Honey - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 139

7

6
5

4

1% salt
1.5% salt
2% salt

3

2
1

0

1 2 3 5 10 15 20

Honey (% by weight of ground peanuts, dry honey)

Figure 5.6 Changes in the acceptability of honey peanut butter spread as a function of honey and salt.

(From NHB, Honey Peanut Butter: Development, Optimization and Shelf-Stability of a Product
Containing Peanut Butter and Honey , National Honey Board, Longmont, Co, 1995.)

foodstuffs,theycontainanotableleveloffat,whichcanbeadeterrenttoconsumerswhoarelook-
ingforlow-fatorfat-freehoneyspreadproducts.Studies,accordingtotheNationalHoneyBoard,
basedontheformulationandshowninTable5.13,haveclaimedthefollowingprocessingsteps:

• Liquefythehoney(heatingto66°C).

• Addthethickeningagentandhomogenizethemixture.

• Addablendofpremeltedfat(oil/vegetableshortening,1:1)andanemulsiier.

• Homogenizethefatblendandhoneyspread(66°Cfor4min).

• Coolthespreadtoroomtemperature.

• Packageandproperlystoretheproduct.

Acommercialspreadcontains65%fatand20%honey,andthereduced-fatspreadcontains70%
honeyand13.5%fat.Othercomponentsusedinthesespreadsincludetriglycerides,water,salt,leci-
thin,citricacid,lavors,betacarotene,andpreservatives.Conclusionsbasedonstudies,according
totheNationalHoneyBoard,indicatethefollowing:

• Reduced-fat honey spread (13.5% shortening) contains 27% fewer calories than the commercial

ones.

• Reduced-fathoneyspreadsarepreferredoverthoseofregularhoneyspreads.

• Reduced-fatandreduced-caloriehoneyspreadsshowedsimilartexturequalitytocommercialhoney

spreads.

• Addingpiecesoffruittoreduced-fathoneyspreadshadasigniicanteffectonmouthfeelbutnoton

theoverallacceptability.

• Ingeneral,84%ofconsumerspreferredtobuyreduced-fathoneyspreads.

table 5.13 Composition percentage of Various honey Fat Spreads

Ingredients Commercial reduced Fat reduced-Fat Calories

Honey 20 70 70

oil/fat 65 27 13.5

Reduced fat — — 13.5

Monoglycerides 3 3 3

Calories (kcal/100 g) 66 480 425

Source: NHB, Honey Fruit Spreads: Formulation, Production and Stability of Commercially Viable
Honey Fruit Spreads , National Honey Board, Longmont, Colorado, 1995. With permission.