FR2686486A1 - System for converting honey without adversely affecting its essential qualities - Google Patents

Abstract

The invention relates to a system for converting various types of honey into powder form using an adjuvant based on maltodextrin at a temperature not exceeding 371, without adversely affecting the essential qualitites of the product, and making it subsequently soluble by the addition of various liquids enabling it to be incorporated in other solutions or products.

Description

DESCRIPTION
System to transform honey into powder without wearing
attack on its organoleptic qualities
The present invention relates to a system for transforming honey into powder by atomization on an MSD tower

 Until now the powders of or based on honey were obtained by caramelization then crushing, which implied an important heating of the honey and by there even an alteration of its organoleptic and nutritional qualities.

The transformation by atomization is done by drying a mixture
It "honey and water" injected under pressure in a drying tower, it then forms a mist of droplets in suspension, the dry matter rate is gradually reduced between 95 and 100% under the action of a current d 'hot air.

 honey contains a large proportion of fructose, a simple reducing sugar that is difficult to atomize, it is necessary to add an adjuvant to the initial mixture to allow its atomization. We chose maltodextrin, a starch hydrolyzate, for its neutral character, which allows us to find the organoleptic qualities of the honey in the final mixture.

 After evaporation of the water in the tower, a white, fine-colored powder is obtained, having good granulation, very good wettability and soluble in water as well as in most aqueous aqueous liquids.

 Tests have made it possible to determine the optimum dry matter content of the initial mixture, as well as the nature and the proportion of maltodextrins to be incorporated.

 the choice of maltodextrin is made according to the atomizability of each mixture, but also according to the cost of this support and its influence on the viscosity of the solution. It is thus necessary not to exceed a too high viscosity in the mixture in order to form the best droplets in the drying tower. The influence of the "maltodextrin / honey" ratio is illustrated in the summary graph (1) showing the evolution of the viscosity as a function of the temperature. The rheological flow curves (2), measured with a Bolhin rheometer, provide the details necessary for understanding the experiments carried out.

 I1 is, on the other hand, imperative not to work with a too low dry matter. Too much evaporated water / hour in the tower increases the relative humidity; a factor that makes it difficult to dry sugars, and increases the cost of processing. The level of 50% dry matter seems to be a minimum threshold that should not be violated, on pain of a significant risk of clogging in the atomization tower.

 The drying temperature has also been extensively tested. The advantage of the spray drying process is, in fact, to allow the spraying of food without subjecting it to excessive heating to the core, thanks to the microencapsulation technique.

A temperature below 35-400C does not alter the vitamins, amino acids and other essential constituents that make the quality of fine foods such as honey.

 The main disadvantage of the powder obtained at first, was its high hygroscopicity which complicated the conservation of the product and required a perfectly airtight packaging.

Experimentation has shown the advantage of incorporating a small proportion of gum arabic in the initial mixture to limit this phenomenon. This adjuvant also promotes better retention of honey aromas and increases the thermal protection of essential constituents such as sugars. This produces a final product with improved organoleptic qualities.

 This product can be manufactured at an industrial level and the cost of its implementation is acceptable.

 This water-soluble powder can be mixed with other powdered products, or with food liquids. the instantaneous dissolution is excellent up to concentrations close to a honey equivalent (ie close to 80% of dry matter).

 Incorporated in other foods, it can give more flavor to certain yogurts, milks, syrups, confectionery and pastries, ice cream, etc.

 Sold in the form of sachets, it can replace the sugar in coffee, tea, infusions or herbal teas.

Claims (5)

CLAIMS The invention to be protected is a process allowing the spraying of a honey-based mixture by atomization on an M.S.D. This system makes it possible to preserve the organoleptic qualities of honey during this change of physical state; honey particles suspended in the drying tower are not subjected to excessive heating. This process is characterized by  1) the dry matter content of the initial mixture which must be between 50 and 80%,  2) the core drying temperature which must imperatively be lower than 35-400C,  3) the level of maltodextrins which can represent from 35 to 65% of the initial mixture,  4) the rate of gum arabic which can represent between 0 and 20% of the initial mixture,  5) the level of honey which must be sufficient to confer its organoleptic qualities to the final product.