An innovative method for preventing honey crystallization

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. The results of the determinations carried out with the addition of trehalose are so far the most advanced ones, easy to use and available to producers. The addition can be made by any manufacturer, at the place of production, does not require special equipment, a lot of work and special knowledge to apply. It has the advantage that storage temperature does not require to be carefully monitored, knowing that its low variations can make crystals appear. The addition of trehalose solution is done at usual temperature, so that the enzymatic activity of the product is not affected as it happens in the case of heating honey to dissolve the formed crystals.