Studies on the Control of Granulation of Iowa Honeys1

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Abstract
Rapidly granulating honeys are stabilized by addition of levulose; addition of dextrose to rarely granulating honeys increases the tendency to granulate. The most unstable honey studied was stabilized at a water content of 20% followed by heating for 3 hrs. at 50[degree]C. This water content is well within the range for natural honeys; it does not seriously affect the body of the honey, and is not high enough to increase the hazard of fermentation, provided the honey is properly pasteurized.

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