[Sca-cooks] honey

[Terry Decker]

The primary sugars in honey are glucose and fructose.  Glucose tends to 
crystallize while fructose doesn't.  Generally, the ratio of glucose to 
fructose in nectar is 1:1 as sucrose, but nectar also contains free glucose, 
fructose, and maltose which may modify the base ratio.

A glucose/water ratio of <1.7 is slower to crystallize, while a ratio >2.1 
crystallizes quickly.  Pasteurization removes water, which is why 
pasteurized honey is slower to crystallize.

Storage temperature also effects crystallization.  Processed honey 
crystallizes faster above 75 F.  Unprocessed honey crystallizes most quickly 
between 52 and 59 F.   Temperature shifts will increase the probability of 
crystallization. Both processed and unprocessed honey are best stored at 32 
F.

Bear


Crystallization probably has more to do with the nectar source.  I have a
large jar of raw honey from NJ that's almost solid it's so crystallized.


-- 
Alec Story