Honey rheology

Al-Malah, K.-I.-M., Abu-Jdayil, B., Zaitoun, S., and Al-Majeed-Ghzawi, A. 2001. Application of WLF and Arrhenius kinetics to rheology of selected dark-colored honey. J. Food Process Eng. 24(5) 341-357. 

Sourdough is also classified as a natural preservative and has long been known to improve the shelf lives of bread and bakery products. Phenyllactic acid (PLA) has been found in cultures of Lactococcus plantation with antifungal activity in sourdough breads. Relevant amounts of PLA naturally occur in several honeys from different geographical areas. It is nontoxic for human and animal cells and may also be safely used in food. However, information is needed on its effect on rheology and flavor,... 

Ibarz et al, 1987,1989,1992). Other important foods that show Newtonian behavior are table syrups such as honey, corn syrup, blends of sucrose, and molasses. Examples of the rheological properties of several foods were listed by Barbosa-Canovas and Peleg (1983), Barbosa-Canovas etal. (1993), Steffe (1992b), and Kokini (1992). 

Features Shear thinning rheology exc, surfactant and solv. compatibility exc. clarity imparts honey-smooth texture, spreading and flow to personal care formulations... 

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