Page "Honey" Paragraph 15

The physical properties of honey vary, depending on water content, the type of flora used to produce it ( pasturage ), temperature, and the proportion of the specific sugars it contains.

Fresh honey is a supersaturated liquid, containing more sugar than the water can typically dissolve at ambient temperatures.

At room temperature, honey is a supercooled liquid, in which the glucose will precipitate into solid granules.

This forms a semisolid solution of precipitated sugars in a solution of sugars and other ingredients.