![]() ![]() Aside from water content, the composition of honey also has little effect on viscosity, with the exception of a few types. Above its melting point, however, water has little effect on viscosity. The higher the humidity, the easier honey will flow. The viscosity of honey is affected greatly by both temperature and water content. Below this temperature, honey enters a glassy state and will become an amorphous solid (noncrystalline). Honey has a glass transition between -42 and -51 ☌ (-44 and -60 ☏). While appearing or even feeling solid, it will continue to flow at very slow rates. Like most viscous liquids, the honey will become thick and sluggish with decreasing temperature. Instead, as the temperatures become colder, the viscosity of honey increases. At very low temperatures, honey will not freeze solid. Since honey normally exists below its melting point, it is a supercooled liquid. Below 5 ☌, the honey will not crystallize and, thus, the original texture and flavor can be preserved indefinitely. Temperature also affects the rate of crystallization, which is fastest between 13 and 17 ☌ (55 and 63 ☏). The rate of crystallization is affected by the ratio of the main sugars, fructose to glucose, as well as the dextrin content. ![]() Below this temperature, honey can be either in a metastable state, meaning that it will not crystallize until a seed crystal is added, or, more often, it is in a "labile" state, being saturated with enough sugars to crystallize spontaneously. ![]() The melting point of crystallized honey is between 40 and 50 ☌ (104 and 122 ☏), depending on its composition. This forms a semisolid solution of precipitated sugars in a solution of sugars and other ingredients. At room temperature, honey is a supercooled liquid, in which the glucose will precipitate into solid granules. Fresh honey is a supersaturated liquid, containing more sugar than the water can typically dissolve at ambient temperatures. The physical properties of honey vary, depending on water content, the type of flora used to produce it (pasturage), temperature, and the proportion of the specific sugars it contains. ![]()
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