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 temperature, as long as it is in the refrigerator the stability is good.
I have been using sucrose ester and citrify in my trials.
Thanks in advance for the help.
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 (from the additional information requested,) is only the time a possible solution can be proposed…
I agree with @Roy , unless there is more information provided with composition, only can we reliably see the cause of your problem…
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.
Okey here’s my statement:
Your product is all syrup Honey spread .
It’s a mix of 10% honey with seeds and 100 processed or artificial honey ( is this really pure honey what’s the total solids in Brix)…?.
Then you emulsified it 0.3 sucrose esters with HLB value of 15( for oil in water emulsion)but as there is no fat in it the emulsifier can’t do its job properly.
If the seeds are intact and not broken up then fats in seeds are not released into the honey to contribute to an emulsion.
Now to stabilize the mixture you add citrus fiber at 1% as thickener .Now your concoction works under refrigeration probably due to the honey mixture is viscous in the cold environment but at ambient it become fluid ,If you insist in using sugar esters then :
The first solution is to whip in some melted fat like neutral ghee say at 2 % max to your mixture so the sucrose esters can use the fat in the formation of stable creamy emulsion.that will retain its creaminess at ambient conditions.
My second solution.
If you don’t want to use fat then adding little pectin 0.5 to 2 % ( the amount varies according to pectin strength) will help it gelling it up at ambient just like fruit jam. With this hydrocolloid you don’t need an emulsifier.