De-crystallization in sunflower (Tithonia diversifolia) honey
Paper Details
De-crystallization in sunflower (Tithonia diversifolia) honey
Abstract
Honey crystallization is a natural phenomenon that happens when the glucose in honey forms solid crystals. Therefore, crystallized sunflower honey is good; however, some people are under the impression that crystallized honey is fake, spoiled, adulterated, and of poor quality. Thus, this study used 9 bottles of crystallized sunflower honey from the Cordillera Administrative Region, Philippines, to determine the appropriate temperature, the number of hours to de-crystallize sunflower honey, and the effect of heat on the color of the honey after the de-crystallization process. The results of the experiment indicate that the use of natural solar heat (43.71 °C) and hot water (55.37 °C) were the appropriate temperatures for de-crystallizing sunflower honey. Though they exceeded the standard temperature range (34.5 to 35.5 °C), the color of the honey was not affected based on the Pfund scale rating (31–40 mm: extra light). Likewise, the use of a solar wax melter recorded the highest temperature (70.30 °C), and through visual assessment of the color of the honey after the de-crystallization process, it showed a slight change in the original color with a rating (41–50 mm: amber). Moreover, the use of a solar wax melter (5 h) had the shortest period of time to de-crystallize sunflower honey as compared to hot water (7 h) and natural solar heat (12 h); however, a solar wax melter is not recommended to de-crystallize sunflower honey because the color of the honey changes after the process.
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