Analysis of sugar crystal size in honey

Mareike Weber, Mario Meixner, Reinhard Dasbach, Wilfried Rozhon, Margot Dasbach

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Honey consists typically of more than 80% sugars, predominantly fructose and glucose. Glucose-rich honey crystallizes more rapidly than honey with a high fructose content. However, the size of the sugar crystals is crucial for the mouth feel of crystallised honey. Honeys containing small crystals have a creamy consistency, which is preferred by most consumers. In contrast, large crystals cause a coarse mouth feel. Factors affecting crystal size are of vital interest for the production of high-quality honey and thus analysis of sugar crystal size in honey is crucial. Here we present a simple and efficient method for measuring the size of sugar crystals in honey. A honey drop is placed on a coverslip, which is centrifuged using a converted smoothie maker. This spreads the drop over the coverslip and separates the sugar crystals from each other. Subsequently, the size of the crystals can be conveniently measured by microscopy. Compared to squeezing the honey drop between slide and coverslip, this approach avoids the risk of breaking the crystals. Moreover, the method is highly reproducible as indicated by intra-day and inter-day standard deviations of 7 to 14% for crystal sizes. Simple method for preparation of honey for crystal size analysis by microscopy. Use of cheap, easily accessible equipment. High intra and inter-day reproducibility.

Original languageEnglish
Article number101823
JournalMethodsX
Volume9
DOIs
StatePublished - Jan 2022
Externally publishedYes

Keywords

  • Analysis of sugar crystal size in honey
  • Crystallisation
  • Glucose
  • Honey
  • Microscopy
  • Mouth feel
  • Sugar crystal size

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