Studies on composition, freeze-drying and storage of Turkish royal jelly
Artemis Karaali, Fugen Meydanoglu And Dilek Eke
This work characterizes the composition of Turkish royal jelly as determined from a sample provided by a local commercial producer. The constituents analysed were moisture, total sugars, lipids, proteins, amino acids, ash, minerals (iron and calcium) and vitamins (thiamin riboflavin, niacin). The same royal jelly sample was freeze-dried, both at a laboratory and an industrial scale. The compositions of freeze-dried products were investigated comparatively through determination of total acidity over a 6-month period. Various formulations were developed for tablet-making and the most favourable formulation was recommended for industrial production.
Royal Jelly, Composition, Freeze drying, Storage, Turkey