Honey is composed primarily of the sugars glucose and fructose; its third greatest component is water. Fructose is slightly sweeter than glucose and predominates in most honeys, making the honey taste slightly sweeter than sugar.
Why test for glucose/fructose in honey?
Because honey contains such a variety of carbohydrates and other nutrients, it is much more than just a sweetener. Carbohydrates are responsible for some of the key functional properties in honey. The ability of honey to hold moisture and extend shelf-life, its microwave reactivity and its ability to promote colour and flavours development are all related to its carbohydrate composition. Another important aspect of honey carbohydrate composition is crystallization. The fructose/glucose and glucose/water ratios are parameters which are used to help predict the tendency of honey to crystallize. Honeys with a low glucose/water ratio generally do not crystallize easily.
|Method||No. of Tests||Catalogue No.||Sensitivity||Linearity|
|RX misano||157||GF2635||0.30 g/l||7.50 g/l|