Physical Properties of Co-crystalline Sugar and Honey

• Autores: A.P.E. Maulny, S. T. Beckett, G. Mackenzie
• Localización: Journal of food science, ISSN 0022-1147, Vol. 70, Nº 9, 2005
• Idioma: inglés
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• Resumen

  • Clear and partially granulated honeys, were co-crystallized with sucrose in 3 proportions, 90:10, 85:15, 80:20, respectively. The products obtained by centrifugal filtration from both honeys were found by high-performance liquid chromatography to contain between 1% and 2% of honey. The moisture content of the products increased with the amount of honey added, whereas their powder flowability decreased. Differential scanning calorimetry showed a decrease in the overall crystallinity of the solidified products with an increase in the amount of honey added. Neither crystalline fructose nor glucose was detected by powder X-ray diffraction in any of the co-crystalline products. Glucose monohydrate crystallized on storage in some co-crystalline materials prepared from granulated honey.