Honey product having a low water content

Abstract

The present application relates to a honey product having a low water content. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of throat lozenges and / or confectionery.

Description

CROSS-REFERENCE TO RELATED APPLICATION[0001]This application claims priority from U.S. provisional patent application 61 / 144,824 filed on Jan. 15, 2009 and from Canadian patent application 2 649 936 filed on Jan. 15, 2009. Both of which are herewith incorporated by reference in their entirety.FIELD OF THE INVENTION[0002]This application relates to a honey product having a low water content. This honey product possesses an increased shelf-life with respect to the original liquid honey. Further, its taste and color are very similar to those of the original liquid honey. In addition, the sugars in the honey product are not crystallized. The honey product can optionally be wrapped in a water-impermeable package that limits the reabsorption of water by the honey product. The honey product could be directly added to beverages to sweeten them. It can also be further processed to be used in upper respiratory care product as well as a confectionery.BACKGROUND OF THE INVENTION[0003]Honey is a...

AI Technical Summary

Benefits of technology

[0007]It would be highly desirable to be provided with a honey product having a low water content. The honey product would have a more prolonged shelf-life than the original liquid

Problems solved by technology

However, the shelf-life of honey is rather limited since it will eventually (within days, weeks or months) crystallize.

The crystallization of honey is not necessarily harmful, but it modifies the texture of the product to a more granulated one, which is less appealing for the consumer.

Further, since honey is usually packaged and stored as a liquid, it limits its application in the food industry.

However, because of the hygroscopic nature of honey, the removal of water is rather difficult and the resulting product still contains a high moisture content.

For example, when untreated honey is submitted to freeze drying, it has a tendency to foam thereby limiting the amount of water that can be removed.

This badly affects the chemically-physical and palatable characteristics of honey.

When abused by heat, the honey turns bitter and loses its typical honey flavor and physical characteristics.