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  1. #1
    Join Date
    Jan 2013
    Location
    Pocantico Hills, NY
    Posts
    4

    Default crystallization of different honeys?

    I got asked a question I couldn't answer today. Why are some honeys, like goldenrod for example, more prone to crystallization than others. Is the water content naturally lower? Any better answers than I gave would be much appreciated. Thanks beeks!

  2. #2
    Join Date
    Dec 2005
    Location
    Brasher Falls, NY, USA
    Posts
    29,294

    Default Re: crystallization of different honeys?

    I web searched Crystallization of Honey and found a paper by Kahlil Hamdan by that same title which explains things well. In short it a matter of different proportions of different sugars in the honey which effects how honey crystallizes.
    "Most of my exercise comes from wrestling with pigs and beating dead horses."
    Mark Berninghausen



  3. #3
    Join Date
    Feb 2009
    Location
    Algonquin, IL, USA
    Posts
    638

    Default Re: crystallization of different honeys?

    I was told that the higher the glucose, the quicker it crystallizes. All honey contains mostly glucose and fructose.

    Does anyone know the glucose/fructose ratio for various honey varieties? If you're diabetic, glucose may not be what you want. If you're not diabetic, glucose is much better for you than fructose.

  4. #4
    Join Date
    Jan 2013
    Location
    Pocantico Hills, NY
    Posts
    4

    Default Re: crystallization of different honeys?

    Thanks Mark that was exactly what I was looking for! c10250 There is a table that shows the faster crystallizing honeys in the paper Mark referenced but it dosen't show glucose/fructose ratios, that would be interesting to see. Thanks to both of you!

  5. #5
    Join Date
    May 2008
    Location
    Concord, CA
    Posts
    4,266

    Default Re: crystallization of different honeys?

    One of our members country rubes has a good pdf file on crystallization here.
    countryrubes.com/images/Honey_Crystallization.pdf
    Dan

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