Whipped Honey

Introduction

Honey, a supersaturated sugar solution, naturally forms coarse granules or crystals. Controlling the crystallization process to produce fine crystals results in a smooth, spreadable product. Known mostly as whipped or cremed honey, it is also called spun® honey, churned honey, honey fon-dant, candied honey, creamed honey, granulated honey and honey spread¹.

A good whipped honey will be easy to spread and will not drip from a spoon at room temperature². Add-ing dried fruits, syrups or purees or spices, such as cinnamon or nutmeg, can create an acceptable con-sumer product.^3,4,5 Other advantages of whipped honey to product manufac-turers include its pumpabil-ity and compatibility in many food systems such as fat-based systems con-taining chocolate or peanut butter.

Key Properties of Honey

Honey has a number of properties that are part of the crystallization process or that influence its out-come.

Sugar Content: The high sugar content of honey relative to the water con-tent is the principal reason that spontaneous crystalli-zation occurs. Glucose, one of the two primary sugars in honey, is respon-sible for the crystal forma-tion. As it precipitates, a latticework forms and traps fructose, the other main sugar in honey, and water.³ Glucose monohydrate, which is formed as the glu-cose loses water, serves as the seed or nucleus for the crystal formation. Hon-eys with higher glucose content (30 percent or higher) crystallize faster.⁶
Moisture: The ideal moisture level for making whipped honey is 17.5 -18 percent.^1,6 At 19 percent or higher, fermentation can occur. If the moisture level is in the 16-17 percent range, the whipped honey may be too hard.²
Yeast/Fermentation: Naturally occurring yeasts in honey will ferment when the water content is above 19 percent. As the crystals form, water is released and can rise high enough to allow fermentation to occur. Thus, the yeast must be killed through pasteurization.²
Physical State: Honey, as a supersaturated solution, has a natural tendency to form granules that precipitate out of solution. The presence of small particles, such as dust, pollen, wax or air bubble, will encourage the crystallization process.⁷ Honey that has been extracted from the comb and processed with extractors and pumps is more likely to crystallize. In making whipped honey, finely ground honey crystals serve as the nuclei on which new crystals form. However, these seed crystals must be from whipped honey that is firm and hard and has not been allowed to slump. If honey slumps, the sharp crystal edges become rounded which will not allow new growth.²

Producing Whipped Honey: The Dyce Method

The Dyce Method - steps The process used to control the crystallization of honey was developed and patented by Elton J. Dyce in 1935. Through his research, he uncovered the factors that are key to producing a nice, smooth whipped honey.

Heat Treatment: Heating the honey to kill naturally occurring yeast and to liquefy any coarse crystals that may have already formed is the first step. The maximum temperature should be 150 °F (66 °C) and should be held until all the honey is liquefied. In 1931, Dyce recommended heating the honey twice—first to 120 °F (49 °C) and then to 150 °F (66 °C).⁶ However, in later writings, he indicates that a temperature of 145 °F for 30 minutes should be used for the heating of honey.⁷ According to the late Professor Gordon Townsend of Guelph University, a temperature of 140 °F (60 °C) (71 °C) for 30 minutes or 160 °F for one minute or something in between must be used to kill all the yeast organisms.² To prevent overheating, the honey needs to be stirred constantly with mild agitation below the surface so that air bubbles do not form.⁸
Straining: Straining out extraneous matter such as pollen or wax prevents the formation of unwanted, coarse crystals and should be done before and after heating the honey. While a thorough straining is important, pressure filtering is not necessary. An O.A.C, strainer or fine cheesecloth in two-threefold thickness can be used.^{2,
6}
Temperature Control: After heating, the honey needs to be rapidly cooled to room temperature— 75 °F (24 °C). Higher temperatures may liquefy the seed or starter honey.⁶ However, once seeded, the honey needs to be stored at a constant temperature of 57 °F (14 °C). If the temperature is 60 °F (15 °C) or above, small crystals will not form. If the temperature is below 40 °F (14 °C), no crystal growth occurs. ²
Starter Honey: A finely ground, mild honey can be purchased or manufactured for use as the seed crystals or starter honey. To fracture the existing crystals and create a fine state, a granulated honey is ground by meat or specialized grinders. Approximately 5-10 percent is added under strictly controlled conditions. As noted above, the temperature cannot be higher than 75 °F (24 °C) but should not be much cooler. At lower temperatures, it will be difficult to mix. Commercial packers frequently use specialized stainless steel tanks with horizontal agitators.
It is possible to make your own starter honey by heating a small amount of coarsely crystallized honey to destroy any yeast microorganisms that may be present. After cooling, grind and mix with a few kilograms of the heated liquid honey. Place in a cold room at 57 °F (14 °C) for about 6 days. Remove and run through the grinder again to break up the newly formed crystals to create fine particles to use as the starter honey.⁷
Careful blending of the seed honey with the heated honey should result in a more uniform crystallization with minimal incorporation of air. Air bubbles result in the formation of a scum or foam that is unsightly but not harmful. The speed of the honey pumps must be slow—150 revolutions per minute or less.^2,6

Handling and Storage

Before the whipped honey is packaged, it can be held in a bottling tank for a few hours. Air bubbles will then have a chance to escape and any of the unsightly foam that forms can be skimmed off. ^2,6 Storage of whipped honey in appropriate packaging at the right temperature is key to product quality.

Packaging: Retail containers are usually opaque glass or plastic. Clear packaging reveals too many of the imperfections that can occur during processing and storage. For example, white-colored honey crystals will form on the surface of the honey in the air space next to glass. ^2,6 A porous material, such as low-density, polyethylene container, may allow water to escape and hasten the crystallization.
Holding Temperature(s): After packaging the whipped honey in the retail containers, it is stored in a cool, dry room while it granulates. In the cool room, a temperature of 55 °F (13 °C) is usually recommended to assure that the temperature of the whipped honey is no more than 57 °F (14 °C). In order for newly granulated honey to be spreadable, it needs to be stored at room temperature for several days.²
Handling during transport as well as storage in the warehouse and on the grocery store shelf will affect the quality of the product that the consumer receives. High temperatures will cause the whipped honey to slump and liquefy. If it is held at 90 °F (32 °C) for an extended period, it will not return to the crystallized state. Consumers can adjust the consistency of the product by heating slightly if it is too hard to spread or cooling if it is too fluid.⁶

References

White, EC. 1993. Super Formulas: Arts and Crafts. Valley Hills Press, Starkville, Mississippi. p. 18.
Morse, 2000. Making Crémed Honey. Bee Culture 128 (6): 43- 45.
Berthold, R. and Benton, A. W. 1968. The potential of honeyfruit spreads increasing honey sales. Am. Bee Journal 108 (6): 36.
Berthold, R. 1988. A delicious way to increase sales: honey & fruit. Gleenings in Bee Culture (now Bee Culture) 116 (7): 408.
White, J. W. 1950. New crystallized fruit spread shows commercial promise. Food Industries 7: 84.
Tew, J.E. 1992. Honey and wax-consideration of production, processing and packaging techniques. Chpt. 15 in "The Hive and the Honey Bee." ed. J.M. Graham, pp.699-703. Dadant Publishing & Sons, Hamilton, Illinois.
Dyce, E. J., 1979. Producing finely granulated or creamed honey. Chpt. 10 in "Honey: A comprehensive Survey,"ed. E. Crane, pp. 293-290. Heinemann, London.
Morse, R.A. 1983. The Dyce process for making crystallized honey. Gleanings in Bee Culture (now Bee Culture) 111 (8): 441- 442.