Honey Spread

food safety, food science 1 Minute

Honey Spread

Hi Everybody
I am trying to develop Honey spread, and I am facing stability issue. I observe that the creamy texture is disturbed after I store it in room temperature, as long as it is in the refrigerator the stability is good.
I have been using sucrose ester and citrify in my trials.
Thanks in advance for the help.

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