Nutritive Sweeteners

• (aka table ) – Sucrose is most typically derived from sugar beets or sugar cane. – There are several different types of sugar based upon the extent of refinement. The white are most refined while turbinado, , rapadura, etc. are less refined versions with higher content. – Bone char can be used to decolorize sugar in the refining process which may be a concern to some consumers. – Sucrose can be transformed to “liquid sucrose” by adding water. Liquid sucrose is typically 65% - 70% sugar & 30% to 35% water. • Molasses – A dark syrup derived from sugar cane or sugar beets in the first refining step for making sugar. – Sweetening applications are limited due to the strong flavor molasses • Tapioca Syrup – A replacement for . Can come in many different DE () levels. More label friendly than HFCS. Derived from cassava. • Brown Syrup – As its name implies, it is derived from rice . The rice starch is liquified and heated while are added to reduce the starch to sugars. – is typically high in (65%+) and is low in other simple sugars. • Coconut Sugar / Nectar – Made from the sap of the flower bud stem of the coconut palm blossom. Sap is collected and the water is evaporated to form a thick syrup which can be refined into coconut sugar or coconut syrup/nectar. – The saccharide profile of is typically sucrose, so this sugar has a high GI () of around 55. 1 https://www.soviia.com/ Nutritive Sweeteners

• Corn Syrups – There are many different types of corn syrups each designed to meet the functionality of the application. – Most corn syrups cannot be guaranteed to be derived from non GM (genetically modified) corn. – Corn syrups can have different sugar profiles: high in , low in overall sugar, high in maltose. – Corn syrups are produced using corn starch, acid and . Different industrial enzymes are used to obtain the desired saccharide profile. – HFCS (High Fructose Corn Syrup) is the most commonly used corn syrup and has replaced much of the sugar used in the industry due to cost. Negative consumer sentiment has led many companies to seek other alternatives despite its cost advantages.

2 https://www.soviia.com/ Low Calorie Sweeteners

• Sugar Alcohols / Polyols – Maltitol, Sorbitol, Erythritol are the common sugar alcohols used as sweeteners in the industry. – These polyols are typically less sweet than sugar (60% to 75% as sweet) but contain very few if any calories. – As the side affects of over-consumption include gastrointestinal distress, the applications for use are somewhat limited. Typically these sugar alcohols are found in gums and confections which are consumed in lesser quantities. • Stevia – Processed from the leaf of the stevia plant (Stevia rebaudiana), the leaf contains sweet molecules called rebaudiosides- most commonly Reb A and Reb M. – Stevia is 30 to 300 times as sweet as sugar but has an aftertaste which many find objectionable and can be difficult to formulate with if using as the sole sweetener. • Monk fruit / Luo han guo – Monk fruit is obtained from a gourd native to southeast Asia. – The sweet mogrosides are extracted from the fruit through chemical and enzymatic techniques. – Like Stevia, monk fruit does not have a sugar like sweetness and product developers typically combine monk fruit with other sweeteners for desired results. • Sucralose – Also known under the brand name Splenda, is chemically produced by replacing the Hydroxy groups with chlorine atoms. – The product is 400 to 600 times as sweet as sugar and has an accurate sugar profile except for its lingering sweetness. – Sucralose has better heat stability and sensory properties than previous generation high intensity sweeteners such as Aspartame. • Aspartame – Also known as NutraSweet, is a nutritive sweetener that is 200 times sweeter than sugar. – It is a dipeptide combination of Aspartic Acid and Phenylalanine, making it unsuitable for use for a small segment of the population with a condition known as PKU- the inability to metabolize phenylalanine. – Aspartame has a quick onset of sweetness but unlike sucralose, does not linger. – Aspartame is also not very heat stable which makes it a poor choice for applications requiring heat processing. 3 https://www.soviia.com/ Why is Agave Unique?

• Agave products are made from the juice of the Blue Agave plant. • The “piña” contains a high proportion of fructose which makes agave sweeter than sucrose and can therefore be used at a lower level than sugar. • Agave has less than other sweeteners, and may be a healthier alternative for people with diabetes. • Agave also contributes inulin, a natural prebiotic fiber that is beneficial for digestive health.

4 https://www.soviia.com/ Processing Agave

• Once the agave is at the mill, 1 2 3 Heat the piña is shredded to Shredding Liquid Conversion release its carbohydrate rich Piña Extraction Starch to juice called “aguamiel” or Sugar water in English. • The aguamiel is then heated at a low temperature which converts the complex 4 5 6 carbohydrates to simple Syrup Filtration Bottling sugars. Collection • Our agave is produced naturally with zero additives.

5 https://www.soviia.com/ Agave advantages over Table Sugar and HFCS

Sweetener Fructose Glucose Inulin Fiber Table Sugar 50% 50% 0% HFCS 55% 45% 0% Agave Syrup 72% 25% 3% • Table Sugar is refined from either cane or sugar beets. Sugar beets are typically GMO derived, and there are multiple processing steps including industrial lime and CO2 extraction, concentration followed by filtration. In some instances, animal bone char is used to whiten cane sugar, so we cannot assume it is vegan. • High Fructose Corn Syrup (HFCS) is typically made from GMO corn starch, put through an acid hydrolysis step utilizing enzymes produced through microbial fermentation. Furthermore, heavy pesticide and fertilizer use goes into producing HFCS. • Agave contains Inulin fiber which has prebiotic benefits, supporting natural intestinal flora, providing digestive health benefits to those consuming agave syrup.

6 https://www.soviia.com/ Benefits of Inulin

• Inulin has been recognized as a source of soluble dietary fiber by the FDA. • Inulin is naturally present in many fruits and vegetables such as asparagus, chicory root and agave. • Inulin is a “fructan” or chain of fructose molecules that cannot be digested until it reaches the small intestine. • Inulin is an effective prebiotic and is converted to short chain fatty acids which help to nourish the beneficial bacteria for digestive health benefits. • Potential health benefits include: • Regularity • Weight loss • Blood sugar control • Inulin is low in calories - about 1.5 calories per gram.

7 https://www.soviia.com/ Fructose Metabolism

• Diabetics have a keen interest in Agave because of its much lower glycemic index than sugar due to its higher fructose content. • Fructose is a naturally present in many fruits and vegetables including agave. • Fructose is processed in the liver first so it does not enter the bloodstream right away and instead replenishes liver glycogen and triglycerides. • Like all sweeteners, agave syrup is a discretionary nutrient and should be used in moderation.

8 https://www.soviia.com/ Agave advantages over other sweeteners

Soviia Agave Table Sugar Honey HFCS

Glycemic Index 15 65 50 54 58

Sweetness Intensity 1.4 1.0 1.0 0.6 1.1

Calories / gram 3.1 4.0 3.0 2.6 4

Vegan

Non GMO

Clean Flavor

9 https://www.soviia.com/ Using Agave in Place of Other Sweeteners

Adjusting a recipe using agave nectar in place of other sugars is uncomplicated.

• White or : replace 1 cup of sugar with 2/3 cup of agave syrup, reduce other liquids in recipe by 1/4 cup. • Honey: replace with equal amounts • Maple Syrup: replace with equal amounts • Brown Rice Syrup: replace with half the amount of agave and add the other half back as water. • Corn Syrup: replace with half the amount of agave and add the other half back as water. • Oven adjustment: Reduce oven temperature by 25 degrees since agave browns faster than sugar.

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