| Honey’s Characteristics | Functions |
|---|---|
| Antimicrobial Properties | Delays spoilage |
| Carbohydrate Composition | Flavor Enhancement |
| Composition | Decrease Burn Perception |
| Flavor | Flavoring Agent |
| Humectancy | Adds Moisture |
| Hygroscopic | Retains Moisture |
| Miscibility | Water Soluble |
| Pumpable | Extrudable |
| Reducing Sugars | Enhances Browning |
| Viscosity | Binding Agent |
| Water Activity | Extends Shelf-life |
©2007 National Honey Board
www.honey.com | www.honeylocator.com
