Effects of homogenization and storage time on the rheological and sensory properties of creamed honey

Abstract

Creamed honey, produced through controlled crystallization, has a pleasant texture and is considered a value-added product. The objective of the study was to evaluate the effect of the product homogenization method using a domestic mixer and a mechanical agitator on the physicochemical, rheological, and sensory characteristics of creamed honey during storage for three months at 20 °C. Physicochemical analyses were performed as described by the Codex Alimentarius. Small-amplitude oscillatory stress and steady shear rheological measurements were conducted. Sensory acceptance and purchase intention were also evaluated. Throughout the storage period, the physicochemical properties complied with Brazilian legislation and Codex Alimentarius. The obtained rheograms were typical of pseudoplastic fluids, and the samples exhibited thixotropic behavior, as represented by the Weltman model. In the frequency sweep, the samples displayed a predominantly viscous behavior (G′′ (viscous modulus) > G′ (elastic modulus)). The increase in temperature, described by the Arrhenius model, evidenced a decrease in apparent viscosity (η₁₀) at 10 s^-1 and in G′ and G′′ during the temperature sweeps. After heating (20 °C to 30 °C) and cooling (30 °C to 20 °C), the samples did not revert to their initial structure. The storage time (p≤0.05) influenced the rheological properties, such as consistency index (K), flow behavior index (n), η_10s-1, activation energy (E_a), and structural breakdown rate (B) for both types of agitators. Additionally, mechanical agitation had a significant effect (p≤0.05) on G′ and G′′. The type of agitator influenced (p≤0.05) the n, Ea, and hysteresis area. Throughout the evaluation period, there was sensory acceptance (range: 6.3–7.8) on a nine-point hedonic scale and purchase intention (range: 3.5–4.2) on a five-point attitude scale. The results demonstrated the maintenance of quality and sensory acceptance of creamed honey samples during storage for three months at 20 °C.

Keywords:
Controlled crystallization; Viscosity; Thixotropy; Viscous modulus; Frequency-sweep; Temperature-sweep; Sensory acceptance; Purchase intention

HIGHLIGHTS

There was a variation in the viscosity of creamed honeys during storage

The use of a mechanical agitator increased the acceptance of creamed honey at time zero

Creamed honeys heated from 20 °C to 30 °C did not revert to their initial structure

1. Introduction

Honey is a supersaturated solution composed mainly of simple sugars, such as fructose and glucose, along with minor constituents, including minerals, phenolic compounds, vitamins, and enzymes. It is a natural sweetener classified as a functional food (Tafa et al., 2021). Despite its beneficial health properties and the fact that Brazil produced approximately 60,000 tons of honey in 2022 (Instituto Brasileiro de Geografia e Estatística, 2022), the per capita consumption in the country remains low (50 g/person/year) (Instituto Brasileiro de Geografia e Estatística, 2018) compared to other nations such as the United States of America (USA) and China (1,000 g/person/year) (Food and Agriculture Organization, 2016). This consumption is only half of the 100 g/person/year recommended by the FAO (Food and Agriculture Organization, 2016). Therefore, it is necessary to adopt strategies such as the development of new honey-based products to increase honey consumption in Brazil.

Owing to its supersaturated and complex sugar composition, honey tends to crystallize, especially when exposed to physical disturbances, such as agitation, temperature, and pressure fluctuations, or the presence of solid particles, such as pollen grains (Meixner et al., 2023; Krishnan et al., 2021). Crystallized honey often has low consumer acceptance, presenting a recurring challenge for beekeepers and distributors (Piana et al., 2023). Honeys from certain floral sources, such as bracatinga, eucalyptus, orange, quince, and broom blossoms, have a high propensity for crystallization because of their specific composition (Cavia et al., 2002). However, when crystallization is controlled, the resulting product, known as creamed honey (CH), develops a fine, uniform crystalline structure that is imperceptible to the palate, resulting in a smooth, velvety, and creamed texture (Hartel, 2013). This microstructure modification prevents dripping or oozing without the need for additives or other components. Consequently, CH can be used in toasts, biscuits, bread, haute cuisine, and as a health-beneficial alternative sweetener. This controlled crystallization process expands the market opportunities for both beekeepers and consumers by offering a differentiated value-added product with high sensory quality and consumer acceptance (Karahan et al., 2023; Piana et al., 2023).

