COMPOSIÇÕES CONTENDO MEL NATURAL E MÉTODOS DE PREPARAÇÃO DAS MESMAS

摘要

Compositions comprising cellulosic polymers and natural honey that display reduced instability due to the presence of a chelant that inhibits the activity of naturally occurring cellulases are described. Methods of treating natural honey to inhibit cellulase activity comprising mixing the natural honey with a chelant and optionally heating the mixture are provided. Flavour compositions consisting of natural honey and a chelant, optionally in a carrier are further described.