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Physical Properties of Co‐crystalline Sugar and Honey
Author(s) -
Maulny A.P.E.,
Beckett S.T.,
Mackenzie G.
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb08320.x
Subject(s) - crystallinity , differential scanning calorimetry , sugar , sucrose , fructose , chemistry , food science , filtration (mathematics) , moisture , chromatography , organic chemistry , crystallography , mathematics , physics , statistics , thermodynamics
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.