In fact, the CH, also known as whipped honey, spun honey, churned honey, and honey fondant, is a little-known product in Brazil. Few scientific studies have evaluated the quality attributes of CH produced from Brazilian honeys. These honeys have an intermediate to high crystallization tendency and a glucose-to-water ratio equal to or greater than 1.7 (Sereti et al., 2021), which are often rejected by consumers when crystallized naturally (Piana et al., 2023). The production method, as well as the processing and storage conditions, significantly influence the crystal size and, consequently, the quality and stability of CH (Lupano, 1997; Costa et al., 2015; Sereti et al., 2021; Tappi et al., 2021). However, information on the storage stability of Brazilian CH is scarce.

The objective of this study was to evaluate the influence of different homogenization methods on the physicochemical, rheological, and sensory characteristics of CH produced from multifloral honey with an intermediate crystallization tendency, over a storage period of three months.

2. Materials and methods

Honey used as raw material for the production of CH was collected in Carmésia, Minas Gerais state (MG), Brazil, and supplied by members of the Association of Meliponiculturists and Beekeepers of Middle Paraobepa (A.M.A.M.P.). This study was approved by the Human Research Ethics Committee of the Federal University of Viçosa (MG, Brazil) under the registration number CAAE 60838322.2.0000.5153 because of the sensory analysis.

2.1 Experimental design

The experiment followed a completely randomized design with a 2 × 4 factorial scheme. The factors consisted of stirring equipment: domestic mixer (DM) and mechanical agitator (MA); and storage time over 3 months at 20 °C: T0, T1, T2, and T3, resulting in eight treatments with two replicates each, for a total of 16 experimental units. The replicates represent different batches of CH processed at different times.

2.2 Processing of creamed honey

The CH samples were processed following the methodology described by Dyce (1975), with a few modifications based on Krell (1996). The homogenization step was performed using either a 700 W planetary mixer (model BP-01P-W, Mondial) at low speed for 20 min to homogenize 1.5 kg of honey, or a MA (model AE-70, Gehaka) equipped with an ARA-S propeller operating at 180 rpm to homogenize 4.0 kg of honey. For MA homogenization, stirring was carried out in four 20-minute sessions spaced 2 h apart. Approximately 7.5% of the previously macerated honey seed crystals were used in the formulation. During homogenization, the temperature of the mixture was monitored using a thermocouple (model UT320, UniT) and maintained below 24 °C. After homogenization, CH was poured into 300 mL plastic jars and stored in a Biochemical Oxygen Demand (BOD) incubator (LimaTec LT320T) at 14 °C for 10 days (Krell, 1996). Following this initial period, the chamber temperature was raised to 20 °C for the storage study.

2.3 Physicochemical analysis

Physicochemical analyses were conducted in triplicate on both liquid honey and CH samples following the methods established by Brazilian legislation (Brasil, 2000). The parameters analyzed included moisture content, free acidity, diastase activity, pH, reducing sugars, apparent sucrose, mineral content, hydroxymethylfurfural (HMF), and water-insoluble solids. All methods were based on the Analytical Standards of the Adolfo Lutz Institute (Instituto Adolfo Lutz, 2008). In addition, water activity (aw) was measured at 25 °C using a Testo 650 analyzer.

The fructose and glucose contents were determined only in the raw material by high-performance liquid chromatography (HPLC) using a Shimadzu chromatograph equipped with a quaternary pump (LC-20AT), diode array detector (SPDM-20A), degasser (DGU-20A5), interface module (CBM-20A), and autosampler (SIL-20A). The separations were performed using a Supelcogel 8H column (300 mm x 7.8 mm, cat. 59246-U) and a pre-column of Supelcogel 8H (10 mm x 7.8 mm). The elution was carried out in an isocratic system, employing a mobile phase consisting of a phosphate buffer solution of KH₂PO₄ at 0.005 mol/L (pH = 2.7). The flow rate was set to 0.5 mL/min, with the column maintained at 30 ºC. The injection volume for both samples and standards was 20 µL, and detection was performed using a refractive index detector (Campos et al., 1999). Compounds were identified by comparing sample retention times with those of analytical standards (Sigma, HPLC-grade fructose and glucose) and quantified using external standard calibration.

2.4 Rheological analysis

A Haake Mars IQ Air stress and strain-controlled oscillatory and rotational rheometer (Thermo Scientific, Germany) equipped with a steel parallel plate (35 mm diameter/1 mm GAP) and a Peltier heating system was used to determine the steady and dynamic rheological properties of liquid honey and CH samples. After placing the sample on the plate, the temperature was allowed to stabilize for 5 min. All rheological measurements were conducted in triplicate.

