Is crystallization in honey an indicator of adulteration?

The principal natural sugars present in honey are fructose (30-44%) and glucose (25-40%).
The relative percentage of both the sugars determines the level of crystallization in honey.
Other factors such as pollen grains, pieces of beeswax etc. also affect the process.
#honey #honeycomb #crystallization #glucose #fructose #foodfacts #foodquality #foodsafety #foodemy

[@kailashgupta7308]

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[@AhadulGultara2024]

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[@foodemy]

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[@kailashgupta7308]

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[@foodemy]

Thank you for your comment. We will surely consider your suggestion.