An overview of the main advantages:
1. Confection products, to use normal sugar, it will in a certain temperature, the concentration of saturation, into the crystalline state can become crystal analysis, also called back to sand. Generally speaking, return the deposited sand to reduce the role of sugar to the detriment of the quality and appearance of such products, in order to prevent this phenomenon by adding honey syrup, using its moisture absorption characteristics, can inhibit the crystallization can also be the product transformation of its own sugar to prevent crystallization, increase the degree of the product color.
2. In sugar, canned fruits and vegetables category, the most common problem is to prevent the discoloration of sugar, all kinds of fruit canned in the process or in a variety of discoloration occurred during exported. Required under the sugar sugar concentration, by adding honey syrup, using syrup adjustable de values and their permeability can be reduced by sugar dipping sauce of time, increasing flavor, improved moisture retention Canned food. In the use of low-sugar candied sugar: honey, syrup = 2:3 as pickled agent.
3. Honey syrup can drink is tonic and natural medicines. Because honey syrup contains large amounts of glucose and fructose, easily absorbed, the elderly, children, mothers, and especially suitable for the infirm after the illness. Honey syrup as a sweetener widely used in a variety of food, those who use sugar as an ingredient in food, in part or all of the syrup with honey instead. Can be made with honey cakes, all kinds of beverages, brewing honey wine, in the chemical industry are also widely used.
4. Honey syrup, honey contains a natural, so hepatitis, stomach, heart disease, high blood pressure, nephritis, anemia, constipation, duode