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.

STRUCTURAL AND PHYSICAL CHARACTERIZATION OF CREAMED HONEY

Virginia Glicerina;
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.
International Conference on Food Innovation
Cesena, Italy
31 Gennaio - 3 Febbraio 2017
FOODINNOVA Book of Abstracts
Knowledge Management for Food Innovation - KM4FI
110
110
crystallization; creamed honey; texture; viscosity
Silvia Tappi; Virginia Glicerina; DETTORI, AMANDA; Pietro Rocculi; Luigi Ragni; Santina Romani; Lucia Piana; Marco Dalla Rosa
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/1874318
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