium uptake: It assists in the calcium uptake and therefore the strengthening of bones.

 

Neutrality of taste: Due to the purification processes, which are subjected, its neutrality in the taste facilitates the use in the dairy products and beverages.

 

Fat substitute: Due to its ability to form gels which contributes to give texture, it may be used as fat substitute.

Carretera a Santa Rosa km 3, Amatitán, Jalisco, México, C.P. 45380, Tel. 01 (33) 3898-2119, contacto@camposazules.mx

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