Glass transition temperature of honey as a function of water content as determined by differential scanning calorimetry

The glass transition of pure and diluted honey and the glass transition of the maximally freeze-concentrated solution of honey were investigated by differential scanning calorimetry (DSC). The glass transition temperature, T(g)', of the pure honey samples accepted as unadulterated varied between -42 and -51 degrees C. Dilution of honey to 90 wt % honey content resulted in a shift of the glass transition temperature by -13 to -20 degrees C. The concentration of the maximally freeze-concentrated honey solutions, C(g)', as expressed in terms of honey content is approximately 102-103%, i.e., slightly more concentrated in sugars than honey itself. The application of DSC measurements of T(g)', and C(g)' in characterization of honey may be considered, but requires systematic study on a number of honeys.