Technical Information for Manufacturers
Physical
characteristics of Honey
Colour: As per Pfund Grader:
| Water
White: Extra White: White: Extra Light Amber: Light Amber: Amber: Dark Amber: |
0
- 9mm 9 - 19mm 20 - 34mm 45 - 50mm 51 - 85mm 86 - 114mm > 114mm |
Specific Gravity: Dependent on Water content:
15.0% moisture @ 20°C 1.423 approx.
18.0% moisture @ 20°C 1.417 approx.
*** Floral source can also affect Specific Gravity
Viscosity:
Temperature and moisture content are the main determinants of viscosity. Viscosity of Honey decreases rapidly as the temperature rises. A change of 1% moisture is equivalent to about 3.5°C in its effect on viscosity. Nectar source will also have an impact on viscosity. In most cases this is minor but in the case of thixotropic honeys (for example manuka), this may be greater.
Some typical values for clover honey
|
At
16% moisture
14°C 20°C 30°C 40°C 50°C 70°C |
600 poise 190 poise 65 poise 20 poise 10 poise 3 poise |
 |
| At
25°C 13.7% moisture 14.2% moisture 15.5% moisture 17.1% moisture 18.2% moisture 19.1% moisture 20.2% moisture 21.5% moisture |
420 poise |
 |
Hygroscopicity
Honey will reach an equilibrium of moisture content depending on the relative humidity, and will generally speaking absorb moisture from the air until that equilibrium is reached. This may make the honey more susceptible to fermentation.
| Also
this characteristic may be of interest in food preparations containing
honey, where the tendency to stay moist may be an advantage, or a disadvantage
depending on the finished product. The composition of the two main sugars in honey (glucose and fructose) will affect the hygroscopicity (fructose being the main hygroscopic component) and these are in turn a function of honey source. |
 |
Crystallization
The two major sugars in honey (glucose and fructose) are the main factor in determining the tendency for a honey to crystallize. Water content also plays a part. Generally the higher the glucose, the faster honey crystallizes and the higher the fructose, the slower it crystallizes.
Three formulas have been proposed for prediction of crystallization tendency.
| 1.
Glucose / Water. 2. Fructose / Glucose 3. (Glucose-Water) / Fructose |
<
1.7 stays liquid > 1.64 stays liquid < 0.27 stays liquid |
> 2.1 will crystallize < 1.25 will crystallize > 0.42 will crystallize |
Specific Heat:
Liquid Honey: 0.54 - 0.60 (higher moisture content = higher SH value) Creamed Honey: up to 0.73
Thermal Conductivity:
from 118 X 10-5 to 143 X 10-5 cal/cm sec°C
Colloidal Properties:
Isoelectric point: 4.30
pH Balance:
3.9
Freezing Point:
15% solution from -1.43 to -1.53° C
68% solution -12.01°C
Water Activity:
0.5 - 0.6 AW
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Airborne Honey Ltd