2.4.1 Steady shear properties

The steady shear rheology of each sample was investigated in the shear rate range of 0.1–100 s^–1 for 5 min using three cycles (upward, downward, and upward again) at 20 °C to eliminate the thixotropy and obtain the hysteresis loop. The relationship between the shear rate and the shear stress of the third curve was evaluated using the Ostwald de Waele model (Equation 1).

$\sigma =K{\dot{\gamma }}^n$,(1)

where σ is the shear stress (Pa), K is the consistency coefficient (Pa.sn), $\dot{\gamma }$ is the shear rate (s^–1), and n is the flow behavior index (dimensionless).

The areas under the upward data points (A_up) and downward data points (A_down), as well as the hysteresis area (A_up-A_down), were calculated. Time-dependent behavior of CH based on shear stress at a constant shear rate of 10 s^–1 was determined within the time range of 600 s at 20 °C. The experimental data were fitted to Weltman’s model (Equation 2).

$\sigma =A-Blog\left(t\right)$,(2)

where σ is the shear stress (Pa), t is the time (s), and A (value of stress at t = 1 s) and B are constants. Whereas B has negative values for thixotropic behavior, it has positive values for anti-thixotropic behavior (Boussaid et al., 2015).

Temperature sweep tests were performed at a constant shear rate of 10 s^{– 1} within a temperature range between 20 °C and 35 °C and a temperature increase rate of 1 °C/min. The temperature range was based on the recommended storage temperature for CH (Sereti et al., 2021). Measured apparent viscosity (η₁₀) values versus temperature data were fitted to the Arrhenius model (Equation 3).

${\eta }_{10}={\eta }_0{e}^{\frac{E_a}{RT}}$,(3)

where η₀ is the constant parameter of the model, η₁₀ is the apparent viscosity at a shear rate of 10 s⁻¹ (Pa.s), E_a is the activation energy, R is the universal gas constant (8.314 J/mol. K), and T is the temperature in K (Ozmen et al., 2023).

2.4.2 Dynamic shear properties

The amplitude sweep test was performed in the strain range of 0.01%–10% at 1 Hz to determine the linear viscoelastic region (LVR). The frequency sweep test was performed at 0.1% strain (within the LVR) over a frequency (ω) range of 0.1–10 Hz at 20 °C. The temperature sweep test was performed from 14 °C to 30 °C and back to 14 °C at the same heating and cooling rate of 1 °C/min at 1 Hz frequency (Smanalieva & Senge, 2009) to record the storage modulus (G′), loss modulus (G′′), tangent phase (tan δ) and complex viscosity (η*) values.

All rheological properties were calculated using Haake RheoWin Data Manager, version 4.95.0000 (Thermo Scientific, Germany).

2.5 Sensory analysis

To conduct the sensory testing, at least 120 consumers (aged 18 years and older) who consumed honey at least once a month were recruited. Each month, all participants evaluated two samples of CH (DM and MA).

Sensory evaluations were conducted in individual booths under white light. During the evaluations, the participants received a tray containing a coded sample in a plastic cup (50 mL) containing approximately 3 g of CH in a balanced, random, and monadic order. Between different samples, the participants rinsed their mouths with water, and a 1-minute rest interval was provided before the presentation of the next sample.

Consumers were given two evaluation sheets for each sample to record their acceptance of and purchase intention for the product. Sensory acceptability in relation to appearance, flavor, texture, and overall impression was assessed using a nine-point hedonic scale (1 = extremely dislike it, 9 = extremely like it). Subsequently, purchase intention was assessed using a five-point purchase intention scale (1 = certainly would not buy it, 5 = certainly would buy it) (Minim, 2018).

2.6 Statistical analysis

Descriptive statistical analyses (mean, standard error of the mean, and coefficient of variation) were performed for liquid honey. Analysis of variance was performed at each storage time point (0, 1, 2, and 3 months) to compare the different homogenization methods (DM and MA). Regression analysis was performed to evaluate the storage time for each stirring equipment at a 5% probability level.

