The blue agave (Agave tequilana Weber) and Agave salmiana are succulent plants native to Mexico.
Agave hearts contain unique molecules of short and long chains of sugars: inulin and FOS – fructooligosaccharides, composed mostly of fructose. Agave syrup and inulin fiber are produced by thermal hydrolyses of the nectar extracted from agave heats.
Main characteristics of agave products include low glycemic index, high solubility, high fiber content and prebiotic properties. Both syrup and inulin fiber have very broad application as a raw material for the food preparation and dietary supplements, as well as direct consumption as table sweeteners.