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Creamed Honey
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<blockquote data-quote="Dave Black" data-source="post: 1655" data-attributes="member: 200"><p>Just because I can, let me mention that glucose can be MORE soluble in a fructose solution than it is in water, but the conditions are quite specific. If the fructose solution is more concentrated than 1500g/L and the temperature is around 30C the solubility of glucose increases by about 50%. This is why, in a beehive, these sugar solutions can be quite concentrated, maybe 85%. Lowering or increasing the temperature, or reducing the concentration of the fructose solution, will cause the glucose to precipitate. This is one of the things that make bees so special.</p><p></p><p>[USER=66]@Jacob[/USER] is quite right. In nature most nectars/honeys have more fructose than glucose; some have a lot more and never granulate. Others, like canola, dandelion, and English Ivy have more glucose than fructose and granulate immediately. In old beekeeping circles you might hear 'White's ratio' being quoted, which predicts (not entirely accurately) the amount of granulation given the glucose to water ratio. The amount of suspended particulates has a huge effect on the onset of granulation, so proudly selling 'unfiltered' honey inevitably results in rapid granulation unless you are very careful to keep the water content low (<13%) and the temperature up >28C. Warm temperatures obviously increase HMF. Filtration to some degree increases the shelf life of your honey. Honeys with a lot of protein (like manuka and heather) play by different rules. </p><p></p><p>Of course lazy beekeepers cream it, or let it set, and the problem goes away. 😂</p><p></p><p>Still the most important reference work for this kind of thing is Eva Crane's 1975 edited collection 'Honey: a Comprehensive Survey', but it's really hard to get hold of and several hundred pages. I you have one in good condition contact me!</p></blockquote><p></p>
[QUOTE="Dave Black, post: 1655, member: 200"] Just because I can, let me mention that glucose can be MORE soluble in a fructose solution than it is in water, but the conditions are quite specific. If the fructose solution is more concentrated than 1500g/L and the temperature is around 30C the solubility of glucose increases by about 50%. This is why, in a beehive, these sugar solutions can be quite concentrated, maybe 85%. Lowering or increasing the temperature, or reducing the concentration of the fructose solution, will cause the glucose to precipitate. This is one of the things that make bees so special. [USER=66]@Jacob[/USER] is quite right. In nature most nectars/honeys have more fructose than glucose; some have a lot more and never granulate. Others, like canola, dandelion, and English Ivy have more glucose than fructose and granulate immediately. In old beekeeping circles you might hear 'White's ratio' being quoted, which predicts (not entirely accurately) the amount of granulation given the glucose to water ratio. The amount of suspended particulates has a huge effect on the onset of granulation, so proudly selling 'unfiltered' honey inevitably results in rapid granulation unless you are very careful to keep the water content low (<13%) and the temperature up >28C. Warm temperatures obviously increase HMF. Filtration to some degree increases the shelf life of your honey. Honeys with a lot of protein (like manuka and heather) play by different rules. Of course lazy beekeepers cream it, or let it set, and the problem goes away. 😂 Still the most important reference work for this kind of thing is Eva Crane's 1975 edited collection 'Honey: a Comprehensive Survey', but it's really hard to get hold of and several hundred pages. I you have one in good condition contact me! [/QUOTE]
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