INVESTIGATION of the EFFECT of CREAMED HONEY PRODUCTION PROCESS on the SUGAR PROFILE of HONEY

The predominant compounds found in honey are carbohydrates, mainly composed of fructose and glucose. Honey is a supersaturated solution with more than 70% sugar less 20% water content. Crystallization solutions expected from physicochemical point view. However, since the crystallization phenomenon not fully understood by consumers, crystallized generally liked. Beekeepers and/or marketers bee products apply high degree heat treatment to bring it into liquid form market meet consumer preferences. has been used for both healing nutritional purposes throughout history. Unfortunately, some processes applied consciously or unconsciously can have opposite effect, although they lose value honey. new product, which formed as result controlled improve sensory physical properties honey, called cream Creamed an alternative product its effects. In this study, creamed was produced filtered effect production process on profile investigated High Performance Liquid Chromatography- Refractive Index Detection (HPLC-RID) method. analyzes made, concluded that did significant (p>0.05).