3. Results and discussion

3.1 Physicochemical characterization of fresh liquid honey

The physicochemical properties of liquid honey used as the raw material for CH production are listed in Table 1. These results complied with both Brazilian (Brasil, 2000) and international (Codex Alimentarius Commission, 2001) standards, indicating that the honey was properly harvested and stored. This conclusion is supported by the acceptable levels of hydroxymethylfurfural, diastase activity, free acidity, pH, and moisture content. Additionally, the results confirmed the purity of the honey, with no signs of adulteration (e.g., sucrose or starch addition), as evidenced by the reducing sugar and apparent sucrose levels and a negative Lugol test.

Table 1
Physicochemical characterization of liquid honey (mean, standard error of the mean SEM and coefficient of variation CV) and Brazilian IN N° 11 (Brasil, 2000) and international (Codex Alimentarius Commission, 2001) standards.

Characteristics	Mean	SEM	CV (%)	IN N°11	Codex
Hydroxymethylfurfural (mg/kg)	9.52	1.98	35.94	<60	<80
Diastatic Activity (Göther)	22.83	5.25	39.80	>8	>8 (Schade)
Free Acidity (meq/kg)	33.82	2.40	11.83	<50	<50
Ph	4.24	0.02	0.64	-	-
Aw	0.606	0.003	0.80	0.52 to 0.8	-
Water (%)	17.89	0.270	2.61	20	20
Ash (%)	0.303	0.002	1.32	0.06	0.06
Reducing Sugars (%)	70.97	0.55	1.33	>65	> 60
Total Sugars (%)	73.12	0.63	1.5	-	-
Apparent Sucrose (%)	2.05	0.15	12.29	<6	<5
Lugol Reaction	Negative			Negative	Negative

The raw material presented a glucose content of 33.35% ± 0.20%, a fructose content of 39.16% ± 0.22%, a glucose-to-fructose ratio (G/F) of 1.17, and a glucose-to-water ratio (G/W) of 1.86. Honey crystallization is primarily influenced by its composition, especially its water content and sugar profile (Lupano, 1997; Yanniotis et al., 2006). The G/W ratio is considered the best predictor of crystallization tendency, with values below 1.7 indicating slow-crystallizing honey, and values above 2 indicating fast-crystallizing honey (Lupano, 1997; Sereti et al., 2021). The raw material used in this study exhibits an intermediate crystallization tendency.

The CH processing method described by Dyce (1975) induces controlled crystallization by incorporating finely ground honey seed crystals into liquid honey, followed by complete crystallization at 14 °C. This technique is widely recommended for honey with intermediate to high crystallization tendencies (Hebbar et al., 2008; Sereti et al., 2021; Meixner et al., 2023; Piana et al., 2023) because it yields a product with a creamed texture owing to the formation of numerous fine crystals that are imperceptible to the palate. This enhances consumer acceptance compared to naturally crystallized honey. Therefore, the raw material used in this study was of high quality and possessed favorable characteristics for CH production.

3.2 Physicochemical characterization of creamed honeys

A quadratic effect with minimum points of storage time (p ≤ 0.05) was observed for the physicochemical parameters of hydroxymethylfurfural content and pH in CH produced using both homogenization methods. In contrast, for DM-processed CH, a quadratic effect with a maximum point of storage time (p ≤ 0.05) was observed for the free acidity, and a positive linear effect of storage time (p ≤ 0.05) was found for diastase activity and reducing sugar content. Similarly, for MA-processed CH, storage time had a positive linear effect (p ≤ 0.05) on total sugar content (Table 2).

Table 2
Physicochemical characterization (mean ± standard error) of creamed honeys obtained using different stirring methods (mechanical agitator and domestic mixer) over time (months).

