Co-crystallization of Honey with Sucrose

Honey was co-crystallized with a sucrose syrup at 128 °C using a sucrose:honey proportion of 90:10, 85:15 and 80:20. The first two proportions produced granular co-crystals, whereas the ratio of 80:20 produced a semi-solid product. The granules were relatively free flowing with an angle of repose 38...

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Bibliographic Details
Published in:Food science & technology 1998-03, Vol.31 (2), p.138-142
Main Authors: Bhandari, Bhesh R., Datta, Nivedita, D'Arcy, Bruce R., Rintoul, Gavin B.
Format: Article
Language:English
Subjects:
Biological and medical sciences
co-crystallization
Confectionery products and chocolate industries, honey
encapsulation
Food industries
Fundamental and applied biological sciences. Psychology
honey
sucrose
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Summary:Honey was co-crystallized with a sucrose syrup at 128 °C using a sucrose:honey proportion of 90:10, 85:15 and 80:20. The first two proportions produced granular co-crystals, whereas the ratio of 80:20 produced a semi-solid product. The granules were relatively free flowing with an angle of repose 38.5–39.5 °. Gas chromatography was used to compare the differences in four flavour compounds: 2.3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, HMF, 6-methylheptyl prop-2-enoate and 3-hydroxy-4-phenylbutan-2-one. Gas chromatographic results indicated some minor differences in the quantity of flavour volatiles in honey relative to the co-crystallized product.
ISSN:0023-6438
1096-1127
DOI:10.1006/fstl.1997.0316