Fructose is an exceptional sweet sugar, so honey with a high percentage of fructose is extremely sweet. Of course, honey is one of the factors: the concentration of other sugars, the acids in the honey, and the temperature at which the honey is tested.
Honey is hotter in the cold or at room temperature in the form of food and drink. It is sweeter than sucrose, and in lower concentrations and cold, the acidity of honey is more pronounced than fructose sweets. The amount of acid in honey is also effective in reducing fructose.
Honey concentrations and flux:
The inner resistance of honey, which lowers its flow, is called concentration, and honey with more sugar content has a higher concentration. Water content is the most important determinant of the concentration and concentration of various honey. So that the honey content of the water will flow less than slowly but if the percentage of honey is increased from 15 to 18.6 flowing and the proportion of honey flow is about three times higher.
Another factor in the concentration and ....
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