Characteristics	Mechanical Agitator (MA)													Domestic Mixer (DM)																	Regression analysis of storage time
	0		1		2					3				0					1					2					3
Hydroxymethylfurfural (mg/kg)	24.24 ± 4.35		10.38 ± 1.50		12.22 ± 0.79			16.36 ± 1.39						13.31 ± 0.55			7.83 ± 0.45				10.17 ± 1.00					13.57 ± 2.30					Both quadratic minimum
Diastatic Activity (Göther)	19.79 ± 3.91		19.89 ± 5.68		15.57 ± 1.30b			21.32 ± 3.56						19.22 ± 1.15			21.14 ± 0.07				27.23 ± 0.09a					29.62 ± 0.01					DM positive linear
Free Acidity (meq/kg)	32.08 ± 0.79		36.37 ± 1.75		35.43 ± 4.46			30.44 ± 0.33						35.52 ± 0.67			41.91 ± 0.70				41.67 ± 0.24					30.05 ± 0.33					DM quadratic maximum
pH	4.38 ± 0.03		4.12 ± 0.00		4.28 ± 0.02			4.49 ± 0.01						4.38 ± 0.04			4.08 ± 0.04				4.22 ± 0.02					4.46 ± 0.01					Both quadratic minimum
Aw	0.62 ± 0.00		0.63 ± 0.00		0.63 ± 0.00			0.61 ± 0.00						0.61 ± 0.47			0.63 ± 0.00				0.62 ± 0.01					0.61 ± 0.00					Both without effect
Water (%)	18.19 ± 0.13		18.28 ± 0.26		17.88 ± 0.00			18.50 ± 0.10						18.08 ± 0.00			18.36 ± 0.30				18.33 ± 0.02					18.51 ± 0.11					Both without effect
Reducing Sugars (%)	72.64 ± 0.51		74.61 ± 0.00a		73.27 ± 0.00			74.65 ± 0.00						72.06 ± 0.13			72.68 ± 0.11b				74.07 ± 0.07					74.64 ± 0.98					DM positive linear
Total Sugars (%)	73.53 ± 0.78		76.15 ± 0.27		75.62 ± 0.54			76.77 ± 0.91						74.36 ± 1.48			74.96 ± 0.12				76.96 ± 0.09					75.66 ± 0.49					MA positive linear
Apparent Sucrose (%)	0.85 ± 0.27		1.46 ± 0.11b		2.23 ± 0.73			2.02 ± 0.76						2.19 ± 1.28			2.17 ± 0.01a				2.76 ± 0.15					0.98 ± 0.75					Both without effect
Lugol Reaction	Negative			Negative		Negative					Negative				Negative					Negative					Negative					Negative

• Averages followed by different letters (a-b) differ between stirring methods within each storage time, by the F test at 5% probability level (p ≤ 0.05) and averages followed by no letter do not differ between stirring methods within each storage time, by the F-test at 5% probability level (p > 0.05). Regression analysis of storage time at 5% probability level is represented by both DM or MA, quadratic minimum or maximum, positive or negative effect.

The homogenization method did not significantly affect (p > 0.05) the physicochemical characteristics of the samples immediately after processing (T0). Significant differences (p ≤ 0.05) between homogenization methods were observed only in diastase activity at T2 and in reducing sugar and apparent sucrose content at T1 (Table 2).

Despite these variations, all CH samples met the quality standards established by Brazilian (Brasil, 2000) and international (Codex Alimentarius Commission, 2001) legislation throughout the storage period, confirming the quality and safety of the CH samples for consumer use.

3.3 Rheological analysis

3.3.1 Steady shear properties

The flow curves (Figure 1a) exhibited a typical pseudoplastic behavior, characteristic of non-Newtonian fluids. At time zero (T0), CH samples homogenized using both a mechanical agitator (MA_T0) and a domestic mixer (DM_T0) showed lower slope values in the flow curves, indicating reduced viscosity across the entire shear rate range. This behavior was confirmed by a significant quadratic effect (p ≤ 0.05) of storage time on the apparent viscosity (at 10 s⁻¹) at 20 °C (Figure 1b; Table 3).

Figure 1
Flow curves of creamed honey produced with different stirring methods (a) and apparent viscosity at 10 s^-1 as a function of storage time (b).

Table 3
Ostwald-de Waele parameters, viscosity at 20°C, and activation energy define the flow behavior of creamed honey at different stirring methods.

Stirring method	Time (months)	Ostwald-de Waele parameters				η (10 s-1) (Pa.s)	Ea	R²
		K	n	R2	χ²
MA	0	35.70	0.8630a	0.9998	0.0576	25.17	81300a	0.9704
DM		34.52	0.8855b	0.9997	0.0669	25.97	81910b	0.9629
MA	1	54.65	0.8314	0.9998	0.0122	38.36	82485	0.9275
DM		54.25	0.8280	0.9998	0.0416	35.63	83095	0.9354
MA	2	65.90	0.7925	0.9997	0.2115	42.79	88700	0.9519
DM		60.56	0.7998	0.9991	0.4143	38.58	84455	0.9519
MA	3	68.24	0.7720	0.9996	0.3343	42.89	98285	0.9578
DM		65.42	0.7828	0.9997	0.0995	40.62	93200	0.9631

• K = consistency index (Pa.s^-1); n = flow behavior index (dimensionless); η = apparent viscosity at 20°C. MA = mechanical agitator and DM = domestic mixer; E_a = flow activation energy (J/mol); P(F): Probability of the Analysis of Variance (ANOVA) F-test; R²:coefficient of determination. χ²= chi-square. Averages followed by different letters (a-b) differ between stirring methods within each storage time, by the F test at 5% probability level (P≤0.05) and averages followed by no letter do not differ between stirring methods within each storage time, by the F-test at 5% probability level (P>0.05).

