The Effect of Additives on Vacuum Dried Honey Powder Properties

Abstract

Vacuum drying of liquid honey was carried out using three additives, i.e., maltodextrin (drying agent), glycerol monostreate (flowability agent) and tricalcium phosphate (anti-caking agent). The drying experiments were conducted through a central composite rotatable (CCR) type experimental design with three levels and five variables to study the effect of the additives on the vacuum dried honey powder properties. The maximum and minimum level of malto dextrin, glycerol monostreate and tricalcium phosphate used in the experiments were 0.6-0.35 kg.kg dry honey solid-1, 0.02-0.01 kg.kg dry honey solid-1 and 0.02-0.01 kg.kg dry honey solid-1, respectively. The amount of maltodextrin, glycerol monostereate, and tricalcium phosphate required to reduce powder stickiness and caking and increase powder flowability were optimized based on the commercially available honey powder properties. At the optimum ranges of maltodextrin (0.429-0.55 kg.kg dry honey solid-1), glycerol monostereate (0.0121-0.0157 kg.kg dry honey solid-1), and tricalcium phosphate (0.0147-0.0156 kg.kg dry honey solid-1), the range of powder properties were: hygroscopicity= 8.33-10.27%; degree of caking=10.24-11.50%; flowability=22-24.56s; overall colour difference=5.8-7.9 and sticky point temperature = 45.5-50.65°C.

Spray Drying of Honey: The Effect of Drying Aids on Powder Properties

“…The temperature at which this transformation occurs is characteristic for each substance and, for substances from the same group, increases with the molecular weight. In honey, particularly important is the high content of fructose and glucose because of low T g values: 10°C (fructose) and 36ºC (glucose) [Papadakis et al, 2006;Sahu, 2008]. Juszczak & Fortuna [2006] report the T g value of multifl oral Polish honey at -50.7ºC (moisture content 17.7 % d.b.).…”

“…The second option is to modify the composition of the material in a way to retain the temperature T p1 and achieve a higher value of glass transition temperature T g2 (where T g2 >T p1 ). The way to increase the glass transition temperature of a material subjected to drying is to add substances such as starch, maltodextrin or gum Arabic [Truong et al, 2004;Gabas et al, 2007;Sahu, 2008;Jittanit et al, 2010].…”

“…Because of layer drying, it can be hypothesised that the fi nal form of the material resembled hard solidifi ed blocks rather than powder, which is not a benefi cial form for further trade and use. Sahu [2008] vacuum dried liquid honey with three additives (maltodextrin, glycerol monostreate, tricalcium phosphate at different concentrations), spreading the mixes to a thickness of 3 mm. Vacuum (710-750 mm Hg) and temperature of 70°C were applied.…”

“…A benefi cial form of dried honey may be obtained after spray drying with the addition of suitable drying agents [Hebbar et al, 2008;Sahu, 2008;Samborska & Czelejewska, 2014;Samborska & Bieńkowska, 2013]. Spray drying is a method which, in addition to removing water (its primary objective), also allows the micro-encapsulation of substances vulnerable to external conditions, and there are many such biologically--active compounds present in honey.…”

Changes in the physical properties of honey powder during storage

“…Due to high consumer demands, the composition of honey powder should be as close as possible to the natural product. In the available literature, there are some examples of works on the impact of drying methods (Cui et al ., ; Hebbar et al ., ; Sahu, ; Samborska & Czelejewska, ), types of carriers (Samborska & Bieńkowska, ), drying parameters (Samborska & Bieńkowska, ) and drying aids (Shi et al ., ; Samborska et al ., ) on the properties of obtained powders. However, there is a lack of works investigating the changes in the properties of honey powder during storage.…”