Search Results for: Mixtures of two or more products
of water inhibits crystallization, as does a high dextrin content. temperature also affects the rate of crystallization, with the fastest growth occurring between and °c ( and °f). crystal nuclei (seeds) tend to form more readily if the honey is disturbed, by stirring, shaking, or agitating, rather
of origin. the rheological and melissopalynological properties of honey can be used to identify the major plant nectar source used in its production. [ ] blended[ edit ] most commercially available honey is a blend [ ] of two or more honeys differing in floral source, color, flavor, density, or geographic...
https://en.wikipedia.org/wiki/Health_effects_of_honey