This reduction in viscosity at T0 may be attributed to incomplete crystallization of the CH, which had undergone only 10 days of storage at 14 °C, which was an insufficient duration for the formation of a full crystal network. From T1 onwards, the flow curves overlapped, indicating the stabilization of the rheological properties. A similar result was reported by Costa et al. (2015), who observed complete crystallization only after 15 days at 15 °C. Once crystallization is complete, the organized crystal matrix provides a creamed consistency and pleasant mouthfeel, resulting from decreased water mobility due to the formation of α-D-glucose monohydrate crystals (Hartel & Shastry, 1991; Hartel et al., 2011).

A power-law model was employed to describe the flow behavior of the CH samples. The consistency index (K) ranged from 34.52 to 68.24 Pa·sⁿ, while the flow behavior index (n) varied between 0.77 and 0.88. These findings are consistent with those of Karasu et al. (2015), who reported K and n values of 269.70 Pa·sⁿ and 0.76 at 10 °C, 63.00 Pa·sⁿ and 0.79 at 25 °C, and 10.0 Pa·sⁿ and 0.81 at 40 °C for CH, respectively. These results highlight the impact of crystallization on rheological behavior, as liquid honeys were classified as Newtonian fluids (R²=1), with a viscosity at 20 °C of 14.01 ± 2.47 Pa·s, similar to what was observed by Jiang et al. (2021), while CH exhibited pseudoplastic behavior due to crystal network formation.

During storage, the K parameter displayed a significant quadratic trend (p ≤ 0.05) for both agitation methods (Figure 2a), while the n parameter exhibited a significant linear trend for MA-processed CH (p ≤ 0.05) and a quadratic trend (p ≤ 0.05) for DM-processed CH (Figure 2b). At T0, a statistically significant difference (p ≤ 0.05) was observed between agitation methods, with the DM-processed CH showing less pseudoplastic behavior. However, as storage progressed and crystallization completed, the DM-processed CH resembled the rheological profile of the MA-processed sample. The observed increase in K and decrease in n during storage reflect the ongoing crystallization dynamics, which are dependent on honey composition and processing conditions (Sereti et al., 2021).

Figure 2
Ostwald-de Waele parameters consistency index (K) (a) e flow behavior index (n) (b) as functions of storage time for creamed honey processed with different stirring methods.

The apparent viscosity at 10 s^-1 (η₁₀) decreased with increasing temperature (Figure 3a). This is because, as the agitation speed of the molecules increases, the intermolecular forces are reduced, allowing the molecules to move more freely, as observed in other studies (Yilmaz et al., 2014; Karasu et al., 2015).

Figure 3
Temperature dependency of apparent viscosity (10 s^-1) (a) and shear stress over time at a constant shear rate (10 s^-1, 20 °C) (b) of creamed honey processed with different stirring methods.

The Arrhenius model adequately described the temperature dependence of η₁₀, as indicated by high R² values (Table 3). At T0, a significant difference (p ≤ 0.05) was observed between treatments. Higher activation energy (Ea) values indicate a more organized molecular structure with stronger intermolecular bonds, requiring greater energy input to initiate flow (Rao et al., 2007). The Ea parameter exhibited a significant quadratic trend (p ≤ 0.05) over time for MA-processed CH and a linear trend (p ≤ 0.05) for DM-processed CH, suggesting increasing temperature sensitivity of η₁₀ throughout storage (Ozmen et al., 2023). The Ea of the raw material was 84,400 ± 2828 J/mol, which is similar to that of industrial liquid honey (Rodriguez-Navarro & Vivanco Pezantes, 2022).

Both treatments demonstrated typical thixotropic behavior, as indicated by the shear stress decrease over time under constant shear rate (10 s⁻¹) at 20 °C (Figure 3b). However, the raw material did not exhibit thixotropic behavior, which is characteristic of most liquid honeys (Faustino & Pinheiro, 2021).

