Description
Honey powder is produced by spray drying technology to be free flowing so it can be incorporated into any cosmetic, skincare or oral care products because it has humectant and antiseptic properties. Honey powder is an important staple for the baking and confectionery industries. Honey’s natural, flavourful, and nutritional qualities are attractive to consumers. In powder form, honey offers easier handling and reduced storage space. The honey powder is perfect for dry rubs and cake, cookie or bread mixes. It can be sprinkled over hot and cold cereals, ice cream and seeds and nuts before roasting. It can also be easily incorporated into food supplements or health supplements existing in powder form.
For a long time in human history honey was an important carbohydrate source and the only largely available sweetener until industrial sugar production began to replace it after 1800. In the long human tradition, honey has been used not only as a nutrient but also as a medicine. The annual world honey production is about 1.2 million tons, which is less than 1% of the total sugar production. The consumption of honey differs strongly from country to country. The major honey exporting countries China and Argentina have small annual consumption rates of 0.1 to 0.2 kg per capita.
Honey consumption is higher in developed countries, where home production does not always cover the market demand. Honey is a sweet liquid made by bees using nectar from flowers. The flavour of honey varies across the season because it depends on the flowers that the bees visit to make it. When the bees visit more than one flower source to pick up the nectar, the honey produced is called multiflora honey.
About 95% of the honey dry matter is composed of carbohydrates, mainly fructose and glucose. 5–10% of the total carbohydrates are oligosaccharides, in total about 25 different di- and trisaccharides. The Glycemic Index of honey varies from 32 to 85, depending on the botanical source. Besides, honey contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphenols. Due to its high carbohydrate content and functional properties honey is an excellent source of energy for athletes. Generally, honey with a high fructose content (e.g. acacia) is sweeter compared to those with high glucose concentration (e.g. rape). Honey’s sweetness can make it an ideal sugar substitute, and research indicates that using honey instead of adding sugar may benefit people with diabetes. The honey aroma depends also on the quantity and type of acids and amino acids present. Polyphenols are another important group of compounds in honey that contribute to the antioxidant properties. Total polyphenols can vary from 56 to 500 mg/kg in different honey types.
Direction of Use
Add 1/8 teaspoon to 6 tablespoons or 0.2% to 6% of total weight or as needed. Mix, top or blend in water, smoothies, beverages, ice-cream, kuih-muih, cake, jam, jelly, pudding, snacks, biscuits, desserts, dressing & recipes. (Depends on personal preferences)
No harm/chemicals/preservatives, just harmony, manufactured naturally
- Vegan
- Non-GMO
- No Fillers
- No Flavors
- No Additives
- No Preservatives
- No Artificial Colours
- Soy and Gluten Free
Storage
Keep in a cool & dry place (<28ºC). Avoid sunlight. Fridge would be best.
Keep away from children.
Has a shelf life of 24 months, in the original sealed packaging below 25°C, relative humidity below 65% and odour-free conditions.
Packages should not be in direct contact with walls or floors.
Precaution
- Powder texture may vary. Some powder is fine, while some powder is coarser. Please consider this when ordering.
- Due to the nature of plant / herbal extract, powder may clump due to heat or moisture.
- Food supplements should not be used as a substitute for a varied and balanced diet.
- If you are pregnant, lactating or taking medications, please consult a physician before taking any nutritional products.
- Colour, taste, and texture may vary from batch to batch.
- Stop using this product if an allergy occurs.
