Honey is a highly viscous sugar solution, often supersaturated, that is susceptible to time dependent crystallization (1). For most commercial honeys, crystallization is a defect that causes quality loss due to phase separation, sedimentation and increase in water activity. On the other hand, controlled crystallization can be used to obtain a desirable product, such as creamed (or set) honey, in which there are a large number of crystals of very small size, that lead to a very smooth texture (2). The aim of this research was to evaluate the physical and structural properties of creamed honey obtained by controlled crystallization compared to honey set in a traditional static manner.
Silvia Tappi, Virginia Glicerina, Amanda Dettori, Pietro Rocculi, Luigi Ragni, Santina Romani, et al. (2017). STRUCTURAL AND PHYSICAL CHARACTERIZATION OF CREAMED HONEY. Valencia : Knowledge Management for Food Innovation - KM4FI.
STRUCTURAL AND PHYSICAL CHARACTERIZATION OF CREAMED HONEY
Silvia Tappi
Methodology
;Virginia GlicerinaMethodology
;DETTORI, AMANDAInvestigation
;Pietro RocculiConceptualization
;Luigi RagniConceptualization
;Santina RomaniMethodology
;Marco Dalla RosaSupervision
2017
Abstract
Honey is a highly viscous sugar solution, often supersaturated, that is susceptible to time dependent crystallization (1). For most commercial honeys, crystallization is a defect that causes quality loss due to phase separation, sedimentation and increase in water activity. On the other hand, controlled crystallization can be used to obtain a desirable product, such as creamed (or set) honey, in which there are a large number of crystals of very small size, that lead to a very smooth texture (2). The aim of this research was to evaluate the physical and structural properties of creamed honey obtained by controlled crystallization compared to honey set in a traditional static manner.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
