Excerpt:
Honey is principally a solution of glucose and fructose, with minor amounts of sucrose, reducing disaccharides, and higher sugars. The average composition of United States honey, and the ranges of components (Table 1) 18 shows that sucrose is not a potential adulterant, and that completely inverted sucrose (i.e. invert sugar) could be added to honey in considerable amounts without leading to common analytical values outside their natural ranges.
Download a PDF file of the full article
(Most of the PDF files are 1-2 Mb in size and will take a while to download)