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To produce agave nectar, juice is expressed from the core of the agave, called the piña. The juice is filtered, then heated, to hydrolyze carbohydrates into sugars. The main carbohydrate is a complex form of fructose called inulin or fructosan. The filtered, hydrolyzed juice is concentrated to a syrup-like liquid a little thinner than honey.
As a sweetener, Agave syrup is notable in that its glycemic index and glycemic load are apparently lower than most if not all other natural sweeteners on the market