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Nurhadi, Bambang; Roos, Yrjö H. (2017)
Publisher: Elsevier
Languages: English
Types: Article
Subjects: Water sorption isotherm, Calcium silicate, Honey powder, Anti-caking, Flow-ability, Calcium stearate

Classified by OpenAIRE into

mesheuropmc: food and beverages, digestive, oral, and skin physiology, animal structures, behavior and behavior mechanisms, fungi
Embargo end date: 2017/06/02
Honey powder is a hygroscopic powder due to its composition and structure. The addition of anti-caking agent was aimed to increase the stability of honey powder. The present study aimed to study the influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder. Anti-caking agents, calcium silicate and calcium stearate, were added in honey powder. The addition of anti-caking agent influenced water sorption and flow-ability properties of honey powder. Calcium silicate addition seemed not to affect water sorption isotherm properties of honey powder, however, calcium stearate showed more inhibiting effect of recrystallization and collapse of structure of amorphous honey powder. Addition of anti-caking agent to honey powder increase flow-ability of honey powder and calcium stearate seemed to increase flow-ability better than calcium silicate.

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