CRYSTAL CONTROL IN PROCESSED LIQUID HONEY

Liquid processed honeys produced in the province of Alberta, Canada, were studied to identify controllable factors to delay glucose crystallization. Individual producer honeys were analyzed for glucose and fructose using a new HPLC procedure. Selective use of producer honeys for liquid processed honey was of no advantage since the samples were all supersaturated in glucose (> 30% glucose) and contained unexpectedly consistent fructose/glucose ratios of about 1.12. Crystallization could be delayed by filling retail containers at 45-degrees-C or above. Moisture losses noted at well over 1% a year in plastic containers could also contribute to an increase in crystallization for stored honey.