Summary
Honey crystallization is a natural phenomenon by which honey turns from liquid to a semi-solid state, becoming cloud, thick and grainy. Generally, consumers prefer liquid honey. They do not buy crystallized honey jars in supermarkets. So, if honey crystallizes within the shops before being sold, the retailers has the right to return it to the honey packer, with all associated costs. To avoid these reimbursements, honey packers are forced to pasteurize honey destined to retail. During pasteurization, raw honey is heated at 75-80ºC for 1-3 minutes to melt the sugar crystals, which act as nuclei starting points for crystallization. Unfortunately, such elevated temperature during the treatment causes serious degradation in most nutritive and beneficial substances that have categorized honey as a healthy medicinal food throughout the centuries. The result is that the clear liquid honey we are consuming is little different from a mix of sugars syrup.
SonicatSystems is a technology-based company that have developed LIQUAM, a patented technology based on High Power Ultrasound for the respectful honey processing. With LIQUAM is possible to reduce the initial content of sugar crystals up to pasteurization levels, whilst retaining all nutrients contained in raw honey. However, to commercialize it, we need to increase their effiency and reduce manufacturing costs. Our innovative approach is to design and manufacture optimized ultrasound transducers well suited for highly viscous products such as honey due to commercial transducers are only optimized for applications involving water or low viscosity products. To this end, we need to incorporate an expert in ultrasound and vibro-acoustics technology. Our innovation strategy goes beyond. We want to use the knowledge acquired to apply High Power Ultrasound at industrial level to other highly viscous products such as chocolate, ice creams, vegetable purees or sauces.
SonicatSystems is a technology-based company that have developed LIQUAM, a patented technology based on High Power Ultrasound for the respectful honey processing. With LIQUAM is possible to reduce the initial content of sugar crystals up to pasteurization levels, whilst retaining all nutrients contained in raw honey. However, to commercialize it, we need to increase their effiency and reduce manufacturing costs. Our innovative approach is to design and manufacture optimized ultrasound transducers well suited for highly viscous products such as honey due to commercial transducers are only optimized for applications involving water or low viscosity products. To this end, we need to incorporate an expert in ultrasound and vibro-acoustics technology. Our innovation strategy goes beyond. We want to use the knowledge acquired to apply High Power Ultrasound at industrial level to other highly viscous products such as chocolate, ice creams, vegetable purees or sauces.
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More information & hyperlinks
| Web resources: | https://cordis.europa.eu/project/id/101000180 |
| Start date: | 01-01-2021 |
| End date: | 28-02-2022 |
| Total budget - Public funding: | - 77 400,00 Euro |
Cordis data
Original description
Honey crystallization is a natural phenomenon by which honey turns from liquid to a semi-solid state, becoming cloud, thick and grainy. Generally, consumers prefer liquid honey. They do not buy crystallized honey jars in supermarkets. So, if honey crystallizes within the shops before being sold, the retailers has the right to return it to the honey packer, with all associated costs. To avoid these reimbursements, honey packers are forced to pasteurize honey destined to retail. During pasteurization, raw honey is heated at 75-80ºC for 1-3 minutes to melt the sugar crystals, which act as nuclei starting points for crystallization. Unfortunately, such elevated temperature during the treatment causes serious degradation in most nutritive and beneficial substances that have categorized honey as a healthy medicinal food throughout the centuries. The result is that the clear liquid honey we are consuming is little different from a mix of sugars syrup.SonicatSystems is a technology-based company that have developed LIQUAM, a patented technology based on High Power Ultrasound for the respectful honey processing. With LIQUAM is possible to reduce the initial content of sugar crystals up to pasteurization levels, whilst retaining all nutrients contained in raw honey. However, to commercialize it, we need to increase their effiency and reduce manufacturing costs. Our innovative approach is to design and manufacture optimized ultrasound transducers well suited for highly viscous products such as honey due to commercial transducers are only optimized for applications involving water or low viscosity products. To this end, we need to incorporate an expert in ultrasound and vibro-acoustics technology. Our innovation strategy goes beyond. We want to use the knowledge acquired to apply High Power Ultrasound at industrial level to other highly viscous products such as chocolate, ice creams, vegetable purees or sauces.
Status
CLOSEDCall topic
INNOSUP-02-2019-2020Update Date
27-10-2022
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