The Role of Honey in Improving Rheological Properties of Nut Butters, Spreads, and Pastes: A Review Study

Honey, as a nutraceutical and a functional substance, plays the role of a sweetener and has an impact on rheological characteristics, including flow properties and viscosity. This study aims to critically review the importance of honey and its uses in terms of rheological properties in nut butters, spreads, and pastes. A total of 49 reviews published in major food and science journals were assessed in this review article to study their methods. Assessments were made based on some explicit criteria of information synthesis. Research indicates the useful role of honey in the food industry, especially in nut butters, spreads, and pastes through imparting desired texture and rheological properties. Nuts and their related products have received much attention in developing a healthy lifestyle. Accordingly, they are commonly used, apart from in a natural form, as ingredients in various processed foods, such as confectionery and bakery products as pastes and spreads. Rheological properties can improve processing and end-use quality. Understanding rheology of foodstuffs is effective in predicting long-term stability of products, especially that of plantbased oils.