Information for Manufacturers
characteristics of Honey
As per Pfund
Extra Light Amber:
9 - 19mm
20 - 34mm
45 - 50mm
51 - 85mm
86 - 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
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
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.
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
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
Other factors can also
play a part in crystallization that may affect the above formulas' ability to
accurately predict crystallization tendency. These include higher molecular
weight sugars (oligosaccharides), acidity and Available Water.
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
Liquid Honey: 0.54 - 0.60 (higher moisture
content = higher SH value) Creamed Honey: up to 0.73
from 118 X 10-5 to 143 X 10-5 cal/cm sec°C
Isoelectric point: 4.30
15% solution from -1.43 to -1.53°
68% solution -12.01°C
0.5 - 0.6 AW
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Airborne Honey Ltd