Honey Fondant
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Honey Fondant
Creamed honey is honey that has been processed to control crystallization. Also known as honey fondant, it has a smooth, spreadable consistency and lighter color than liquid honey of the same floral type. A method for producing creamed honey was first patented in 1935, and other methods have since been devised. Description Creamed honey contains a large number of small crystals, which prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth spreadable consistency. Because it is the glucose that crystallizes in the honey, and because glucose crystals are naturally pure white, creamed honey is always lighter-colored than liquid honey of the same floral type. Production methods The first method for producing creamed honey was patented by Elton J. Dyce in 1935. A second method allows creamed honey to be made without adding heat. It differs from the Dyce method in that pasteurization Pasteurization ...
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Honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, as well as during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous. Honey bees stockpile honey in the hive. Within the hive is a structure made from wax called honeycomb. The honeycomb is made up of hundreds or thousands of hexagonal cells, into which the bees regurgitate honey for storage. Other honey-producing species of bee store the substance in different structures, such as the pots made of wax and resin used by the stingless bee. Honey for human consumption is collected from wild ...
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Crystallization
Crystallization is the process by which solid forms, where the atoms or molecules are highly organized into a structure known as a crystal. Some ways by which crystals form are precipitating from a solution, freezing, or more rarely deposition directly from a gas. Attributes of the resulting crystal depend largely on factors such as temperature, air pressure, and in the case of liquid crystals, time of fluid evaporation. Crystallization occurs in two major steps. The first is nucleation, the appearance of a crystalline phase from either a supercooled liquid or a supersaturated solvent. The second step is known as crystal growth, which is the increase in the size of particles and leads to a crystal state. An important feature of this step is that loose particles form layers at the crystal's surface and lodge themselves into open inconsistencies such as pores, cracks, etc. The majority of minerals and organic molecules crystallize easily, and the resulting crystals are g ...
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Patent
A patent is a type of intellectual property that gives its owner the legal right to exclude others from making, using, or selling an invention for a limited period of time in exchange for publishing an enabling disclosure of the invention."A patent is not the grant of a right to make or use or sell. It does not, directly or indirectly, imply any such right. It grants only the right to exclude others. The supposition that a right to make is created by the patent grant is obviously inconsistent with the established distinctions between generic and specific patents, and with the well-known fact that a very considerable portion of the patents granted are in a field covered by a former relatively generic or basic patent, are tributary to such earlier patent, and cannot be practiced unless by license thereunder." – ''Herman v. Youngstown Car Mfg. Co.'', 191 F. 579, 584–85, 112 CCA 185 (6th Cir. 1911) In most countries, patent rights fall under private law and the patent holder mus ...
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Seed Crystal
A seed crystal is a small piece of single crystal or polycrystal material from which a large crystal of typically the same material is grown in a laboratory. Used to replicate material, the use of seed crystal to promote growth avoids the otherwise slow randomness of natural crystal growth and allows manufacture on a scale suitable for industry. Crystal enlargement The large crystal can be grown by dipping the seed into a supersaturated solution, into molten material that is then cooled, or by growth on the seed face by passing vapor of the material to be grown over it. Theory The theory behind this effect is thought to derive from the physical intermolecular interaction that occurs between compounds in a supersaturated solution (or possibly vapor). In solution, liberated (soluble) molecules (solute) are free to move about in random flow. This random flow permits for the possibility of two or more molecular compounds to interact. This interaction can potentiate intermolecular fo ...
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Elton J
Elton may refer to: Places England * Elton, Cambridgeshire (formerly Huntingdonshire), a village ** Elton Hall, a baronial hall * Elton, Cheshire, a village and civil parish * Elton, County Durham, a village and civil parish * Elton, Derbyshire, a village * Elton, Greater Manchester, a suburb of Bury * Elton, Herefordshire, a village and civil parish United States * Elton, Louisiana, a town * Elton, Michigan, ghost town * Elton, Nebraska, ghost town * Elton, New Jersey, an unincorporated community * Elton, Pennsylvania * Elton, West Virginia, an unincorporated community * Elton, Wisconsin, an unincorporated community Elsewhere * Rural Municipality of Elton, Manitoba, Canada * Lake Elton, Russia Other uses * Elton (name), lists of people with the given name or surname * Elton (comedian), a German television presenter and comedian ** Elton.tv, a German late-night talk show hosted by Elton * Baron Elton, a title in the Peerage of the United Kingdom * Elton baronets, a title in t ...
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Pasteurization
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process. The process is named after the French microbiologist Louis Pasteur whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. By the year 1999, most liquid products were heat treated in a continuous system where heat can be applied using a plate heat exchanger or the direct or indirec ...
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Seed Crystal
A seed crystal is a small piece of single crystal or polycrystal material from which a large crystal of typically the same material is grown in a laboratory. Used to replicate material, the use of seed crystal to promote growth avoids the otherwise slow randomness of natural crystal growth and allows manufacture on a scale suitable for industry. Crystal enlargement The large crystal can be grown by dipping the seed into a supersaturated solution, into molten material that is then cooled, or by growth on the seed face by passing vapor of the material to be grown over it. Theory The theory behind this effect is thought to derive from the physical intermolecular interaction that occurs between compounds in a supersaturated solution (or possibly vapor). In solution, liberated (soluble) molecules (solute) are free to move about in random flow. This random flow permits for the possibility of two or more molecular compounds to interact. This interaction can potentiate intermolecular fo ...
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