Honey powder produced with spray drying and vacuum drying comparison

Honey is a thick, clear and translucent gelatinous liquid. Among the main components of honey, the water content is below 20%, and the sugars include glucose (24.73%-46.40%), fructose (24.35%-48.16%), sucrose (0-11%) and maltose (0-6%), etc. The total content is 75%-80%, and the ash content is about 0.03%-0.09%. There are also a little of vitamin, amino acid, yeast, pollen grain and waxe, etc. It is a nutrient-rich natural tonic.

It has been researched and proven by 3 famous scholars from Indonesian Padjadjaran university, that for honey powder produced from vacuum belt dryer and spray dryer, in term of color, aroma, taste and Honey-powder-yield, chemical and physical properties (moisture content, pH, total and reducing sugar content, sugar composition, HMF content, DN), hygroscopic rate and hygroscopicity and hedonic test. The honey powder production by vacuum drying is higher. The addition of Arabic gum increase the higroscopicity of the honey powder compared to the addition of maltodextrin. On the other hand, Arabic gum increases the wetability and dispersing time of the honey powder.

The honey powder production by vacuum drying is higher

An experiment done by MINJIE Lab Center for pure honey drying, there’s no any maltodextrin or Arabic gum added. The test of pure honey drying was quite successful, The quickly moisture absorption of honey powder has been overcome during the special treatment.