Ultrasonicated honey has been processed by ultrasonication, a nonthermal processing alternative for honey.
When honey is exposed to ultrasonication, most of the yeast cells are destroyed. Those cells that survive sonication generally lose their ability to grow, which reduces the rate of honey fermentation substantially.
Ultrasonication also eliminates existing crystals and inhibits further crystallization in honey. Ultrasonically aided liquefaction can work at substantially lower temperatures around 35 °C (95 °F) and can reduce liquefaction time to less than 30 seconds.
Dried honey has the moisture extracted from liquid honey to create completely solid, nonsticky granules. This process may or may not include the use of drying and anticaking agents.
Dried honey is used in baked goods, and to garnish desserts.
Chunk honey is packed in wide-mouthed containers; it consists of one or more pieces of comb honey immersed in extracted liquid honey.
Honey decoctions are made from honey or honey byproducts which have been dissolved in water, then reduced (usually by means of boiling). Other ingredients may then be added. (For example, abbamele has added citrus.)
The resulting product may be similar to molasses.
Baker’s honey is outside the normal specification for honey, due to a “foreign” taste or odor, or because it has begun to ferment or has been overheated. It is generally used as an ingredient in food processing. Additional requirements exist for labeling baker’s honey, including that it may not be sold labeled simply as “honey”.