The hysteresis loop area, which reflects thixotropy intensity, ranged from 40.92 to 67.09 Pa·s. At T0 and T1, DM-processed samples showed significantly higher values (p ≤ 0.05), indicating a more easily disrupted structure with a higher rate of macromolecular disentanglement compared to reformation, leading to greater energy dissipation under shear (Rao et al., 2007; Karasu et al., 2015). This behavior is also associated with the crystallization rate and the time required to form a stable crystal network (Costa et al., 2015).

The Weltman model (R² > 0.9135) successfully described the thixotropic behavior (Table 4). The limit stress for degradation (A) ranged from 1,246.50 to 1876 Pa, while the coefficient of structural destruction (B) varied from 107.75 to 181.40 (dimensionless). Parameter A represents the threshold shear stress required to disrupt the structure, whereas parameter B quantifies the rate of structural breakdown (Razavi & Karazhiyan, 2009). Neither the agitation method nor the storage time had a significant effect (p > 0.05) on these parameters.

Table 4
Weltman model parameters defining the thixotropic behavior of creamed honey at different stirring methods.

Stirring method	Time (month)	Hysteresis Area (mPa/s)*	Weltman model parameters
			A (Pa)1	-B1	R²
MA	0	43460a	1279.0	126.80	0.9283
DM		61240b	1676.5	172.95	0.9493
MA	1	42405a	1246.5	107.75	0.9338
DM		67095b	1791.0	173.35	0.9541
MA	2	40925	1312.0	109.25	0.9136
DM		51520	1876.0	181.40	0.9333
MA	3	42000	1270.5	109.40	0.9486
DM		51520	1474.5	134.60	0.9543

• A = limit stress for degradation (Pa); B = coefficient of structural destruction (dimensionless); R² = coefficient of determination; MA = mechanical agitator; DM = domestic mixer; * Averages followed by different letters (a-b) differ between stirring methods within each storage time, by the F test at 5% probability level (p ≤ 0.05) and averages followed by no letter do not differ between stirring methods within each storage time, by the F-test at 5% probability level (p > 0.05).

3.3.2 Dynamic shear properties

The linear viscoelastic region of the CH samples was determined at a strain rate of 0.1% and was subsequently used in all oscillatory tests.

An evaluation of the storage modulus (G′) and loss modulus (G″) across a range of frequencies (Figure 4) revealed frequency-dependent behavior for both parameters, typical of viscoelastic materials. The tangent of the phase angle (tan δ) increased with frequency in all samples, indicating a shift toward more viscous behavior at higher frequencies. Moreover, G″ values exceeded G′ throughout the frequency range, suggesting a predominantly liquid-like character, consistent with observations reported by Karasu et al. (2015) and Sereti et al. (2021) for CH. The same liquid-like behavior was observed for liquid honey. The G′ and G′′ values of the raw material at 1 Hz and 20 °C were 20.05 ± 0.35 Pa and 205.97 ± 29.91 Pa, respectively. These values were significantly lower than those observed for CH (Figure 5) and were consistent with those in the literature (Jiang et al., 2021).

Figure 4
Storage module (G’) (a), loss module (G’’) (b), and tangent of the phase angle (tang δ = G’’/G’) (c) as a function of angular frequency (ω) at 20°C for creamed honey produced using different stirring methods.

Figure 5
Storage (G’) (a) and loss (G”) (b) modules as a function of storage time for creamed honey stirred by different methods.

No significant differences (p> 0.05) were observed between the stirring methods (MA and DM) in dynamic oscillatory parameters G′ and G″ at 1 Hz and 20 °C. However, for honey stirred with an MA, G′ and G″ at 1 Hz displayed a significant quadratic effect (p≤ 0.05) over the storage time, suggesting a progressive strengthening of the crystalline network during storage (Figure 5), consistent with findings by Sereti et al. (2021).

During temperature ramp tests, G′, G″, and complex viscosity (η*) all decreased with increasing temperature (Figures 6a–c), indicating the breakdown of the crystalline network due to crystal dissolution. This breakdown weakens the intermolecular forces that give CH a structured consistency, thus reducing its viscosity (Karasu et al., 2015). Upon cooling, the final values of G′, G″, and η* remained lower than the initial values, showing that the original structure was not fully recovered after thermal treatment.

