> >Candying is apparently a valid method of preserving many foods, and I just
> wonder if this applies to patties with high sugar content.
>
Allen, I'm at the limit of my knowledge here, so am not going to say that I
can answer your question.  In general, high sugar or salt content creates
such a high osmolarity that it dessicates any bacterial, fungal, or
protozoan cells, so as to prevent microbial degradation.

A true candy--where sugar is heated to make a crystalline structure would
also exclude the water and oxygen that would cause chemical degradation of
proteins and lipids.

In the case of sugar-packed damp pollen, my guess it that you would wind up
with something like lacto bacillus fermented bee bread, which would go
anaerobic and acidic, and thus preserve the nutrients.

Anyone?

Randy Oliver

             ***********************************************
The BEE-L mailing list is powered by L-Soft's renowned
LISTSERV(R) list management software.  For more information, go to:
http://www.lsoft.com/LISTSERV-powered.html

Access BEE-L directly at:
http://community.lsoft.com/scripts/wa-LSOFTDONATIONS.exe?A0=BEE-L