Blue agave fields

Agave Syrup

This product is extracted from Agave which is purified to obtain Agave syrup with a concentration of 75 ° Bx. Agave syrup is a sweetener easily metabolized which intensifies the flavors of foods like fruits and nectars and has a low glycemic index. The flavor of agave syrup is sweet, neutral flavor and color ranges are in hues of yellow, which may vary according to customer requirements. Different existing presentations. Benefits:  Sweetener: Its main advantage is its greater sweetening power when compared to sucrose.  Flavour enhancer: Improves and intensifies the flavors of other foods such as fruits or nectar, which allows maneuverability in product formulation.  Easy assimilation: Because of its high fructose does not require insulin in the early stages of its metabolism.  Hygroscopicity: Improving the power of moisture retention in food.  High osmotic pressure: Allows inhibition of microbial growth, which leads to stability on shelf life. High fermentability: The types of sugars they contain are easily digestible by yeasts in various fermentation processes.


agave facial cream, restorative cell, for all skin types. Hypo-allergenic formula prevents and protects the skin from the harsh effects of the environment and as an aid in the care of skin problems, provides a nice analgesic, antiseptic, healing, moisturizing, emollient, soothing and cool effect.

Agave inulin

Agave inulin is an indigestible fiber which acts as a prebiotic. It can be part of many food formulations using its functional properties. The taste of agave inulin is neutral, so it does not impact when used alone or as a functional ingredient. Benefits:  prebiotic activity: Its main advantage is to promote the growth and development of beneficial bacteria in the intestinal flora.  Soluble fiber: Not being digested in the intestinal tract, it helps to promote bowel movements.  Absorption Calcium: promotes the absorption of calcium and therefore strengthening bones.  taste neutrality: Because purification procedures, which is subjected, in its neutral taste, favor their use in dairy and beverage products. Substitute fat: With the ability to form gels which helps to give it texture, can be used as a substitute for fats.