Even cooks that are experienced can be challenged when trying to substitute artificial sweetener for refined sugars and still keep the quality and taste of the food. Agave nectar is a healthier sweetener that many cooks use. While an artificial Sweetener can useful for the cook who is trying to lower the glycemic index or number of calories in a dish, they fail to help in other uses where there is a need for sugar to do something other than sweeten.
Often times when an artificial sweetener is used to replace sugar that is in many drinks, it causes a chemical aftertaste that is bitter. You might be able to fix this by lowering the amount of artificial sweetener used or adding citrus, or herbs that could disguise the unpleasant taste. When used in baked goods though, artificial sweeteners rarely can imitate the uses of real sugar.
This is because sugar is an important aid when carmelizing or browning. Breads as well as cookies use sugar to form the crispy crusts and the golden colored exterior. This is the reason that cookies made using artificial sweeteners may taste OK but when they are done cooking may look pale and not very appetizing.
When making yeast doughs, the sugar is what feeds the yeast and causes the bread to rise. Even though there are some flour like wheat flower that has some sugars, it is still not present in a large enough amount or a simple form that allows them to be quickly used by the yeast. Sugars are also useful in helping baked items keep the moisture needed so that they can remain soft and taste fresh.
In addition, sugars will slow microbial action which extends the shelf life of foods. For foods where sugar is used because of this action, if artificial sugar is used it greatly reduces the shelf life of the food.
Many sweets also need other softening agents when real sugar is replaced by artificial otherwise the texture of the food can be changed. Ice cream made with artificial sugar becomes hard frozen and has ice crystals unless softening agents are used. Agave Nectar Can Solve These Problems!
Agave nectar is a healthier sweetener that is comprised of real sugars including both fructose and glucose. It has a lower level on the glycemic index which protects against the health risks that are present when using sugars with higher indexes, but still retains the properties that make sugar useful in baking.
Agave nectar is easier to use than artificial sweeteners but produces much tastier results. Many cooks are aware that agave nectar is a healthier sweetener that they can use with the same results as refined sugars. It preserves, softens, browns, and moistens baked goods without the negative health results of using refined sugars.