Honey Spread

Hi Everybody I am trying to develop Honey spread, and I am facing stability issue. I observe that the creamy texture is disturbed after I store it in room temp…

1. Food R&D Emeritus reply

   What would be the ingredient composition of your honey spread.? What's the HLB value of your sucrose esters and what is citrify? When we get a clear understanding of your problem…

2. Yuri Nasbath reply

   I agree with @Roy , unless there is more information provided with composition, only can we reliably see the cause of your problem..

3. Food R&D Emeritus reply

   vpadmapriya91 You message me about the nature of your honey spread. In order for other members to pitch in their ideas and contribute as well I post my reply in the forum board. O…

4. Vpadmapriya91 reply

   Hi @Roy Thank you so much for the detailed explanation. It was very helpful. I am using raw litchi honey and raw rubber honey for the seeded process and used natural honey that is…

5. Food R&D Emeritus reply

   Hi vpadmapriya91.. If you are trying to duplicate the texture of peanut butter, which is high in fat and nut solids (a fat based concoction) uses a different principle from.what y…