An innovative method for preventing honey crystallization

摘要

The paper aims to promote a new method to prevent honey crystallization by using trehalose, a disaccharide found in all types of honey in different proportions. Two batches of samples, a control one and a trehalose-added one, were analyzed. In each sample with the addition of trehalose were added between 0.0701 and 0.087 mmol of trehalose per 100 g honey. The two batches of samples were compared after 12 months of storage under the same conditions. All the physico-chemical parameters of honey samples with the addition of trehalose remained constant during storage, while in the case of the control samples some parameters had small variations (acidity, HMF, diastase activity). The added-trehalose samples maintained their color and retained their initial liquid state, while the control ones began to crystallize from the first month. The texture analyses performed on the two batches of samples showed that the samples with trehalose maintain all the sizes on the Texture Profile Analysis curve (TPA), while the control samples without trehalose underwent changes, due to the crystallization of glucose. Differential scanning calorimetry (DSC) analysis revealed the absence of crystallization process in trehalose-added honey samples at a wide range of temperatures, including also normal storage temperatures. Thus, the addition of trehalose prevented the crystallization process, honey maintaining its liquid state, its texture and its initial color as well.