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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 12 No. 10 (2022): October 2022
				
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									Review Articles
							
		



	
		  	 

		
	
		Agave syrup as a replacement for sucrose: An exploratory review
	


	
	
		

							
					Authors

						
							
								Rizwan Yargatti
							
																																		
	
							
								Arti Muley
							
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v12i10.1003
						
					
				
			

						
										
					Abstract

					Sucrose in its various forms has become an important part of our daily intake. Apart from sweetness, it also provides structure, and stability and plays important role in the appearance of the final product. Sucrose is widely used in the production of sweets, desserts, and beverages, however, the various effects of high consumption of sucrose, such as obesity, type 2 diabetes, and cardiometabolic disorders are of concern. Thus, in the present review, we have tried to summarize the usability of an alternative to sucrose. We explore the possibility of Agave, a native plant from Mexico, and its by-products (Agumiel, Agave syrup, etc) as a healthy alternative to sucrose in the food industry in this paper. This study uses Google scholar to review the history, properties, production, regulations, studies, and commercial adaptation of Agave in different food products. Chemical, physical, and biological properties are explored of the two most widely used varieties (Agave Tequilana & Agave Salmiana). The findings indicate that Agave has a long consumption history. Though the production is being regulated by the Mexican government, adulteration and fake labels are a concern. Recent animal studies have proved its safety, while long-term human benefits could be the scope of future studies. The authors conclude that Agave has good potential to replace sucrose shortly although long-term health benefits need acute exploration for it to be a suitable substitute for sucrose in order to reduce the risk of diet-related disorders.

Keywords: Agave; Natural sweeteners; Sucrose replacement; commercialization; New product development.

				
			
			

						
																										
						
		


		

						
										
					
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						Published
					

					
																			2022-10-21
																	

				
							

			
						
										

											
							
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									Vol. 12 No. 10 (2022): October 2022
								
							

						
					
											
							
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								Review Articles
							

						
					
									

			
						
										
					
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