Specific compositional and environmental factors promote honey crystallization.
the verdict
SUPPORTED
the evidence backs this
confidence 79/100
Specific compositional and environmental factors, particularly floral origin and sugar profiles such as the fructose-to-glucose ratio, strongly promote or inhibit honey crystallization.
Evidence for · 3
Physicochemical and Sensory Evaluation of Romanian Monofloral Honeys from Different Supply Chains.
2025 · cited by 4
The study notes that specific botanical origins (such as rapeseed vs. acacia) and associated sugar profiles, like the fructose/glucose ratio, directly determine a honey's crystallization risk.
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More for · 2
Physicochemical and Rheological Characteristics of Monofloral Honeys-Kinetics of Creaming-Crystallization.
2025 · cited by 2
This research demonstrates that high glucose content and low fructose/glucose ratios promote honey crystallization, which varies significantly depending on compositional and botanical factors.
Microwave Liquefaction of Crystallized Jordanian Honeys and Its Impact on Quality Parameters.
2026 · cited by 0
The findings show that the botanical origin of honey governs its crystallization behavior and dictates the need for specific optimization when liquefying crystallized products.