ハチミツパウダー製造の洞察：主要因子、製造方法、物理化学的特性評価、および応用

Honey powder is a free-flowing, dry form of natural honey produced through various drying techniques that aim to preserve its nutritional and functional properties while enhancing its shelf life and usability. However, challenges such as crystallization, stickiness, and thermal sensitivity during processing hinder its large-scale commercialization. This review explores the physicochemical, bioactive, and antibacterial properties of honey and dried honey, focusing on drying techniques such as spray drying, freeze drying, vacuum drying, microwave drying, and vacuum foam drying. Among these, spray drying stands out for its industrial feasibility, while techniques such as freeze-drying and vacuum foam drying offer advantages in nutrient retention and solubility, respectively. Applications range from bakery and dairy products to nutraceuticals, where honey powder functions as a natural sweetener, antioxidant, and preservative. Future research should prioritize predictive models for drying optimization, hybrid drying methods, and eco-friendly carrier systems. The paper also assesses the commercial potential of honey powder, highlighting its relevance in clean-label product development.