| Honey’s Characteristics | Functions |
|---|---|
| Antimicrobial Properties | Delays Spoilage |
| Carbohydrate Composition | Flavor Enhancement |
| Composition | Decrease Burn Perception |
| Flavor | Flavoring Agent |
| Low Glycemic Index | Reduces Rebound Hypoglycemia |
| Nutrition | Healthy Appeal |
| Reducing Sugars | Enhances Browning |
| Viscosity | Binding Agent |
©2007 National Honey Board
www.honey.com | www.honeylocator.com
