Avoid Mixing And Crystallization Challenges In Honey Manufacturing

However, it can be extremely difficult to process due to its vicious and ‘sticky’ characteristics.

When manufacturing honey-based products, a number of problems can arise:

• Processing crystallized honey requires heating and holding the product at temperature, this destroys the seeds and reduces the viscosity of the honey, but super-heating honey is not desirable as it can lead to changes in flavor and remove functional properties.
• Some designs of conventional agitators and mixers are not able to process higher viscosity products such as honey and as a result localized mixing occurs.
• The introduction of powders and other flavors into honey is difficult, especially low-density powders as these tend to ‘raft’ on the surface.
• Aeration must be minimized as entrained air is very difficult to remove. This causes clouding and color change in the honey.
• Long process times are often required to ensure a uniform dispersion.

Read how a Silverson In-Line mixer is ideal for blending different grades of honey. The In-Line mixer can also be used for mixtures of honey with other liquids and to decrystallize honey.