Analysis of sugar crystal size in honey.

ABSTRACT: Honey consists typically of more than 80% sugars, predominantly fructose and glucose. Glucose-rich honey crystallizes more rapidly than honey with a high fructose content. However, the size of the sugar crystals is crucial for the mouth feel of crystallised honey. Honeys containing small crystals have a creamy consistency, which is preferred by most consumers. In contrast, large crystals cause a coarse mouth feel. Factors affecting crystal size are of vital interest for the production of high-quality honey and thus analysis of sugar crystal size in honey is crucial. Here we present a simple and efficient method for measuring the size of sugar crystals in honey. A honey drop is placed on a coverslip, which is centrifuged using a converted smoothie maker. This spreads the drop over the cover

SUBMITTER: Weber M 

PROVIDER: S-EPMC9440417 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature