<![CDATA[Honey is a natural food rich in bioactive compounds. However, honey has limitations such as hygroscopicity and high viscosity, so it needs to be processed into a powder form to improve its stability and ease of use. This study aims to analyze the effect of maltodextrin and gum arabic as carriers at different ratios on the functional properties and rehydration characteristics of acacia honey powder. The experiment consisted of four treatments: MD1 (1:1.5), MD2 (1:2), GA1 (1:1.5), and GA2 (1:2), each with three replicates. The parameters observed included bulk density, tap density, particle density, Hausner ratio, Carr index, solubility, and dissolution time. The results showed that the treatments had a highly significant effect (P ≤ 0.01) on most parameters and a significant effect (P ≤ 0.05) on particle density. Maltodextrin produced higher density, better flow (HR 1.02–1.07; CI 2.18–6.59%), higher solubility (93.62–96.24%), and faster dissolution time (4.90–6.60 s). Gum arabic produced more porous particles with lower density and longer dissolution time (18.30–19.50 seconds). These results indicate that the type and ratio of carriers influence particle structure and rehydration performance. The best formulation was MD2 (1:2) as it produced the most optimal functional properties.]]>
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