Properties of Dried and Intermediate Moisture Honey Products: A Review

This review discusses the processing techniques proposed for the production of dried and
intermediate moisture honey products, as well as their properties. Stickiness is the major
problem in the drying of sugar rich products like honey, that depend on the type of sugar
and temperature of operation, which are related to the glass transition temperature. Some
additives are usually added to the sugary feed to increase the glass transition temperature and
concurrently the sticky point temperature. In the case of honey-fruit spreads, nutritional
and sensory characteristics can be enhanced by replacing part of sugar with honey.
Co-crystallization of honey with sucrose could be used to preserve the honey flavor. These
diversified honey products provide better taste and nutrition to the consumer besides
enhancing the utilization of honey.