Introduction to Honey Powder

Honey Powder, also known as solid honey. In order to completely solve the problems of high water content of liquid honey, strong moisture absorption, difficult storage and transportation and difficult to ensure food hygiene, safety and stability, American food processing enterprises took the lead in developing honey powder with natural honey as the main raw material in the early 1960s

Honey as a high viscosity colloidal fluid, the acidic components can react with metal containers and cause corrosion, in addition, honey is susceptible to the influence of season and temperature, summer temperature is too high, resulting in most of the reducing sugar in honey fermentation into acid, limited storage time; In winter, when it is too cold (below 15℃), incomplete crystallization of honey is easy to occur, which affects its impact and quality uniformity, and brings a lot of inconvenience to the transportation, storage and consumption of honey. When honey is made into honey powder, it not only retains the nutritional value of liquid honey, but also facilitates long-term transportation and storage as well as further processing and utilization. The success of the research and development of honey powder has greatly improved the depth and breadth of the application of honey, a natural product, in the food processing industry, expanded the scope of the use of natural honey, and fundamentally solved the food safety problem that liquid honey is difficult to use and cannot be guaranteed.