Is honeys composition related to crystallization?
A number of researchers have attempted to predict the tendency of honey to crystallize using ratios involving the composition of honey with respect to glucose. A honey with a glucose/water ratio<1.7 tends to remain liquid for a long time, while one with a ratio>2.1 usually crystallizes quickly. It has been observed that honeys with a high percentage of fructose remain liquid for a long time. Thus other ratios such as fructose/glucose and (glucose minus water)/fructose have been proposed. The use of these ratios to predict crystallization is possible only when comparing honeys which differ significantly in sugar composition.
