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Sucrose in honey. Sucrose and its transglucosidation products in natural honey and honey from sugar-fed bees



Sucrose in honey. Sucrose and its transglucosidation products in natural honey and honey from sugar-fed bees



Deutsche Lebensmittel Rundschau 81(11): 356-362



Honeys produced by colonies fed on sugar syrup (3:2 or 1:1 or 1:2) had mean sucrose contents of 14.7%, 14.8% and 14.0%, respectively; maltose and erlose were also present, as a result of transglucosidation. (When one of these honeys, with a sucrose content of 15%, was stored at 30 degrees C, its sucrose content decreased to 5% within a month). Honeys from colonies fed on the 1:2 sugar syrup also contained 2.8% 1-kestose (a trisaccharide).

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