Life Retreat is proud to stock the Agave Flora Prebiotic Health Supplement. Find out why we recommend it for a healthier lifestyle and discover the many proven health benefits of Agave Flora.
Improves taste and mouth feel in fat reduced products.
Agave Flora has high water retention capacity resulting in a firm gel with a good fat mimetic mouth feel and rheological properties very similar to those of fat.
A suitable ingredient for structuring in low and zero-fat food products.
Agave Inulin has prebiotic properties and can be added to yoghurt, baked goods and other food ingredients should this benefit be required.
Texturing properties of Agave Fibre
Agave Fibre is a naturally occurring storage carbohydrate, present in the sap of the Agave plant.
Up to a certain level Agave Fibre is soluble in water. Its solubility increases with the temperature.
At room temperature Agave Fibre solutions up to 7.5% are completely clear, but when concentrations exceed 15%, it has the ability to form a gel or cream, resulting in an excellent fat-like texture.
The texturing and sensory properties of Agave Fibre make an excellent fat replacement in a wide range of foods.
Fat spreads and dairy spreads.
Addition of 4% Agave Fibre to fat spreads with 20-40% fat emulsions results in a product with a good structure and a perfect taste. The excellent spread-ability and mouth feel make it a perfect, low fat substitute for margarines.
Addition of 2, 5% Agave Fibre to low fat dairy spreads such as cream and cheese spreads is recommended.
Fat in ice cream contributes to sensory properties (such as mouth feel, melting behaviour and creaminess) and physical properties (such as hardness and stability). Agave Fibre can return the indulgent flavour and desired sensory attributes to low-fat ice cream products thereby contributing to a creamy mouth feel, homogenous melting and improved heat shock stability.
Agave Fibre helps to maintain small ice crystals after heat shock which improves shelf life and is necessary for a good mouth feel.
The effect of Agave Fibre on sensory and textural properties has been evaluated in low fat yoghurt with different concentrations of between (2-4%).
Attributes like thickness, airiness and stickiness contributing to creamy mouth feel of the low fat yoghurt.
The bacteria that naturally live in your intestines use prebiotics as a food source. Although yoghurt does not naturally contain any prebiotics, some yoghurt manufacturers add prebiotics to their products. Most prebiotic substances are varieties of soluble fiber. Your digestive tract does not absorb the fiber, allowing it to pass through to the gut bacteria.
One commonly used prebiotic is Agave Inulin, which is extracted from Agave plant.
Partial replacement of the pastry margarine by Agave Fibre results in a fat reduced cake with perfect sensory properties and a long shelf life.
The creamy structure of Agave Fibre makes it a perfect base for fillings which allows biscuits to be produced with a filling in which 25 % of the fat was replaced.
Take a look at our range of Agave products, hand-picked by Life Retreat for their proven benefits.