Excerpt:
The solubility limit of dextrose in honey is not constant, but varies with the composition of honey and ambient temperature. The most obvious related factors are temperature, water content, levulose
content, content of other sugars and non-sugars. Most but not all honeys are supersaturated with dextrose and will tend to approach an equilibrium condition, probably rapidly at first, but more slowly as the
equilibrium point is neared. The equilibrium point will differ for each individual honey, but some generalizations can be made.
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