Evaluation of drying agents in honey spray drying and its effect on its physicochemical properties

The aim of this study was to obtain a honey powdered by spray drying evaluating the effect of three factors (inlet temperature, mixture of encapsulants and proportion in the mixture of encapsulants) on the physicochemical properties. Whey protein concentrated (WPC), inulin (INL) and ovalbumin (ALB) were used as carriers. Inlet temperatures in spray drying were 110 and 120°C. Mixing the WPC with INL or ALB in two ratios (60/40, 70/30), setting the total content of solids in 30%. The properties of the honey powder were quantified in terms of yield, moisture content, angle of repose, sugar, protein and hydroximethylfurfural (HMF) contents. The powder dried at 120 with WPC/ALB and 70/30 ratio, was the one that on average obtained better results, despite its angle of repose (36.59°) moderately cohesive, it had a low moisture content (4.37%), provided excellent protection in HMF (3.16 mg/kg) and had a good dust recovery index (62.14%).