Buy Nutritional Components Introduction Dehydrated Honey Powder is also called solid honey. Liquid honey has high water content, strong moisture absorption, and is not easy to store and transport, as well as challenging to ensure food hygiene, safety, and stability. After making honey powder, it not only retains the nutritional value of liquid honey but also facilitates long-term transportation and storage as well as late processing and utilization. The successful research and development of honey powder has dramatically improved the depth and breadth of application of honey as a natural product in the food processing industry, expanded the scope of use of raw honey, and fundamentally solved the problem that liquid honey is difficult to use and cannot be guaranteed food safety. Specification ITEMSSTANDARDTEST RESULTS Total Sugar, dry basis鈮?3%55.3% Physical Chemical AppearanceYellow or light yellow powder or granularComplies Loss on Drying鈮?.5%0.98% Particle Size98% pass 20 meshComplies ConclusionConform with Specification StorageStore in cool and dry places. Keep away from strong light and heat PackingBy 25kgs/Drum, inner by double plastic foil bag Shelf Life12 months under the above condition, and in its original package Production Process Honey 鈫?mix 鈫?heat 鈫?mix 鈫?homogenize 鈫?adjust pH value 鈫?spray drying. Spray drying is a method that processes solution, emulsion, suspension, or slurry materials into dry powder products in a single process. Through the action of the nebulizer, the liquid sprays into very fine mist droplets. It relies on a dry medium (hot air, flue gas, or inert gas) and fog droplets evenly mixed, and energy exchange and material exchange so that water (or solvent) gasification process. The liquid honey process is usually spray-dried. Spray drying makes liquid material atomized into fine mist droplets by an atomizer, which significantly increases the contact surface area with hot air, evaporates quickly, and is dried into the powder or fine particles within a few seconds. Dehydrated Honey Powder spray drying technique is a drink. The main characteristics of the technique are fast drying and short time (about 3 s-l0s), meaning no need for evaporation, crystallization or mechanical separation. However, it also has its disadvantages that can not be ignored: the large volume of dryer, low heat transfer coefficient, resulting in low thermal efficiency (about 40% below), and large force consumption. Operation flexibility is slight, easy-to-happen adhesion phenomenon. Application 1. In baked products In the baking industry, honey powder can be widely used in bread, cakes, biscuits, moon cakes, and other kinds of baked food. The production of various ready-mix powders can be used as product amendment and nutrition agents. It also can be used as a sucrose-free sweetener. Effectively improve the structure of baking products so that the product shape is straight and elastic. 2. In dairy products and cold drinks It can best combine the flavor of several different ingredients in the product, highlighting and achieving the final product's characteristics. Especially for middle and low-grade products with rough taste, the sour flavor has an obvious cover, inhibiting and modifying the excellent function. At the same time, it can indirectly play the role of the base material fragrance base so that the final product tastes full, mellow, delicate, and smooth, natural aftertaste. 3. In ice cream The application of Dehydrated Honey Powder in ice cream products originated in the United States. After years of application practice in the ice cream industry in North America and Europe, it has formed a fixed and mature production and processing technology that can replace part of fresh milk and milk powder in the products. In the application of ice cream products, it is a natural food additive that integrates natural nutrition, health care, and function and reduces the production cost of enterprises.Buy Nutritional Components website:http://www.timyeehealth.com/supplement/nutritional-components/