| Honey’s Characteristics | Functions |
|---|---|
| Antimicrobial Properties | Delays spoilage |
| Carbohydrate Composition | Flavor Enhancement |
| Color | Coloring Agent |
| Composition | Decrease Burn Perception |
| Flavor | Flavoring Agent |
| Maillard Reaction Precursors | Antioxidation |
| Reducing Sugars | Enhances Browning |
| Spreadability | Improves Reduced-Fat Products |
| Viscosity | Binding Agent |
©2007 National Honey Board
www.honey.com | www.honeylocator.com
