THE CONSISTENCY OF HONEY

The consistency of honey

In the same way that honeys have numerous fragrances, they also have different consistencies. They can be liquid or creamy . The physical appearance of honey largely depends on its natural chemical composition when taken from the hive and also on the ratio between the two main natural honey sugars, fructose and glucose . Honeys crystallize more or less rapidly depending on their fructose or glucose content. Crystallization is a natural and complex phenomenon that can occur at any time and that does not alter the taste, nutritional, or therapeutic properties of honey.

The more fructose honey contains, the less it crystallizes; it is a liquid, limpid, and fluid honey (acacia honey, for instance).
The more glucose it contains, the more it crystallizes and the creamier its consistency. The beekeeper can act on this crystallization by blending a seed , making the texture finer, homogeneous and stable, in order to obtain honey that is creamy, smooth, and easy to spread.

seed : honey specially selected for its naturally fine crystallization.

Summary | Top of the page

Definition of honey | The many flavours of honey | The consistency of honey | The nutritional value of honey

Other products of the hive | Mythology of bees honey

Bernard Michaud S.A.

Domaine Saint Georges

Chemin de Berdoulou

64290 GAN

Tel : (33) Ø5 59 21 91 00

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