How does a higher proportion of fructose affect the crystallization rate of honey?
Answer
It causes the honey to remain liquid longer.
The rate at which honey crystallizes is intrinsically linked to the relative amounts of its two main sugars: fructose and glucose. Crystallization occurs as the glucose component separates from the water solution to form solid crystals. Since fructose is significantly more soluble in water than glucose, honey varieties that possess a higher proportion of fructose relative to glucose will maintain a liquid state for extended periods. For example, tupelo or acacia honey, known for their high fructose content, can remain fluid for years, whereas honeys dominated by glucose, like clover, crystallize quickly.
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