Excerpt:
I have been asked to provide some information on honey adulteration in general and marginal adulteration specifically. By “marginal” I mean just below the level that is normally detectable by routine testing. Because honey is a natural product it is extremely variable in its composition. The most promising way to show the presence of added sugar materials is to analyze for materials (usually sugars) that are not present in honey normally. Since at least 25 minor sugars have been identified in honey, this is a difficult task, one requiring complex procedures and very expensive instruments.
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