Have you seen or used honey powder? I have never seen or used one. I encountered it only on letters – on the package of canned health drink.
The purposes of processing. 1) To extend product shelf life so its going to be available in other places or in the same place in future time. 2) Improve the quality of an inferior product or salvage leftovers.
Why process honey into powdered form? It is a shelf stable product. Only needs extraction from comb and good glass jar. Chemical spoilage under ambient temperature is unlikely. The range of invading microorganisms is narrow. So why process it into powder?
1) Powdered form after spray drying greatly reduced the volume. It saves packaging, storage and transport costs. Can be packed in a lightweight laminated films.
2) Ease of use. Using powder is easier than liquid. The difference might not be significant but the small different matters.
3) Adulteration and cost reduction. A liquid honey can be adulterated and adulteration of powdered form would be easier. The powdered form looks like cornstarch. The two fit well. Honey supply is scarce, the demand is high and the cost is stiff. Adulteration will increase the supply, meet demands and raise profits.
If honey powder will be available in my place, I will never patronize it. Heat treatment destroys nutrients. It is evident on color appearance. It should be light yellow to golden to dark brown. The honey powder color is clean white.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.