Mānuka honey is thixotropic. What does that mean? How might this property make honey difficult to process in the factory?
Transcript
Ralf Schlothauer (Comvita)
The Mānuka honey has an interesting physical behaviour. It’s thixotropic. It actually is very gel-like when you have it standing there, but when you stir it, it becomes more liquid. So you have to take care that you keep the product in the right temperature range and stir it when you’re processing.
