> The glucose content of honey is the main factor in
> granulation, so a
> high sucrose honey would be less prone to
> granulation.
I disagree on this point. Precisely, the book's author
I have here disagrees. Quotes are my free translations
:
"The higher the ratio fructose/glucose, the slower the
granulation. Theorically, honey remains liquide when
the ratio fructose/glucose is higer than 1.3"
from Être performant en apiculture, Hubert Guerriat,
2000 - p.363
So I understand that honeys with higher glucose
content granulates faster.
There are several other facors influencing granulation
as far as I understand what I read. Another one linked
to glucose content is the ratio glucose/water.
"Generally, honey is likely to granulate when the
ratio glucose/water increases. Honey does not
granulate under a ratio G/W of 1.6, and when this
ratio is higher than 2.2 it always granulates fast".
Same book, p.362
So, same conclusion.
I repeat I understand ther are other factors. But it
seems to me that glucose content increase leads to
faster granulation.
And saccharose is broken down by bees enzyms into
glucose and fructose, if I am not mistaken. Then, in a
pure sugar honey, the ratio fructose/glucose should be
1. So, sugar honey is more likely to granulate, isn't
it ?
By the way, although "sugars" content in nectar varies
from flowers to flowers (and temperature, and soils,
and so on), it remains that fructose is predominent in
nectar. The reference I have gives a fructose content
average in honey of 38% and 31% for glucose which
means an average ratio of 1.2 (instead of 1 "theoric"
for sugar honey). I can look for more refrences but I
guess the concluion will remain.
> 2. thin syrup so the glucose content would be higher
> as more time
> creates more glucose (more likely with spring
> feeding and thiner syrup).
I do not understand this one. May be to tired, my
english translator is off.
>
> Back to the mess I started. The prime difference
> between sugar syrup
> "honey" and natural honey is in all the other things
> that give Honey its
> character.
That is was I was writing when mentioning flavours,
"parfums", aromatic acids and taste. Sugar syrup
dilutes molecules responsible for the taste. So you
obtain a less tasty product... IMHO of course. I like
harvesting floral honeys. I like tasting them,
changing of toast tastes each morning. I would not be
interesting in harvesting a non-tasty standard product
as honey sugar.
Hervé
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