COCRYSTALLIZATION OF HONEY WITH SUCROSE

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 pr oportions produced granular co-crystals, whereas the ratio of 80:20 pr oduced a semi-solid product. The granules were relatively free flowing with an angle of repose 38.5-39.5 degrees. Gas chromatography was use d 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 indicat ed some minor differences in the quantity of flavour volatiles in hone y relative to the co-crystallized product. (C) 1998 Academic Press Lim ited.