Information for Manufacturers

Physical Characteristics of Honey

Colour: As per Pfund Grader
Water White	0 - 9mm
Extra White	9 - 19mm
White	20 - 34mm
Extra Light Amber	51 - 85mm
Amber	86 - 114mm
Dark Amber	> 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	600 poise
20°C	190 poise
30°C	65 poise
40°C	20 poise
50°C	10 poise
70°C	3 poise

At 25°C
13.5% moisture	420 poise
14.2% moisture	270 poise
15.5% moisture	138 poise
17.1% moisture	70 poise
18.2% moisture	48 poise
19.1% moisture	35 poise
20.2% moisture	20 poise
21.5% moisture	14 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.	< 1.7 stays liquid	> 2.1 will crystallize
2. Fructose / Glucose	> 1.64 stays liquid	< 1.25 will crystallize
3. (Glucose-Water) / Fructose	< 0.27 stays liquid	> 0.42 will crystallize

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.

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