What imbalance in sugar composition fundamentally drives the granulation of honey?
Answer
Excess glucose separating from the solution due to its lower solubility.
Granulation, or crystallization, is driven by the distinct solubility properties of the two main sugars. Fructose remains highly soluble in the aqueous solution found in honey. However, glucose possesses lower solubility, meaning that as the solution reaches saturation, excess glucose separates from the liquid phase to form solid crystals. This process results in a textural change from a smooth liquid to a granular or solid mass. The rate of this separation is directly related to the initial glucose percentage; higher glucose content leads to faster crystallization.
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