The main carbohydrate in agave juice is comprised of inulin-fructooligosaccharides, a complex form of fructose. There are two methods of processing, one using enzymes and one using hydrolysis, which are used to split the naturally occurring complex sugar in simple fructose and dextrose. Hydrolysis is commonly considered to be more efficient and to produce a more refined product. Once the juice has been processed, it is then reduced to a syrupy consistency. As with maple syrup, you can find a wide range of agave syrups on the market, ranging from a dark, almost molasses-like product to a light, simple syrup.