In message <[log in to unmask]>, Frank
Wyatt <[log in to unmask]> writes
>They told me to add 10% water to the #55 and this would help
>to eliminate this problem and not reduce the solids content below 50%.
>#45 fructose does not have the solids that #55 does and will ferment
>sometimes before the bees can use it.

I am doing a lot of research on this subject at the moment in order to
have a successful non crystallising product for bee feeding available
from UK sources rather than imported material.

My understanding is that the number in these HFCS products refers to the
percentage of fructose (out of 100) in the dry weight of sugars in the
product. The 42 or 45 ones therefore have more than 50% glucose, which
is much more prone to crystallise than fructose. Thus, the higher the
fructose, the lower the tendency to crystallise.

European feeds tend to be a blend of these products (or similar derived
from sugar) and sucrose syrup itself. They are supplied at 72% solids
and do not crystallise to any serious extent.

In addition, any of these solutions above 63% solids (as a rule these
feeds are supplied in the 69 to 72% solids range) are biologically
stable and will not ferment provided no extra water gets in. In many
lines of business (such as jam making) a figure somewhere a little above
63%  (say 67%) is targeted to keep the product in good condition.
--
Murray McGregor

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
-- Visit www.honeybeeworld.com/BEE-L for rules, FAQ and  other info ---
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::