Co-crystallization of honey with sucrose

Bhandari, BR, Datta, N, DArcy, BR and Rintoul, GB (1998) Co-crystallization of honey with sucrose. Food Science And Technology-lebensmittel-wissenschaft & Technologie, 31 2: 138-142. doi:10.1006/fstl.1997.0316

Author Bhandari, BR
Datta, N
DArcy, BR
Rintoul, GB
Title Co-crystallization of honey with sucrose
Journal name Food Science And Technology-lebensmittel-wissenschaft & Technologie   Check publisher's open access policy
ISSN 0023-6438
Publication date 1998-01-01
Sub-type Article (original research)
DOI 10.1006/fstl.1997.0316
Open Access Status Not yet assessed
Volume 31
Issue 2
Start page 138
End page 142
Total pages 5
Publisher Academic Press
Language eng
Subject 1106 Food Science
Abstract Honey was co-crystallized with a sucrose syrup at 128 degrees 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 degrees. Gas chromatography was used to compare die differences in four flavour compounds: 2.3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, HMF, 6-methyheptyl 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. (C) 1998 Academic Press Limited.
Keyword Food Science & Technology
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Agriculture and Food Sciences
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Citation counts: TR Web of Science Citation Count  Cited 21 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 30 times in Scopus Article | Citations
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Created: Mon, 13 Aug 2007, 20:26:05 EST