Figure 6
Storage modulus (G′) (a), loss modulus (G″) (b), complex viscosity (η*) (c), and phase angle (δ) (d) as functions of temperature for creamed honey prepared using different stirring methods.

Heating the CH samples increased the phase angle (δ) (Figure 6d). MA-processed samples exhibited less variation in δ at T0. This result aligns with the frequency sweep results, indicating that structural changes result in a variation in the viscoelastic behavior over time. Viscoelastic materials have δ values between 0° (purely elastic) and 90° (purely viscous) (Rao et al., 2007). The δ values approached 90° during heating from 20 to 30 °C, as the glucose crystals began to melt (Sereti et al., 2021) and CH partially recovers the fluidity characteristic of honeys in the liquid state, whose δ values were 89.1 ± 0.62°, similar to a study carried out with honeys from Brazil (Silva et al., 2016). However, cooling back to 20 °C did not restore the initial viscoelastic structure, due to irreversible changes in the crystalline matrix formed by α-D-glucose monohydrate crystals (Karasu et al., 2015).

3.4 Sensory analysis

MA-processed CH received significantly higher hedonic scores (p≤ 0.05) at T0 and T1 for appearance, texture, overall impression, and purchase intention (Figure 7), with scores ranging between "liked it moderately" and "liked it very much". From T2 onwards, both methods treatments were similarly rated (p> 0.05), indicating high sensory acceptance throughout storage. The sample with the highest sensory acceptance also had the smallest thixotropy area (Table 4), i.e., representing a crystalline network that does not degrade easily. Flavor score remained unaffected by time or stirring method, with a stable average hedonic score equal to 7.66.

Figure 7
Hedonic scores for sensory evaluation of appearance (a), texture (b), overall impression (c), and attitude scale of purchase intention (d) as functions of time for creamed honey produced with different stirring methods.

Appearance and purchase intention exhibited a quadratic trend (p ≤ 0.05) over time for MA-processed samples and a linear trend (p ≤ 0.05) for DM-processed samples (Figure 7a and 7d). The texture and overall impression followed a linear trend (p ≤ 0.05) for both methods. These results align with those of Piana et al. (2023), who reported similar texture ratings and lower overall impression scores for creamed orange blossom honey compared to the values observed in this study.

None of the samples received hedonic scores below 5 or purchase intention scores below 3, indicating an absence of rejection throughout the 3-month storage period at 20 °C. Thus, both the MA and DM methods are viable for producing CH with good sensory acceptability over time.

4. Conclusion

CH samples homogenized with either DM or MA had high physicochemical and sensory quality, were safe for consumption, and complied with national and international standards over a storage period of three months at 20 °C. Furthermore, most of the rheological properties remained similar among the treatments throughout the storage period.

MA-processed CH exhibited greater sensory acceptance immediately after processing and during the first month of storage, which is associated with lower thixotropy during the same period. However, DM homogenization also proved to be a viable option for small-scale production by beekeepers, as it met all quality and safety requirements while being more cost-effective. Therefore, the choice of equipment should consider both the available resources and the intended production scale to ensure that CH can be produced efficiently and sustainably.

The findings of this study reinforce the potential of CH as a value-added product, offering an attractive alternative for diversifying apicultural products, and encouraging industrial growth and honey consumption in Brazil.

Acknowledgements

The authors gratefully acknowledge the Association of Meliponiculturists and Beekeepers of Médio Paraopeba for their technological contributions and valuable exchange of knowledge.

The authors gratefully acknowledge FAPEMIG for funding this research and for supporting undergraduate research scholarships.

Data Availability Statement

The data supporting this study are not publicly available, but can be requested from the corresponding author upon reasonable request.

• Cite as:
  Silva, L. O. A., Santos, N. G., Rodrigues, S. M. S., Dias, J. M. S., Torres Filho, R. A., Carvalho, N. B., & Silva, V. M. (2026). Effects of homogenization and storage time on the rheological and sensory properties of creamed honey. Brazilian Journal of Food Technology, 29, e2025041. https://doi.org/10.1590/1981-6723.412025
• Funding:
  Fundação de Amparo à Pesquisa do Estado de Minas Gerais - FAPEMIG (process: APQ-03935-22).

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Edited by

• Associate Editor:
  Gerson Lopes Teixeira.

Publication Dates

• Publication in this collection
  27 Feb 2026
• Date of issue
  2026

History

• Received
  16 Apr 2025
• Accepted
  04 Dec 2025